Modak is an Indian sweet which has shredded coconut and jaggery mix inside while the outer soft shell is made with rice flour. As pandan leaves are staple in south east asian countries, I tried to make a fusion modak with pandan extract. To my surprise, it came deliciously aromatic.. Try this recipe and post your comment here.

INGREDIENTS:

FOR OUTER SHELL:

1 Cup pandan extract (from 4 matured leaves)

1 Cup rice flour

A pinch of salt

1 tablespoon ghee

FOR FILLING:

¾ Cup shredded coconut

1 Cardamom (pounded)

4 tablespoons brown sugar

1 tablespoons roasted black sesame seeds

A pinch of salt

Banana leaf for steaming (optional)

INSTRUCTIONS:

Cut the pandan leaves into 1 inch pieces and add to blender. Add a little warm water and pulse for a min. Filter the juice and repeat the procedure till you get a cup of pandan juice.. Set aside

Mix coconut, brown sugar and salt. Heat a pan and add the mixture and start heating in the low flame. Saute till both sugar and coconut blend well. Switch off the flame and add cardamom, roasted sesame seeds. Mix and let this mixture cool of completely.

Bring a cup of pandan juice to roll boil along with salt and a tablespoon of ghee. Reduce the flame and add rice flour little by little and continue mixing simultaneously until the flour is cooked and you able to roll it.

Once done, switch off the flame and and knead a little and make 8 to 10 equal sized balls.

Take a ball and make a dent in the center. Dip the fingers in water. In circular motion, begin to spread the dough to make a thin disc using thumb and forefingers on both the hands.

Place the coconut mixture in the center. Bring together the edges to the center and join them carefully. Repeat the same with all the remaining balls.

Place all the modak in a steaming basket layered with oil greased banana leaf and steam it for 10 min.

Rest the modak for 10 min and serve