Coconut, jaggery stuffed modak
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • For rice flour
  • 1 cup rice
  • For filling
  • 1 cup fresh coconut
  • 1 cup brown sugar or ¾th cup jaggery
  • ½ tsp ground cardamom
  • ½ tsp Cardamom Powder
  • 2 tsp Ghee (vegans can use coconut oil)
Instructions
  1. One day before: Wash and soak rice for 1-2 hours. Then drain water, and spread on a 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 a tight container. For best results, take a wide baking dish, or plate, spread flour and loosely cover. If stored in a tight container, since it has moisture, fungus will develop in 1-2 days.
  3. On the day of Ganesh Chaturthi:
  4. For filling
  5. Grate fresh coconut. Roast in a pan on low heat for 10 minutes.
  6. Now add jaggery to coconut. Cook for few minutes Add cardamom and ghee. Make sure consistency is solid. If you see any water, cook till all water evaporates and the mixture is thick.
  7. For rice dough:
  8. 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 the stove. Let it cool.
  9. 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 the dough is sticking. Place filling in the middle. Gently close all sides. Make it like a dome shape.
  10. Place them on idly cooker or in a steaming plate.
  11. Steam for 5-7 minutes.
  12. Serve hot.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/coconut-jaggery-stuffed-modak/