Modak - The Indian Dumpling

Modak is a delicacy that I had never seen or heard of before.  On checking with my living encyclopedia, my mum, she had never heard of them either. It seems that the modak is very similar to Patoleo in ingredients , but made without the safron leaf. At first glance it looks like a Chinese steamed rice dumpling you can find on any Dim Sum menu.  However the Goan element rings loud and clear with a filling of jaggery, coconut and a hint of cardamon.

Although there are ready made forms to prepare this sweet, the traditional way is to compose the product with your hands.  This does take a skill and I had to struggle to get an acceptable final presentation.  I have shown the way I found best to cope with handling and coming up with the Modak.  As always practice makes perfect and since this was my first attempt there is room for improvement.  It was not difficult to do and I had a lot of fun preparing these sweets.

Modaks have appeared in Goan Catholic homes in more recent years as their origins are deeply rooted in the Hindu religion. They are prepared during the Ganesh Chaturthi Festival as they are believed to be the favorite sweet of the God Ganesha. ( The Indian Deity with the elephant head)

A nice little fact I gleaned in my research was that Japan has a similar sweet to the Modak that they call Kangidan, and is offered to the Japanese God Kangiten who is also depicted with an elephant head like Ganesha in the male form.

There are many variations in India to the Modak filling.  Additions like dried fruit, nuts and other ingredients may be added but the classic recipe is the simple jaggery and coconut version that is common in Goa.

Note:  To simplify the process I made the dough in the food processor in a few minutes.

Ingredients 

For the filling
2 Goan jaggery pyramids ( about 200 gm)
1 cup of grated fresh or unsweetened desiccated coconut
1 level teaspoon ground cardamon

For the dough

1 cup rice flour
1 cup boiling water
1/2 tsp salt
1 tsp vegetable oil or ghee

Method

For the filling
Put the jaggery in a pan with a quarter cup of water and gently melt the sugar on a very low heat.  Do not get impatient and make sure the jaggery does not burn.  When the jaggery is melted stir in the coconut and cardamon.  Set side.

For the dough




Put the rice flour and ghee in the bowl of a food processor, and use the chopping blade.  Cover and pulse gently to mix.

Leave the cover on the food processor and start the machine. Now pour about 1/2 cup of boiling water down the chute while the machine is running.   Mix for a few seconds till you see the dough thickening.  Open the cover and check to see if the dough can be made into a soft ball by taking a little and working it together.  If not add a little more water and blend.  I got a perfect dough with 3/4 cup of hot water.
.

Work the dough into a soft ball. The dough should not be sticky but will be soft and easy to handle. Cover the ball lightly with a little oil, wrap in plastic wrap and let it sit for at least 10 minutes.

When you are ready to make the Modak start your steamer.

Pinch off a piece of the dough and leave the remaining covered with a damp cloth

Form the dough into a 3/4 inch ball.

Flatten the dough with your hands or with a rolling pin as you prefer. Grease your hands lightly to prevent sticking.  The circle should be about 3 inches in diameter and thin enough so it does not break when handled. Pull the dough together and start again if it falls apart until you figure out how thick to roll the dough. About 1/8 inch thick.

Pinch the sides to form pleats as shown on the picture below.  Grease your finger if the dough is sticking.

Put a little of the mixture in the center.

Close the dumpling by pulling the sides together with a closing of the hand movement to bring the bring the pleats together on the top.  Using your other hand pinch the top closed so it resembles a dumpling. Don't worry if the first few are little clumsy looking, this is a learning experience.    

Cover each finished dumplings with a damp cloth as you proceed to make them.  Put them in a steamer and steam for about 8 - 10 minutes until the dough is cooked and firm.

Enjoy with a hot cup of tea!!