Modak or modakam
A delicious Indian dumpling, modak is frequently made for Ganesh Chaturthi, the birthday of the Hindu god Ganesha.
Servings: 18 modaks (approx)
For the wrapper
- ½ cup all purpose flour
- ½ cup sooji (rava or cream of wheat)
- 2 tablespoon vegan butter
- ½ cup nondairy milk (you might not need all of this)
For the coconut filling
- 1 cup grated coconut
- 1 cup jaggery (grated finely)
- 1 teaspoon ground cardamom
- 3 tablespoon coconut milk
- ¼ cup raw cashews (finely chopped)
- Vegetable oil for deep frying
Make the filling
Place the coconut and jaggery in a heavy bottomed wok or skillet. Cook over low heat, stirring frequently, until the jaggery has melted.
Add the coconut milk and cardamom and mix. Turn off the heat and let the filling cool.
Assemble the modaks
Break off a piece of the dough, about 1 inch in diameter. Roll into a ball and then, using very little flour, roll into a disc as thin as possible, about 3 inches in diameter.
Place a tablespoonful of the filling in the center. Now gather the edges of the on the top and pinch to seal into a pointed tip. Moisten with some water if needed to ensure a tight seal because you don't want the modak to come apart while it's frying.
Heat enough oil to cover the modaks. Once the oil is hot (around 375 degrees Fahrenheit), deep-fry the modaks, a few at a time, until they are golden-brown all over. (Frying at this temperature ensures that the food will absorb almost no oil.)
Remove to a dish lined with paper towels to absorb any excess oil. Let the modaks cool before eating.
Serving: 1modak | Calories: 163kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Trans Fat: 1g | Sodium: 22mg | Potassium: 65mg | Fiber: 1g | Sugar: 12g | Vitamin A: 85IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 2mg