Ingredients:
For the Outer Covering:
1 cup rice flour
1¼ cups water
1 teaspoon ghee
A pinch of salt
For the Filling:
1 cup grated jaggery
1 cup grated coconut
1 teaspoon ghee
½ teaspoon cardamom powder
Chopped nuts (optional)
Instructions:
Filling:
1. Heat 1 teaspoon of ghee in a pan.
2. Add the grated coconut and sauté for a minute.
3. Add the grated jaggery and cook until it melts and blends with the coconut.
4. Mix in the cardamom powder and chopped nuts (if using).
5. Let the filling cool down.
Outer Covering:
1. In a pot, bring 1¼ cups of water to a boil.
2. Add a teaspoon of ghee and a pinch of salt to the boiling water.
3. Reduce the heat to low and slowly add the rice flour while stirring continuously to avoid lumps.
4. Mix until it forms a dough-like consistency.
5. Cover and let it steam for 2-3 minutes, then turn off the heat.
Assembling:
1. While the dough is still warm, knead it gently to make it smooth.
2. Take a small amount of dough and roll it into a ball. Flatten it to form a small disc.
3. Place a spoonful of the prepared filling in the center of the disc.
4. Gently gather the edges and pinch them together to create a pleated pattern at the top, sealing the modak.
