Ukdiche Modak

Ukdiche Modak

Prep time: 30 mins

Cook time: 35 mins

Ingredients:

For Stuffing:

• ½ Cup Jaggery
• 1 Cup Freshly Grated coconut
• ¼ tsp cardamom Powder
• 2 tbsp chopped almonds & Cashew nuts

For Modak Dough:

• 1 cup water
• ¼ tsp salt
• ½ tsp Ghee
• 1 cup rice flour

For Modak Steaming:

• 3-4 Turmeric leafs
• 1 tsp ghee for greasing

Preparation:

1. In a shallow pan add all the ingredients for the stuffing and mix.
2. Place this mixture on a moderate flame and cook until the jaggery sweats and dries the coconut mixture.
3. Once the filling is moist and not runny remove from the flame and let it cool.
4. To make the modak dough, add all ingredients except rice flour into a deep kadhai and place it on high flame, let the water boil.
5. Once the water starts boiling add the rice flour. Reduce the flame to lowest and continue stirring the mixture till water is completely absorbed and the rice dough is formed.
6. While the dough is hot, cover the kadhai with a lid and let it rest for 5 mins. Remove the dough on a working table and knead well.
7. Divide the rice dough into small spheres weighing each 15 gms approx.
8. Gently press the rice dough into the modak mould.
9. From the opening of the modak mould, fill the stuffing (approx 1.5 tsp) and seal the open end with rice dough.
10. Add water sufficient to fill a bottom of deep skillet by 2 inches.
11. Grease a perforated colander with ghee and line it with turmeric leaves.
12. Heat water in a skillet on high flame, cover with a lid.
13. Once all modaks are placed on the colander, place the colander on the skillet and cover with a lid.
14. Steam the modaks for 10 to 12 mins. Allow the modaks to rest in the steam for 5 mins post steaming.
15. While removing, dip the modaks in cold water and place on clean banana leaf.
16. Open the mould delicately and break open the modak. Serve hot with ghee poured on top.