Name: Manda Pitha Or Modak recipe by Soma Pradhan at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 6
Ingredients: What you need for the stuffing :; 1 whole coconut grated; ½ cup grated dry coconut; ½ tsp cardamom powder; Pinch of jayfal powder (optional) – Use carefully as it can induce sleep; 1 cup powdered jiggery; 2 tbsp roasted poppy seeds; Chopped cashew and raisins (optional); What you need for the outer shell:; 200 grams rice flour; 200 grams of water; 2 tbsp ghee; 1 tsp oil; 1/4th tsp salt; Boil water in a pan.; Add ghee, oil and salt to it.

ABOUT Manda Pitha Or Modak RECIPE

It is surprising how modak has travelled in all direction and is known with different names in different parts of the country. In Odisha, it is prepared during most of the festival time and has a round shape. Similarly, it is known as Kadubu in Kannada, kozhakkattai in Tamil, and kudumu in Telugu and Kozhakkatta in Malayalam.

Ingredients Serving: 6

What you need for the stuffing :
1 whole coconut grated
½ cup grated dry coconut
½ tsp cardamom powder
Pinch of jayfal powder (optional) – Use carefully as it can induce sleep
1 cup powdered jiggery
2 tbsp roasted poppy seeds
Chopped cashew and raisins (optional)
What you need for the outer shell:
200 grams rice flour
200 grams of water
2 tbsp ghee
1 tsp oil
1/4th tsp salt
Boil water in a pan.
Add ghee, oil and salt to it.

Instructions

In a pan, add jaggery and coconut together. Mix them together.
Do not add water or oil for cooking.
Cook on low flame to allow jaggery to melt and let coconut cook in the melted jaggery.
Once coconut and jaggery are cooked properly, add poppy seeds and cardamom powder.
Add raisins and cashew and mix everything well.
Let this mixture cook down before you can use it for stuffing. I usually make it the night to make the modak making procedure easy for me.
When you see water boiling , add rice flour and mix well till there are no dumplings.
Cover and cook for 4 to 5 minutes on low flame. Add more water if the rice flour seems to dry up even before it gets cooked.
Switch off the flame and transfer it to a steel plate. Use a masher to mash the cooked rice dough nicely.
Add little ghee or oil while mashing if you see it has become very dry. Cover it with a damp cloth so it does not dry up till your modaks are ready.
Preparing the modaks or Manda Pitha
Mix 1/3rd cup of oil and 1/3rd cup of water together. You will need this to keep your modaks moist and prevent it from cracking. It also prevents the rice dough to stick to your palm and fingers.
Grease your hand with oil-water mixture. Well, you can use ghee instead of oil for better rich flavour.
Take a small amount of dough, almost half the amount you use for making roti.
Flatten it out or give a bowl shape to it. The bottom should be thicker than the sides.
Stuff with sufficient amount of coconut-jaggery stuffing. Close from all sides and give a nice dome shape. Do not over stuff as it will try to come out of the shell.
As you start preparing, one after another, you must take care to keep them covered. Else, it will dry up even before you steam them and will crack apart.
Heat water in a steamer and steam modaks for 15 to 18 minutes.
Modaks will be ready to serve.
If you find it hard to make, just give it a round shape and make your life easy.

Similar Recipes