Dry Fruit Stuffed Modak

heat ghee in a pan. add poppy seeds, cardamom powder . saute for a minute.

then add grated fresh coconut and powdered/grated jaggery

mix well and cook this coconut-jaggery mixture on a low flame. the jaggery will melt first.

stir at times and cook this mixture till the moisture from the jaggery begins to dry. switch off the flame. don't overcook as the jaggery then hardens. keep this coconut-jaggery filling aside. on cooling

keep the filling aside to cool

in a pan add the water, oil and salt. keep it on the stove top. let this mixture come to a boil.

reduce the flame and add the rice flour gradually. quickly stir and mix the flour with the water. till all the rice flour is mixed with the water.

switch off the flame. remove the pan from the stove top and then cover this pan with a lid for 4 to 5 minutes

now take all the dough in a plate/thali or in a bowl. gather the dough together and begin to knead it.

the dough will be hot when, you begin to knead. so apply some water on your palms and knead the dough. knead the dough very well

if you feel the dough looks dense or hard or dry, then just add a few teaspoons of normal water and continue to knead.

make small balls from the dough. roll the balls till smooth in your palms.

assembling & shaping modaks

take a ball and flatten it with your fingers to a round disc or a shallow bowl shape. you can apply ghee/oil in your palms, while flattening. place the modak filling in the center ,you can use modak mould also .

modaks are ready to be offered to lord ganesha