A modak is a sweet dumpling popular in Western and Southern India. It is called modak in Marathi and Konkani as well as Gujrati language, modhaka or kadubu in Kanada, modhakao kozhakkattai in Tamil and kudumu in Telugu.
Modaks have a special importance in the worship of the Hindu god Ganrsha; modak is believed to be his favorite food, which begets him the moniker modakapriya (the one who likes modak) in Sanskrit. During the Ganesh worship ceremony, known in India as Ganesh Chaturthi, the pooja always concludes with an offering of twentyone modaks to the deity and as prasad.
- 1 cup water
1 tsp oil
Oil/ghee for greasing
a pinch of salt
1 cup rice flour
For the filling
1 cup grated jaggery1 cup grated fresh coconut2 tsp poppy seeds(roasted)
1/2 tsp cardamon powder
1-1/2 tbsp 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,poppy seeds and mix well.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.Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes.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.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.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.Add a spoonful of the filling into the dough.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 modak on a greased steamer plate and steam for 6 to7 minutes.Once the modak are cooked they will turn translucent. Serve hot drizzled with pure ghee.