Maharashtra Modak Steamed Coconut Sweet Ganesh Chaturthi

Method

1. 1

   Make filling: combine grated coconut and grated jaggery in a pan.

2. 2

   Heat on medium-low stirring for 5 to 7 minutes until jaggery melts completely and the filling binds.

3. 3

   Add cardamom, poppy seeds and nutmeg. Cool completely. Divide into 16 portions.

4. 4

   Make dough: bring water to boil. Add oil and salt.

5. 5

   Pour over rice flour in a bowl. Mix immediately with a spoon then knead with wet hands into a very smooth, pliable, non-sticky dough. Rest 5 minutes covered.

6. 6

   Take a small ball of dough. Wet both palms.

7. 7

   Using your fingertips press the dough into a thin cup shape in your palm — about 7 to 8 cm wide and very thin at the edges.

8. 8

   Place one portion of filling in the centre. Bring the edges up and pinch together at the top to seal, creating the characteristic pleated pointed top of modak.

9. 9

   Steam on medium for 12 to 15 minutes until outer shell is firm and slightly translucent.

10. 10

    Brush with ghee before offering and serving.