Steamed Coconut Jaggery Modak

Mise-en-place

Ingrediënten

De bereidingswijze

Stap voor stap

1. 1

   Prepare the filling: Heat the ghee in a pan over medium heat.

   Ongeveer 1 min

2. 2

   Add the freshly grated coconut and grated jaggery to the pan and mix well.

3. 3

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

   Ongeveer 7 min

   Tip van de kok: Avoid overcooking as it can make the filling hard.

4. 4

   Stir in the cardamom powder and mix well. Remove from heat and let it cool completely.

   Ongeveer 10 min

5. 5

   Prepare the outer shell: In a heavy-bottomed pot, bring the water, ghee, and salt to a rolling boil.

   Ongeveer 3 min

6. 6

   Once boiling, reduce the heat to low and gradually add the rice flour, stirring continuously with a wooden spoon to prevent lumps.

   Ongeveer 2 min

7. 7

   Mix until all the water is absorbed and a dough forms. Cover the pot and let it rest off the heat for 5 minutes.

   Ongeveer 5 min

   Tip van de kok: This step helps the rice flour cook through and become pliable.

8. 8

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

   Ongeveer 7 min

   Tip van de kok: You may need to grease your hands with a little ghee to prevent sticking.

9. 9

   To form the modak, take a small portion of the dough and flatten it into a small disc (about 3-4 inches in diameter) using your fingers.

   Tip van de kok: Keep the remaining dough covered to prevent it from drying out.

10. 10

    Place a spoonful of the prepared filling in the center of the disc.

11. 11

    Bring the edges of the dough together, pleating them to form a conical shape, and seal the top to enclose the filling.

    Tip van de kok: If using a modak mold, grease it lightly with ghee, press a small amount of dough into each side, add filling, and seal.

12. 12

    Repeat the process with the remaining dough and filling.

    Ongeveer 10 min

13. 13

    Grease a steamer plate or basket with ghee. Arrange the prepared modak on the plate, ensuring they do not touch each other.

    Ongeveer 1 min

14. 14

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

    Ongeveer 12 min

    Tip van de kok: Do not oversteam, as it can make them tough.

15. 15

    Carefully remove the modak from the steamer and serve warm.