Handmade modaks with sweetened coconut
Heat 1 teaspoon ghee in a pan.
Add 2 cups (200 grams) grated fresh coconut.
Add ¾ to 1 cup jaggery.
Cook on a medium flame, stirring often until the mixture turns thick. Add cardamom powder and mix well. Cool completely.
Bring 1 cup water to a boil in a pan. Add a pinch of salt and 1 tsp ghee to the boiling water.
Regulate the stove flame to low, Pour 1 cup flour & quickly mix to incorporate.
The flour turns to a lumpy dough.
Cover and remove from the stove. Let it steam in the residual heat.
When the mixture cools down to slightly hot, transfer the mixture to a wide plate or bowl. Knead well to a smooth dough.
Divide to 11 parts and roll to smooth crack free balls. Cover the bowl with a moist cloth.
Dip your fingers in a bowl of water, using your thumb make a dent in the center of the ball. Spread the dough in a circular motion with your thumb and forefingers using both hands.
Shape to a round thin puri. The edges have to be thinner than the center. With 3/4 inch apart you can make as many pleats as possible. Place 1 to 1.5 tbsp cooled coconut jaggery mixture
Join together all the pleats gently and seal giving a good shape.
You can also make a cup shape out of the rice dough first and then pinch off little dough on the sides to make pleats. Put the filling in the center.
Then join the edges.
You can also shape this like a Kadubu or karanji. Make a puri, place the coconut jaggery mixture on one half. over with the other half. Seal off by pressing both the edges with moist fingers
These were the handmade modaks before steaming.
Making modak with mould. Grease your mould with ghee.
Close the mould and keep a dough ball inside. Press down the dough to the sides of the mould, making space in the center.
Press down the coconut filling gently.
Seal the modak with the excess dough that comes out.
On a medium high flame, bring 1.5 to 2 cups water to a rolling boil in a steamer. Grease the steam basket or Spread a thin cotton cloth in a wide bowl or a steam basket.
Place the modak in the basket and steam for 10 minutes. I sprinkled some saffron over them before steaming.
Offer steamed modak to Lord Ganesha.