Modak( Sweet Coconut Dumplings)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 21
Ingredients
DUMPLING COVER3 cups Rice Flour3 cups Water1.5tsps.Clarified Butter(Ghee)1tsp.Saffron Threads1pinch of SaltFOR THE FILLING2.5 cups shredded Fresh Coconut1.5cups shredded Jaggery(Gul/Gud)(or according to taste)OR1 cup Brown Cane Sugar(or according to taste)2tbsps.White Poppy Seeds(Khus Khus/Posto)2.5tbsp.Clarified Butter(Ghee)OPTIONAL50gms.Raisins10 Fresh Turmeric Leaves
PREPARATION
FOR THE COVER
Heat Water in a wide mouthed pan and add the pinch of Salt,Saffron Threads and the Ghee.When this Water boils,lower flame and slowly add the Rice Flour stirring it in evenly till all the Flour has been added.Place a lid on top of the pan and steam for 5 minutes.Remove from flame and let cool till slightly warm.Grease your palms with a little Ghee and knead to a soft and pliable dough.If the dough is dry sprinkle a little warm Water on it and knead till desired texture is achieved.Cover with a wrung out wet cloth and set aside.
FOR THE FILLING
Dry roast the Poppy Seeds till fragrant.If using Raisins remove the stems and wash them.
Melt the Ghee in a wok on a low flame.Add the shredded Coconut and the shredded Jaggery(Brown Sugar), Saffron Threads and the roasted Poppy Seeds and the de-stemmed Raisins if using.Mix well together and cook on low flame till all the syrup dries up.This Filling should be soft and slightly moist but not wet or runny.
METHOD
Apply a little Ghee to your palms and again knead the Dough till soft and pliable.Divide into 21 equal balls.With your fingertips press and spread the Dough ball into a cup shape.Put 1-2 spoonfuls of the Filling in the hollow of the cup.Pinch the sides of the cup into pleats.Gently squeeze all the edges together to form a point at the centre.Make 21 Modaks as this is Lord Ganesha's favourite number.
Grease the fresh Turmeric Leaves and place them on the Steamer Plates.Place the prepared Modaks on the greased fresh Turmeric Leaves and leave an inch of space all round each Modak to avoid these sticking together.Steam in a Steamer for 10-15 minutes till well steamed.
Serve absolutely steaming hot as the cover tends to become stiff if allowed to cool.Some people break these open just before serving and pour a little melted Ghee into the centres just before eating these.
Number of Servings: 21
Recipe submitted by SparkPeople user KOMAL53.
FOR THE COVER
Heat Water in a wide mouthed pan and add the pinch of Salt,Saffron Threads and the Ghee.When this Water boils,lower flame and slowly add the Rice Flour stirring it in evenly till all the Flour has been added.Place a lid on top of the pan and steam for 5 minutes.Remove from flame and let cool till slightly warm.Grease your palms with a little Ghee and knead to a soft and pliable dough.If the dough is dry sprinkle a little warm Water on it and knead till desired texture is achieved.Cover with a wrung out wet cloth and set aside.
FOR THE FILLING
Dry roast the Poppy Seeds till fragrant.If using Raisins remove the stems and wash them.
Melt the Ghee in a wok on a low flame.Add the shredded Coconut and the shredded Jaggery(Brown Sugar), Saffron Threads and the roasted Poppy Seeds and the de-stemmed Raisins if using.Mix well together and cook on low flame till all the syrup dries up.This Filling should be soft and slightly moist but not wet or runny.
METHOD
Apply a little Ghee to your palms and again knead the Dough till soft and pliable.Divide into 21 equal balls.With your fingertips press and spread the Dough ball into a cup shape.Put 1-2 spoonfuls of the Filling in the hollow of the cup.Pinch the sides of the cup into pleats.Gently squeeze all the edges together to form a point at the centre.Make 21 Modaks as this is Lord Ganesha's favourite number.
Grease the fresh Turmeric Leaves and place them on the Steamer Plates.Place the prepared Modaks on the greased fresh Turmeric Leaves and leave an inch of space all round each Modak to avoid these sticking together.Steam in a Steamer for 10-15 minutes till well steamed.
Serve absolutely steaming hot as the cover tends to become stiff if allowed to cool.Some people break these open just before serving and pour a little melted Ghee into the centres just before eating these.
Number of Servings: 21
Recipe submitted by SparkPeople user KOMAL53.
Nutritional Info Amount Per Serving
- Calories: 186.5
- Total Fat: 5.9 g
- Cholesterol: 3.7 mg
- Sodium: 15.2 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 1.8 g
- Protein: 2.0 g
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