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Recipe 17 · Dessert
Steamed Modak
The Festival Favourite
Traditional steamed rice-flour modak with a coconut and jaggery filling, carrying 5 g of Power Sprinkle folded into the cooled filling.
Ingredients
- Filling: 60 g fresh grated coconut, 40 g grated jaggery, ¼ teaspoon cardamom powder, 5 g Power Sprinkle
- Covering: 60 g rice flour, 100 ml water, ½ teaspoon ghee, a pinch of salt
Method
- Heat the coconut and jaggery on a low flame, stirring, until the jaggery melts and the mixture thickens (5–7 minutes). Stir in the cardamom.
- Take the pan off the heat and let the filling cool until just warm, then fold in the Power Sprinkle.
- Boil the water with the ghee and salt. Add the rice flour all at once, stir quickly, cover and switch off the heat. Leave for 5 minutes.
- Knead the warm dough until smooth and free of cracks.
- Shape the dough into small cups, fill them and seal into modak peaks.
- Steam for 10–12 minutes until glossy. Serve warm.
Nutrition profile
Per 100 g of steamed modak.
| As normally made | With Power Sprinkle | |||
|---|---|---|---|---|
| Nutrient | Per 100 g | % RDA | Per 100 g | % RDA |
| Energy (kcal) | 248 | 12.4% | 253 | 12.7% |
| Protein (g) | 2.35 | 4.3% | 3.11 | 5.8% |
| Total Fat (g) | 9.58 | 14.3% | 9.93 | 14.8% |
| Carbohydrate (g) | 38.85 | ND | 38.60 | ND |
| Dietary Fiber (g) | 2.79 | 9.3% | 3.08 | 10.3% |
| Calcium (mg) | 19.01 | 1.9% | 30.10 | 3.0% |
| Iron (mg) | 1.10 | 5.8% | 1.23 | 6.5% |
| Magnesium (mg) | 29.47 | 6.7% | 34.21 | 7.8% |
| Sodium (mg) | 57.45 | 2.9% | 57.22 | 2.9% |
Scroll the table sideways to see all columns.
These are calculated estimates, not laboratory results for the finished dish, and they include an allowance for cooking losses. RDA = Recommended Dietary Allowance for a sedentary adult male. ND = not defined.
One spoon, every meal.
Five grams stirred into the food your family already eats. No new habits, no separate meal, no taste to get used to.
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