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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil water with ghee and salt until the ghee melts and the mixture is uniform.
Add modak rice flour and stir continuously until the water is absorbed.
Turn off the flame and let it rest for 10-15 minutes.
Knead into a semi-soft dough, adding water if needed.
Heat ghee in a pan over low flame.
Add grated coconut, jaggery, poppy seeds, salt, and dryfruits.
Toss the mixture until the jaggery melts and the ingredients are well combined.
Take a modak mould and press a small portion of rice dough all over the sides.
Add the stuffing in the middle and seal with more dough.
Demould and repeat to make around 10 modaks.
Steam the modaks for 20-25 minutes until cooked through.
Mix thick coconut milk, condensed milk, nutmeg, and saffron until well combined.
Refrigerate the mixture for 30 minutes.
Place the steamed modaks in a serving bowl.
Pour the chilled coconut milk mixture over the modaks.
Garnish with rose petals and dryfruits before serving.
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If the dough feels too dry while kneading, add a little water to achieve the right consistency.
Ensure the jaggery is fully melted in the stuffing for a smooth texture.
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 fully steamed?
The modaks should be firm to the touch and not sticky when fully steamed.
Can I prepare the rasmalai mixture in advance?
Yes, the rasmalai mixture can be prepared and refrigerated a few hours in advance.
What can I use instead of a modak mould?
You can shape the modaks by hand if a mould is not available.
Is there a substitute for coconut milk in the rasmalai?
You can use regular milk or almond milk as a substitute, but it will alter the flavor.
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