Rice Modak (Coconut Pastries) I

• 2 cups rice flour
• 2½ cups water
• 1 tbsp butter
• Salt
• 1 cup fresh grated coconut
• 1 cup jaggery
• 2 tbsp raisins
• 2 tbsp cashew nuts, chopped
• 1 tsp cardamom, powdered
• Ghee

Ingredients for 14 servings (1.3 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Make the filling, following the same method as the wheat flour modak.

2. 2

   Heat 2 cups of the water in a large pot/vessel and then add salt and butter.

3. 3

   As the water starts boiling, add rice flour to the water. Lower heat. Mix well. The mixture should be a smooth paste; there should be no lumps. If mixture is becoming too dry then add the remaining ½ cup water. Keep heating on low heat until rice flour is cooked.

   Stovetop
4. 4

   Cover the mixture with a lid and remove from the heat. Let it cook in its own steam.

5. 5

   While it is still warm rub some ghee on your palms and take a small portion of the dough. Make a ball out of it. With your thumb shape the ball into a cup. Put 2 teaspoons of the filling and close the ends in a manner to get the shape of a fresh fig.

6. 6

   Make 10 modaks and place them in a colander or steamer basket greased with ghee. Place the modak in such a way that they do not touch one another in the colander.

7. 7

   Place the colander in a steamer and steam the modaks for 10 minutes.

8. 8

   Dribble with a teaspoon of ghee, and serve hot.