Dry Fruit Modak

Cook along · 16 steps

Method

1. 1

   Prep the dry fruits: Chop the dates, figs, cashews, almonds and pistachios to roughly the size of a raisin. Anything larger will tear the thin modak shell from the inside while you pleat.

2. 2

   Boil the water: Bring the 2 cups water to a rolling boil with the 2 tsp ghee and the salt in a heavy pan. It must be at a full rolling boil, not just steaming, before the flour goes in.

3. 3

   Add the rice flour: Lower the flame, tip in all the rice flour at once and stir hard with a wooden spatula until no dry pockets remain and the mass pulls away from the sides. Cover, switch off, and let it steam in its own heat for 5 minutes.

4. 4

   Knead the dough: Turn the hot dough onto a greased thali and knead with a ghee-smeared palm for 4-5 minutes, while it is still almost too hot to touch, until it is smooth, soft and shows no grain. Shape into a ball, wrap in a damp muslin cloth and keep it covered - dough left uncovered dries in minutes and cracks at every pleat.

   

5. 5

   Roast the nuts: Heat 2 tbsp ghee in a kadhai on low flame and roast the cashews, almonds and pistachios for 3-4 minutes until they smell nutty and turn a shade darker. Add the poppy seeds and sesame and roast 30 seconds more.

6. 6

   Soften the dates: Add the chopped dates, figs and raisins and stir on low flame for 4-5 minutes until the dates break down and the mixture looks glossy and sticky. This is what binds the filling - no sugar syrup is needed.

   

7. 7

   Cook the khoya: Add the crumbled khoya and cook on low, stirring constantly, for 3-4 minutes until it melts into the fruit and the mixture thickens. Do not let it brown or the filling turns grainy.

8. 8

   Dry the coconut: Stir in the fresh grated coconut and cook 2 minutes more, just until its raw moisture goes. Wet coconut is what makes a filling weep inside the shell.

9. 9

   Finish the filling: Switch off the flame, then stir in the grated jaggery and the elaichi powder. Adding jaggery off the heat keeps it from melting into a loose syrup that would seep through the shell.

10. 10

    Cool and portion: Spread the filling on a plate and let it cool to just-warm. Press a spoonful in your palm - it should hold a ball and not weep ghee or syrup. Divide into about 20 portions.

11. 11

    Line the steamer: Wipe the turmeric leaves clean and arrange them over the perforated steamer plate, shiny side up, so the modak sit on leaf and not on hot metal.

12. 12

    Divide the dough: Grease your palms with ghee and divide the warm dough into about 20 equal balls, keeping the rest under the damp cloth at all times.

13. 13

    Shape and fill: Grease a modak mould with ghee and close it. Press a ball of dough up the inside walls into an even shell about 2 mm thick, pack a portion of filling into the hollow, then cap the base with a little more dough and pinch it flat and shut. Open the mould and lift the modak out by its peak. Without a mould, press the ball into a thin 2-inch cup, thinner at the rim than at the base, fill it, pleat the rim into 8-10 folds and draw the folds up into a peak. Seal firmly - any gap will open in the steam.

14. 14

    Arrange and bring to boil: Stand the shaped modak on the turmeric leaves, leaving a finger's gap between them so the steam circulates and they do not stick to each other. Only now fill the steamer base with water and bring it to a boil.

    

15. 15

    Steam: Set the plate into the steamer, cover, and steam on medium flame for 10-12 minutes. The shells turn glossy and slightly translucent when done. Over-steaming makes them sag and go sticky.

16. 16

    Rest and serve: Switch off and let the modak sit in the covered steamer for 2 minutes before lifting them - straight off the heat they are fragile and tear. Brush with warm ghee and offer to Bappa, then serve warm.