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