Delicious festive modaks are beneficial in many ways. Ghee and jaggery aids digestion, while peas and coconut are a source of protein, fiber, and phytonutrients.
First, boil, cook and grind 1/4th cup of peas to form a paste, keep aside.
To make the modak filling, add 1/4th cup each of grated fresh coconut, and peas paste, 2 tbsp jaggery powder and 1/8th tsp powdered green elaichi, into a pan.
Heat and roast till the jaggery melts and mix all ingredients well.
For the dough, take a kadhai, boil water as required and add 1/4th tsp salt, 1/4th cup of rice flour, and mix well.
Switch off the heat and knead the mix to a soft dough.
Allow it to cool, take a small portion, roll it into a ball and press it from sides.
Create a dent to form a hollowed cup, and pleat the top rim with your fingertips.
Then add the prepared filling, fold the edge in to close, pinch the edges together and seal the top.
Prepare the rest of the modaks, grease a steamer with 1/4th tsp ghee and transfer modaks into the steamer.
Allow it to steam for 15 min.
Delicious peas modak is ready to serve.