Steamed Modak Recipe

For the filling:

1. Mix the grated coconut with jaggery and keep on low heat to cook.
2. Stir continuously till the jaggery dissolves and most of the liquid part gets absorbed.
3. Add the poppy seeds, some cardamom powder to taste, and mix.
4. Keep aside to cool.

For the cover :

1. Keep 1 cup of water in a pan, add 1 tsp oil and a pinch of salt, and bring it to boil.
2. When it starts boiling, reduce heat and slowly add all the rice flour while stirring continuously with the other hand.
3. Mix well and cover to cook on a low heat for 10-12 minutes turning once or twice in between.
4. Turn off the gas.
5. Prepare a mixture of oil and water by mixing 1 tbsp oil and 1 tbsp water.
6. Add the oil and water mixture to the dough and knead the hot dough nicely with a masher or using the back of a bowl, till it is soft and smooth.
7. Sprinkle some more water if the dough appears little dry, and knead again. This dough should be very soft and smooth without any cracks.

Method:

1. Once the dough has cooled off a bit, take about 1 & 1/2" big ball of the dough and use fingers of both the hands to shape it into a thin circle. Make creases/folds all along the edge.
2. Add about 1-2 tsp of the filling in the center.
3. Bring together all the creases at the top and close firmly.
4. Keep in a lightly greased pan that can be steamed in a pressure cooker.
5. Repeat with all the filling and the dough.
6. Steam all modaks in a pressure cooker for about 10 minutes.
7. Serve warm with some ghee.