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For the dough : Boil 13⁄4 cups of water in a deep non-stick pan. Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning andthen knead into a soft and smooth dough.Cover with a lid and keep aside for 10 minutes. For the filling : Heat a deep non-stick pan, add the jaggery and cook on a slow flame for 1 to 2 minutes or till the jaggery melts,while stirring continuously. Add the coconut, poppy seeds and cardamom powder, mix well and cook on a slow flame for 4 to 5 minutes or tillall the moisture evaporates and the mixture thickens. Keep aside to cool slightly.Divide the filling into 21 equal portions and keep aside. How to proceed : Knead the dough once again using 1⁄2 tsp of ghee and keep aside. Grease a modak mould using very little ghee and close it. Take a portion of the dough, press it into the cavity of the modak mould till it is evenly lined on all the sides.Fill the dough cavity with a portion of the filling.Take a smaller portion of the dough and spread it evenly at the base of the modak mould so as to seal the filling Demould the modak from the modak mould.Repeat steps 2 to 7 to make the remaining 20 modaks.Place a steamer plate in a steamer and place a banana leaf on it.Moisten all the modaks with little water using your finger tips.Place 10 modaks on the banana leaf and steam on a medium flame for 10 minutes.Repeat step 10 to make 11 more modaks in 1 more batch.Serve warm