SWEET MODHAK

Ingredients :

Filling :

Fresh coconut grated - 1 cup
Jaggery - 3/4 cup (same cup as the coconut to be used)
cardamom powder - 1 tsp

Outer covering :
**wet rice flour - 1 glass
water - 1 glass (same glass as the flour to be used)
milk - 1/4 glass
salt - a pinch
til oil - 3 tbsps

Method :

For the covering :

add water and milk in a kadai and boil
add salt and the oil and once the water boils, add the flour quickly stirring continuously making sure no lumps are formed (it is a bit dicy but with practise it would be ok)
once the flour is added, put off the gas, cover and keep aside to cool completely.
once it cools, put it in a wide vessel and nicely bind it by pressing it hard, if needed add some more til oil. it should resemble a soft smooth dough enough to mould it into a shape. (if you feel the mixture is loose, you can add more flour. if you feel it is tight, you cann more hot water)
whilst it is slightly warm, make round balls of slighlty less than double the size of the filling, cover and keep aside

For the filling :
add the coconut and jaggery in a non stick pan and keep on slow flame till the jaggery starts melting
keep strring continuously
siwtch off once all the water is dried up (do not make it very dry as jaggery mixture hardens a bit once it cools)
add cardamom powder, stir and keep aside to cool.
make small marble sized balls

For the modak :

apply oil to the tips of your fingers in both hands.
take one ball of dough, make a small depression in the centre and slowly shape into a cup turing the dough from the depression. it should resemble a small cup
place one ball of the filling and bring together the ends and shape it like a modak.
pinch off the excess dough if any
steam these modaks in a idli cooker in sim flame

Wet rice flour :

Soak 1 glass of raw rice for 1/2 hour to 45 mins. preferably not basmati
dry it in a towel for 10 mins
Dry grind it in a mixie
sieve it and use.