Ingredients with Measurements:
- 1 cup rice flour
- 1 cup water
- 1/2 cup grated jaggery
- 1/2 cup grated coconut
- 1/4 cup ghee
- 1/4 tsp cardamom powder
- A pinch of saffron strands
- A pinch of salt
Special equipment needed:
- Modak mould
Step-by-step instructions:
1. In a pan, add water, salt, and ghee. Bring it to a boil.
2. Add rice flour to the pan and mix well. Turn off the heat and cover the pan with a lid. Let it rest for 5 minutes.
3. After 5 minutes, knead the dough until it becomes smooth.
4. In another pan, add grated jaggery and grated coconut. Cook on low heat until the jaggery melts and the mixture becomes sticky.
5. Add cardamom powder and saffron strands to the mixture and mix well.
6. Take a small portion of the dough and flatten it using your fingers. Place a spoonful of the jaggery-coconut mixture in the center of the dough.
7. Bring the edges of the dough together and seal it. Remove the excess dough.
8. Repeat the process with the remaining dough and filling.
9. Grease the modak mould with ghee. Place the filled dough in the mould and press it gently.
10. Open the mould and remove the modak.
11. Steam the modak in a steamer for 10-12 minutes.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Steaming temperature: 100°C
Serving size:
Makes 10-12 modaks
Nutritional information:
Calories: 150 per modak
Fat: 7g
Carbohydrates: 20g
Protein: 2g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar.
- Saffron strands can be substituted with turmeric powder.
Variations:
- Instead of jaggery-coconut filling, you can use sweetened khoya (milk solids) filling.
- You can add chopped nuts to the filling for added crunch.
Tips and tricks:
- Knead the dough well to avoid cracks in the modak.
- Grease the mould well to avoid sticking.
- Do not overfill the mould, as it may cause the modak to break.
Storage instructions:
Store the modak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Steam the modak for 2-3 minutes before serving.
Presentation ideas:
Arrange the modak on a plate and garnish with saffron strands and chopped nuts.
Garnishes:
Saffron strands and chopped nuts.
Pairings:
Serve with a cup of hot tea or coffee.
Suggested side dishes:
None.
Troubleshooting advice:
- If the dough is too dry, add a little water.
- If the dough is too wet, add a little rice flour.
- If the modak breaks while steaming, it may be due to overfilling or undercooking.
Food safety advice:
- Use fresh ingredients.
- Wash your hands before handling food.
- Steam the modak thoroughly to avoid any bacterial growth.
Food history:
Modak is a traditional Indian sweet that is offered to Lord Ganesha during the festival of Ganesh Chaturthi.
Flavor profiles:
Sweet, nutty, and aromatic.
Serving suggestions:
Serve the modak as a dessert after a meal or as a snack with tea or coffee.
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Region: Indian