Ingredients Jump to Instructions ↓


  2. 1 cup rice flour (made from ambemor rice preferably)

  3. 1 cup water

  4. 2 tbsp.ghee

  5. 1 pinch soda bicarb

  6. 1/4 tsp. salt

  7. 1 cup desiccated coconut scraped finely

  8. 1/2 cup jaggery grated

  9. 1 tbsp. khuskhus (poppy) seeds roasted

  10. 1/2 tsp. cardamom powder


  12. Mix all ingredients for filling in a nonstick pan.

  13. Cook, stirring gently all the time, till a very soft lump is formed.

  14. Keep aside to cool.

  15. Bring water to boil in a large deep vessel.

  16. Add salt and ghee, and allow a rolling boil to form.

  17. Put flour over boiling water, do not disturb.

  18. Cover, and simmer for 2 minutes.

  19. Take off fire, mix with spatula and put into a food processor.

  20. Run for a few minutes, till a soft dough is formed.

  21. Transfer to a large plate and knead with greased hands to a soft smooth dough.

  22. Shape a small lump into a cup with a depression.

  23. Place a tsp. of filling in this depression.

  24. Cover with surrounding dough, and roll into a modak shape.

  25. If shaping by hand make a bulbous shape, then pinch 7-8 vertical lines from tip to base all around.

  26. Or use a modak mould to press into desired shape.

  27. Repeat for all dough and mixture.

  28. Arrange in a perforated flat-bottomed bowl, placing it over steam in a double boiler.

  29. Steam covered for 15-18 minutes.

  30. Serve hot or cold, with ghee if desired


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