Tuesday, September 4, 2012
1 cup fresh grated coconut
1 cup grated jaggery
1 tablespoon moong dal (yellow)
1 teaspoon sesame seeds
1/4 cup ghee
1/2 cup all purpose flour
1/2 cup wheat flour
2 tablespoons semolina (rave)
pinch of salt
1 tablespoon oil
1/2 cup water (more if required to knead the flour)
Oil for deep frying
In a karahi add the ghee. When it gets hot add the moong dal and let it fry for 2 minutes till it turns golden. Then add the sesame seeds and fry for a few seconds. To this add the coconut and jaggery and mix well. When the jaggery has melted and mixed with the coconut, add cardamom powder and nutmeg powder and mix well and keep it aside to cool.
In a mixing bowl, add the all purpose flour, wheat flour and semolina with salt and knead a dough by adding the 1/2 cup water and 1 tablespoon oil - add more water if required - the dough should be tight.
make small balls of the dough and roll it with a rolling pin into a round puri. Add the coconut mixture to the center of the puri. Bring the edges together and seal it like a modak. Deep fry in oil at medium heat untill golden brown. Drain it on a paper towel. Modaks are ready to eat.
This proportion makes about 18 to 20 modaks.
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