For the filling: 1 cup grated coconut

1 cup grated jaggery

A pinch of nutmeg

A pinch of saffron

For the shell: 1 cup of water

2 tsp ghee

1 cup of rice flour
1.For the fillling: 2.Heat a pan, add the grated coconut and jaggery.

3.Stir for about five minutes. Add the nutmeg and saffron, mix well.

4.Cook for another five minutes and keep aside. 5.For the modak: 6.In a deep dish, boil water with ghee. Add the salt and flour. Mix well.

7.Cover the dish and cook till its half done.

8.Spread some ghee on the base of a steel bowl and while the dough is still hot, knead it well.

9.Now take a little dough, roll it into a ball, flatten it well, shape the edges into a flower pattern.

10.Put a spoonful of the filling onto the dough and seal it.

11.Put the dumplings in a muslin cloth and steam them for 10- 15 minutes. Serve.

Cook Time

  30 Minutes