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1
Filling: Mix the coconut and jaggery together in a vessel and cook slowly on medium heat till the two ingredients are mixed together.
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2
Make sure that the mixture retains some of its moisture and does not get overcooked.
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3
When the coconut is half cooked, add the cardamom, roasted poppy seeds, and rice flour and continue cooking so that the ingredients are properly mixed together.
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4
When the mixture is ready, take it off the flame and keep it aside to cool.
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5
Dough for the outer covering: Boil 1 cup of water.
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6
When it starts boiling, add the ghee, salt, oil and rice flour and stir well.
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7
Cover the vessel for a few minutes and allow the mixture to cook for a while, stirring occasionally so that no lumps are formed.
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8
Once it has assumed a paste-like consistency, stir once again and transfer the rice flour paste to a flat bowl.
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9
Begin kneading it while it is still hot, into a soft dough.
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10
You may dip your hands in oil before kneading to prevent the dough from sticking to them.
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11
Do not add any more water to the paste while you are kneading it.
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12
The dough should be soft but not sticky.
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13
Also, it should not be too dry.
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14
Once the dough is ready, divide it into portions and roll each one into a small ball.
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15
Modak Preparation: Roll each ball into a circle of approximately 2 inch diameter.
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16
Place the circle in your hand and hold it in such a way that it assumes a cup shape.
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17
Place some of the filling in the centre of the circle.
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18
Make about 6 side by side pinches around the edge of the dough.
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19
Bring them together and join them to form a peak.
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20
Your modak should now resemble a whole bulb of garlic.
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21
Repeat the process for the rest of the dough
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22
Steaming: Cover a flat, steel sifter with a damp cloth and keep the modaks on it.
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23
Carefully place the sifter into a steamer or pressure cooker (without the whistle) and steam them for about 15 minutes.
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24
After steaming, put some ghee on the hot modaks.
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25
Serve them while they are still warm.
