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RECIPE: STRAWBERRY AND COCONUT MODAK

Serves – 4 

STRAWBERRY FILLING

Frozen Strawberry: 200GM

Sugar: 50GM

Cinnamon stick

  • Cook sugar & strawberry and cinnamon stick till sugar is dissolved and the mix has thickened

COCONUT FILLING

FRESH GRATED COCONUT: 150GM

JAGGERY: 25GM

ELAICHI POWDER: JUST A PINCH

KHUS KHUS :  1 TEASPOON

SALT: JUST A PINCH

  • Lightly roast the khus khus

  • Add the coconut & keep cooking on a very low flame

  • After a minute, add the jaggery

  • Allow the jaggery to melt & then cook till the mix forms into one mass & is dry

  • Sprinkle the elaichi powder & salt. Mix evenly

DOUGH

BASMATI RICE FLOUR/RICE FLOUR 250GM

WATER 200ML

RED COLOUR – A FEW DROPS

OIL/Ghee – 2 tbsp

  • Boil water and add slowly to rice flour

  • Mix roughly with a wooden spoon

  • Cover & keep aside till the dough cools down to a stage when you can comfortably handle it

  • Add the color & knead to form a soft pliable dough

  • Keep covered.

ASSEMBLY

  • Apply a few drops of oil to the modak mold

  • Make a small ball of the dough & press against the insides of the mold to completely cover it

  • Stuff the strawberry filling and the coconut filling and press in the modak mold.

  • Make another small ball, flatten with hands, cover the base of the modak & seal.

  • Steam cook for about 10 minutes

  • Serve hot

BY: Chef Rupesh Khandekar, Sous Chef, Earthplate, Sahara Star

 

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