| Recipe Name: Steamed Modak |
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| Category: Desserts |
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| Prep Time |
Cook Time |
Serves |
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20 |
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Ingredients: |
| Rice flour |
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1 cup |
| Water |
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1 ¼ cup |
| Oil |
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1 tsp |
| Salt |
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¼ tsp |
| Coconut filling: |
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| Grated fresh coconut |
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1 cup |
| Grated white jaggery |
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1 cup |
| Finely cut cashewnuts |
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10g |
| Ghee |
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1 tsp |
| Cardamom powder |
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little |
| Roasted gram powder |
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1 tbsp |
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Method: |
- Heat water in a heavy based kadai with salt and oil.
- When it starts bubbling, reduce flame and pour rice flour in the center as a heap
- Insert a ladle and close with a lid leaving little gap for the ladle at one end.
- Cook in completely reduced flame for 7 to 10 minutes
- Switch off the stove and then stir the dough quickly without forming lumps. Allow the dough to become luke warm.
- Knead well to smooth dough using little water to sprinkle if necessary. Apply oil to hands at the end while kneading.
- Form into small lemon sized balls. Using your thumb and forefinger, flatten the edges first and gradually shape it like a cup.
- Keep little filling inside and fold it to seal well, pressing down the edges to form plait like design.
- Arrange on a greased idli plate and steam it for 7 to 10 minutes.
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Tags:
rice milk, grated fresh coconut, sweet, prasad, ironSteamed Modak, little , dough , powder
, greased , idli , ladle , water , flame , edges , oil , plate , end , steam , using , ¼ , small , luke , lemon , balls , allow |
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