Mumbai Special Modak

Recipe by
Total Time:
30-40 mins
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Potato and Corn Rolls, Palazthappam, Avocado Toast

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  • Rice Flour- 1.5 Cups
  • Oil - 1 tsp
  • For Stuffing :
  • Fresh Coconut , Grated - 1.5 Cups
  • Jaggery , Grated - 1 Cup
  • Cardamom Powder - a pinch

How to Make Mumbai Special Modak

  • Heat one and one-fourth cups of water and one teaspoon oil in a deep non-stick pan.
  • Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming. Cover the pan with a deep lid .Cook on low heat for three minutes.
  • Remove the lid, sprinkle some cold water on the rice flour and cover again with the lid. & cook for another three minutes.
  • Repeat this process twice.
  • Take the pan off the heat and keep it covered for two minutes. Transfer the mixture to a large plate, grease the palms of your hands with oil and knead the dough till completely smooth and pliable.
  • The dough should not stick to your palms.
  • For the stuffing :
  • Combine the coconut and jaggery in a non-stick pan and cook on medium heat for one or two minutes till light golden brown.
  • Make sure that you do not overcook the mixture. Add cardamom powder .
  • Remove from heat and set aside to cool.
  • Divide the coconut mixture into twelve equal portions. Divide the dough into twelve equal portions and shape them into balls.
  • Grease the palms of your hands and spread each ball to form a three-inch bowl. Press the edges of the bowls to reduce the thickness.
  • Place a portion of the stuffing in the centre; pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.
  • Heat sufficient water in a steamer. Place the modak on a perforated plate in the steamer and steam for ten to twelve minutes.