Kitchen Konnections


For the fillling:

Heat a pan, add the grated coconut and jaggery.

Stir for about five minutes. Add the nutmeg and saffron, mix well.

Cook for another five minutes and keep aside.

For the modak:

In a deep dish, boil water with ghee. Add the salt and flour. Mix well.

Cover the dish and cook till its half done.

Spread some ghee on the base of a steel bowl and while the dough is still hot, knead it well.

Now take a little dough, roll it into a ball, flatten it well, shape the edges into a flower pattern.

Put a spoonful of the filling onto the dough and seal it.

Put the dumplings in a muslin cloth and steam them for 10- 15 minutes. Serve.


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