Modaks (rice dumplings with sweet coconut filling)

Happy Ganesh Chaturthi everyone! Modaks (ukali che modak aka steamed modaks) are traditionally made in every Maharashtrian home on Ganesh Chaturthi. In konkani homes we make deep fried modaks. However you make it, these are delicious and so intimately connected to this day. I got up at 6 this morning to make modaks. I am so proud of myself! ha ha! When my mom-in law visited we made modaks just for fun. She is an expert so I took a video of her making them . I think if you see the technique of making the modaks its much easier than trying to struggle with written directions. I hope this video helps with that so do see it if you've never made these before.


Ingredients (Makes 10)

Rice flour 2 cups
Water 2 1/2 cups
1 tsp salt
Oil 1 tbslp and more for making modaks

Filling

2 cups grated unsweetened coconut (can use frozen)
1/4 cup poppy seeds
1 cup jaggery
1 tsp ground cardamom
a pinch of nutmeg

Method

Roast poppy seeds. Keep aside. Add jaggery, coconut and cardamom to a pan and roast till the jaggery melts and incorporates into the mixture. Add poppy seeds and nutmeg and cook till the mixture dries up. Let mixture cool.
Boil the water with salt and oil. Take off heat. Add rice flour to it slowly and stir after each addition to form a nice dough. Return to low heat and cook covered for about 5 minutes. Take off heat. Using a cup greased with oil knead the flour mixture while its hot. Divide the dough into balls. Form a cylinder with each ball. The make a central dent in the top of the cylinder and knead your way into the center to form a wide cup. Place filling in the center of the cup. Pinch edges together about 3-4 times around the modak and then bring the pleats in together to close the dumpling. Pinch off excess dough. (See video for exact method)



Boil water in a large pot. Line steamer with parchment paper and grease it with oil. Place a steamer on top of boiling water pot. Place modaks in the steamer and steam covered for 5 to 7 minutes. Serve hot.