Modak Modak have a soft texture and are flavored with spices like cardamom. The recipe itself is easy, but folding the dumplings is difficult without a mold. I didn't even dare post a picture of my modak because I cooked them at too high a temperature and for too long, so they flattened out 🥲.
To prepare the dough: Heat the water and ghee in a saucepan. Reduce the heat to low, add the rice flour, and stir until a dough or lumps form. Cover and let cool. Prepare the filling while you wait.
Assembly: Gather the pieces of dough and add water if needed (1 to 2 tablespoons). Form small balls with the rice dough, kneading them well to obtain a smooth and pliable ball. Press down on each ball to make a small circle, then, with your thumb, make an indentation inside the circle (the base should be thicker than the edges) to create a cup shape. Pinch the dough on the outside to create pleats. Finally, fill each cup with a little filling. Seal well by bringing each pleat together, forming a modak shape.
Steaming: Steam the modaks (not too hot) for about 10 minutes. Serve hot or warm.