How To Make Perfect Steamed Modak

MAHARASHTRIAN DELICACY 

Modak

Then is a traditional Modak  form, especially popular during Ganesh Chaturthi! These sweet dumplings are filled with coconut and jaggery and have a soft rice flour  surface.

Learn how to make soft and delicious steamed modak using a modak mould with this easy modak recipe – a perfect festive treat!

 Modak( Steamed) form

 

constituents

 For the Dough( external Covering) 

1 mug rice flour(  forfeiture) 

1 ¼ mug water 

1 tsp ghee( clarified adulation) 

Pinch of  swab 

 

For the Filling 

1 mug fresh grated coconut 

¾ mug jaggery( grated or  pulverized) 

1 tsp ghee 

½ tsp cardamom greasepaint 

1 tsp poppy seeds(  voluntary) 

1 tsp diced nuts like cashews(  voluntary) 

 

Instructions 

1.Prepare the Filling 

Heat 1 tsp ghee in a  visage. 

Add grated coconut and jaggery. 

Cook on low heat until jaggery melts and blends with the coconut( about 5 – 7  twinkles). 

Add cardamom greasepaint, poppy seeds, and nuts( if using). 

Cook until the admixture thickens and is slightly sticky. Let it cool. 

 

2.Prepare the Dough 

pustule water with ghee and a pinch of  swab. 

Lower the heat and add rice flour gradationally, stirring continuously. 

Turn off the heat. Cover and let it sit for 2 – 3 mins. 

Once slightly cooled, knead into a soft, smooth dough while still warm. Use wet hands if it’s sticky. 

 

3.Shape the Modaks 

Take a small ball of dough. Flatten into a slice( or use a Modak mould). 

Place some  stuffing in the center. 

Precisely pinch the edges and bring them together to seal at the top, forming a peak. 

 

4. Brume the Modaks 

Place modaks in a steamer lined with banana splint or greased plate. 

Brume for about 10 – 15  twinkles until the  external subcaste looks  candescent