Steamed Coconut and Jaggery Modak

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the freshly grated coconut, grated jaggery, and cardamom powder in a heavy-bottomed pan.

2. 2

   Cook the filling mixture over medium-low heat, stirring continuously, until the jaggery melts and the mixture thickens and leaves the sides of the pan, about 5-7 minutes.

   Ca. 7 min.

   Kokkens note: Be careful not to overcook, or the filling will become too dry.

3. 3

   Remove the filling from the heat and let it cool completely.

4. 4

   For the dough, bring water to a rolling boil in a separate saucepan with ghee and salt.

   Ca. 3 min.

5. 5

   Once boiling, reduce the heat to low and gradually add the rice flour, stirring vigorously to prevent lumps.

   Ca. 1 min.

6. 6

   Cover the pan and cook on low heat for 2-3 minutes, allowing the flour to steam.

   Ca. 3 min.

7. 7

   Transfer the dough to a large bowl and knead thoroughly for 5-7 minutes while it is still warm, until it becomes smooth and pliable.

   Ca. 7 min.

   Kokkens note: If the dough feels too dry, add a few drops of warm water; if too sticky, add a sprinkle of rice flour.

8. 8

   Grease your hands with a little ghee.

9. 9

   Take a small portion of the dough and flatten it into a small disc, about 3-4 inches in diameter, making the edges thinner than the center.

   Kokkens note: You can also use a modak mold for uniform shapes.

10. 10

    Place a spoonful of the cooled coconut-jaggery filling in the center of the disc.

11. 11

    Bring the edges of the dough together to form pleats, then seal them at the top to create a modak shape.

12. 12

    Repeat with the remaining dough and filling to make all the modaks.

    Ca. 10 min.

13. 13

    Grease a steamer plate with ghee.

14. 14

    Arrange the prepared modaks on the greased steamer plate, ensuring they are not overcrowded.

15. 15

    Steam the modaks for 10-12 minutes over medium-high heat until they appear shiny and firm.

    Ca. 12 min.

    Kokkens note: Do not oversteam, or they might crack.

16. 16

    Serve the steamed modaks warm.