1 |
Combine
and cook coconut and jaggery
together on medium heat. Stir
continuously until they are
mixed properly. Do not overcook. |
2 |
Add cardamom, roasted poppy
seeds and 1 teaspoon rice flour
to the mix. Cook for some time.
|
3 |
Remove
from the heat and allow it to
cool.
|
4 |
Boil
1 cup of water. When bubbles
rise on top, add ghee, salt
and oil and immediately add
rice flour. Stir well. Cover
for some time. Remove the lid
and stir and cover again for
a minute. |
5 |
Remove
from heat. Take all the mixture
in a flat plate. Knead it properly
while hot (You can use a flat
bowl for kneading to keep the
hands from burning). Make a
soft pliable dough.
(Do
it very carefully. The dough
should be neither too sticky
nor too dry.) |
6 |
Divide
this dough into small balls.
Roll each ball into 1.5 inch
diameter circle. Hold it in
a hand and make a small bowl
of it. Put some coconut filling
into this bowl shaped dough.
Dip thumb and index finger in
the oil and make 5-6 small pinches
side by side on the edges of
the bowl. Bring them together,
join to form a peak. It should
look like a whole garlic. Prepare
all other modaks like this. |
7 |
Spread a damp cloth onto a flat
round sifter and arrange all
the modaks onto it. Place the
sifter in a steamer and cover.
Steam for about 15 minutes.
(Use
a big size saucepan or pressure
cooker if you don't have a steamer.
Do not put the whistle if you
use the pressure cooker.)
|