Ukadiche modak

Ingredients

• Filling: 1 cup grated fresh coconut, ¾ cup grated jaggery, ¼ tsp cardamom powder, 1 tsp poppy seeds (optional)
• Covering: 1 cup rice flour, 1 cup water, 1 tsp ghee, a pinch of salt

Method

1. Cook the coconut and jaggery on low heat until the jaggery melts and the mixture is moist but not runny, 8–10 minutes. Add cardamom and poppy seeds.
2. Boil the water with ghee and salt. Add the rice flour, stir, cover and rest for 5 minutes.
3. Knead the warm dough until smooth.
4. Flatten a ball into a small cup, add filling, pleat the edges and pinch them to a point.
5. Steam on a banana leaf or muslin for 10–12 minutes. Serve with ghee.