This take a bit of time to master making, but it’s really yummy and if you have kids, makes a GREAT after-school snack. I would know…from experience. :)
What You Need:
- 1 1/2 cups rice (basmati or white; not sticky or brown rice) OR you can use ready-made rice flour
- 1 1/2 cups fresh coconut – grated/scraped
- 3/4 cup jaggery – grated
- green cardamom powder
- 1/2 teaspoon pure ghee (also known as clarified butter)
What You Do:
- Wash and drain the rice thoroughly. Spread it evenly on an absorbing cloth so that the rice gets thoroughly dried. After it dries, grind it to a fine powder in a mixer.
- In a pan boil one and quarter cup of water, adding salt and ghee into it.
- Slowly start adding the rice flour to the pan, constantly stirring it so that there are no lumps.
- After the entire mixture is added, remove the pan from heat and keep it covered for the next 10-15 minutes.
- Grease your palms with a little bit of oil and knead the cooked rice mixture to soft dough. Cover it with a wet cloth after you’re done..
- Take a pan and cook the mixture of the scraped coconut and jaggery on medium heat until it turns into a light golden brown color. The first few times I tried this step, I overcooked this step, so do it lightly!
- Then add the cardamom powder and remove it from heat and allow it to cool a little.
- Divide the coconut mixture into 10-12 equal portions.
- Grease your palm with oil (yes, again) and divide the rice flour dough into 10-12 equal portions of lemon sized balls.
- Then flatten the ball in your palm to form discs with a diameter of three inches. Press the edges of the disc further to reduce the thickness.
- Next, place the semi cooled coconut and jaggery mixture in the center of this disc.
- Then gather each disc together in the shape of a bundle with its tip being conical. Fancy places make the tips into little pleats to make them pretty. As you can see from the picture, I’m not that talented. BUT it still tastes good, yo!
- Seal the edges.
- Steam these balls in a steamer for 10-15 minutes. Serve the hot modak with a bit of ghee.
What It Will Look Like: