Raw material must be select in combination one sticky rice and one is aromatic rice
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Sticky rice(Indrayni) helps to bind properly and aromatic rice Ambemohar or basmati for its aroma
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Make its flour and boil it with water as 1:1 Proportion of water and atta
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During boiling must add ghee and milk , Ghee gives softness while milk provides whiteness
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As water boils add rice flour and mix it with spatula as it thickens cover it with lid for 10min to absorb steam properly
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By covering it 10min with lid the dough becomes soft and furthe cracks are avoided
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Prepare stuffing by using ingredients such as coconut , Jaggery,elaichi,dry fruits,khoya
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Then the cooked atta smash hot with hand untill it becomes super soft
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Then shape it with your wet hand to avoid sticking to hand
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As all modaks are preapred steam it in modak steamer or idli steamer
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People kept haldi leaves below modak on pan surface during steaming it avoid coduction heating and prevents cracks to moddak during steaming and also it provides aroma to modak
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Serve it with ghee for better taste and experience