| • | To cook the filling, mix coconut, milk and jaggary or sugar, mix well.
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| • | Cook it all over normal flame, stir continuously until they are combined properly.
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| • | Add cashews and pistachios and cook for about one minute.
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| • | Now add cardamom powder.
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| • | Let it cool, keep aside.
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| • | Bring water to a boil.
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| • | Now add flour, butter and salt, stir quickly so as to take aside all lumps.
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| • | Cover with a lid for few time and cook.
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| • | Remove the lid and keep stirring.
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| • | Now take aside the cooking pan from the heat up and shift all the mixture on a flat plate.
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| • | Knead it to make very soft dough.
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| • | It should be neither also gummy nor also dry.
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| • | Grease the palms of your hands the right way and make a ball from the dough.
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| • | Flatten the dough to make a cup shape.
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| • | Put 3/4 tablespoon coconut filling up into this cup.
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| • | Dip thumb and index finger in the oil and make 5-6 little pinches on the external edges of the cup.
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| • | Bring them together on top and bring together to shape a peak.
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| • | Put modak on a pre lubricated plate.
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| • | Make remain of the modaks.
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| • | Now Steam them for about 15 minutes and serve up with ghee.
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