Modak is a dumpling made from rice or wheat flour, and its soul is a filling made from grated coconut, jaggery, and a pinch of cardamom or nutmeg. But to define it merely by its ingredients would be akin to calling a sonnet a bunch of words. The exterior is soft, almost melting in your mouth, giving way to a rich, textured filling that bursts with flavors of coconut, jaggery, and aromatic spices. It's a gastronomic ode to the Indian tradition, encapsulating joy, devotion, and a rich culinary heritage in each bite.
Preparing the Coconut-Jaggery Filling: Grate the Coconut: Take a fresh coconut and grate it finely. This should yield around 100 grams of grated coconut. Alternatively, use desiccated coconut for preparing the filling.
Prepare Jaggery: Take a block of jaggery and grate or finely chop it to measure approximately 100 grams. Alternatively, use powdered jaggery for the recipe.
Preparing for the Outer Covering: Measure Rice Flour: Take 200 grams of rice flour and sieve it to remove any lumps or impurities. Keep it ready in a bowl.
Cooking Steps
Making the Filling: Cook Coconut and Jaggery: In a heavy-bottomed pan, mix the grated coconut and jaggery. Cook on a low flame, stirring continuously.
Add Spices: Once the mixture appears slightly thickened, add the cardamom powder and a pinch of nutmeg (if using). Mix well and set aside. Keep a close watch and turn off the flame as soon as all the moisture dries up. Do not overcook the mixture as jaggery would hardens.
Making the Outer Covering: Boil Water: In a separate pan, bring 300 ml of water to a boil. Add ghee and salt to it.
Add Rice Flour: Lower the flame and add the sieved rice flour gradually while stirring continuously to avoid any lumps.
Cook the Dough: Cover the pan and cook on a low flame for about 3-4 minutes. The dough should be fully cooked and form a mass. Remove from heat and let it cool.
Shaping and Steaming the Modaks: Knead the Dough: Once the dough is cool enough to handle, knead it briefly to make it smooth.
Shape the Modaks: Take a small portion of the dough and place it in a Modak mould or shape it with your hands into a small cup. Fill it with the prepared coconut-jaggery mixture.
Seal and Steam: Seal the Modaks carefully, ensuring there are no cracks. Place them in a steamer or a large pot fitted with a steaming attachment. Cover with a damp cloth and steam for 10-12 minutes. When all the modaks are steamed, drizzle few drops of ghee on them. To check if modak is cooked completely – touch one modak, if it feels sticky then steam for another few minutes.