Ingredients
For Cover -
- Wheat Flour: 1 Cup
- Oil: 2 tsp
- Salt to Taste
- Water
For Stuffing -
- Fresh Grated Coconut: 1 Cup
- Poppy seeds (Khas-Khas)
- Grated Jaggery: half Cup OR little more than half cup depending on the sweetness of jaggery (Adjust as per your taste)
- Cardamom / Elaichi Powder: ½ tsp
- Ghee: 2 tsp
Procedure
- Mix salt and small amount of oil in a wheat flour very well. Then add some water and knead the dough. The dough should not be too soft. It should be just like Puri dough. Then add remaining oil and knead the dough. Cover this dough with clean pot or wet cotton cloth and keep aside for at least half hour.
- For stuffing, heat ghee in kadhai. Then add coconut, poppy seeds and jaggery. Cook this mixture on a low flame till the jaggery melts and the mixture comes together. DO NOT heat for extra time as the coconut starts burning and will become hard. (If this happens, pour some milk to bring the softness). Then add cardamom powder and mix well.
- Make small balls of dough. Apply some oil on a rolling board and roll these balls in small puries . These puries should not be too thick and too thin. or to get it faster, roll the dough into big chapati and cut it into small rounds with the sharp edge bowl pressing on chapati.
- Place small amount of stuffing in the middle of puri. Merge all the sides of puri to make in the shape of a fresh fig. Prepare all modaks.
- Meanwhile boil water in a steamer or big pot.
- Take a colander; apply some ghee or oil to it. Place all modaks on plate or colander and keep this colander on steamer. Cover with lead. Cook these modaks for 15 – 20 minutes.
