INGREDIENTS
- 1 cup rice flour (made from ambemor rice preferably)
- 1 cup water
- 2 tbsp.ghee
- 1 pinch soda bicarb
- 1/4 tsp. salt
- For filling
- 1 cup desiccated coconut scraped finely
- 1/2 cup jaggery grated
- 1 tbsp. khuskhus (poppy) seeds roasted
- 1/2 tsp. cardamom powder
- METHOD
- Mix all ingredients for filling in a nonstick pan.
- Cook, stirring gently all the time, till a very soft lump is formed.
- Keep aside to cool.
- Bring water to boil in a large deep vessel.
- Add salt and ghee, and allow a rolling boil to form.
- Put flour over boiling water, do not disturb.
- Cover, and simmer for 2 minutes.
- Take off fire, mix with spatula and put into a food processor.
- Run for a few minutes, till a soft dough is formed.
- Transfer to a large plate and knead with greased hands to a soft smooth dough.
- Shape a small lump into a cup with a depression.
- Place a tsp. of filling in this depression.
- Cover with surrounding dough, and roll into a modak shape.
- If shaping by hand make a bulbous shape, then pinch 7-8 vertical lines from tip to base all around.
- Or use a modak mould to press into desired shape.
- Repeat for all dough and mixture.
- Arrange in a perforated flat-bottomed bowl, placing it over steam in a double boiler.
- Steam covered for 15-18 minutes.
- Serve hot or cold, with ghee if desired.
