Traditional Steamed Modak

Instructions

1. 1

   In a pan, heat 1 cup of water and add a pinch of salt and 1 tablespoon of ghee. Bring it to a boil.

2. 2

   Gradually add 2 cups of rice flour to the boiling water, stirring continuously to avoid lumps. Cook for a few minutes until the mixture comes together.

3. 3

   Remove the mixture from heat, cover it, and let it cool slightly. Once cool enough to handle, knead it into a smooth dough.

4. 4

   In another pan, add 1 cup of grated coconut and 1 cup of jaggery. Cook on medium heat until the jaggery melts and blends with the coconut.

5. 5

   Add 1 teaspoon of cardamom powder to the coconut-jaggery mixture and mix well. Cook until the mixture thickens slightly. Remove from heat and let it cool.

6. 6

   Divide the rice flour dough into small balls. Flatten each ball into a small disc and place a spoonful of the coconut-jaggery filling in the center.

7. 7

   Carefully bring the edges of the disc together to form a modak shape, pinching the top to seal it.

8. 8

   Prepare a steamer and steam the modaks for about 10-15 minutes until they are cooked through.

9. 9

   Serve the steamed modaks warm, drizzled with a little ghee if desired.