Steamed Modak
Steamed Modak Recipe
Ingredients
Rice flour - 2 cups
Water - 2 cups *
Salt - ½ tsp
Sugar - 1 tsp
Oil - 1 tsp
For Filling
Grated coconut - 4 cups
Powdered jaggery - 2 cups
Roasted poppy seeds - 2 Tbsp
Cardamom powder - 1 tsp
* The quantity of water may vary slightly according to the quality
of rice flour.
Method
Boil the water with salt, sugar and oil.
Add the rice flour and cook on a slow flame till it forms one lump
like a soft dough.
Cool slightly and knead with greased hand till smooth. (The dough
should be pliable
but not sticky.
If it is too stiff, dip your hand in hot water while kneading the
dough. If it is too sticky,
sprinkle a little rice powder and cook a little longer.)
For Filling
Combine coconut and jaggery and stir over a low flame till the jaggery
melts and the
moisture from coconut is absorbed. Add the other ingredients.
To make the modak, take a lime size ball of the dough on your left
palm.
Flatten into a small poori, with the edges thinner than the centre.
Place a little filling in the centre and gather the edges in pleats
and bring them up to
enclose the filling, making a conical shape.
Prepare all the modaks thus and steam for 15 minutes.
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