Recipe of Speedy Coconut and Jaggery wheat Modak

Coconut and Jaggery wheat Modak Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Steamed Wheat Flour Modak Atta Modak Gavhache Modak Coconut jaggery stuffing steamed modak Ukdiche modak #steamedwheatflourmodak #attamodak #gavhachemodak. A modak (Marathi: मोदक, Modaka) is a sweet dumpling popular in Western and Southern India.

Here is the best “Coconut and Jaggery wheat Modak” recipe we have found so far. This will be smell and look delicious.

Ingredients of Coconut and Jaggery wheat Modak

1. Prepare 60 grams of Wheat flour.
2. You need 60 grams of rice flour.
3. It’s 1 cup of shredded coconut.
4. Make ready 1/2 cup of shredded jaggery.
5. It’s 2 tbsp of ghee.
6. Make ready 1 cup of water.
7. Prepare 1 tsp of cardamom powder.

Deep fried in ghee or oil, it can keep good for few days too.My mom told me this recipe when she was here.I was afraid last year how it would turn out without opening up in oil and if it would spoil the oil.Modak are steamed dumplings with an outer rice flour dough and a coconut-jaggery stuffing.

Coconut and Jaggery wheat Modak step by step

1. To make the filling, first pour 1 tbsp of ghee onto a pan and add the coconut. Sauté the desiccated coconut for about a minute..
2. Next, add the shredded jaggery to the coconut and sauté for another minute until the jaggery melts and combines well with the shredded coconut.
3. Add the cardamom powder and sauté for another minute (The mixture need to be moist and not dry so do not sauté it for a long time). The filling is ready, keep it aside..
4. Next, in another pan, bring 1 cup of water to boil.
5. Add 1 tbsp ghee and a little bit of salt (if needed).
6. Add the wheat flour and the rice flour once the water boils and started bringing it all together with a spatula. It will form a thick dough..
7. On medium flame, keep pressing the dough and softening it. If it’s too thick, you can add a little bit of water but not too much as the dough needs to be kneaded later.
8. Cover the pan with a lid and leave it for a couple of minutes. Switch off the flame after, and let the dough cool down..
9. Once cooled, bring the dough together and knead it until it into a soft round ball..
10. Make 10 round balls out of the kneaded dough. Flatten each ball into a circle shape using your fingers. Put the filling inside each flattened dough and try to bring it into the shape as shown in the picture. You can take the help of a fork to get the scoring done on the surface in order to get that design.

Make your Vinayaka Chathurthi sweeter with this delicious Coconut Jaggery Modak from Chef Sri Bala!This traditional Indian sweet is made using only Rice flour, Jaggery, Coconut, Ghee and Cardamom.Fried modak is made with wheat flour outer covering and coconut, jaggery filling.

These sweet dumplings are also known as Ukadiche Modak in There is another version where the Modaks are fried and made from whole wheat flour.These Semolina modak also do not require any steaming.The sweet jaggery and coconut filling is made first.Then the dough is made using rice flour and hot water.However, you can opt for all-purpose flour or wheat flour in the same way as you do for momos.