Steamed modaks

Oh my! I am SO drooling here! 

Recipe:-

Method:-

Outer cover:-

1.)1cup rice flour 

2.)to this add 1cup boiling hot water (with little salt added once it comes to a boil) . Care should be taken to add slowly stirring along side with a spoon so that there r no lumps ...

3.)cover n keep for 10 mins or so ...

4.)then oil your hands n slowly kneed the dough well (the dough will be hot ,be careful kneeding the dough well is important to avoid it from cracking )...

5.)keep it covered in moist cloth while ur not working in it or cover it n keep aside....... 

6.)Keep oiling your hands every time u try to flatten the dough before filling in the mixture to avoid sticking ...

for filling ....

1.)in a bowl 1cup freshly grated coconut 2.) mixed in 1cup crushed jagry few 3.)green cardamoms powdered 

4.)along with little khus khus (poppy seeds it's optional)...

Making the dumplings

1.)now divide the dough into10-12 equal parts n flatten them on your palm put the filling in and slowly bring the edges together to give shape of Modak ...

2.)if u have a Modak press u can use it at this stage to give shape ....

3.)oil a container n place the modaks carefully into it n steam for 12-14mins in a cooker without weight or a steamer....

4.)serve hot with ghee ...

Suggestions

1.) I had my modak mould here, which makes the job easy! also don't forget to oil the Modak moulds ...

2.)Regular rice flour should b ok or u may add 2spoons of glutinous rice flour if u wish ...I have used only plain regular rice flour ...(in India you also get special rice flour to make modak and Bhakri at mills, and it will not develope cracks while steaming)

3.)You can do with out them too just squeeze pinch the edges together between two fingers of the flattened round from the sides to get the creases as many as 4or 5will make it look like a katori n then fill in mixture finally slowly bring them together n give.