A modak is a sweet dumpling popular
in western, eastern and Southern India. It is called modak in Marathi,
Oriya and Konkani as well as Gujarati language, Sughiyan in
Malayalam, modhaka or kadubu in Kannada, modhaka or kozhakkattai in Tamil,
and kudumu in Telugu.
The sweet filling inside a modak is made up of
fresh grated coconut and jaggery/sugar, while the soft shell is
made from rice flour, or wheat flour mixed with khava
or maida flour. The dumpling can be fried or steamed.
Preparation time: 30
minutes
Cooking time: 30
minutes
Makes: 12
Recipe Courtesy- Ruchkar
Mejwani
|
Ingredients
|
Quantity
|
|
Grated
Coconut
|
1 cup
|
|
Sugar
|
½ cup
|
|
Cream
|
2 tbsp
|
|
Chopped Dry fruits
|
2 tbsp (optional)
|
|
Cardamom powder
|
1 pinch
|
|
Maida/All-purpose flour
|
1 cup
|
|
Wheat flour
|
¾ cup
|
|
Ghee
|
2 tbsp
|
|
Salt
|
to taste
|
|
Water
|
to mix the dough
|
|
Oil
|
to fry modak
|
Method
For
Filling
Take a pan, add the grated coconut, sugar &
cream. Mix well and let the cream melt.
Add dry fruits, cardamom powder and again mix
well. Keep cooking till the mixture becomes slightly dry and most of the water
from cream has evaporated.
In the meanwhile, take a small pan, add ghee
and let it come to a boil.
For Covering
In a bowl, add wheat flour, maida & salt.
Add the hot ghee to the mixture and stir with a spoon.
Add water to the flour mixture & make a
soft dough.
Meanwhile, take a frying pan and add oil for
heating.
Take small portions of the dough and start
rolling into soft small rotis. Fill each roti with the coconut mixture. Pinch
the edges of the roti, bring it together & seal properly so that no oil
goes in while frying. Similarly make all the modaks.
Fry the modaks till golden brown.
Points to remember:
·
You can make the filling in advance if you like
and store in the fridge. But bring to room temperature before you make modak.
·
Fry the modak in a medium low flame.
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