Back to 12 servings Filling 1 teaspoon ghee, for the filling 1.5 cups freshly grated coconut, frozen and thawed or desiccated also work 0.75 cup grated jaggery, dark jaggery gives the best flavor 0.5 teaspoon cardamom powder 1 tablespoon poppy seeds, optional, dry-roasted Dough 1 cup water, for the dough 0.25 teaspoon salt 1.5 teaspoons ghee, divided, for the dough and for brushing 1 cup fine modak rice flour, about 140 grams, sifted 2 tablespoons warm water, added as needed while kneading Garnish 1 pinch saffron strands, optional, soaked in 2 tablespoons hot water
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1 Step 1: Heat 1 teaspoon ghee in a heavy pan over medium-low heat. Add the grated coconut and stir for 2 to 3 minutes until fragrant.2 Step 2: Add the jaggery and cook, stirring, until it melts and the mixture thickens into a moist but not wet mass, about 5 to 7 minutes. Add the poppy seeds if using.3 Step 3: Off the heat, stir in the cardamom and let the filling cool completely. The filling should be dry enough to hold its shape.4 Step 4: Bring the water, salt and 1 teaspoon ghee to a rolling boil in a heavy-bottomed pan over medium-high heat.5 Step 5: Reduce the heat to low, add the rice flour all at once and stir quickly until it absorbs the water and forms a dough. Cover and rest for 5 minutes off the heat.6 Step 6: Transfer the warm dough to a greased plate or bowl and knead with wet palms until smooth and crack-free, adding warm water a tablespoon at a time if dry. Knead in the remaining ½ teaspoon ghee.7 Step 7: Divide the dough into 12 equal portions and cover them with a damp cloth so they do not dry out.8 Step 8: Shape each portion into a shallow cup. Place 1 to 2 teaspoons of cooled filling in the center, pleat the edges and pinch them together at the top to seal. Alternatively, press the dough into a greased modak mould, add the filling and seal.9 Step 9: Dip the base of each modak in water and arrange them on a greased steamer plate or banana leaves with space between them. Drizzle with a little saffron water if using.10 Step 10: Bring water to a boil in a steamer pot. Place the modaks in the steamer, cover and steam over medium heat for 10 to 12 minutes, until the surface is shiny and no longer sticky.11 Step 11: Turn off the heat and rest the modaks, covered, for 5 minutes before opening the steamer. Brush with a little ghee and serve warm.getsaucepan.com/r/8af31585-e7df-57b5-ba8c-b84c680f02b4
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