Steamed Rice Dumplings with Coconut and Jaggery Filling

What you need

• 90 g (1 cup) grated coconut, fresh, or frozen and thawed
• 100 g (3.5 oz) jaggery, grated or finely chopped
• 2 tsp ghee, for the filling
• 1/4 tsp ground green cardamom
• 1 tbsp poppy seeds, lightly toasted
• 240 ml (1 cup) water
• 1 tsp ghee, for the dough
• 1/4 tsp salt
• 150 g (1 cup) fine rice flour
• 1 tbsp ghee, melted, for greasing hands and steamer, plus extra to serve

Method

Restated from the original video

1. 1

   Heat 2 tsp ghee in a heavy pan over medium heat. Add the coconut and jaggery and stir until the jaggery melts and the mixture turns moist and thick, 3-4 min. Do not cook until dry.

2. 2

   Stir in the cardamom and poppy seeds. Spread on a plate and cool completely.

3. 3

   Bring the water to a boil with 1 tsp ghee and the salt.

4. 4

   Lower the heat, tip in the rice flour all at once and stir to a lumpy dough. Cover, take off the heat and leave for 5 min.

5. 5

   Move the hot dough to a bowl. With greased hands, knead while still warm until completely smooth and crack-free, 5-7 min. Add a spoonful of warm water if it crumbles.

6. 6

   Drape a damp cloth over the dough. Divide it into 12 balls and keep them covered.

7. 7

   Flatten one ball in your palm and pinch up the edge to make a thin-walled cup, thicker at the base.

8. 8

   Put 1 tbsp filling in the cup. Pleat the rim into 5-7 folds with your thumb and forefinger, gather the pleats at the top and pinch into a point. Or press the dough into a greased modak mold, fill and seal.

9. 9

   Grease a steamer basket or plate and set the modak on it with space between each.

10. 10

    Steam over boiling water, covered, until the dough looks glossy and firm, 10-12 min.

11. 11

    Cool for 5 min so the bases do not tear. Serve warm with a spoonful of melted ghee.

Imported from pipingpotcurry.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.