Ingredients:

  • 2 cups (240g) fine rice flour (Chawal ka atta)
  • 2 cups (475ml) water
  • 1 teaspoon (5ml) ghee (clarified butter) or vegetable oil
  • Pinch of salt
  • 2 cups (200g) freshly grated coconut
  • 1 cup (200g) grated jaggery or brown sugar (adjust to taste)
  • ½ teaspoon (2.5ml) cardamom powder
  • Pinch of nutmeg (optional)
  • 1 tablespoon (15ml) chopped nuts (almonds, cashews - optional)

Instructions:

  1. Combine coconut, jaggery, cardamom powder, and nutmeg (if using) in a pan. Cook over medium heat, stirring constantly, until the jaggery melts and the mixture thickens. Add chopped nuts (if using) and mix well. Set aside to cool slightly.
  2. Bring water, ghee (or oil), and salt to a rolling boil in the saucepan. Reduce heat to low. Quickly add the rice flour all at once. Stir vigorously and continuously with a spatula to prevent lumps. Cover the pan and let it steam for 2-3 minutes on low heat. Transfer the dough to a plate or lightly greased surface.
  3. Knead the dough while it's still warm but cool enough to handle. Knead until smooth and pliable (about 5-7 minutes). Add a little warm water if the dough feels too dry.
  4. Grease your hands with a little ghee or oil. Pinch off a small ball of dough (about the size of a golf ball). Flatten the dough into a small disc. Cup the disc in your palm and use your thumbs and fingers to create a bowl shape. Place a spoonful of the coconut-jaggery filling in the center.
  5. Carefully pleat the edges of the dough to enclose the filling, forming a pointed or dome-shaped dumpling. Alternatively, use a modak mould. Repeat with the remaining dough and filling.
  6. Line the steamer basket or rack with a clean kitchen towel or muslin cloth. Arrange the modaks in the steamer, leaving some space between them. Steam for 15-20 minutes, or until the dough is translucent and cooked through.
  7. Remove the modaks from the steamer and serve hot or warm.