This is the modak I have grown up eating at our Maharashtrian friends' homes. Basically, it's an 'atte ki poori' stuffed with dry fruits, coconut and gur. It's steamed and made for Ganesha chaturthi every year. I love it! Ganapati Bappa Moraya!
1 tbsp finely chopped cashews, almonds and raisins.
1 cup grated jaggery
1 cup grated coconut
½ tsp ilaichi powder (cardamom)
Directions Prep:15min › Cook:25min › Extra time:30min other › Ready in:1hr10min
Add salt, little oil and water to atta and knead very well into a 'tight' dough, like for "poori". Cover this dough with a wet cotton cloth and keep aside for at least half an hour.
Now prep the mixture: Heat ghee in a kadhai. Deep fry all dry fruits till golden brown, taking care to not let them burn. Then, in another kadhai, cook coconut and jaggery on a low flame till the jaggery melts. Add ilaichi powder and mix well. Keep this mixture aside till it cools.
Now, make small balls of dough and roll them out in small poories. The consistency of the dough should be thick enough to contain the stuffing without breaking but thin enough to let the steam through to cook the insides.
Place a small amount of stuffing in the middle of the poorie and fold it into the traditional modak shape as shown in the photo.
Steam modaks: Boil water in a steamer or big kadhai. Grease the steamer plate and place all the modaks on it. Cover and cook for 15 – 20 minutes. Drizzle ghee on top and serve hot!