Modak

Ingredients:

For the outer covering:

1 cup rice flour

1 1/4 cups water

1 teaspoon ghee (clarified butter)

A pinch of salt

For the filling:

1 cup grated fresh coconut

3/4 cup jaggery (adjust to taste)

1/2 teaspoon cardamom powder

1 tablespoon poppy seeds (optional)

1 tablespoon chopped nuts (optional)

A pinch of nutmeg powder (optional)

Instructions:

In a pan, dry roast the poppy seeds (if using) for a minute until they start to crackle. Remove and set aside.
Add the grated coconut and jaggery to the same pan. Cook on medium heat until the jaggery melts and blends with the coconut.
Stir continuously until the mixture thickens slightly and becomes sticky (this takes around 5-7 minutes).
Add cardamom powder, roasted poppy seeds, chopped nuts, and nutmeg powder. Mix well.
Turn off the heat and let the mixture cool.

In a saucepan, bring the water to a boil. Add a pinch of salt and ghee.
Lower the heat and add the rice flour gradually, stirring continuously to avoid lumps.
Cover the pan and let the mixture cook on low heat for 2-3 minutes.
Remove from heat and transfer the dough to a plate. Let it cool slightly until it's warm enough to handle.
Knead the dough well while it’s still warm to make it smooth and pliable. If needed, wet your hands slightly to prevent sticking.

Divide the dough into small balls (about the size of a lemon).
Flatten each ball into a small disc, making sure the edges are thinner than the center.
Place a spoonful of the coconut-jaggery filling in the center of the disc.
Carefully bring the edges together to form pleats and seal the top by pinching it to form a peak (resembling a garlic clove).

Prepare a steamer or a pressure cooker with some water in the base.
Place the modaks on a greased plate or a banana leaf, ensuring they don’t touch each other.
Steam the modaks for about 10-12 minutes until they become glossy and slightly translucent.
Remove from the steamer and let them cool slightly before serving.

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