Serves – 4
STRAWBERRY FILLING
Frozen Strawberry: 200GM
Sugar: 50GM
Cinnamon stick
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Cook sugar & strawberry and cinnamon stick till sugar is dissolved and the mix has thickened
COCONUT FILLING
FRESH GRATED COCONUT: 150GM
JAGGERY: 25GM
ELAICHI POWDER: JUST A PINCH
KHUS KHUS : 1 TEASPOON
SALT: JUST A PINCH
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Lightly roast the khus khus
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Add the coconut & keep cooking on a very low flame
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After a minute, add the jaggery
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Allow the jaggery to melt & then cook till the mix forms into one mass & is dry
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Sprinkle the elaichi powder & salt. Mix evenly
DOUGH
BASMATI RICE FLOUR/RICE FLOUR 250GM
WATER 200ML
RED COLOUR – A FEW DROPS
OIL/Ghee – 2 tbsp
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Boil water and add slowly to rice flour
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Mix roughly with a wooden spoon
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Cover & keep aside till the dough cools down to a stage when you can comfortably handle it
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Add the color & knead to form a soft pliable dough
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Keep covered.
ASSEMBLY
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Apply a few drops of oil to the modak mold
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Make a small ball of the dough & press against the insides of the mold to completely cover it
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Stuff the strawberry filling and the coconut filling and press in the modak mold.
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Make another small ball, flatten with hands, cover the base of the modak & seal.
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Steam cook for about 10 minutes
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Serve hot