Gavhache Modak Or Steamed Wheat Modak

Gavhache Modak Or Steamed Wheat Modak - Namitha Tickare
What do we need :-

2 cup Wheat flour (ghehun ka atta)1 cup Water
½ tsp Salt

For the Stuffing:-

1 ½ cups Freshly grated coconut¾ cup Jaggery, grated
1 tsp Cardamom (Elaichi) powder
1 tbsp Sesame seeds (til roasted)
1 tbsp Poppy seeds (khus khus)
1 tsp Ghee (clarified butter) for greasing

Procedure.. For the outer covering:-

1 Take the wheat flour in a mixing bowl and knead it with a pinch of salt and water as required. Knead the dough as you knead a chapatti dough.2 Cover it with a wet cloth and keep it aside.

For the stuffing :-

1 In a kadhai take the freshly scrapped coconut and the grated jaggery. Heat the mixture till the jaggery dissolves while stirring continuously so as not to burn the coconut.

2 When the jaggery dissolves add the cardamom powder, Sesame seeds, poppy seeds and keep aside to cool.

How to proceed :-

1 Open the modak mould and nicely grease it with ghee (clarified butter).2 With greased hands take small balls of the kneaded flour and pat them in your hands to a size that fits in the mould one side. Pat another such flour ball for the other side.
3 Keep the stuffing in between and close the mould tightly so that the extra covering is cut off.
4 Remove the extra covering that comes out from the mould.
5 From the bottom of the mould put some extra stuffing if you think it is less and press it in with the help of your finger.
6 Seal the bottom of the modak with extra covering.
7 Open the mould and gently remove the modak and keep on a greased plate.
8 Make as many you want repeating the same procedure.
9 In a big vessel keep water to heat and keep a steaming tray of holed plate for steaming. Remember to grease it nicely.
10 When the steam starts to come place the modaks on the steam plate.
11 Steam them for about 10 minutes and then remove and keep them to cool.
12 Your modaks are ready.

For making with hands:-
1 If you don’t have the mould make small circle out of the kneaded dough.
2 Place the stuffing in between and fold the modak in a curtain fold pattern and remove any extra dough.
3 repeat the steaming procedure.

Note: Traditionally, Rice flour is used instead ofwheat flour.