Festive Trio: Modak, Aaluwadi, and Coconut Burfi

1.To make Modak, start by preparing the dough. In a pan, heat 1/2 cup water and add 2 cups rice flour, 1/4 teaspoon salt, and 1 tablespoon ghee. Stir continuously until the mixture forms a smooth dough. Cover and let it rest for 15 minutes.

2.For the filling, in another pan, combine 1 cup grated coconut, 1 cup grated jaggery, and 1/2 teaspoon cardamom powder. Cook on low heat until the jaggery melts and the mixture thickens. Set aside to cool.

3.Once the dough has rested, grease your hands with ghee. Take a small portion of the dough, flatten it into a disc, and place a spoonful of the coconut filling in the center. Fold the edges to form a peak and shape it into a modak. Repeat until all dough and filling are used.

4.Steam the modaks in a steamer for about 15-20 minutes until they are cooked through. Remove and set aside.

5.For Aaluwadi, wash and prepare the colocasia leaves. In a bowl, mix 1 cup boiled and mashed potatoes, 1/2 cup gram flour, 1 teaspoon mustard seeds, 1 teaspoon sesame seeds, 1 teaspoon turmeric powder, 1 teaspoon red chili powder, and 1 tablespoon tamarind pulp. Add salt to taste.

6.Take a colocasia leaf, spread a layer of the potato mixture on it, and roll it tightly. Repeat with the remaining leaves and mixture. Steam the rolls for about 30 minutes. Once done, slice them into pieces and serve.

7.For Coconut Burfi, in a pan, combine 1 cup sugar and 1/2 cup milk. Heat until the sugar dissolves. Add 1 cup grated coconut, 1/4 cup khoya, and 1/2 teaspoon cardamom powder. Cook until the mixture thickens and leaves the sides of the pan.

8.Grease a plate with ghee and pour the coconut mixture onto it. Spread evenly and let it cool. Once set, cut into squares and garnish with chopped nuts.