Ingredients with Measurements:
- 1 cup grated jaggery
- 1 cup grated coconut
- 1 cup mixed dry fruits (almonds, cashews, raisins, pistachios)
- 1 cup rice flour
- 1 cup water
- 1 tablespoon ghee
- 1 teaspoon cardamom powder
Special equipment needed:
- Modak mould
Step-by-step instructions:
1. In a pan, roast the mixed dry fruits until they turn golden brown. Let them cool and then chop them finely.
2. In the same pan, add grated jaggery and grated coconut. Cook on low heat until the jaggery melts and the mixture comes together.
3. Add the chopped dry fruits and cardamom powder to the jaggery-coconut mixture. Mix well and set aside.
4. In a separate pan, bring water to a boil. Add ghee and rice flour. Mix well until the mixture comes together and forms a dough.
5. Remove from heat and let the dough cool for a few minutes.
6. Grease the modak mould with ghee.
7. Take a small portion of the dough and shape it into a ball. Press the ball into the modak mould, making sure to create a hollow space in the center.
8. Fill the hollow space with the dry fruit mixture.
9. Take another small portion of the dough and shape it into a disc. Place the disc on top of the filling and press the edges together to seal the modak.
10. Repeat the process until all the dough and filling is used up.
11. Steam the modaks in a steamer for 10-12 minutes.
12. Remove from the steamer and let them cool for a few minutes.
13. Serve the dry fruit modaks warm or at room temperature.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Steamer temperature: 100°C
Serving size:
Makes 10-12 modaks
Nutritional information:
Calories per serving: 200
Fat: 8g
Carbohydrates: 30g
Protein: 4g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Coconut can be substituted with desiccated coconut.
- Dry fruits can be substituted with any nuts or dried fruits of your choice.
Variations:
- Add saffron strands to the jaggery-coconut mixture for a fragrant and colorful twist.
- Add a pinch of nutmeg powder to the dry fruit mixture for a warm and spicy flavor.
Tips and tricks:
- Make sure the dough is not too dry or too wet. It should be pliable and easy to work with.
- Grease the modak mould well to prevent sticking.
- Do not overfill the modak mould as it will be difficult to seal.
Storage instructions:
Store the dry fruit modaks in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Steam the modaks for a few minutes before serving to reheat them.
Presentation ideas:
Arrange the dry fruit modaks on a plate and garnish with chopped nuts and a sprinkle of cardamom powder.
Garnishes:
Chopped nuts, cardamom powder, saffron strands.
Pairings:
Serve the dry fruit modaks with a cup of hot chai or coffee.
Suggested side dishes:
None
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the dough is too wet, add a little more rice flour.
- If the modaks are breaking while steaming, the dough may be too dry or the filling may be too wet.
Food safety advice:
Make sure all the ingredients are fresh and clean before using them.
Food history:
Modak is a traditional Indian sweet that is often made during festivals and special occasions. It is believed to be Lord Ganesha's favorite food.
Flavor profiles:
Sweet, nutty, and aromatic.
Serving suggestions:
Serve the dry fruit modaks as a dessert or as a snack.
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Region: Indian