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Double Decker Modak

Modak with a twist This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Basmati rice flour, Fresh coconut
Cuisine Maharashtrian
Course Desserts
Prep Time 31-40 minutes
Cook time 26-30 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg
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Ingredients list for Double Decker Modak

  • 1 1/2 cups Basmati rice flour
  • 1 1/2 Fresh coconut grated
  • a few strands Saffron (kesar)
  • a pinch Salt
  • For stuffing
  • 1 teaspoon Oil
  • 1/2 cup Jaggery (gur) grated
  • 1/2 cup Seedless dates chopped
  • 1 tablespoon Poppy seeds (khuskhus/posto) roasted
  • a pinch Green cardamom powder
  • FOR SAUCE
  • 20 Jasmine flowers
  • 1/2 cup Sugar sauce

Method

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  1. Heat 1¼ cups of water with salt and 1 teaspoon oil in a deep non stick pan.
  2. Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming. Cover the pan with a deep lid and pour some water into the lid. Cook on low heat for 3 minutes.
  3. Remove the lid, sprinkle some cold water on the rice flour and cover again with the lid with water in it; cook for another 3 minutes. Repeat this process twice more. Take the pan off the heat and keep it covered for 2 minutes.
  4. Transfer the mixture to a large plate (parat), grease the palms of your hands with oil and knead the dough till completely smooth and pliable. Dissolve the saffron in 2 tablespoons of water and add to the dough. The dough should not stick to your palms. Rest the dough covered with a damp cloth.
  5. To make the stuffing, combine the coconut and jaggery in a non stick pan and cook on medium heat for 2 minutes or till light golden brown. Make sure that you do not overcook the mixture. Add the dates, roasted poppy seeds, cardamom powder, and mix well. Remove from heat and set aside to cool. Divide the coconut mixture into equal portions.
  6. Divide the dough into equal portions and shape them into balls. Grease the palms of your hands and spread each ball to form a 3 inch bowl and the base should be as thin as possible. Do not press the edges of the bowls to reduce the thickness.
  7. Place a portion of the stuffing in the centre; pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.
  8. Now the extra dough remaining on top of it repeat the same method as done for the base modak very carefully. Pinch to seal the edges at the top.
  9. Heat sufficient water in a steamer. Place the modak on a perforated plate in the steamer and steam for 10-12 minutes.
  10. To make the jasmine sauce, remove the jasmine petals and wash them thoroughly. Boil ½ cup water and add sugar to it. Let it boil. Cool the sugar syrup and add the

Nutrition Info

Calories 1587
Carbohydrates 237.1
Protein 17.1
Fat 66.5
Other Fiber Niacin-4mg
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