Modak is a popular Indian sweet dumpling often associated with the festival of Ganesh Chaturthi. It’s made with a sweet filling, usually of coconut and jaggery, enclosed in a rice flour dough and then steamed or fried. Here’s a recipe for steamed coconut modaks:
*Ingredients:*
For the Outer Dough:
– 1 cup rice flour
– 1 cup water
– A pinch of salt
– 1 teaspoon ghee (clarified butter)
For the Sweet Coconut Filling:
– 1 cup grated coconut
– 1/2 cup jaggery (you can adjust this based on your sweetness preference)
– 1/2 teaspoon cardamom powder
– A pinch of salt
*Instructions:*
*For the Outer Dough:*
1. In a saucepan, bring one cup of water to a boil, and add a pinch of salt and a teaspoon of ghee.
2. Reduce the heat to low, and slowly add the rice flour while stirring continuously to avoid lumps. Keep stirring until the mixture forms a smooth dough-like consistency.
3. Remove the dough from heat and allow it to cool slightly.
4. Once it’s cool enough to handle, knead the dough well to make it smooth. You can apply a little ghee to your hands to prevent sticking. Cover the dough with a damp cloth to keep it from drying out.
*For the Sweet Coconut Filling:*
1. In a separate pan, melt the jaggery over low heat. You can add a couple of tablespoons of water to help it melt more easily. Stir until it forms a syrupy consistency.
2. Add the grated coconut to the melted jaggery and mix well. Cook this mixture over low heat, stirring continuously, for about 5-7 minutes until it thickens and the coconut is well-coated with the jaggery. Add the cardamom powder and a pinch of salt, and mix thoroughly.
3. Remove the sweet coconut filling from the heat and allow it to cool to room temperature.
*Assembling the Modaks:*
1. Take a small portion of the rice flour dough and flatten it into a small circle, about 3 inches in diameter, on your palm or on a greased plate.
2. Place a spoonful of the sweet coconut filling in the center of the rice flour circle.
3. Carefully gather the edges of the circle to form a pleated cone shape, pinching the edges together to seal it at the top.
4. Make sure to shape the modaks nicely. You can use a modak mold if you have one for a more decorative shape.
*Steaming the Modaks:*
1. Prepare a steamer by boiling water in the bottom pot and placing a greased plate or banana leaf in the steaming rack.
2. Arrange the modaks on the plate, leaving some space between them to prevent sticking.
3. Steam the modaks for about 10-15 minutes on medium heat or until they become translucent and the outer layer appears shiny.
4. Once done, remove the modaks from the steamer and allow them to cool for a few minutes before serving.
Your delicious steamed coconut modaks are ready to be offered to Lord Ganesha or enjoyed as a sweet treat during the festival!