PHYLLO PASTRY MODAK INGREDIENTS

4 phyllo pastry sheets, 100gm melted butter

For the filling

200gm desiccated coconut, 100gm jaggery, ½ tsp cardamom powder, 50gm finely chopped mixed nuts, 2 drops rose essence (optional)

For the sugar syrup

150gm sugar, 75ml water

METHOD

For the filling

In a non-stick pan, cook desiccated coconut and jaggery till the jaggery melts and the mixture starts drying.

Add nuts and cardamom powder, and cook for a while.

Remove from heat and add essence (optional).

For the sugar syrup, in a sauce pan, heat sugar and water till the sugar completely melts.

ASSEMBLING

Take a phyllo sheet and spread melted butter over the sheet. Place another phyllo sheet over the first one and repeat the process till the fourth sheet. Cut the sheet in a circle using a cookie cutter.

Place some of the filling in the centre and pinch the sides of the phyllo pastry clock wise till it comes together and looks like a modak.

Butter the sides of a cupcake mould and place the modak inside it. Bake it at 180 degree Celsius for about 15 minutes or till the modaks are golden brown.

Once baked, brush some sugar syrup on it.

By pastry chef Deeksha Shetty