Godrej Sahi Shuruaat Cook Book

Mint Modak Sous Chef - Radisson Goregaon Chef Ingredients Dough Rice flour - 2 cups Godrej Sunflower Oil for kneading and greasing - ½ cup. Dough Boil 1¾ cups of water in a deep nonstick pan. Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into soft and smooth dough. Cover with a lid and keep aside for 10 minutes. Filling Heat a deep nonstick pan, add jaggery and cook on a slow flame for 1 to 2 minutes or till the jaggery melts, while stirring continuously. Add coconut, mint and cardamom powder. Mix well and cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly. Divide the filling into equal portions and keep aside. Assembling Knead the dough once again using cup of oil and keep aside. Grease the modak moulds using remaining oil and close it. Take a portion of the dough and press it into the cavity of the moulds till it is evenly lined on all the sides. Add the filling to it. Take a smaller portion of the dough and spread it evenly at the base of the modak moulds so as to seal the filling and demould the modak. Place a steamer plate in the steamer and place a banana leaf on it. Moisten all the modaks with little water using your fingertips. Place the modaks on the banana leaf and steam on a medium flame for 10 minutes. Serve warm Method Filling Grated jaggery - 1 ¼ cup Freshly grated coconut - 2 cup Cardamom (elaichi) powder - ½ tsp. Chopped mint - ½ tsp. 32