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Heat a pan and add 1 teaspoon of Ghee to it. Add a cup of grated coconut.
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Add Half cup Jaggery to this. Cook till the Jaggery melts well. Do not overcook this mixture.
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Add 1 teaspoon cardamom powder and mix well. Add chopped nuts of your choice at this stage is optional. Cook for 2 minutes and switch the flame. cool the mixture.
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Steps to make the Outer covering of Modak:
Take a wide mouth pan and heat ¾ cups of water in it. Add 1 ¼ cups of milk to it. So Total 2 cups of liquid to be heated.
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Add 2 tbsps of Ghee and bring the mixture to a boil. Keep the flame on low and add 2 cups of rice flour. Keep stirring the mixture at this stage to avoid the formation of lumps.
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Keep the mixture covered with a lid and cook on low flame for 2 minutes. Switch off the flame and let it remain with a closed lid for 10 minutes.
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Transfer the rice flour content to a wide plate and let it cool till such a time you can touch and mix it with bare hands.
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Sprinkle little water into this mixture, apply oil to your palms, and knead the dough for good 8-10 minutes. Keep the Rice flour tough covered with a wet cloth so that it does not dry.
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How to Prepare Modak:
Form balls of the rice flour dough and roll them into small circles. The dough should not crack at the ends.
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Place some coconut stuffing at the center and apply little water to the edge of the rice flour circle.
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Slowly with the hands form pleats as shown in the video, and combine the outer edge at the top, enclosing the stuffing inside well.
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Similarly, prepare all the modak’s following steps 10- and step 11.
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Take a steamer or pan and add a glass of water to it. Bring it to boil. Keep a stand at the center.
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Grease a plate and place the modak’s on it, or use a sieve and place a banana leaf and keep the modak’s in it.
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Place the plate or sieve with modak’s on the stand and close the lid. Steam the modak’s for 8-10 on medium flame.
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Steaming hot modak’s are ready to serve. Top them up with 2-3 drops of clarified butter or ghee and serve them.
