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Rice Modak (Coconut Pastries) I

Rice Modak (Coconut Pastries) I — a recipes for dessert recipe, 10 ingredients.

Recipes for dessert

contains glutencontains dairycontains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 1 tbsp butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Make the filling, following the same method as the wheat flour modak.
  2. Heat 2 cups of the water in a large pot/vessel and then add salt and butter.
  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.
  4. Cover the mixture with a lid and remove from the heat. Let it cook in its own steam.
  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. 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. Place the colander in a steamer and steam the modaks for 10 minutes.
  8. Dribble with a teaspoon of ghee, and serve hot.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0