Today being Vinayaga Chaturthi I had plans to make the
regular modak’s with coconut , sesame and urad dhal. However there was a big no
no for the sesame modak from my kid as she does not like sesame. Hence I
decided to replace it with flax seeds. In a way it was much faster than all
other modak’s. Flax seeds is ground along with palm sugar and cardamom powder as
a powder and mixed with boiling water to form the modak stuffing. It this then
stuffed with riceflour dough and steamed in dried biodegradable leaves (thonnai
leaves) to get a quick and easy “Flax seed modak"
Flax seeds need not be cooked and can be used directly in
the dishes. A part from being easy to cook, flax seeds are also healthy. They
are high in omega 3 essential fatty acids which helps to reduce the risk of
heart disease.
I use palm sugar mainly due to its health benefits and also
the powdered version does not require us to spend time in diluting in hot water
and removing the impurities. This would save some time and for beginners it is
quite easy as they might at time skip the exact texture of jaggery water which
is traditionally used for modak. To me, I didn’t find any difference between in
the taste jaggery and palm sugar hence I am continuing this way.
The taste is softer outside and crunchier inside as my flax seeds where not crushed completely. I wanted that way actually. It had more of a nutty flavor and was just loved by all at home. I did them in 2 batches with the first batch of only 1 cup rice flour to yield 14 and the second batch I combined with my other modak's.
Refer to my other modak recipes
Flax seeds modak
in Thonnai leaves
Recipe Cusine – Indian | Preparation Time: 20 mins
Cooking Time – 40 mins | Gas : Medium
Serves : 21 modaks
Ingredients
For
the stuffing
Flax seeds – 1 cup
Powdered Palm sugar – 1/3 cup
Elachi Powder – 1/2 tsp
Ghee - 1 tsp for binding
For
the outer layer
Rice flour – 1 1/2 cup
Water – as needed
Sesame Oil – 1 tsp
Salt – a small pinch
Others
Ghee for rubbing the hands
Thonnai Leaves / Dried leaves – as
needed to cover the pan
|
Measurements
1 tsp = 5ml
1 tblsp – 15 ml
1 cup = 237 ml
|
Preparation
For the stuffing
|
1. Take
a mixie and add the flax seeds, powdered palm sugar and elachi powder.
2. Blend
3 or 4 times and make it semi-powder.
3. Take
a pan and add 1/3 cup water and allow it to boil.
4. Switch
off the gas and add the flax seeds palm sugar mix.
5. Mix
well. Add ghee for binding well
6. Take
them out and divide them into 14 equal balls. You need to rub your palm with
ghee before shaping them so that they will not stick on to your hands.
For the outer layer
7. Take
1 1/2 cup of rice powder, add salt and half a tsp of sesame oil.
8. Boil
2.5 cups of water, you may not need all of them.
9. Pour
the water little by little on the rice flour and make it as a pliable dough.
 
10. Add
sesame oil to this and cover with a wet cloth. Open it only when needed.
11. Rub
your hands with ghee.
12. Take
a small portion of rice flour and shape it into a round ball.
13. Later
start making as a cup by starting to press from outer side.
14. Place
the stuffing and cover it.
  
15. Take
a pan for pressure cooker and place the dried thonnai leaves.
16. Place
the modak’s and steam for 15 minutes.
Flax seed modak is ready.
 |
Notes:
You may increase the quantity of palm sugar if you want it
to be more sweeter.
You may use idyappam flour instead of rice flour.
The flax seeds might not become powder but it is still fine.
It tastes well whether it in powdered or semi-powdered form.
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