Great dessert for parties or pujas. 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.
Waiting time 20m
For 4 Person(s)
- 1 tablespoon(s) cardamom powder
- 1 cup(s) ghee (for frying)
- 1 cup(s) wheat flour for covering
- 2 cup(s) milk
- 2 cup(s) sugar
- 1 coconut
- 0.5 cup(s) resin, cashew, and almonds or as per choice.
Coconut Modak Directions
- Grate coconut into fine consistency.
- Heat 2-3 tbsp ghee in a pan and add the coconut to it.
- Keep roasting till coconut is done - light pink in colour.
- Add milk and let the coconut cook well.
- Once the milk starts boiling add sugar, elaichi and nuts to it.
- Close the gas once the mix reaches almost semi - solid state (it should not be loose).
- MAKING MODAK
- Knead the dough and keep it aside for an hour or so.
- Make sure the dough is a bit tight and not loose like normal chapati dough.
- You can add a spoonful of oil while kneading to make it tight.
- Once the filling cools a bit, start making small balls of the dough.
- Roll it into 1n1/2 inch diameter round puri and 1/2 cm thickness.
- Now take the puri in hand and join it shortly at five places, to form a star shape hollow filling space to stuff or use a modak mould to press into desired shape.
- Now stuff it with the coconut filling.
- Add till it fills adequately.
- Join all the five ends together and narrow them into upward direction to give the shape of MODAK.
- See that the filling does not come out or the puri does not tear due to excessive filling.
- Once all the modaks are done, deep-fry them in ghee on medium flame.