Ingredients for filling:
Fresh grated coconut – 1 cup
Grated Jaggery – ¾ cup
Cardamom powder – ¼ teaspoon
Ghee – 1 teaspoon
Ingredients for cover :
Fine semolina – 1 cup
Water - 1 cup
Salt – 1 pinch
Recipe For filling:
- Heat ghee in non- stick pan.
- Add grated coconut and grated jaggery together.
- Cook on low flame for 5-6 mins or till the moisture from the jaggery begins to dry.
- The mixture should be loose and not sticky.
- Add cardamom powder.
- Switch off the flame and keep the mixture to cool down.
Recipe For cover:
- Boil 1 cup water in a pan.
- Add pinch of salt and 1 teaspoon oil.
- Lower the flame and add semolina.
- Mix everything well. Cover with the lid and let it steam for 2 mins.
- Switch off the flame and keep the pan covered for 5 mins.
- Apply some oil to your palm and knead the dough well.
- If you feel dough is hard, add little water and continue kneading.
Assembling and steaming:
- Take a small ball sized dough and spread to form a bowl.
- Press the edges of the bowl to reduce the thickness.
- Place the stuffing in the center. Pleat the edges and gather them to form a bundle.
- Seal the edges at the top.
- Steam modak in a steamer for 10 mins on low flame.
*You can place the modak on turmeric leaves and steam.
*For stuffing you can also use poppy seeds
