Rice Flour Modak

To make rice flour modak, start by preparing the filling with grated coconut and jaggery in a pan over low heat until the jaggery melts. Mix in cardamom powder and let it cool. For the dough, combine rice flour, salt, and ghee in a bowl, then gradually add water to form a smooth dough. Let the dough rest for about 15 minutes. Shape small discs from the dough, add a spoonful of the filling, fold, and pinch to form modaks. Finally, steam them for 10-15 minutes until cooked.

Yes, rice flour modaks are gluten-free since they are made from rice flour, which does not contain gluten. This makes them a great dessert option for those with gluten sensitivities or celiac disease.

If you don't have jaggery, you can substitute it with brown sugar or coconut sugar. However, keep in mind that the flavor may vary slightly, as jaggery has a unique taste that adds depth to the modak filling.

To store leftover rice flour modaks, let them cool completely, then place them in an airtight container. They can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze them; just ensure they are well-wrapped to prevent freezer burn.

Rice flour modaks pair wonderfully with a cup of masala chai or a sweetened coconut milk drink. They are also great served alongside other traditional sweets like ladoos or barfis during festive occasions like Ganesh Chaturthi.