Amla Gulkand Stuffed Modak
These steamed Amla Gulkand Stuffed Modaks have a soft rice-flour shell filled with coconut and Aazol’s Amla Gulkand: Vitamin C-rich Cooling Digestive. The filling is kept simple so the floral sweetness and light tang of the gulkand remain the main flavour.
Ingredients:
Instructions:
1.For the filling, place the grated coconut in a pan over low heat and stir for 2–3 minutes only to remove excess moisture. Do not brown it.
2.Switch off the heat and let the coconut cool until just warm. Mix in Aazol’s Amla Gulkand: Vitamin C-rich Cooling Digestive and cardamom powder. Keep aside to cool completely.
3.To make the outer dough, bring 1 cup water to a boil with the ghee and a pinch of salt.
4.Lower the heat, add the rice flour at once and mix quickly until no dry flour remains. Cover and cook on very low heat for 1 minute, then switch off the heat.
5.When the dough is cool enough to handle but still warm, knead it until smooth and pliable. Sprinkle in the remaining water, a teaspoon at a time, only if the dough feels dry.
6.Divide the dough into 10 equal portions. Grease a modak mould lightly, press one portion of dough evenly against the sides and leave a hollow centre.
7.Fill with about 1 tablespoon of the coconut–Amla Gulkand mixture. Seal the base with a small piece of dough and gently remove the modak from the mould.
8.Arrange the modaks in a greased steamer basket, leaving a little space between them.
9.Steam over medium heat for 10–12 minutes, or until the outer covering looks slightly glossy and is cooked through.
10.Rest for 2–3 minutes before serving warm.
Enjoy these soft steamed modaks with a coconut filling made using Aazol’s Amla Gulkand: Vitamin C-rich Cooling Digestive!
