I love steamed Modaks. Got the hang of making perfect steamed modaks after a lot of attempts.This time I wanted to try something different and tasty as well.
For the outer covering.
Heat 1 cup water and add a few strands of kesar and salt. Add 1/2 cup rice flour and 1 tea spoon of ghee and knead into a soft dough. Cover it with a wet cloth and keep aside.
For The Filling:
Mawa: Take 1/2 cup milk powder and knead it like chapathi dough. Keep it in a thin cloth and steam for about 5 mins. Once it cools. Remove and add 1/2 spn ghee. Knead the dough lightly n keep aside in a closed container.
- Chop 2-3 almonds into tiny bits.
- 1 spn khus khus
- 3-4 Anjeer chopped finely
- 1 table spoon grated coconut.
- Jaggery or brown sugar-1 table spoon (grated)
- Cardamom pdr 1/4 spn.
Now take a pan and roast the coconut for about 2-3 minutes. Add khuskhus, chopped almonds and chopped Anjeer. Mix well and add the jaggery. Put off the flame and mix the mawa well into the mixture and also the cardamom powder.
Make small balls and keep aside.
Now take a small ball of the kesar rice dough. Flatten the ball slowly and lightly with your fingers uniformly. Place the sweet filling inside and shape them into modaks. Steam them and the modaks are ready in 20 minutes.