### TranslatedIngredients: 1 cup Jackfruit Seeds (Kathal),1/3 cup Palm sugar - powdered,1/2 teaspoon Cardamom Powder (Elaichi),1 cup Rice flour,Water - as needed,1 teaspoon Sesame (Gingelly) Oil,pinch Salt,Ghee - as required,Thonnai (dried leaves) - as needed ### PrepTimeInMins: 10 ### CookTimeInMins: 60 ### TotalTimeInMins: 70 ### Servings: 10 ### Cuisine: Indian ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Jackfruit Seed Modak recipe, we will first prepare the jackfruit seed stuffing.Take a pressure cooker and add the jackfruit seeds with enough water. Pressure cook for 4 whistles.Allow the pressure release naturally, drain the water and remove the outer thick white skin. The brown skin is fine. Allow it to cool completely.In a mixer grinder, add the cooked jackfruit seeds, powdered palm sugar and cardamom powder. Blend well. Do not add water. Transfer into a bowl 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.The next step is to make the outer layer of the Jackfruit Seed Modak.Take one cup of rice flour, add salt and half a teaspoon of sesame oil. Boil 2 cups of water, you may not need all of it. Pour the water little by little on the rice flour and make it as a pliable dough. Add sesame oil to this and cover with a wet cloth. Open it only when needed.Rub your hands with ghee. Take a small portion of rice flour and shape it into a round ball.Later start making as a cup by starting to press from outer side. Place the stuffing and cover it.In a pressure cooker and place the dried thonnai leaves, now place the modaks over the leaves and steam for 15 minutes and your Jackfruit seed modak is ready. Serve Jackfruit Seed Modak on festivals or as a dessert after your festive meal of Matki Chi Rassa Bhaji Recipe and Rice Flour Bhakri Recipe and Maharashtrian Bharleli Vaangi Recipe. `