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modak | modakam | poorna kolukattai

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Course: Dessert
Cuisine: Indian
Ingredients Method

Ingredients
  

For the coconut-jaggery filling:
  • 1 tsp ghee
  • 2 tsp poppy seeds
  • 1 tbsp cashews (chopped)
  • 1 cup shredded coconut
  • ½ cup jaggery
  • ½ tsp cardamom powder
For the outer layer:
  • 1 cup water
  • A pinch salt
  • 1 tsp ghee
  • 1 cup raw rice flour fine flour, idiyappam flour

Method
 

For the coconut-jaggery filling:
  1. Heat 1 tsp of ghee in a pan, add 2 tsp of poppy seeds, then add chopped cashews, fry it for a while
  2. Next, add 1 cup of shredded coconut, saute for a minute
  3. Then add ½ cup of jaggery, at the beginning jaggery melts, keep stirring in medium flame until it gets thick
  4. Once it gets thick, turn off the flame, add ½ tsp of cardamom powder, mix well
  5. let it cool and keep aside
For the outer layer:
  1. Heat 1 cup of water, add a pinch of water and 1 tsp of ghee, bring into boil
  2. Now add 1 cup of rice flour, switch off the flame, mix well
  3. Once you mix well, transfer this into a mixing bowl
  4. wait until it reaches moderate temperature, Then knead for getting smooth, crack-free dough
Making modak:
  1. Wet your fingers and palm, Take small portion from the dough, roll into a perfect ball
  2. press and make a dent at the centre, then refer picture or video to make a thin circle-shaped sheet
  3. (then refer the video) pinch to make pleats at equal distance
  4. place the stuffing and cover it
  5. steam cook for about 10 minutes