Ingredients

• For stuffing:
• 2 cups - freshly grated coconut
• 1 cup - jaggery (grated)
• 1 tbsp - poppy seeds
• 1 tsp - cardamom powder
• 1 pinch - nutmeg (optional)
• 2 tbsp - water
• For cover:
• 1 cup - rice flour
• 1.25 cup - water
• A pinch of salt
• 1 tbsp - oil

How to Make Nugul-Untallu (Poppy seed Laddoos)

• For stuffing:
• Roast poppy seeds in a small skillet and let it cool. Grind it into a coarse powder and keep aside.
• In a heavy bottom kadai, mix all the ingredients for stuffing except the poppy seed powder and let it sit for 15 mins.
• Heat the mixture over medium flame for 10-12 minutes. When the mixture starts boiling, it will turn yellowish brown and sticky.
• Take the kadai off the heat, add poppy seeds powder and mix well. Set it aside to cool down.
• Preparation for cover:
• In a vessel with tight-fitting cover, boil water and add salt and oil. Reduce the heat and slowly add the rice flour.
• Start mixing vigorously with a heavy spoon. Now close the lid and take the pot off the heat. Let the covered pot cool down for 15 minutes.
• With wet hands, mix the dough using cold water to keep the hands cold.
• For modak:
• Boil water in a large vessel that can fit a steamer. Oil the steamer and set it aside.
• Make about 20 balls of the dough and 20 parts of the stuffing. Make small puris with the dough ball on an oiled paper/aluminium foil. Keep one part of stuffing in the middle of the puri and gather the puri gently to shape it like a modak.
• Dip each modak in cold water and place it in the steamer. Put the steamer on boiling water and cover it.
• Let the modaks steam for 20 minutes on medium to high flame. Take the steamer off the vessel and let it sit for 5 minutes before removing the modak from the steamer.
• Recipe courtesy: Priya Easy N Tasty Recipe