Besan (gram flour) and coconut modak is a delicious variation of the traditional modak, which is typically made with a coconut and jaggery filling.
Ingredients
For the Filling
- 1cupgrated fresh coconut
- 1/2cupjaggery (grated) or brown sugar
- 1/4cupchopped nuts (optional, e.g., cashews, almonds)
- 1/4tspcardamom powder
- 1tbspghee (clarified butter)
For the Outer Layer
- 1cupbesan (gram flour)
- 1/4cupghee (clarified butter)
- 2tbspwater (or as needed)
- 1pinchsalt
How to make Besan (Gram Flour) and Coconut Modak
Prepare the Filling
Heat ghee in a pan on medium heat.
Add grated coconut and sauté for a few minutes until it starts to release its aroma.
Add jaggery (or brown sugar) and cook until it melts and blends with the coconut. Stir continuously to avoid burning.
Add cardamom powder and nuts if using. Cook for another minute and then remove from heat. Let the mixture cool.
Prepare the Outer Layer
Heat ghee in a pan and add besan. Roast it on low heat, stirring continuously, until it becomes fragrant and turns golden brown.
Gradually add water to form a smooth dough. The dough should be soft but not sticky. Adjust the amount of water as needed.
Allow the dough to cool slightly.
Shape the Modaks
Take a small portion of the besan dough and flatten it into a small disc in your palm.
Place a spoonful of the coconut filling in the center of the disc.
Carefully fold the edges of the disc around the filling and shape it into a modak (a pointed, teardrop shape). You can also use a modak mold if available.
Steam the Modaks (optional)
Arrange the modaks in a steaming basket lined with parchment paper or a banana leaf.
Steam for about 10-12 minutes until they are cooked through and slightly firm.
Serve
Let the modaks cool before serving. They can be enjoyed warm or at room temperature.
Tips & Tricks
Ensure to stir continuously while roasting besan to avoid burning.
Adjust the amount of water gradually to get the right dough consistency.
Using a modak mold can help achieve uniform shapes.
FAQS
How do I store besan and coconut modak for freshness?
To store besan and coconut modak, allow them to cool completely after steaming. Place them in an airtight container and refrigerate for up to a week. For longer storage, you can freeze them. Just ensure they are well-wrapped to prevent freezer burn, and they can last for up to a month.
What are some suitable substitutions for jaggery in the modak recipe?
If you don't have jaggery, you can substitute it with brown sugar or coconut sugar in equal amounts. Both alternatives will provide a similar sweetness and flavor profile, making them great options for this besan and coconut modak recipe.
Can I make besan and coconut modak gluten-free?
Yes, besan (gram flour) is naturally gluten-free, making this modak recipe suitable for those with gluten sensitivities. Just ensure that all other ingredients, especially any added nuts or flavorings, are also gluten-free.
What can I serve with besan and coconut modak for a festive occasion?
Besan and coconut modak pairs beautifully with a cup of masala chai or a sweetened coconut milk drink. For a festive touch, consider serving them alongside other traditional Indian sweets like ladoos or barfis to create a delightful dessert platter.
What is the cooking process for making besan and coconut modak?
To make besan and coconut modak, start by preparing the coconut filling with grated coconut, jaggery, and cardamom. Then, roast besan in ghee until fragrant, add water to form a dough, and shape it around the filling. Finally, steam the modaks for about 10-12 minutes until cooked through. Enjoy them warm or at room temperature!
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