- 1 cup of all purpose flour / maida
- ½ cup of sooji / rava
- ¼ tsp of salt
- Oil – 1 tbsp
- Milk as needed (to knead the dough)
- Scraped coconut – 2 cups
- Sajuk tup / clarified butter – 2 tsp
- Jaggery – 1 cup (or as per your taste)
- ¼ cup of milk
- Some almonds and cashew nuts
- Cardamom and nutmeg powder mixture – 1 tsp
Watch how to make modak on YouTube;
How to make a dough?
- Heat approximately 1 tbsp of oil.
- Once it is warm enough, add into the flour.
- Mix it well with the help of spoon.
- Then remove all the lumps so that it gets even texture.
- Add little milk at a time and knead the dough very well.
- Consistency of the dough should be little stiff than a regular chapati dough.
- Cover and let it rest for at least half hour.
How to make stuffing for a modak?
- Scrape the coconut. (*One fresh coconut yields 2 cups of scraped coconut approximately.)
- Break jaggery into small pieces. (1 cup or adjust to your taste)
- In a heated pan, add 2 tsp of clarified butter.
- Add scraped coconut and cook on a low heat for 2-3 minutes, stirring constantly.
- Add ¼ cup of milk and 1 cup of jaggery.
- Mix well and cook on low heat until jaggery melts and mixture dries out completely, stirring occasionally.
- Grind some almonds and cashew nuts coarsely.
- Add 1 tsp of cardamom and nutmeg powder, almonds and cashew nuts.
- Mix well and stuffing is ready. Allow it to cool down completely.
How to shape a modak?
- Knead the dough again a little bit.
- Make small sized balls out of the dough and roll them thin.
- Place a spoonful of the stuffing and start folding the edges.
- Gather all the edges at the center and seal it properly. (Watch my video tutorial to see how to make pleats properly.)
- Similar way, make rest of the modaks.
- Heat oil in a kadai for frying.
- Fry the modaks until they get nice golden brown color.
- Take them out on a tissue paper.
- Allow them to cool down before you serve them. You can store them in a air tight container for couple of days.