The sweet filling inside a modak is made up of fresh grated coconut and jaggery, while the soft shell is made from rice flour, or wheat flour mixed with khava or maida flour. The dumpling can be fried or steamed. The steamed version, called ukdiche modak, is eaten hot with ghee.
Sereves : 4
Prep&Cook Time : 3 hours 30 mins.
Refined flour scraped 1
Semolina (suji) 1 cup
Ghee 2 tablespoons
Sugar 2 cups
Green cardamom powder 1 teaspoon
Sesame seeds (til) 1/2 cup
Cashewnuts 1/2 cup
Refined flour (maida) 1 1/2 cups
Semolina (suji) 1 1/2 cups
Salt a pinch
Milk as required
Oil to deep frying
For the filling, roast scraped coconut and semolina in ghee on low heat. Chop cashewnuts. Cook sugar with one cup of water to make a one string consistency syrup. Add semolina, coconut, cardamom powder, cashewnuts and sesame seeds.
Stir well and cook for five minutes. Remove from heat and let it cool. Sieve flour and semolina together with a pinch of salt. Rub in ghee and knead into a stiff dough using a little milk. Keep covered with a damp cloth. After two hours, knead the dough well.
Make lemon size balls and once again cover with damp cloth for fifteen minutes. Roll the balls into small puris of one and a half inch diameter. Place some filling in the center and dampen the edges a little.
Form eight to ten pleats with fingers, gather them together to form a bundle and seal the edges at the top. Heat sufficient oil in a kadai deep-fry these modaks on low heat till golden brown.
Drain onto an absorbent paper and store in airtight containers when completely cooled.