Sunday, September 30, 2012

Rice Modak

Time 45 min
For stuffing
Grated fresh coconut 1 cup
Jaggery 1/2 cup or more as per the taste
Pedha / Khava/ Khoya 1 tbsp
Cardamom / Velchi powder 1/2 tsp
Pinch of Salt
Basmati rice flour 1 cup
Ghee 1 tsp
Water 1 cup
Salt to taste
For steaming
Idli stand for steaming

For dough
Boil water in the vessel. Add ghee and salt. Stir well. Then add rice flour slowly by stirring continuously. Then switch off the flame. Cover with lid and keep aside for 10 min. Then knead the dough. It should be not hard or soft. Keep it aside. 
For stuffing preparation
Grate the fresh coconut. Take only white portion and avoid black skin. Now add grated coconut in thick bottom pan, add jaggery and velchi powder, salt. Switch on the flame. As soon as pan gets heated the coconut will start leaving water. Stir continuously for 5 min to avoid burning. Now add khoya to the mixture. Again stir for about 5 min. till little moisture remains in the pan. Switch off the flame. The mixture should be moist and should not be dry. 

Actual Stuffing
Divide dough into round balls of 1 inch in size. Apply ghee on the hands. Gently press evenly and make puri type shape, add 1 spoon of saaran / stuffing at the center. Now fold the sides at the center to make nice modak shape. Make remaining modaks accordingly.
Keep modak in idli stand and steam for about 10 min. 

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