Ingredients:

  • 2 cups (200g) grated fresh coconut (or desiccated coconut, soaked in warm milk for 15 minutes)
  • 1 cup (200g) grated jaggery (or brown sugar)
  • 1 teaspoon ghee (clarified butter)
  • 1/4 teaspoon cardamom powder
  • Pinch of nutmeg (optional)
  • 1 tbsp chopped nuts
  • 2 cups (250g) fine rice flour (not glutinous rice flour)
  • 2 1/2 cups (600ml) water
  • 1 teaspoon ghee (clarified butter)
  • 1/2 teaspoon salt
  • Banana leaves (optional, for lining the steamer)

Instructions:

  1. Prepare the Filling: Sauté coconut, jaggery, ghee, and spices in a pan until the jaggery melts and the mixture thickens. Set aside to cool.
  2. Make the Dough: Boil water with ghee and salt. Reduce heat, add rice flour all at once, and stir vigorously until a dough forms and pulls away from the sides of the pan.
  3. Knead the Dough: Transfer the dough to a lightly greased plate. Allow it to cool slightly, then knead with your hands until smooth and pliable (about 5-7 minutes).
  4. Shape the Modaks:Divide the dough into equal-sized balls. Flatten each ball into a small disc. Cup the disc in your palm and gently press to create a bowl shape. Fill with the coconut-jaggery mixture. Pleat the edges of the dough to close the top, forming a pointed shape. Or using a Modak mould.
  5. Steam the Modaks: Line the steamer with banana leaves or a cheesecloth. Arrange the modaks in the steamer, making sure they don't touch. Steam for 12-15 minutes, or until the dough is translucent and cooked through.
  6. Serve: Remove the modaks from the steamer and allow to cool slightly before serving.