Modaks

Makes: 6-8 Modaks

Ingredients:
1 cup rice flour (chawal ka atta)
1 cup water
1 tsp oil
oil for greasing
a pinch of salt

For the filling
1 cup grated Jaggery (gur)
1 cup grated fresh coconut
1/2 tsp cardamom powder ( Ialchi powder)
8-10 Cahewnuts
8-10 raising
1 tsp khus khus
1 1/2 tbsp Ghee

Method

1. In a pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the flame, add the rice flour and cover for five minutes.
2. Fry 1tsp khus khus in a pan and keep aside.Cut cashewnuts and raisins also.
3. For the filling, in a non-stick pan, add  jaggery and cook over a slow flame till the jaggery melts and then put fresh coconut. Fry for 2-3 mins till the mixture comes together
4. Add cardamom powder, Khus khus and fry little then add cashewnuts and raisins fry for more two minutes then close the gas and take out filling in a bowl.
5. Uncover the flour plate now and start making dough .Whisk well so that no lumps remain. Add little ghee and keep aside for 5 mins. Add little hot water only if needed.
6. Make even size small balls of the dough  using oil. Then roll each of them into a round shape with hand.
7. Add a spoonful of the filling into the dough.
8. Make 8 to 10 folds in rolled dough making some distance in between. To make a fold pinch the outer line of dough and push each fold little inside to close it
9. Bring all the ends together and press to seal with all the fingers. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7 minutes.
10. Once the modaks are cooked they will turn translucent. Serve hot drizzled with pure ghee

Note: Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy, if it is not kneaded.