MODAK

INGREDIENTS :

For the filling:

• 2 cup shredded fresh coconut
• 1 cup jaggery
• 1 teaspoon roasted poppy seeds
• 1 teaspoon rice flour
• 3-4 cardamoms

For the outer cover:

• 1 cup rice flour
• 1 cup water
• 1 teaspoon ghee
• 1/2 teaspsoon oil
• a pinch of salt

METHOD :

To prepare the filling, mix and cook coconut & jaggery together on a medium flame. Stir continuously until they are mixed properly. Do not overcook. Add cardamom powder, roasted poppy seeds & 1 teaspoon rice flour to it. & cook for some time. The filling is ready now. Remove from the heat & allow it to cool. Next step is to prepare the outer cover. This has to be done very carefully. The dough should be neither too sticky nor too dry. Boil 1 cup of water. When bubbles rise on top, add ghee, salt & oil & immediately add rice flour. Stir well. cover for some time. Remove the lid & stir again & again cover for a moment. Then remove from heat. Take all the mixture in a flat plate. Knead it properly while hot (knead with the bottom of a flat bowl to keep the hands from burning). Make a soft pliable dough. Divide this dough into small balls. Roll each ball into 1.5 inch diameter circle. Hold it in a hand & make a small bowl of it. Put some coconut filling into this bowl shaped dough. Dip thumb & index finger in the oil & make 5-6 small pinches side by side on the edges of the bowl. Bring them together, join to form a peak. It should look like a whole garlic. Like this, prepare all modaks. Spread a damp cloth onto a flat round sifter and arrange all the modaks onto it. Place the sifter in a steamer and cover. Steam for about 15 minutes. Use a big size saucepan or pressure cooker if you don’t have a steamer. Do not put the whistle while using the pressure cooker. Serve with the ghee.