STEP #1: Prepare Modak Stuffing
2 cups Shredded Coconut (freshly shredded preferred)
1 cup jaggery [broken into very small pieces]
1/16 teaspoon Salt
1/4 teaspoon Cardamom powder
Mix shredded coconut, jaggery, and salt in a pan and heat the pan over medium heat for about 10 minutes. Stir occasionally to prevent ingredients from sticking to the pan and burning. Sprinkle cardamom powder to the mixture in the pan and continue heating for another 5 minutes.
Transfer the cooked stuffing to a bowl and set it aside.
STEP #2: Rice Flour Dough For Modak Wrappers:
1 1/2 cup Rice Flour
1 1/2 cup water
1/8 teaspoon salt
1 teaspoon Vegetable oil
Mix oil, salt, and water in a pan.
Heat the pan over medium high heat for about 3 to 4 minutes.
Once the water starts to boil, lower the heat to low and constantly add rice flour in small batches. Stir the mixture constantly.
The mixture will lump. Transfer the mixture to a bowl.
Sprinkle two teaspoons of water over the mixture. Let it cool off.
Dampen your hands with water and knead the dough until it becomes soft and smooth.
STEP #3: Make Modaks
Divide modak dough into 21 small balls.
(Tip: dampen your hands/palm with water to make the balls].
Keep the balls covered with a damp cloth or paper towel while making
You will also need 21 equal portions of Modak stuffing.
Flatten a ball at a time using your fingers, into about 3 1/2 inch diameter circle.
Make a small bowl shape out of flattened ball. Put the stuffing inside.
Pinch the wrapper edges at the top to create about five or six pleats.
And close the ball pushing upwards.
Use this process to turn all balls into modaks.
Brush melted butter to the steamer surface and put each modak on it.
Cover the steamer pot and steam all the modaks for 15 minutes.
You can eat steamed modaks when warm.
Modaks also taste good with butter poured over the inside stuffing.
Crack open the top and pour a regular spoon full or two, melted clarified butter over the inside stuffing and eat immediately.