A sweet dumpling popular in Western and Southern India eaten with hot ghee. The sweet filling inside a Modak is made up of fresh grated coconut and jaggery, while the soft shell is made from rice flour.
1. First, we prepare the stuffing. Heat ghee in a pan (kadai). Add fresh grated coconut in it. Saute it for 2 minutes.
2. Add jaggery in it and fry it till jaggery gets in liquid form. Stir it till homogeneous mixture is formed.
3. After it cools, add green cardamom powder to it. Add chopped dry fruits and raisins.
4. Set aside water, rice flour, cooking oil and salt as shown.
5. Boil water in a pan, and add oil and salt. Add rice flour in boiled water slowly and stir it.
6. Close the top with lid and cook it 8 to 10 minutes on low flame.This stuff which is ready is called Ukad (steamed rice flour dough).
7. Take it in plate and make it homogenous as in picture.
8. Put 2 glasses of water in modak pan bottom. Add lemon pieces in it. Lemon will help to keep the pan from getting burned. Keep sieve in that pan.
9. Mix the dough and make it homogenous. Take small part of dough and make round ball as shown.
10. Small ball to be made flat like puri. Can be made by hand or using a rolling pin. Fill the coconut jaggery stuffing in it .Place the stuffing at the center. Fold it with 8 to 10 plates with fingers, gather them together to form a bundle and seal at top. Then it attains Modak shape as below.(Note: moulds are also available in market to help shape modak) .
11. Now keep these Modaks on mesh for steaming. Grease the base of mesh so it helps in removing after steaming or wrap the base with cotton cloth. This helps to removing the modak without breaking.
12. Steam it in cooker with lid closed for 7 to 8 minutes.
13. It is said that This is very favorite food of god Ganesha. Serve it with ghee on it.