Ukdiche Modak (Steamed Rice Flour Modak)

Ingredients

• 1 cup (plus extra for dusting) rice flour
• 1 cup water
• 1 tsp ghee (for the dough, plus extra for serving)
• a pinch salt
• 1 cup fresh grated coconut
• 3/4 cup jaggery, grated
• 1 tsp poppy seeds (khuskhus), optional
• 1/4 tsp cardamom powder
• a pinch nutmeg powder, optional

Steps

1. 1Make the filling first: in a pan, cook grated coconut and jaggery together on low heat, stirring, until the jaggery melts and the mixture thickens and comes together, about 8-10 minutes. Stir in cardamom powder, nutmeg, and poppy seeds if using. Set aside to cool.
2. 2For the dough, bring the water to a boil in a pan with a pinch of salt and 1 tsp ghee.
3. 3Turn off the heat, add the rice flour all at once, and stir quickly with a spoon until it comes together into a shaggy dough. Cover and let it rest for 5 minutes.
4. 4While still warm, knead the dough with lightly greased hands until smooth and soft, with no cracks. If it feels dry, wet your hands and knead again.
5. 5Divide the dough into small lemon-sized balls. Keep them covered with a damp cloth so they don't dry out.
6. 6Flatten each ball into a small disc using your fingers (or a modak mould, if you have one), about 3 inches wide, with the edges thinner than the centre.
7. 7Place a spoonful of the coconut-jaggery filling in the centre. Gently pleat the edges upward around the filling and bring them together at the top, pinching to seal and form the traditional modak shape.
8. 8Arrange the modak on a greased plate or steamer tray. Steam over boiling water for 10-12 minutes, until the covering looks glossy and slightly translucent.
9. 9Let them cool for a couple of minutes before removing from the steamer — they're delicate while hot.
10. 10Serve warm, with a generous spoon of melted desi ghee poured over the top.