Coconut and Jaggery wheat Modak
Coconut and Jaggery wheat Modak

Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, coconut and jaggery wheat modak. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.

Steamed Wheat Flour Modak Atta Modak Gavhache Modak Coconut jaggery stuffing steamed modak Ukdiche modak #steamedwheatflourmodak #attamodak #gavhachemodak. Modak are steamed dumplings with an outer rice flour dough and a coconut-jaggery stuffing. These sweet dumplings are also known as Ukadiche Modak in There is another version where the Modaks are fried and made from whole wheat flour.

Coconut and Jaggery wheat Modak is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it’s quick, it tastes yummy. Coconut and Jaggery wheat Modak is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to prepare a few components. You can have coconut and jaggery wheat modak using 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Coconut and Jaggery wheat Modak:
  1. Get 60 grams Wheat flour
  2. Prepare 60 grams rice flour
  3. Make ready 1 cup shredded coconut
  4. Make ready 1/2 cup shredded jaggery
  5. Make ready 2 tbsp ghee
  6. Take 1 cup water
  7. Take 1 tsp cardamom powder

I have used maida, we can substitute with whole wheat. Coconut Jaggery filling is the traditional filling made for modak. But we can substitute with Chana Dal Jaggery. Modak are Maharashtrian festive dumplings made of rice flour dough & a sweet coconut jaggery filling.

Steps to make Coconut and Jaggery wheat Modak:
  1. To make the filling, first pour 1 tbsp of ghee onto a pan and add the coconut. Sauté the desiccated coconut for about a minute.
  2. Next, add the shredded jaggery to the coconut and sauté for another minute until the jaggery melts and combines well with the shredded coconut
  3. Add the cardamom powder and sauté for another minute (The mixture need to be moist and not dry so do not sauté it for a long time). The filling is ready, keep it aside.
  4. Next, in another pan, bring 1 cup of water to boil
  5. Add 1 tbsp ghee and a little bit of salt (if needed)
  6. Add the wheat flour and the rice flour once the water boils and started bringing it all together with a spatula. It will form a thick dough.
  7. On medium flame, keep pressing the dough and softening it. If it’s too thick, you can add a little bit of water but not too much as the dough needs to be kneaded later
  8. Cover the pan with a lid and leave it for a couple of minutes. Switch off the flame after, and let the dough cool down.
  9. Once cooled, bring the dough together and knead it until it into a soft round ball.
  10. Make 10 round balls out of the kneaded dough. Flatten each ball into a circle shape using your fingers. Put the filling inside each flattened dough and try to bring it into the shape as shown in the picture. You can take the help of a fork to get the scoring done on the surface in order to get that design

Traditionally these sweet dumplings are In this post I have shown the coconut jaggery filling. A modak (Marathi: मोदक, Modaka) is a sweet dumpling popular in Western and Southern India. The sweet filling inside a modak is made up of fresh grated coconut and jaggery, while the soft shell is made from rice flour, or wheat flour mixed with khava or maida flour. Fried modak is made with wheat flour outer covering and coconut, jaggery filling. Deep fried in ghee or oil, it can keep good for few days too.

So that’s going to wrap this up for this exceptional food coconut and jaggery wheat modak recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!