Place modak in a steamer and steam for seven to eight minutes on medium heat. Keep stirring for 3-4 minutes. Make small balls from the rice flour.Make small dumplings and serve. Ensure you don’t over-cook. Alternatively, you could steam modaks in pressure cooker for eight to 10 minutes on low/medium heat without the whistle. Ensure that the discs are neither too thick nor thin.Once it’s cooked, remove from oil, mix boondi with sugar syrup, keep aside for 30 minutes.— Recipes courtesy chef Kasiviswanathan, executive chef, Radisson Blu Atria Bengaluru. Covered with a lid.Motichur LadooIngredients Besan flour 500 gmSugar 1 kgRed colour 2 gmAlmond 100 gmPista 100 gmRaisin China nylon easy drive anchors Suppliers 50 gmCashewnuts 100 gmGhee 50 mlCardamom powder 1 tbspOil 2 kgWater 700 mlMethodMake a batter with besan flour, water, colour and keep aside.

ModakIngredientsFor modakRice flour 1 cupWater 1½ cupOil 15 mlSalt to tasteFor Modak StuffingWhite sesame seeds 1 tbspPoppy seeds 1 tspGrated coconut 1 cupJaggery ½ cupOil 15 mlCardamom powder 15 gmNutmeg powder ½ tspMethodTake water in a vessel, add a few drops of oil and salt.Steam with the help of a steamer till cooked (10 minutes). w Add grated coconut and jaggery powder. Put a spoon of coconut-jaggery mixture in the centre of the round disc.Lastly, add cardamom and nutmeg powder. w Add rice flour and mix thoroughly, make dumplings out of it.Add rice flour and stir on low flame for 30 seconds.Place some cold water with ice cubes.Cover with a damp cloth.For the filling:Take a heavy bottomed pan, add ghee.Remove from syrup, mix with dry nuts. w Make a sugar syrup with water and sugar, add lemon and keep aside.

Apply water over your palm.Once its turns golden brown, add water, bring to boil.Jaggery should melt. You could grease the modak mould and shape them in the mould.Form pleats towards the edges and close towards the top into a cone shape. Mix nicely. You will see that the texture has changed, and it’s cooked.Flatten balls with the palms into a round shape.Then switch off gas, mix with a thick spatula.Place on low heat and sauté poppy and sesame seeds. Let the dough rest and come to room temperature.Heat oil in a kadai, once oil is hot make a small boondi with help of ladoo jara.

Recipe courtesy chef Suresh Thampy, executive chef, Sheraton Grand Bangalore at Brigade GatewayKara modakIngredientsRice flour 100 gmWater 250 gmSalt 20 gmMustard seeds 10 gmJeera seeds 5 gmGhee 25 mlGreen chilly 10 gmCurry leaves 5 gmCoriander 5 gmGinger 5 gmGrated coconut 10 gmMethodTake a heavy bottomed pan, make a tempering with ghee, mustard seed, jeera, curry leaves, ginger, coriander leaves and coconut.Cover with a lid for five minutes.Allow dough to cool, or you can knead it while hot with gloves.