Modak

Making Modak

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1. For the filling, cook the coconut and jaggery in a pan over a low heat for 6 minutes, stirring, until the liquid has gone. Stir in the cardamom and nutmeg and cool.

   Mark done Start 6 min timer

2. For the dough, bring the water, 1 tsp ghee and salt to a boil. Add the rice flour at once, stir well, cover and leave for 5 minutes.

   Mark done Start 5 min timer

3. Knead the warm dough with oiled hands until smooth. Divide into 12 balls.

   Mark done

4. Press each ball into a thin cup, fill with a spoonful of filling, pleat the edges and pinch the top closed.

   Mark done

5. Steam over boiling water for 12 minutes, until glossy and translucent. Serve warm with the ghee.

   Mark done Start 12 min timer

Notes for Getting It Right

• Keep your fingers oiled so the dough does not stick.
• Cover the dough that you are not working with.
• Use a modak mould if you find pleating difficult.

What Goes With Modak

• Ghee
• Warm milk
• Masala chai
• Fresh fruit

Keeping and Reheating

Best eaten warm. Keeps in the fridge for 2 days and reheats by steaming.

Modak Nutrition

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.