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How to make Strawberry and Coconut Modak

By Chef RUPESH KHANDEKAR
August 27, 2020 17:54 IST
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Strawberry and Coconut Modak

Strawberry and coconut modak

Recipe by Chef Rupesh Khandekar, sous chef, Earthplate, Sahara Star

Serves : 4

Ingredients

For strawberry filling

  • 200 gm frozen strawberry
  • 50 gm sugar
  • Cinnamon stick

Method

  • Cook sugar and strawberry and cinnamon stick till sugar is dissolved and the mix has thickened.
  • Set aside.

For coconut filling

  • 150 gm fresh grated coconut
  • 25 gm jaggery
  • A pinch of elaichi powder
  • 1 tsp khus khus
  • A pinch of salt

Method

  • Lightly roast the khus khus.
  • Add coconut and keep cooking on a very low flame.
  • After a minute, add jaggery.
  • Allow jaggery to melt and cook till the mix forms into one mass and is dry.
  • Sprinkle the elaichi powder and salt. Mix evenly.

For the dough

  • 250 gm rice flour
  • 200 ml water
  • A few drops of red colour
  • 2 tbsp oil/ghee

Method

  • Boil water and gradually add it to rice flour.
  • Mix roughly with a wooden spoon.
  • Cover and keep aside till the dough cools down to a stage when you can comfortably handle it
  • Add colour and knead to form a soft pliable dough.
  • Cover and let it sit for some time.

To assemble

  • Apply a few drops of oil to the modak mould.
  • Make a small ball of the dough and press against the insides of the mold to completely cover it
  • Stuff the strawberry filling and the coconut filling and press in the modak mould.
  • Make another small ball, flatten with hands, cover the base of the modak and seal.
  • Steam cook for about 10 minutes.
  • Serve hot.


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Chef RUPESH KHANDEKAR
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