Traditional Modak recipe - How to make Traditional Modak
Method- Melt the ghee and keep aside.
- Heat a pan on medium heat, add jaggery and a splash of water.
- Allow the jaggery to melt, add grated coconut and cardamom powder.
- Allow the coconut jaggery mixture to cook for few more minutes till the mixture feels sticky to the fingers.
- Transfer the mixture into a bowl and let it cool completely.
- Mix dry fruits to the above mixture. Sieve the rice flour and keep aside.
- Bring to boil a cup of water, add salt, a drop of ghee and rice flour.
- Remove from heat and mix well with a spatula.
- Allow the rice flour dough to cool a bit.
- Knead the rice flour dough into smooth soft but non sticky dough.
- Take a lemon sized portion of the rice flour dough and flatten it.
- Flatten the edges a little more than the middle part.
- Place the disk on palm of the hand and bring the fingers together to form the disk into a cup.
- Make pleats more defined and fill the cup with coconut jaggery mixture.
- Use ghee to grease the fingers if the rice flour tends to stick to them.
- Bring the top part of cup together carefully and seal it.
- Repeat the same with remaining rice flour dough.
- Steam the prepared modak for 8 – 10 minutes depending on the size of the modak.
- Modak looks shiny and little more transparent when cooked.
- Let the modak cool a bit before serving with ghee.
- Handy Tip: if the rice flour sticks to the fingers, cook it for few more seconds to let evaporate the moisture a bit.