Double Decker Modak

Ingredients

• 1 cup Basmati rice flour (modak flour)
• ½ fresh coconut
• ½ cup chopped jaggery
• ½ tablespoon poppy seeds (khus khus)
• ½ teaspoon green cardamom powder
• A pinch of nutmeg (jaiphal) powder
• 1 teaspoon ghee + to serve
• ¼ teaspoon oil + for applying + for greasing
• A pinch of salt

Method

1. To make stuffing, scrape only the white part of the coconut with the help of a scraper.
2. Measure 1 cup of the scraped coconut and transfer it into a pan. Add jaggery, poppy seeds, green cardamom powder, nutmeg powder and ghee. Place the pan on heat and mix the mixture till well combined and cook on medium heat till the jaggery melts.
3. Switch the heat off and transfer the mixture into a shallow bowl. Set aside to cool down to room temperature. 
4. Meanwhile, heat 1 cup water in a deep pan. Add oil and salt and mix. Let it come to a boil.
5. Add rice flour and mix immediately till the mixture comes together. Keep mixing till a smooth dough is formed. Sprinkle 2 tablespoons water, cover and cook on low heat for 1 minute. Mix the dough again and transfer it onto a large plate. 
6. Apply some oil on the back of a small stainless steel bowl and use it to knead the dough while it is still hot.
7. Apply some oil and water to the dough and now use your hand to knead till it is soft and smooth.
8. Cover with a damp muslin cloth to avoid drying of the dough.
9. Apply some water and oil on your fingers and divide the dough into 4 equal portions. 
10. Take one portion of the dough and cover the rest with the damp muslin cloth. Shape the dough portion into a ball. Press and spread it into a thin disc or till it becomes semi-transparent. Shape it into a cup and stuff it with a portion of the stuffing. Pinch the sides till the bottom and pleat them while dipping your fingers in water in between to avoid the dough from sticking to your fingers. Bring the edges to the centre and pinch to seal. This is a modak. 
11. Now to make the double decker modak, gently press the top of the prepared modak and make a cavity in the centre. Spread the edges lightly and stuff the cavity with a small portion of the stuffing, pinch the sides and pleat them. Bring the sides to the centre and press to seal. Lightly dip the bottom of this in some water.
12. Heat sufficient water in a steamer.
13. Grease the steamer basket with some oil. Arrange the double decker modaks on it. Cover and steam for 12-15 minutes.
14. Switch the heat off and sprinkle 2-3 tablespoons water.
15. Dip your fingers in water and lift up the double decker modaks and place them on a serving plate. Add a little ghee over each and serve.
16. To check the consistency the dough, take a small portion of the dough. Apply some oil on your fingers in case the dough is sticky. Apply some oil and water again and shape the portion into a ball. Press and spread the dough ball and make a cavity in the centre. If the edges are smooth then it means the dough is ready to be used. In case there are cracks on the edges then it means you need to knead the dough again till smooth.