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Add a photoModak is a sweet dumpling filled with coconut and jaggery. It is an authentic Indian dessert!
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Ingredientes
- To make ukad
- 2 cup Rice Flour
- 4 tsp Glutinous rice flour
- (You will get it in Japanese market)
- 2 cup of water
- pinch of Salt
- 2 tsp Ghee
- To make stuffing
- 2 cup shredded Coconut
- 2 cup Jaggery
- 4 tbsp Poppy seeds
- Cardamom powder
- Roasted cashewnuts and raisins
Direcciones
- To make ukad
- Mix rice flour and glutinous flour well and seive 2 to 3 times.
- Boil water, to that add pinch of salt and tsp of ghee and pour rice flour and mix well.
- Cover with damp cloth and keep for 10 mts.
- To make stuffing
- In a pan, roast the poppy seeds.
- Once they are roasted well add the shredded coconut and jaggery. Mix everything well.
- Finally add cardamom powder and cashewnuts. The stuffing is ready.
- To make modak.
- Take ukad, wet hands with water as well as some oil and knead ukad in soft dough.
- Now start to pat ball in to small bowl size shape, now stuff filling and start to make plates around stuffing.
- Gather all plates at the center of stuffing and try to seal edges. Keep the modaks covered with a wet cloth as they can dry out.
- Heat up 1 inch of water in Idly cooker, put one small round pot, over that place small thali or chalni. On top of the chalni place a banana leaf.
- Now place modak on the banana leaf, leaving enough space around each modak.
- Steam for 10 mts over medium heat.
- Modak are ready to be servedï
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 931g | |
| Calories 1753 | |
| Calories from Fat 470 | 27% |
| Total Fat 55.54g | 69% |
| Saturated Fat 32.83g | 131% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 201mg | 8% |
| Potassium 895mg | 26% |
| Total Carbs 286.87g | 76% |
| Dietary Fiber 22.5g | 75% |
| Sugars 14.9g | 10% |
| Protein 28.36g | 45% |
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