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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Heat water in a pan and add ghee and salt.
Add modak rice flour and mix using a wooden spoon.
Let the mixture rest for 10-15 minutes.
Knead into a semi-soft dough and let it rest for a few minutes.
Heat ghee in a pan.
Add grated coconut, salt, mixed dryfruits, poppy seeds, and grated jaggery.
Cook until the jaggery melts and the mixture is well combined.
Take a small portion of dough and shape it like a puri.
Add a spoonful of stuffing and shape it like a ladoo.
Coat the ladoos in soaked basmati rice.
Place a few strands of saffron on each modak.
Steam the modaks for 20-25 minutes until they bloom like flowers.
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Ensure the dough is semi-soft for easy shaping.
Use a wooden spoon to mix the dough to avoid sticking.
Can I use regular rice flour instead of modak rice flour?
Modak rice flour is preferred for its texture, but regular rice flour can be used as a substitute.
How do I know when the modaks are done steaming?
The modaks will bloom and have a soft texture when fully cooked.
Can I skip the saffron?
Saffron adds a unique aroma and appearance, but it can be omitted if unavailable.
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