Boil 1¾ cup of water in a deep non-stick pan.
Place the rice flour in a deep bowl and add the boiled water gradually.
Knead into a soft and smooth dough.
Cover and keep aside for 10 minutes.
Add ghee to a hot pan.
Sauté jaggery and coconut together, until blended and thick.
Add cardamom powder and take it off the gas.
Keep it to cool.
Grease a Modak mold using very little ghee and close it.
Take a portion of the dough, press it into the cavity of the mold until evenly lined on all sides.
Fill the dough cavity with a portion of the filling.
Seal the bottom of the mold with a small portion of the dough.
Demold the Modak from the mold.
Repeat steps to make more Modaks.
Place a steamer plate in a steamer and place a banana leaf on it.
Moisten the Modaks with a little water.
Place the Modaks on the banana leak and steam for 10 minutes.
Serve warm.
Ingredients
Directions
Boil 1¾ cup of water in a deep non-stick pan.
Place the rice flour in a deep bowl and add the boiled water gradually.
Knead into a soft and smooth dough.
Cover and keep aside for 10 minutes.
Add ghee to a hot pan.
Sauté jaggery and coconut together, until blended and thick.
Add cardamom powder and take it off the gas.
Keep it to cool.
Grease a Modak mold using very little ghee and close it.
Take a portion of the dough, press it into the cavity of the mold until evenly lined on all sides.
Fill the dough cavity with a portion of the filling.
Seal the bottom of the mold with a small portion of the dough.
Demold the Modak from the mold.
Repeat steps to make more Modaks.
Place a steamer plate in a steamer and place a banana leaf on it.
Moisten the Modaks with a little water.
Place the Modaks on the banana leak and steam for 10 minutes.
Serve warm.
