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very Happy Ganesh Chathurti!!
- 2 cups rice flour
- 2 cups water
- Salt to taste
For the Filling:
- 1 cup jaggery, grated
- 2 cups coconut freshly grated
- 2 tsp elichi/cardamom powder
- ¼ cup oil ( you will not need all of it)
For the dough:
- In a pan Add salt and 1 tsp of oil boil 2 cups of water.
- When the water boils lower the heat and add the rice flour.
- Mix and switch off the gas. Cover and let set aside to cool (20 minutes) so that you can handle it easily.
For the filling:
- Mix the coconut and jaggary in a deep non-stick pan and set aside for some time. The jaggery melts and your cooking time reduces considerably.
- Heat the pan and cook the jaggery and coconut mixture on a low flame stirring continuously.
- Cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly.
- Divide the filling into equal portions and keep aside.
To make the Modak:
- By now the dough must be cool enough to handle Knead the dough using ½ tsp of oil and keep aside. Knead it to get rid of all the lumps and till you get a smooth dough.
- You can make these manually as well as using a mould. I made them both the ways
Let’s make it manually first:
- Oil you hands then make small smooth ball out of the dough. There should be no cracks on the ball.
- Grease your palm again and dip your thumb in the oil and using the palm and thumb make a cup out of the dough. Make the cup as thin as possible.
- Then using your thumb and forefinger pinch the sides of the cup. This is the part where the dough cracks so be careful. Oily hands help.
- Put the filling in with a teaspoon.
- Close the opening gently and set aside.
- Repeat this with the other balls.
- Grease a Modak mould using very little oil.
- Using the above method make the cup.
- Add the filling and close the opening then transfer it to the mould and close the
- Demould the Modak from the Modak mould.
- Repeat steps to make the remaining 20 Modak. There is no need to grease the Modak mould.
- Place a steamer plate in a steamer and place a banana leaf or line with turmeric leaves on it.
- Apply a little oil to the Modak bottom.
- Place Modak on the leaf and steam on a medium flame for 10 minutes. or till the Modak coverering is translucent.
- Serve warm.
- The rope like knot that you see is called Sheet Ladoo (शित लाडू ).
- These Modak stay fresh for a day at room temperature and for 2 days if refrigerated.
- Modak moulds are easily available in local “steel utensils and appliances” shops.
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