Modak

 

 

Ingredients:
1 cup rice flour
1 cup water
1 tsp oil
oil for greasing
a pinch of salt

For the filling
1 cup grated jaggery
1 cup grated fresh coconut
1/2 tsp cardamom  powder
1 1/2 tbsp ghee

 Method:

  1. For the filling, in a non-stick pan, add 1/2 tbsp ghee, grated coconut and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together. Add the cardamom powder and mix well.
  2. In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the flame, add the rice flour while stirring continuously. Whisk well so that no lumps form. Cover with a lid and keep aside for about 5 minutes.
  3. Grease your palms with a little oil and knead the dough while it is still warm.You could even use a hand blender to knead the dough.
  4. Make even size small balls of the dough (2 inch in diameter) using oil. Then roll each of them into a round shape, 3½" in diameter.
  5. Add a spoonful of the filling into the doughand make 8 to 10 folds.To make a fold pinch the outer line of rolled dough a little bit ahead making 1-2 mm thick fold.
  6. Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7 minutes.cooked modaks are translucent.
  7. Serve warm with dizzle of ghee.