Modak is a very popular sweet mainly in Maharashtra and South India. It is considered to be the favorite food of Lord Ganesh (Hindu elephant god).
Generally, 21 modaks are offered as a naivedyam(offerings) to the deity.
Serves – 2 – 3
Rice Flour – 1 cup
Desiccated Coconut – 1 ½ cups
Jaggery (crushed) – ¾ cup
Cardamom powder – 1 tspn
Oil – 2 tspns
Salt – a pinch
Water – 1 cup
- In a pan bring to boil water, oil and salt together.
- Add the rice flour gradually so that no lumps are formed. Mix well to form soft dough.
- In another pan mix the coconut and jaggery together. On a low flame cook till the jaggery melts. Do not over cook. Add the cardamom powder.
- Make 8 – 10 lemon sized balls of the dough.
- On a greased plastic sheet flatten each ball into a thin disk. Check the edges, reduce the thickness if necessary.
- Put coconut and jaggery mixture in the center of the disk and form six to seven pleats by using your fingers. Gather all the pleats together to the top. Remove the excess dough and keep a small tip at the top.
- Till all the modaks are shaped cover the uncooked ones with a wet muslin cloth.
- Dip the uncooked modaks in water.
- Steam the modaks in an idli steamer for 20 minutes.
- Serve hot.
If you do not have an idli steamer then you can cook it in a pressure cooker. Remove the whistle and fill the 1/4 cooker with water. Keep a small bowl filled with water at the base. In another vessel place greased plastic sheet and place the shaped modaks in it. Keep this vessel over the small bowl and cook it for 20 minutes.
Place 4-5 modaks at a time depending upon the size of the vessel or the steamer. Do not put all of them together. There is a chance that they might break apart.
You can also add chopped almonds, raisins to the coconut and jaggery mixture.
Serve with pure ghee.