Modak

Method

1. 1 Simmer grated coconut with palm sugar for 12 minutes until it becomes a chewy, dry filling, then mix in cardamom.
2. 2 Pour the rice flour into boiling water with ghee and salt, then stir quickly for 3 minutes until a cooked dough is formed.
3. 3 The dough must be cooked in boiling water; dough kneaded with cold water will crack and break when forming the wings.
4. 4 Knead the hot dough with wet hands for 6 minutes until it is smooth and does not crack.
5. 5 Shape the dough into small cups, then press the edges to create pointed petals, add the filling, and pinch the top shut.
6. 6 Steam for 12 minutes, then drizzle ghee butter over the top of the cake when serving.

With an appliance

• Pressure cooker 55 min

  Replace step 6: steam modak at low pressure for 6 minutes, then quickly release the pressure, and then drizzle with ghee while the cake is still hot; steps 1–5 remain the same.