MODAK

For the filling:

• 1 cup grated coconut
• 1 cup grated jaggery
• A pinch of nutmeg
• A pinch of saffron

For the shell:

• 1 cup of water
• 2 teaspoon ghee
• 1 cup of rice flour

PreparationFor the filling:Heat a pan; add the grated coconut and jaggery. Stir for about five minutes. Add the nutmeg and saffron and mix well. Cook for another five minutes and keep aside.

For the shell:

• Boil water with ghee in a deep dish. Add the salt and flour. Mix well. Cover the dish and cook till its half done. Spread some ghee on the base of a steel bowl and while the dough is still hot, knead it well.
• Now take a little dough, roll it into a ball, flatten it well and shape the edges into a flower pattern.
• Put a spoonful of the filling onto the dough and seal it.
• Put the dumplings in a muslin cloth and steam them for 10- 15 minutes. The modak is now ready to be served.