Coconut modak/jilladikayalu

Coconut cooked with jaggery,soft melt in mouth modak.

Coconut jilladilayalu

Ingredients

For modak Purnam

Grated Coconut 1 cup

Jaggery 1 cup

Elaichi powder 1 tsp

Ghee 1 tsp

For modak wrap / covering

Raw Rice 1 cup

Water 11/4 cup

Salt 1 pinch

Ghee 1 tbsp

Method

For coconut purnam

Add coconut and jaggery in a pan.Keep medium heat and cook till jaggery melts.cook till moisture is completely absorbed and the purnam becomes dry.

Add elaichi and ghee stir well and let it cool.

For modak covering

Soak raw rice for 4-5 hours.Grind Soaked rice in a blender into a very fine paste.Use only measurement water, donot add excess water.

Heat a pan add the grinded batter, salt,ghee and cook till moisture is completely absorbed.keep low flame and stir continuously.Any lumps formed can later be smoothened out.

Batter

Cooked dough

When cooked completely it will form a dough.knead the dough when luke warm into a smooth consistency without any lumps.

Make small poori of the kneaded dough, stuff a tbsp of cocount purnam and close to form a half moon shape.

Filled coconut jilladikayalu

Steam the modak in a steamer for 15 minutes and enjoy warm Modak.

Comments

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