Ingredients:

  • 2 cups (250g) fine rice flour
  • 2 cups (475ml) water
  • 1 teaspoon (5ml) ghee or unsalted butter
  • 1/4 teaspoon (1.25ml) salt
  • 2 cups (170g) freshly grated coconut
  • 1 cup (200g) grated jaggery
  • 1/4 teaspoon (1.25ml) cardamom powder
  • 1/4 teaspoon (1.25ml) nutmeg powder (optional)
  • 1 tablespoon (15ml) chopped nuts (cashews, almonds - optional)

Instructions:

  1. Combine coconut and jaggery in a pan.
  2. Cook over medium heat, stirring constantly, until the jaggery melts and the mixture thickens.
  3. Stir in cardamom and nutmeg powder (if using) and chopped nuts (if using).
  4. Remove from heat and allow to cool slightly.
  5. Bring water, ghee (or butter), and salt to a rolling boil in the heavy-bottomed saucepan.
  6. Reduce heat to low and quickly add the rice flour all at once.
  7. Stir vigorously and continuously with a wooden spoon until the mixture forms a smooth, non-sticky dough.
  8. Cover the pot and let the dough rest for 5-7 minutes.
  9. While the dough is still warm, knead it lightly for a minute to make it smooth and pliable.
  10. Divide the dough into equal-sized portions.
  11. Flatten each portion into a small disc and create a bowl shape.
  12. Fill the cavity with the prepared coconut-jaggery filling.
  13. Pinch the edges of the dough together to seal the filling completely. Shape into a conical modak shape.
  14. Line the steamer basket with a muslin cloth or cheesecloth.
  15. Place the modaks in the steamer, leaving a little space between each one.
  16. Steam for 15-20 minutes, or until the dough is cooked through and slightly translucent.
  17. Carefully remove the modaks from the steamer.
  18. Serve warm, traditionally with a dollop of ghee.