| First
these special sweets are prepared and offered to god as
"naivedya" and then distributed
as "prasad" to family and friends.
Prepare the filling first.
For the filling:
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
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.
For the outer cover :
1
cup rice flour
1 cup water
1 teaspoon ghee
1/2 teaspoon salt
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.
Note : The dough should be neither too sticky nor too dry.
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.
To make the modaks
It is best to make the modaks when the dough is slightly
warm.
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.
|
