What You Need:
- Basmati rice flour - 1 1/2 cups (225gms)
- A pinch of salt
- Greasing - 1 teaspoon oil
- Grated fresh coconut - 1 1/2 cups
- Grated jaggery - 1 cup (200gms)
- Roasted poppy seeds - 1 tablespoon
- A pinch of green cardamom powder
- A pinch of nutmeg powder
Ask a parent or adult to help you with this recipe.
- Heat 1 1/4 cups of water with salt and 1 teaspoon oil in a deep non-stick pan.
- Bring to a boil, reduce the heat and add the rice flour in a steady flow, stirring continuously to prevent any lumps from forming. Cover the pan with a deep lid and pour some water into the lid. Cook on a low heat for 3 minutes.
- Remove the lid and sprinkle some cold water on the rice flour.
- Cover again and cook for another 3 minutes. Repeat this process twice more. Take the pan off the heat and keep it covered for 2 minutes.
- Transfer the mixture to a large plate, grease the palms of your hands with oil and knead the dough till completely smooth and pliable. The dough should not stick to your palms. Rest the dough covered with a damp cloth.
- For the stuffing, combine the coconut and jaggery in a nonstick pan and cook on medium heat for 1 or 2 minutes till light golden brown. Make sure that you do not overcook the mixture.
- Add the roasted poppy seeds, cardamom powder and nutmeg powder and mix well. Remove from the heat and set aside to cool. Then divide the coconut mixture into 12 equal portions.
- Divide the dough into 12 equal portions and shape them into balls. Grease the palms of your hands and spread each ball to form a 3-inch bowl. Press the edges of the bowls to reduce the thickness.
- Place a portion of the stuffing in the centre, pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.
- Heat sufficient water in a steamer. Place the modak on a perforated plate in the steamer and steam for 10 to 12 minutes.
- Serve hot modaks with pure ghee.