Ingredients:
1 1/2 cups dry coconut powdered
1 cup light jaggery grated or molasses
2 cups plain flour
1/2 tsp. crushed cardamom seeds
15-20 saffron strands, rubbed in 1 tsp. hot milk
Method:
- Mix coconut and jaggery in a nonstick pan.
- Heat, andcook stirring continuously to avoid burning.
- When mixture becomes a soft lump, add cardamom and saffron.
- Mix, take off fire, keep aside to cool a little.
- Make a thick batter of plain flour and warm water.
- Transfer to a large heavy deep container, cook mixture, stirring continously.
- When lump resemble a soft dough, take off fire, cool to handle.
- Make a thick patty of a portion of flour dough, place a small lump of coconut mixture in centre.
- Fold and mould dough to cover filling, and shape round or like a modak.
- After filling all modaks, steam in an idli cooker or double boiler with perforated upper section.
- Steam for 15 minutes, and serve hot or warm or cold, as desired.
Making time: 1 hour
Makes: 20 modaks
Shelflife: 2-3 days
Coconut Dishes Index
