Sago modak recipe
Sago Modak is a unique form of traditional dessert. While rice flour is used in normal modak, the outer layer is prepared from soaked sago. Sweet stuff of coconut and jaggery increases both taste and nutrition.
-Narial grated -1 cup
-Gudar crushed -½ cup (as per taste)
-Chichi powder -½ tsp
-The nuts -2 tablespoons (optional)
-He -1 teaspoon
Recipe
1. Soaking sago
First of all wash the sago thoroughly and soak it for 4-5 hours or in water overnight. After this, remove the water completely and keep it aside.
Heat ghee in a pan, add coconut to it and fry it lightly. Then add jaggery and keep stirring until it meets well with coconut. Now add cardamom powder and dry fruits. When the mixture becomes slightly thick, turn off the gas and let it cool. When cooled, make small balls.
3. Preparation of sago flour
Boil 2 cups of water in a pan, add salt and ghee to it. Now add soaked sago and keep stirring continuously on low flame. When it becomes soft and thick and becomes like dough, then remove it. When it cools down, knead the smooth dough by applying ghee on the palms.
4. Modak
Take a small part of the dough by applying ghee on the palms. Make it flattened and shape the cup. Keep the stuffing of coconut-jaggery in the middle and gradually close the edges and give the shape of modak. If you want, you can also use modak cam.
Keep the prepared modak in a steamer and cook in steam for 5-7 minutes. After cooking, modaks will become mild hard and extremely tasty.
Special tips
1. Do not cook sago for long, otherwise it can be sticky.
2. Fill in modak only after it cools down the stuffing.
3. If you want, you can also add raisins or almonds.
4. Serve modak by applying ghee, this will increase the taste further.
