Traditional Steamed Coconut and Jaggery Modak Recipe
Traditional Steamed Coconut and Jaggery Modak Recipe are made from rice flour stuffed with grated coconut and jaggery mixture. Ganesh Chaturthi celebrations can never be complete without modak.
Calories 2135kcal
Ingredients
Filling/Puran for modak recipe
- 2 cups Coconut grated
- 1 cup Jaggery powdered or grated
- 1 tsp Cardamom Powder
- 1 tsp Ghee optional
For the outer cover
- 1 cup Rice Flour
- 1 cup Water
- 1 pinch Salt optional
- 1 tsp Ghee
- 1 tsp Ghee for greasing
Instructions
How to make Puran
- Heat a pan, add ghee to it.
- Add jaggery and coconut to it and saute until both blend well and the mixture turns thick.
- Add cardamom powder and mix well. Switch off the gas. Let it cool down.
How to make Dough
- Bring 1 cup water to boil.
- Add ghee and salt. Mix well.
- Turn off the flame. Add rice flour and mix well.
- Cover and let it rest for about 4-5 minutes or until the temperature comes down a bit.
- Transfer the dough to a clean plate.
- Add 1-2 tsp ghee and knead to a smooth dough and keep covered.
- You can make equal size of balls and keep covered.
How to make modak
- Divide the filling into equal, 1 tbsp measures and form neat balls. Set aside.
- Take lemon-sized ball of rice flour dough.
- Flatten the dough. Using your fingers and the thumb, make small cups out of the dough.
- Now keep one ball of sweet mixture in centre and bring the edges to the top and seal it. Make sure the top is pointy.
- Repeat the same with the rest of the dough.
- Grease the steamer with some ghee.
- Place all the prepared modak on the steamer.
- Close with lid and steam for 10-12 minutes or till the outer cover starts to look shiny.
- Remove and let it cool down and serve.
Notes
Ensure you use good quality fresh flour. You can also make your own fresh flour at home or you can buy store bought Idiyappam Flour.
If the modak break while pressing and making cup, sprinkle water and ghee, knead well.
You can reduce the jaggery quantity as needed to suit your taste. For soft outer layer, boil water well for making the dough. Dough should be almost cooked with the hot water so that you get non sticky pliable dough.
Do not over cook , it may give you rubbery and broken kozhukattais.
If the modak break while pressing and making cup, sprinkle water and ghee, knead well.
You can reduce the jaggery quantity as needed to suit your taste. For soft outer layer, boil water well for making the dough. Dough should be almost cooked with the hot water so that you get non sticky pliable dough.
Do not over cook , it may give you rubbery and broken kozhukattais.
Nutrition
Calories: 2135kcal | Carbohydrates: 357g | Protein: 15g | Fat: 71g | Saturated Fat: 57g | Cholesterol: 38mg | Sodium: 83mg | Potassium: 714mg | Fiber: 19g | Sugar: 213g | Vitamin C: 6mg | Calcium: 121mg | Iron: 7mg