Directions

1. Preparation of this recipe involves two steps
2. Step 1 : Preparation of filling
3. Take a pan and add grated coconut and jaggery to it.
4. Heat a pan on a low flame for 5 minutes. Keep stirring to ensure coconut and jaggery is not burnt.
5. Add green cardamom powder and saffron to the pan and mix well.
6. Heat the mix for another 2 to 3 minutes on low flame and keep it aside to cool.
7. Step 2 : Preparation of modak
8. Take a bowl and mix finger millet powder and rice powder.
9. Take a separate dish and add one cup of water. Heat the dish till water boils.
10. Add ghee, mixture to boiled water.
11. Heat the mixture on low flame for 3 minutes.
12. Spread some ghee on the base of a steel bowl, Shift the mixture to it and knead it with hand till it becomes dough.
13. Now take a little dough, roll it into a ball, flatten it well.
14. Put a spoonful of the filling onto the dough and seal it.
15. Put modak in idli mould and steam it for 10- 15 minutes.
16. Modak should be consumed when it is hot.
17. Modak is ready to be served hot.