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Modak

Modak

Cooking Time

Preparation Time : 60

Cook Time : 15

Total Time : 75

Ingredients

Serves 15

  • For stuffing: Coconut(Fresh or frozen), grated 1 cups

  • Jaggery (Gur) powdered or grated 1/2 cups

  • Green cardamom seeds powder 1/2 tsp

  • Poppy seeds (khuskhus) 1 tbsp

  • Cashew nuts chopped 5-6 nos

  • Raisins 1 tbsp

  • For outer covering:Water 1/4 cups

  • Salt 1/8 tsp

  • Ghee (Clarified butter) 1/4 tsp

  • Rice flour 1 cups

Directions

  • 01

    Making the sweet stuffing:Take grated coconut in a pan

  • 02

    Turn the heat on medium,Add jaggery

  • 03

    Mix well,as it gets heat up, jaggery will start to melt

  • 04

    Keep stirring and cooking for couple of minutes

  • 05

    Then add poppy seeds, cardamom powder, cashews and raisins

  • 06

    Mix well and keep cooking till all the moisture is evaporated

  • 07

    The mixture should be dry,It took me 4-5 minutes,Time may vary,If you are making bigger batch then it will take more time

  • 08

    Keep aside and let it cool

  • 09

    Making the dough:Take water in a saucepan, add pinch of salt

  • 10

    Turn the heat on medium-low,Let it come to a boil

  • 11

    As it starts boiling, add ghee, Mix

  • 12

    Immediately add rice flour,Quickly stir it using spatula or wooden spoon,Make sure there are no lumps

  • 13

    Cover with lid,Cook for 2-3 minutes,Do stir once or twice in between

  • 14

    Remove it to a plate

  • 15

    Let it cool to touch

  • 16

    Once it is warm or cool enough to handle

  • 17

    Start kneading the dough

  • 18

    If it feels hot, apply some water on your palm and continue kneading

  • 19

    make the smooth and lump free dough

  • 20

    Make smooth balls out of it

  • 21

    With this quantity I got 15 balls

  • 22

    Making modak using mould:Grease the inside of the mould using ghee

  • 23

    Add one ball into the mould

  • 24

    Press it tightly and make the hollow center

  • 25

    Use your finger to shape it

  • 26

    Now add the stuffing

  • 27

    Lightly press it

  • 28

    Now take little dough and seal the open part

  • 29

    Now open the mould

  • 30

    Gently remove it and place on the plate

  • 31

    Keep it covered while you shape the rest

  • 32

    Shaping by hand:Grease your hand with oil or ghee or just wet with water

  • 33

    take one ball on your palm

  • 34

    Now using your other hand, slightly press it make the small disc

  • 35

    Now using two hands (thumbs and fingers), gently press it and keep shaping it

  • 36

    Make about 3-4 inch diameter circle

  • 37

    In center, add 2-3 teaspoons of stuffing

  • 38

    Now using your thumb and first finger, start pinching the little edges and make the pleats

  • 39

    More near the pleats, more beautiful it will look

  • 40

    This comes from the practice

  • 41

    Now carefully pinch it together and seal it

  • 42

    Place on the plate and continue making rest of them,Keep them covered

  • 43

    Steaming ukadiche modak:Prepare the steamer and let the water come to a boil

  • 44

    Meanwhile, Brush all the modak using water, Or alternately you can dip them in a glass of water

  • 45

    Prepare the steamer thali

  • 46

    Arrange the parchment paper or muslin cloth or banana leaf on the steamer thali

  • 47

    Arrange modak on the thali,Steam them for 13-15 minutes on medium heat

  • 48

    Let it cool to touch

  • 49

    Now remove them and place them on the plate

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