Modak is essentially a Maharashtrian dish.
It is sweet, soft and has two main star ingredients - rice flour and coconut.
Not much of an elaborate recipe, Modak is something you can make anytime of the year when you are craving a sweet dish that is not very calorific.
In fact, when you get a hang of the shape of modak without cracks, you can actually fill savoury fillings and steam. I tried making mince chicken modaks and served them with chilly tomato sauce once, and it was a hit. Think of it like a momo but with a rice flour covering instead of Maida.
I am not a pro at making modaks especially handmade. But if you use specialized tools for shaping, I am sure modaks will turn out pretty looking.
Modaks are best eaten warm. Once it is cold in fridge, modaks harden. But re-steaming or microwaving for few seconds, again makes them soft.
My recipe for traditional modak provides you with proper ingredients for a flavourful modak. Shape is for you to perfect.
Ingredients:
- 1 cup rice flour
- 1 cup water
- 1 cup coconut powder (fresh or desiccated)
- 1/2 cup jaggery crushed
- 1 tbsp. ghee
- 1 tsp. oil for greasing
- 1 tsp. salt
- 1 tsp. cardamom powder
Method:
Switch off the heat and add the rice flour.
With the help of a ladle, mix the rice flour and water.
Allow the mixture to cool for 5 minutes and begin to knead the dough with fingers.
Cover the dough and allow it to rest.
Meanwhile, in a kadhai saute jaggery, coconut and cardamom powder till jaggery melts.
Now take a small portion of the rice dough and flatten it with hands.
Add 1-2 tsp. of coconut mixture onto the center and try to seal all edges and form modak-shape.
Place all the modaks on a greased plate and steam it for 15 minutes.
Allow the modaks to cool for 5-10 minutes on the plate itself.
Then take them out carefully on the serving platter.
Serve warm!
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