Steamed Rasmalai Modak Recipe

About the Recipe

The festive season is here. Try out a new version of modaks. Rasmalai Modak is super tasty and melts in your mouth so fast that you will want a second one. One issue faced while steaming is the food sticks to the pan. Oddy Ecobake nonstick lining papers give a perfect modak without it sticking to the base.

Watch recipe video

Ingredients

2 tbsp pure homemade ghee
2 cups freshly grated coconut. (can use with or without outer brown layer)
1 cup jaggery (sugar is optional) Always half quantity of coconut.
50 grams mawa (optional - 3/4 tbsp milk powder)
1/2 cup chopped dryfruits (pista, raisins, almonds, cashew)
Elachi Powder (optional)
1/4 tsp rasmalai essence (1/2 tsp if essence is not too strong)
1/2 milk & 1 cup water Alternative (1&1/2 cup water or 1&1/2 milk)
Salt as per taste
Edible yellow food colour
1 & 1/2 cup rice flour

Directions

In a pan, take 1 tsp pure homemade ghee. Add to it 2 cups of fresh grated coconut. You can add grated coconut with or without the brownside. Mix well with the ghee. Later add one cup jaggery. It tastes good with jaggery. Sugar can be used as an alternative. Mix well all three ingredients. Next add 50 gms mava. Mix it thoroughly with coconut and jaggery. (as an alternative for mava, use 3 to 4 tbsp milk powder.
Cook till the moisture from coconut and jaggery dries up. The coconut will leave coconut milk and jaggery will start dissolving . Don't completely dry, or it will turn hard. keep it slightly moist.
Add chopped dry fruits. It is optional to mix elachi powder. Allow it to cool and then add 1/4 tsp rasmalai essence. If essence is mild and not very stong then add 1/2 tsp.
Next in a pan add 1/2 cup milk and 1 cup water. Another option is you can either completely add only water or milk in same quanty of 1.5 cups. Add salt to taste, 1 tsp pure homemade ghee and bring it to a boil. Later allow it to cool.
Next add edible yellow food colour. Add 1&1/2 cups of rice flour and mix well and cover and keep it for 5-10 minutes. Remove lid and kneed well into a soft dough and add little ghee while kneeding. If required add more essence and colour.
Next take a modak mould to give it a nice uniform shape. You can do by hands also. Take the mould and grease with ghee on inside and fill in the rice flour batter and press evenly. Avoid making a very thick layer. Then add the coconut jaggery mixture and cover it with the rice flour dough. Pack it nicely. Remove from mould.
Next for steaming take a steamer and place a non stick paper liners. Oddy Ecobake liners are non sticky and easy to use while steaming. Place the shaped modaks in the steamer and cover with lid. Give it a good steam for 10-15 minutes.
After 10-15 minutes, remove from gas. Garnish with thinely slicled dry fruits or almond and pour a little ghee on the modaks and serve hot.