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Steamed Modaks
(steamed rice flour shells encasing sweet coconut filling)

1 cups fine rice flour
1 cup water
Pinch of salt
1 tsp edible oil

For the filling: 1 cup grated coconut
2-3 cardamoms powdered
cup jaggery

Boil sufficient water and add oil when it begins to simmer. Pour it into the flour, add a pinch of salt and knead into a smooth dough. Roll into tiny round balls and keep aside. Heat jaggery until it melts, add the fresh grated coconut and cardamom powder. Mix thoroughly and take off the heat. Then flatten the rice balls into your palm with a little ghee. Place the filling at the centre and pull up the edges folding them one over the other like pleats and then twist the top to seal. Today, steamed modaks are easily made using moulds. Place the modaks on a flat aluminum or steel tray and pressure cook for about 5 minutes.




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