Coconut and Jaggery wheat Modak
Coconut and Jaggery wheat Modak

Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, coconut and jaggery wheat modak. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Steamed Wheat Flour Modak Atta Modak Gavhache Modak Coconut jaggery stuffing steamed modak Ukdiche modak #steamedwheatflourmodak #attamodak #gavhachemodak. Modak are steamed dumplings with an outer rice flour dough and a coconut-jaggery stuffing. These sweet dumplings are also known as Ukadiche Modak in There is another version where the Modaks are fried and made from whole wheat flour.

Coconut and Jaggery wheat Modak is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Coconut and Jaggery wheat Modak is something which I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can cook coconut and jaggery wheat modak using 7 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Coconut and Jaggery wheat Modak:
  1. Take 60 grams Wheat flour
  2. Take 60 grams rice flour
  3. Prepare 1 cup shredded coconut
  4. Prepare 1/2 cup shredded jaggery
  5. Prepare 2 tbsp ghee
  6. Get 1 cup water
  7. Get 1 tsp cardamom powder

Deep Fried Modak with coconut and jaggery filling is a tasty and yummy prasad we make for many auspicious occasions and festivals. I have used maida, we can substitute with whole wheat. Coconut Jaggery filling is the traditional filling made for modak. But we can substitute with Chana Dal Jaggery.

Steps to make Coconut and Jaggery wheat Modak:
  1. To make the filling, first pour 1 tbsp of ghee onto a pan and add the coconut. Sauté the desiccated coconut for about a minute.
  2. Next, add the shredded jaggery to the coconut and sauté for another minute until the jaggery melts and combines well with the shredded coconut
  3. Add the cardamom powder and sauté for another minute (The mixture need to be moist and not dry so do not sauté it for a long time). The filling is ready, keep it aside.
  4. Next, in another pan, bring 1 cup of water to boil
  5. Add 1 tbsp ghee and a little bit of salt (if needed)
  6. Add the wheat flour and the rice flour once the water boils and started bringing it all together with a spatula. It will form a thick dough.
  7. On medium flame, keep pressing the dough and softening it. If it’s too thick, you can add a little bit of water but not too much as the dough needs to be kneaded later
  8. Cover the pan with a lid and leave it for a couple of minutes. Switch off the flame after, and let the dough cool down.
  9. Once cooled, bring the dough together and knead it until it into a soft round ball.
  10. Make 10 round balls out of the kneaded dough. Flatten each ball into a circle shape using your fingers. Put the filling inside each flattened dough and try to bring it into the shape as shown in the picture. You can take the help of a fork to get the scoring done on the surface in order to get that design

This variation is especially prepared during the time of Ganesh Festival. They are hand-made and cooked in a steamer. Fried modak is made with wheat flour outer covering and coconut, jaggery filling. Deep fried in ghee or oil, it can keep good for few days too. My mom told me this recipe when she was here.

So that is going to wrap this up with this special food coconut and jaggery wheat modak recipe. Thanks so much for reading. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!