Coconut Modak

By Rashmi Jha

Printable version (Adobe Acrobat Reader required)

Ingredients:

• 1 coconut
• 2 cup sugar
• 2 cup milk
• Ghee for frying
• Wheat flour - for covering
• 1tbsp elaichi (cardamom) powder
• Resins, Cashews, and Almonds as per ones choice

Method:

1. Grate coconut into fine consistency
2. Heat 2-3 tbsp ghee in a pan and add the coconut to it
3. Keep roasting till coconut is done - light pink in colour
4. Add milk and let the coconut cook well
5. Once the milk starts boiling add sugar, elaichi and nuts to it
6. Close the gas once the mix reaches almost semi - solid state (it should not be loose)

Making modak:

1. Knead the dough and keep it aside for an hour or so.
2. Make sure the dough is a bit tight and not loose like normal chapati dough.
3. You can add a spoonful of oil while kneading to make it tight.
4. Once the filling cools a bit, start making small balls of the dough
5. Roll it into 1n1/2 inch diameter round puri and 1/2 cm thickness
6. Now take the puri in hand and join it shortly at five places, to form a star shape hollow filling space to stuff
7. Or use a modak mould to press into desired shape.
8. Now stuff it with the coconut filling
9. Add till it fills adequately
10. Join all the five ends together and narrow them into upward direction to give the shape of MODAK
11. See that the filling does not come out or the puri does not tear due to excessive filling
12. Once all the modaks are done, deep-fry them in ghee on medium flame

Can serve it alone or with any other spicy item as a sweet.

Note: you can also make the filling with the coconut powder available in market, but fresh coconut gives more taste.

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