e-Patrika (ଇ-ପତ୍ରିକା)

Modak

Ingredients

Preparation

For stuffing

Heat 1 tablespoon ghee in a pan.
Mix and fry all dry fruits until its golden yellow, take out and keep aside.
Then heat 1 cup grated fresh coconut (100 grams) and 1 cup chopped jaggery (200 grams) in the same pan. Mix well and cook this coconut-jaggery mixture on a low flame.
Stirring often cook this mixture till the moisture from the jaggery begins to dry - about 7 to 9 minutes than add the fried dry fruits, khoya and a pinch of cardamom powder.
Keep this coconut-jaggery filling aside and let it cool completely. On cooling, the mixture will thicken more.

For Rice Dough

In a pan add 1.5 cups water, ¼ teaspoon oil or ghee and ¼ teaspoon salt. Keep it on the stovetop.
Let this mixture come to a boil, add 1 cup rice flour (150 grams), quickly stir and mix the rice flour with the water in low flame. Stir till all the rice flour is mixed with the water.
Switch off the flame, cover the pan with a lid for 4 to 5 minutes.
The dough will be hot when you begin to knead. So apply some ghee on your palms and knead the dough, knead the dough very well.
Make small balls from the dough, roll the balls till smooth in your palms
Take a ball and flatten it with your fingers or on your palms, to a round disc or a shallow bowl shape to a medium thickness
Place a one teaspoon of the prepared stuffing in the centre.
Press the edges and bring together all the edges and join them. Remove the extra portion of the dough from the top, if any. Shape and taper the top of the modak with your fingers.

For Steaming

Take 3 cups of water in a pot. Place a steamer or a rack and heat the water till it starts to boil on a high flame for 5 minutes.
Place the modaks on the steamer or rack.
Cover the pan and steam modak for 10 to 15 minutes on medium-low flame
After 10-15 minutes, your modak is ready to serve. Total preparation time approximately 30-40 minutes