Modak is an Indian sweet popular in many parts of India. The sweet filling on the inside of a modak consists of freshly grated coconut and jaggery while the outer soft shell is made from ragi flour or wheat flour mixed with khava or maida flour.
Serves: 15 People
Prep Time: 0
Fingermillet powder - 200gm
Rice flour - 100gm
Ghee - 50gm
Coconut grated - 3 Cups
Jaggery - 3 Cups
Saffron - 3 - 4 pcs
Green cardamom powder - 5gm
Preparation of this recipe involves two steps
Step 1 : Preparation of filling
Take a pan and add grated coconut and jaggery to it.
Heat a pan on a low flame for 5 minutes. Keep stirring to ensure coconut and jaggery is not burnt.
Add green cardamom powder and saffron to the pan and mix well.
Heat the mix for another 2 to 3 minutes on low flame and keep it aside to cool.
Step 2 : Preparation of modak
Take a bowl and mix finger millet powder and rice powder.
Take a separate dish and add one cup of water. Heat the dish till water boils.
Add ghee, mixture to boiled water.
Heat the mixture on low flame for 3 minutes.
Spread some ghee on the base of a steel bowl, Shift the mixture to it and knead it with hand till it becomes dough.
Now take a little dough, roll it into a ball, flatten it well.
Put a spoonful of the filling onto the dough and seal it.
Put modak in idli mould and steam it for 10- 15 minutes.