How to Make Perfect Coconut and Jaggery wheat Modak

Hey everyone, it’s Clark, welcome to our recipe page. Today I will show you how to make a special dish, Coconut and Jaggery wheat Modak. This is one of my favourite food recipe, this time i will make it a little bit tasty. This is gonna really delicious.

Coconut and Jaggery wheat Modak Recipe. Steamed Wheat Flour Modak Atta Modak Gavhache Modak Coconut jaggery stuffing steamed modak Ukdiche modak #steamedwheatflourmodak #attamodak #gavhachemodak. Modak are Maharashtrian festive dumplings made of rice flour dough & a sweet coconut jaggery filling.

You can cook Coconut and Jaggery wheat Modak using 7 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Coconut and Jaggery wheat Modak

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

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.Deep Fried Modak with coconut and jaggery filling is a tasty and yummy prasad we make for many auspicious occasions and festivals.I have used maida, we can substitute with whole wheat.

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.

These Semolina modak also do not require any steaming.Fried modak is made with wheat flour outer covering and coconut, jaggery filling.Deep fried in ghee or oil, it can keep good for few days too.

Coconut Jaggery filling is the traditional filling made for modak.But we can substitute with Chana Dal Jaggery.Ukadiche Modak (steamed modak) one of my favorite dessert!Put little mixture of coconut-jaggery mixture over the center of round disc.Just see the disc has no.