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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.

About The Author

Team TNV

The author is a senior Journalist working in Goa for last one and half decade with the experience of covering wide-scale issues ranging from entertainment to politics and defense.

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