Universal pure veg delicacies way to blissful life

Modaks are festive dumplings made from coconut and jaggery filling, covered with rice flour dough. Sharing two different kinds of modak, one traditional and another instant!

Recipe No.1
2 cups desiccated unsweetened coconut
1 cup condensed milk
1/2 cup powdered desiccated
various food colorings
ghee for greasing

Process : Keeping heat on low, add 2 cups of desiccated coconut in a skillet and roast for few minutes. Make sure the color of the coconut doesn’t change. After that add the condensed milk, stir and mix well. Cook for 2-3 minutes on low heat until the condensed milk dry little bit. Turn off the stove and let it cool down at room temperature.
Once the mixture cools down then in batches you may add different food colorings. In a modak mould grease the inside part and add part of the filling to get modak shape. Gently remove the modak and roll the dry powdered coconut on it.
Alternatively you may add food coloring to it and do the same or made smaller ladoo shapes. Serve chilled.

Recipe 2
For Dough-
2 cups rice flour
1 pinch salt
1- 1/2 teaspoons sugar
2 teaspoons ghee
1 tablespoon milk

For coconut filling-
1 tablespoon ghee
1/2 cup jaggery
1 cup desiccated coconut
1/2 cup mixed dry fruits
1 tablespoon poppy seeds
1 teaspoon cardamom powder
a pinch of nutmeg powder
2-3 tablespoons milk

Dressing –
few tablespoons of warm milk soaked in few strands of saffron

Process: In a wok kept on medium heat add 2 cups of water. Add ghee, milk, salt sugar and bring it to a boil. Once boiling add the rice flour, mix well for few minutes and turn off the stove. Cover and let it cool down at room temperature. Once cool down knead for 5 minutes into smooth dough. Cover with a wet cloth and keep it aside
In the wok add ghee, jaggery and let it melt. Add the coconut, mix well , add dry fruits, poppy seeds and cook for around 10 minutes. Add the cardamom and nutmeg, milk and mix well. Turn off the stove and let it cool down on room temperature.
In a bowl take water and few drops of ghee. Take a small portion from the dough and use this water to press the circumference of the dough in a flat circle. Add a spoonful of the filling and pinch the circumference every 1 inch.
Gently bring all of the pinch part together by closing the modak dough. Repeat the same with the rest.
Prepare steamer with boiling water and make sure to grease the base. Place modak in batches and steam for around 15 minutes. Once done then let the modak cool down completely and place them on a plate. Drizzle with the saffron milk and serve it.

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