- 2 cup shredded fresh coconut
- 1 cup jaggery or sugar
- 1/2 cup a mixture of unsalted pistachios and unsalted cashews
- 1/2 cup Milk
- 1/2 a pinch of cardamom powder
- For the outer cover
- 1 cup rice flour
- 1 cup water
- 1 teaspoon ghee
- 1/2 teaspoon salt
To prepare the filling, mix the coconut, milk & jaggery or sugar together and cook on a medium flame. Stir continuously until they are mixed properly.
If you are using sugar the mixture will start to caramelize and bubble. Add the cashews and pistachios. Cook for another minute. Lastly ad the cardamom powder. Mix well. Let it cool. Set aside.
Boil 1 cup of water. When it has reached a steady boil, add ghee, salt and oil. Now immediately add the rice flour and stir quickly so as to remove all lumps.
Cover with a lid for some time. Remove the lid & stir again & again, cover again. Now remove pan from the heat.
Take off all the mixture on a flat plate. Knead it thoroughly while hot. Make a soft dough. Keep covered aside.
Grease the palms of your hands well. Take a ball of dough. Flatten the dough to form a cup shape. Place about 3/4th teaspoon coconut filling into this cup. Dip thumb & index finger in the oil & make 5-6 small pinches side by side on the outside edges of the cup.
Bring them together on top and join to form a peak. Your modak is complete. This should look like a whole garlic pod. Place the modak on a pre greased plate.
Make the rest of the modaks. Place them on a pre-greased plate. Steam for about 15 minutes.
Serve with ghee.