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| Ingredients |
| For
covering: - (traditional) |
| 2 Katoris rice flour
(of good quality rice, washed & dried in shade) |
| 1tsp butter, |
| 1tsp oil, |
| 1\4tsp salt, |
1\2
Katori milk. |
| For
Stuffing: - |
| 3\4 katoris grated
fresh coconut, |
| 2 katoris jaggery
(mashed finely), |
| 15 to 20 cashews
(Cut into small pieces), |
| 1\2 tsp nutmeg
powder |
| Elaichi powder. |
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|
Method |
Covering |
- Boil 1 katori water & keep aside half the
quantity.
- Add equal quantity of milk add salt and oil.
- Remove from fire and add the rice flour.
- Add water if necessary.
- Steam for 3-5 minutes.
- Apply water and oil on palms and knead the dough
while still warm.
- Remove lumps if any.
|
Stuffing: - |
- Roast the grated coconut for some time and add
jaggery.
- Stuff fry the cashew pieces and add it to the above
mixture.
- The stuffing should be dry enough to be filled in
the modak.
- Fill the stuffing in the rice flour covering &
shape them into modaks try making neat pleats.
|
Steaming the modaks: |
- Boil water in a large vessel & place the modaks
in a plate (like‘idli’ plates) and steam.
- Take the dough, roll into small balls.
- Take a ball flatter it on your palm, make neat
pleats, and then fill in the stuffing.
- Close all the pleats & join together at the
head.
- Dip these in water & place on a light muslin
cloth (This keeps the modaks soft).
- These can be steamed in idli stand also but see to
it that they do not get pressed.
- Serve with ghee, spread on the modak.
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