Ingredients:

  • 2 cups (200g) Freshly Grated Coconut (unsweetened)
  • 1 cup (200g) Jaggery, grated or finely chopped (Gur)
  • 1/4 teaspoon Cardamom Powder
  • 1 tablespoon Ghee (clarified butter)
  • 1/4 cup (60ml) Water
  • 2 cups (250g) Rice Flour (fine variety, ideally Ukadiche Pith)
  • 2.5 cups (600ml) Water
  • 1 teaspoon Ghee
  • A pinch of Salt
  • Banana leaves or muslin cloth, greased (for lining the steamer)

Instructions:

  1. Sauté the grated coconut and jaggery in ghee in a pan. Add water and cardamom powder. Cook until the jaggery melts and the mixture thickens, stirring constantly. Cool the mixture completely.
  2. Boil water with ghee and salt in a heavy-bottomed saucepan. Add the rice flour all at once and stir vigorously to form a dough. Cover and let it rest for 10-15 minutes.
  3. Knead the dough well until smooth and pliable. (If it’s too dry, add a little water; if it’s too sticky, add a little rice flour).
  4. Divide the dough into equal-sized portions. Flatten each portion into a small disc. Place a spoonful of filling in the center. Gather the edges and pinch them together to form a pleated or conical shape (modak shape). Alternatively, use a modak mould.
  5. Line the steamer with greased banana leaves or muslin cloth. Arrange the modaks in the steamer. Steam for 20-25 minutes, or until the dough is cooked through and translucent.
  6. Carefully remove the modaks from the steamer. Serve warm.