PISTA MALAI MODAK
100g grated coconut
40g bowl sugar
15g pure ghee
A pinch of cardamom powder
50g malai or condensed milk
80g rice flour
- Heat ghee in a pan.
- Add grated coconut, sugar, jiggery cardamom and pistachio. Mix thoroughly.
- Cook till all moisture from the sugar and jiggery begins to dry.
- It takes about 10 to 15 minutes for the mixture to dry on low flame.
- Do not overcook as it will harden up and lose its taste.
- Stir every 2 to 3 minutes till it turns golden yellow.
- After mixture is ready add malai (condensed milk to the mixture).
- Boil water.
- Add 1 tsp of ghee to the flour and mix it thoroughly.
- Add 1 tsp of ghee in the boiling water.
- Add the dough to the boiling water. Lower heat. Mix well.
- Cover the vessel keep it for 5 minutes on low flame to let the rice cook.
- Knead the dough into a smooth paste without lumps.
- You need to knead it while it is still hot. You may apply some oil or ghee on your palms.
- If you feel the dough looks dry and hard, add some hot water and continue to knead till the dough turns smooth.
For making final modaks
- Apply pinch of oil/ghee on your palms and make small balls of the dough.
- Flatten it to give it the shape of a katori or cone.
- Press the edges of the katori-shaped dough with slight pressure at every 1 inch distance.
- The edges of the katori will now look like the petals of the flower.
- Put some stuffing in the katori and close the ends to give them a shape like fresh figs or momos.
- Take a leaf of banana or a soft cloth like muslin, and apply bit oil/ghee on it and place it in the steamer pan.
- Place all the modaks on the leaf or cloth and close the lid.
- Steam it for 5 to 6 minutes and turn off the flame.
- Your delicious modaks are ready to be served.
Recipe by Chef Sujeet Singh, Radisson Noida Sec 55