Method: - For the filling, mix grated fresh coconut and chopped jaggery in a round bottom pan and let it rest for 15 mins. - Cook this mixture well for 10 mins on a low flame. - Make sure that the jaggery doesn't stick to the bottom of the pan. - As the mixture turns golden in color, turn off the flame and add poppy seeds, cardamom powder & nutmeg powder, almond flakes. Mix well. Keep it aside and let it cool down completely. - In the meantime, boil water in a round bottom pan. As it warms, add very little salt and 2-3 tsp. oil. - Once the water boils, add rice flour slowly on a low flame. Make sure you stir the water with the other hand while adding the flour otherwise it will stick to the bottom of the pan. - Mix well and cover it for 3-4 mins. - Remove the mixture into a flat bottom pan and knead the dough well. - Add water as required while kneading the dough. - Take out lemon sized balls of the dough and shape it into a small roti with your fingers. Apply oil to your palms so that the mixture doesn't stick to your hands. - Fill the small roti with the coconut filling leaving some space for folding it. - Pinch the outer covering with your fingers into small pleats and then fold them up. Join them and cover the filling completely. This is how it looks. - Make all the modaks like so and keep them aside. - For cooking, fill 1/4th of the pressure cooker or steamer with water. Keep a strainer on it and cover it with the lid. If you are using a pressure cooker, don't put the vent valve. - Let the modaks steam for 10-15 mins and they are ready. You can also serve them with ghee or clarified butter. They taste really good oro.
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