Yields: 21 | Prep Time: 20 min. | Cooking Time: 30 mins.
Filling/ Hoorn (I choose 5 ingredients, panch vastu) –
· Grated Coconut – 1 cup (I used frozen grated ones)
· Grated/ Crumbled Jaggery (Gud) – 3/4 cup
· White sesame seeds (Ellu) – 1 tbsp.
· Cardamom powder – ½ tsp.
· Ghee – 1 tsp.
For Covering –
· Rice flour – 1 cup
· Chapati flour – 1 cup
· Water – 1 cup
· Oil – 2 tbsp.
· Salt to taste
Method of Preparation –
~ Prepare the filling first. In a heavy bottom pan, heat ghee. Add sesame seeds and fry for a minute. Add coconut and jaggery and keep mixing them until they all come together. When jaggery starts to leave the sides, switch off the heat, mix cardamom powder and keep it aside.
~ Now prepare the covering part. Add oil to water and heat in microwave for one minute. In a mixing bowl add both the flours, salt and slowly start adding the hot water in batches. Be careful to mix with spoon initially. Once you can handle the flour, mix it to make dough of soft chapati/ bread or poori dough consistency. Add water as needed.
~ Now make about 18 or 19 small lime size balls out of the dough (I am not saying 21, coz you will get extra out while making and eventually will yield 21 of these). Similarly make 21 portions of the filling. Make sure to keep cleaning your hand and wiping the water off so you don’t put hoorn in the dough.
~ Apply little oil on your hand and gently press the dough ball to shape it in circle (about size of little pooris). Place the filling in the middle, clean/ wipe your hand, pull all the sides of the dough up to cover the hoorn as shown in the picture. Remove the excess dough on top by twisting and pulling. Make sure the hoorn doesn’t come out of the filling. Continue to do all 21 modak’s.
~ Switch off and gently transfer each modak to decorative tray and offer it to the God.
Thanks for stopping by, :o)Sending this to Radhika's Diwali Special - Sweet & Savories event
Sending this to Vatsala's FSF event via Sonia's FSF event