Cooking Instructions
- 1
Firstly, in a large kadai saute dryfruits.Roast till change color,remove them and than add coconut powder.
saute until coconut change color.now add jaggery and mix well.keep cooking on medium flame until the jaggery melts.
now add cardamom powder and mix well. stuffing is ready. Keep aside.
- 2
Dough
firstly, in a large kadai take water, ½ tsp salt and 1 tsp ghee.mix well and get the water to a boil.than add rice flour and mix gently.
mix until the rice flour absorbs all the water.
cover and rest for 5 minutes.
now transfer to a large bowl and start to knead the dough. wet your hand to prevent from burning.add ghee for kneading.
knead for 5 minutes or until the dough turns soft.
modak dough is ready.cover for 5 min. - 3
Now grease the modak mould with ghee.
stuff the dough ball into the mould walls.than keep
a small ball sized mixture in the centre.seal from all sides properly.
unmould the modak gently without breaking.
STEAMING MODAK:
place the modak in steamer leaving gaps in between.
cover and steam the modak for 10 minutes or till the shiny texture appears on them.remove from steamer and pour little bit ghee from top.Modak is ready for bappa bog.
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