I know I was supposed to post this last Wednesday but due to few reasons I could not....I apologize.
So I am naming this Blog Skip Wednesday.
I know I know.... this not the actual modak shape....but believe me I tried ...I saw this video on 'how to make modak'.....and I thought 'wow that is super simple' and tried it out and failed miserably. I was all set to give up and my mom (moms are superwomen, they get ideas in a split second) told that I could use a kadubu mold....different shape....but same taste.
Last week I was paired with Nirmala from Nirmala's kitchen , and I chose to make Modak from her blog. Thank you for the recipe Nirmala.
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Ingredients For filling
- 1 cup fresh coconut
- 1/2 cup jaggery(grated or powdered)
- 1 tsp cardamom powder
Method for filling
- Place a pan on medium heat, add in coconut and jaggery and cook till the jaggery melts and the mixture is little dry. Add cardamom powder and mix well. Keep this aside and prepare the outer cover for the modak.
Ingredients For outer covering
- 1 1/2 cups raw rice powder (I used pathri powder)
- 2 cups water
- 1 tbsp ghee
- pinch salt
- Heat 2 cups water in a non stick vessel, add ghee and salt. When water comes to boil add the rice powder. Keep stirring to avoid lumps.Take off the flame.
- Cover and keep aside for few minutes
- Knead the rice dough while its warm, apply oil to your hands and the vessel you are kneading in. The dough should be smooth, soft and shiny.
To make Modaks
- Make a rice ball, oil a chappati stand and place the rice ball on it, roll out the rice ball into a circle and place it on the kadubu mold, place 1 tbsp of filling and close the kadubu mold and press. Remove excess rice dough from the sides and open the mold and remove the kadubu and place on a greased plate. Continue with the rest.
- Steam the modaks for 15 to 20 minutes.
- Serve with ghee
Note : Roll the rice dough thick ,or while steaming the modaks might crack, mine did:)
Sending to Radhika's tickling palates