This has always been one of my favorite sweet stuff to eat. Even back when I absolutely had no sweet tooth whatsoever. That could also be because like all other things, my mom makes a killer modak ! Back home we have many coconut trees in our backyard. If the rain and wind knocked a few coconuts down, modak would be one of the things that would be made. There is nothing like steamy modaks made from fresh coconuts and topped with ghee that melts slowly! Yum yum yum!
Now I gotta make do with a coconut that was picked from a tree months ago and the unspoiled state of which is a big gamble when I pick it up in the farmers market. I aint complaining, its still mom made, I still get to eat it steamy hot with homemade ghee! Two out of three isn’t bad at all! Ever since I delivered my son two of three is totally OK for the OCD perfectionist that I am 🙂 Well what happened during delivery is another story another post and certainly not for here 🙂
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What you need
1 cup(pressed packed) grated jaggery
1.5 cup(pressed packed) grated coconut. ( Fresh grated is better, frozen will work)
1/8 teaspoon nutmeg powder
1/4 teaspoon cardamom powder
For Ukad / covering
1 cup rice flour
1 cup water
2 tablespoon butter
pinch of salt
pinch of sugar
How to make
Mix jaggery and coconut and cook on medium flame stirring continuously.
Keep cooking till the mixture seems dry enough for stuffing but not very powdery. If it is in dry powdery state is overcooked.
Add nutmeg and cardamom powder and keep aside.
Take water in a non stick pot, add sugar salt and butter and bring to boil.
Turn the heat to very low, add rice flour and mix till you get a smooth mixture with no dry lumps.
Cover the lid and cook it for a 1 to1.5 minute more on low heat.
Keep for few minutes till the mixture becomes warm enough to handle.
Take a small ball of dough mixture in one hand, flatten it to a small round thin covering. Almost to a poori size.
Keep the dough in one hand and from another put the stuffing leaving about a 1.5 cms from the edges.
Close into dumpling shape making small pinches.*
Line the steamer with saran wrap.
This will help form modak’s not sticking to the steamer and tearing if in case you over steam a little.
Arrange the assembled dumplings on the steamer like so.
Add hot water to the steamer base.
When the water starts boiling keep the steamer on top cover it and continue cooking on medium heat.
When the steam starts going sideways, you are done steaming.
*These days you get mold for modak. If you have one of those, instead of making the dough in to a poori on hand, you can put a thin layer on the mold and continue to shape dumplings.