It’s Ganesh Chaturthi! Time to make umpteen varieties of Modak for our favorite Ganesha. Here is the Modak recipe of rice flour shells filled with a succulent mixture of jaggery and coconut.
For The Dough
- 2 cups rice flour
For The Filling
- 1 1/4 cups grated jaggery
- 2 cups freshly grated coconut
- 1 tbsp poppy seeds
- 1/2 tsp cardamom powder
- 1 tsp ghee for kneading and greasing
For the dough
- Boil 1¾ cups of water in a deep non-stick pan.
- Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into soft and smooth dough.
- Cover with a lid and keep aside for 10 minutes.
For the filling
- Heat jiggery in deep non-stick pan and cook on a slow flame for 1 to 2 minutes or till the jaggery melts, while stirring continuously.
- Add coconut, poppy seeds & cardamom powder, mix well and cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly.
- Divide the filling into equal portions and keep aside.
- Knead the dough once again using ½ tsp of ghee and keep aside.
- Grease a modak mould using very little ghee and close it.
- Take a portion of the dough, press it into the cavity of the modak mould till it is evenly lined on all the sides.
- Fill the dough cavity with a portion of the filling.
- Take a smaller portion of the dough and spread it evenly at the base of the modak mould so as to seal the filling.
- Demould the modak from the modak mould.
- Repeat steps 2 to 7 to make the remaining modaks.
- Place a steamer plate in a steamer and place a banana leaf on it.
- Moisten all the modaks with little water using your finger tips.
- Place 10 modaks on the banana leaf and steam on a medium flame for 10 minutes.
- Repeat step 10 to make 11 more modaks in 1 more batch.
- Serve warm