How to make Modak

Heat a non-stick pan, add the coconut and sugar or jaggery, mix it well and cook on a medium flame, till the sugar is dissolved or the jaggery melts completely.

Add the cardamom powder, poppy seeds and rice flour to it and cook for some more time. Keep aside and allow it to cool.

In a deep pan ,add 1 cup water and bring it to boil.

Add ghee or clarified butter, salt , oil, flour and rice flour, mix it well and cook for few minutes while stirring in between.

Remove from the flame and keep aside. Transfer the mixture on a flat, dry plate and knead well to prepare soft dough.

Divide the dough into small equal balls. Roll out each ball into small circles then while holding it in a hand,make a small bowl.

Put some stuffing into this bowl shaped dough. Dip fingers in the oil and bring the sides together to form a peak.

Prepare the remaining modaks in a similar manner. If you want, you can use a modak mould.

Spread a damp cotton cloth onto a flat round bowl and arrange the modaks (according to the size of the bowl) onto it.

Place the sifter in a steamer with lid and steam for about 10 to 15 minutes.

Heat up 1 inch of water in a idli cooker, put one small round pot, over that place one small thali or chalni or sieve.

On top of the chalni place a cotton cloth. Now place the modaks on the cotton cloths, leaving enough space around each modaks.

Steam for 10 to 15 minutes over medium heat.

Your modaks are ready to be served.