Decadent Modaks: A Taste of Divine Tradition

| Team Atomberg
Decadent Modaks: A Taste of Divine Tradition

Equipment

  • Atomberg Mixer Grinder
  • Knife
  • Chopping Board
  • Spatula
  • Frying Pans
  • Measuring Spoons and Cups
  • Covering Lid
  • Steamer

    Method of Preparation

    Preparing the Filling

    • Start by chopping the coconut and jaggery into small chunks.
    • Once cut into manageable pieces, keep both ingredients in separate bowls.
    • Add the coconut pieces to the 500 ml Chutney Jar of your Atomberg Mixer Grinder.
    • Grind it on Coarse Mode for about 20 seconds.
    • Open the lid, scrape the sides of the jar, close the lid and grind again till you reach the desired coarse consistency.
    • Now, take a frying pan with the flame on low and add ghee to it.
    • Once the ghee melts, add the ground coconut and fry it on a low flame till it becomes fragrant.
    • Now, take the chopped jaggery pieces to the same pan.
    • Keep cooking on low flame till the jaggery melts.
    • Continue cooking by constantly stirring the mixture till all the water evaporates and you are left with a somewhat dry, halwa-like consistency.
    • Add the cardamom and nutmeg powders, give it a good mix, and then turn off the heat, allowing the mixture to cool completely.

    Preparing the Dough Wrappers

    • Take a frying pan and add water, salt, and ghee.
    • Turn the heat on high and let the mixture come to a boil.
    • Turn the heat down to medium and add the rice flour, stirring constantly.
    • When the mixture turns into the consistency of a thick slurry or porridge, turn off the heat, cover the pan with a lid, and set it aside for a few minutes.
    • Once it is cool enough to touch, knead the dough with your hands.
    • Portion out the dough into small balls, rolling them till they are perfect little spheres.
    • Take 1 ball, flatten it in your palm, and add a spoonful of the filling.
    • Seal the dough by giving it any shape you want.
    • Repeat the same for the entire dough.

    Cooking the Modak

    • Prepare your steamer.
    • Grease the steamer plates so the sweets don't stick to the bottom.
    • Once ready, place the Modaks on the steamer plate, spacing them out so they don't stick to each other.
    • Steam for about 15-20 minutes to cook them.

    Decadent Modaks, Ready to Eat!

    When the little parcels have cooled down, they are ready to pamper your taste buds. You can present them as offerings when worshipping God or simply indulge in them all by yourself—the choice is yours. The soft and fluffy exteriors combined with the coarse coconut filling made with the Atomberg Mixer Grinder will surely have you going back for seconds.

    Tips/Tricks

    • When steaming the Modaks, you can cut out little squares of butter/parchment paper and place them under the Modaks if you do not want to use oil to grease the plate.
    • Cover the dough whenever possible to keep it moist. When shaping one ball, cover the remaining balls with a moist cloth. Similarly, cover the shaped Modaks. If you are steaming in batches, cover the remaining batches as well.
    • You can make a big batch and refrigerate it to consume as and when needed. If you want to eat them, simply steam them until they are warm again or sprinkle some water on them and then microwave them until they are warm enough.