Pumpkin, coconut stuffed modak
 
Prep time
Cook time
Total time
 
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Ingredients
  • For rice flour
  • 1 cup rice
  • For gravy
  • ½ cup cooked pumpkin or sweet potato
  • ½ cup coconut
  • ½ tsp ground cardamom
  • ¼ to ½ cup Powdered Jaggery
  • ½ tsp Cardamom Powder
  • 1 tsp Ghee (vegans can use coconut oil)
Instructions
  1. One to three days before: Wash and soak rice for 1-2 hours. Then drain water, and spread on towel to dry. Dry for 1-2 hours depending on heat. Do not let it dry completely. Rice shouldn't have any dripping water. You should feel slight moisture. This time is perfect to grind.
  2. Grind rice to flour. Do not store in tight container. For best results, take wide baking dish, or plate, spread flour and loosely cover. If stored in tight container, since it has moisture, fungus will develop in 1-2 days.
  3. On the day of ganesh chaturthi
  4. For filling
  5. Add water to a pot or pressure cooker. Cook pumpkin or sweet potato. Do not over-cook. Keep pricking with toothpick or fork. When it is soft, Turn off stove. When overcooked, filling is not hard enough to keep modak intact. Let it cool.
  6. Remove pumpkin skin.
  7. Add jaggery to a pan. When it melts, add coconut. Stir. Cook 2-3 minutes or sides leave pan. Add pumpkin, gently mash in jaggery and coconut. Add cardamom and ghee.
  8. For rice dough:
  9. Take 1 cup of water. Boil in a pot. When boiling, simmer and slowly add rice flour. Make sure of no lumps. Stir and boil for 5-8 minutes with lid closed. When flour absorbs 80% of water, close lid and turn off stove. Let it cool.
  10. When cooled, take a small-sized dough. Make balls out of them and press with fingers into flat puri kind of round plates. Dip fingers in ghee if dough is sticking. Place filling in the middle. Gently close all sides.
  11. Place them on idly cooker or in a steaming plate.
  12. Steam for 5-7 minutes.
  13. Serve hot.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/pumpkin-coconut-stuffed-modak/