MODAK.

Ingredients for Modak: (1). Rice fluor 1-cup; (2). Water-1.5 cup; (3). Oil-15 ml.; (4). Salt to taste.

For Modak stuffing: (1). White sesame seeds-1 tbsp; (2). Poppy seeds-1 tsp; (3). Grated coconut-1 cup; (4). Jaggery-Half cup; (5). Ghee-15 ml.; (6). Cardamom powder-15 gms.; (7). Nutmeg powder-Half tsp.

Method: 

1. Take water in a vessel, add a few drops of oil and salt;
2. Boil;
3. Add rice flour and stir on low flame for 30 seconds;
4. Then switch off gas, mix with a thick spatula;
5. Cover with a lid for five minutes;
6. Allow dough to cool, or you could knead it while hot with gloves. Let the dough rest and come to room temperature, cover with a damp cloth.

For the filling:

1. Take a heavy bottomed pan, add ghee;
2. Place on low heat and saute poppy and sesame seeds;
3. Add grated coconut and jaggery powder. Keep stirring for 3-4 minutes;
4. Jaggery should melt;
5. Lastly, add cardamom and nutmeg powder. Mix nicely. Ensure you don't over-cook;
6. Place some cold water with ice cubes. Apply water over your palm. Make small balls from the rice flour;
7. Flatten balls with the palms into a round shape. Ensure that the discs are neither too thick nor thin. Put a spoon of coconut-jaggery mixture in the centre of the round disc;
8. Form pleats toward the edges and close towards the top into a cone shape. You could grease the modak mould and shape them in the mould; 
9. Place modak in a steamer and steam for seven to eight minutes on medium heat. You will see that the texture has changed, and it's cooked. Covered with a lid. Alternatively, you could steam modaks in pressure cooker for eight to ten minutes on low or medium heat without the whistle.

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