1 cup rice flour 1 cup water 1 teaspoon oil oil for greasing a pinch of salt For the filling 1 cup grated jaggery (gur) 1 cup greated fresh coconut ½ teaspoon cardamom (elaichi) powder 1½ tablespoons ghee
For the filling, in a non-stick pan, add grated coconut and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together. Add the cardamom powder and mix well. 2. In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the flame, add the rice flour while stirring continuously. 3. Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes. 4. Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy, if it is not kneaded. You could even use a hand blender to knead the dough. 5. Make even size small balls of the dough (2 inch in diameter) using oil. Then roll each of them into a round shape, 3½" in diameter. 6. Make 8 to 10 folds in rolled dough with 1 cm. distance in between. To make a fold pinch the outer line of rolled dough a little bit ahead making 1-2 mm thick fold. 7. Add a spoonful of the filling into the dough. 8. Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7 minutes. 9. Once the modaks are cooked they will turn translucent. Serve hot drizzled with pure ghee.