Ingredients:

  • 2 cups (240g) fine rice flour
  • 2 ½ cups (600 ml) water
  • 1 teaspoon (5g) ghee or unsalted butter
  • ¼ teaspoon (1.25g) salt
  • 2 cups (200g) grated fresh coconut
  • 1 cup (200g) grated jaggery
  • ½ teaspoon (2.5g) cardamom powder
  • 1 tablespoon (15ml) chopped nuts (almonds, cashews – optional)
  • 1/4 teaspoon (1.25g) Nutmeg Powder (optional)

Instructions:

  1. Sauté grated coconut and jaggery in a saucepan until the jaggery melts and the mixture thickens.
  2. Add cardamom powder, nutmeg and chopped nuts (if using).
  3. Cook for a few more minutes, then remove from heat and let it cool.
  4. Bring water, ghee, and salt to a rolling boil in a heavy-bottomed saucepan.
  5. Reduce heat to low and quickly add all the rice flour at once.
  6. Stir vigorously with a wooden spoon to combine, forming a dough ball. Ensure no lumps remain.
  7. Cover the pan and let the dough rest for 5-7 minutes.
  8. Transfer the dough to a lightly greased plate.
  9. Knead the dough while it's still warm, until it becomes smooth and pliable. Use a little water on your hands if needed.
  10. Grease your hands with ghee or oil.
  11. Take a small portion of the dough and flatten it into a small disc using your fingers or a rolling pin.
  12. Place a spoonful of the coconut-jaggery filling in the center.
  13. Bring the edges of the disc together, pinching and pleating to create a cone shape (or use a Modak mould if you have one). Ensure the filling is completely sealed.
  14. Line the steamer with cheesecloth or muslin cloth.
  15. Place the Modaks on the cloth, ensuring they don't touch each other.
  16. Steam for 15-20 minutes, or until the outer layer becomes translucent and glossy.
  17. Carefully remove the Modaks from the steamer.
  18. Serve warm, traditionally with a dollop of ghee.