Ingredients:

  • 1 cup (200g) Freshly Grated Coconut (unsweetened)
  • ¾ cup (150g) Jaggery, grated or finely chopped
  • 1 teaspoon Ghee (clarified butter) or unsalted butter
  • ¼ teaspoon Cardamom Powder
  • Pinch of Nutmeg Powder (optional)
  • 1 tablespoon Chopped Cashews (optional)
  • 1 tablespoon Raisins (optional)
  • 1 cup (240ml) Water
  • 1 teaspoon Ghee (clarified butter) or unsalted butter
  • Pinch of Salt
  • 1 cup (120g) Rice Flour (fine, not glutinous)
  • 1 tablespoon Milk (Optional, for a softer dough)

Instructions:

  1. Heat ghee in a pan. Add jaggery and cook until melted and slightly sticky, stirring constantly to prevent burning. Add grated coconut, cardamom powder, and nutmeg (if using). Cook until the mixture comes together and forms a soft, moist filling. Stir in cashews and raisins (if using). Set aside to cool slightly.
  2. Bring water, ghee, and salt to a rolling boil in a non-stick pan. Reduce heat to low and quickly add all the rice flour at once. Stir vigorously and continuously with a spatula until the mixture comes together and forms a smooth, non-sticky dough ball. Optional: Add Milk to the mixture for softer dough. Cover the pan and let the dough rest for 5 minutes to cool slightly.
  3. Knead the dough well with your hands while it's still warm (but not too hot to handle) until it’s smooth and pliable. Grease your hands lightly with ghee to prevent sticking. Divide the dough into equal-sized portions. Shape each portion into a small, smooth ball. Using a mould: Press the dough into the modak mould, creating a cavity in the center. Fill the cavity with the coconut-jaggery filling. Seal the base of the modak by pressing the dough together. Remove from the mould. Without a mould (by hand): Flatten each ball into a small disc. Gently pleat the edges to create a bowl shape. Fill the centre with the filling and bring the edges together to form a pointy, sealed dumpling.
  4. Line the steamer with a banana leaf (optional, but adds flavour) or a piece of parchment paper. Arrange the modaks in the steamer, leaving some space between them. Steam for 20-25 minutes, or until the dough is translucent and slightly shiny.
  5. Serve hot, warm, or at room temperature.