MODAK ( Steamed Dumplings )

Modak is a traditional sweet with jaggery-coconut filling. First the cover is made, then stuffed with this filling and steamed. This can be a little tricky to make. A must during the festival of Ganesh Chaturthi. These yummy dumplings are Lord Ganesha's favourite!

‌Procedure for outer cover :

Take a heavy bottomed vessel with a lid. Add water in that vessel. Boil water & add salt and oil.

When water starts boiling, lower the flame and slowly add rice flour. Please do not heap all the flour at once.

As you add flour, start mixing vigorously with a ladle. Once all the flour is done, keep mixing well till you see a smooth well mixed mixture.

Now close the lid and take the pot off the flame. Let the covered pot cool down for 15 minutes or so. Dont let it get cold. Only just enough to enable you to handle the dough. Dip your hands in water and quickly mix the dough. But make sure you don't use too much water. Grease your hands with Ghee and start kneading the dough. The idea is to make it pliable – into a smooth consistency like that of chapathi dough.

‌Making the Modak:

For making the Modak divide the dough into 20 balls and the stuffing into equal size of 20 balls.

You can make these easily using your palms. Grease your palms well. Take one outer ball, gently press in the middle getting it in shape of bowl, with the sides being thinner than the center.

Fill with stuffing.

Gather the sides towards the center gently and seal well.

‌I used my idly cooker to steam the Modak. Grease the plates with oil and place the Modak over it. Just as you do the regular Idli steaming, fill the bottom with water and put it on the stove.This takes about 15 - 20 mins to get cooked. Take the steamer off the vessel and let it sit for 5 minutes before removing Modak from steamer.

‌Ingredients :

For the Cover

1/2 kg rice flour
2 1/2 cups water
salt to taste
2 tbsp vegetable oil

For the Jaggery Coconut filling:

1 freshly grated coconut
400 gm Jaggery, powdered
cardamom powder

To make filling:

Add jaggery, coconut, cardamom into a bowl. Mix well and set aside.

Procedure for outer cover :

1. Take a heavy bottomed vessel with a lid. Add water in that vessel. Boil water & add salt and oil.
2. When water starts boiling, lower the flame and slowly add rice flour. Please do not heap all the flour at once.
3. As you add flour, start mixing vigorously with a ladle. Once all the flour is done, keep mixing well till you see a smooth well mixed mixture.
4. Now close the lid and take the pot off the flame. Let the covered pot cool down for 15 minutes or so. Dont let it get cold. Only just enough to enable you to handle the dough. Dip your hands in water and quickly mix the dough. But make sure you don't use too much water. Grease your hands with Ghee and start kneading the dough. The idea is to make it pliable – into a smooth consistency like that of chapathi dough.

Making the Modak :

1. For making the Modak divide the dough into 20 round balls and the stuffing into equal size of 20 balls.
2. You can make these easily using your palms.Grease your palms well. Take one outer ball, gently press in the middle getting it in shape of bowl, with the sides being thinner than the center, fill with stuffing, gather the sides towards the center gently and seal well.
3. Continue making till you are done with the rest.
4. I used my idly cooker to steam the Modak. Grease the plates with oil and place the Modak over it. Fill the bottom with water and steam as you do the regular Idli steaming.
5. Put the idli cooker on the stove.
6. This takes about 15 - 20 mins to get cooked.
7. Take the vessel from the stove and let it sit for 5 minutes before removing Modak from steamer.