Sunday, September 4, 2016

Ukadiche Modak


For Filling/puran
  •  2 cups shredded fresh coconut
  • 1 ½ cup jaggery
  • roasted poppy seeds
  • 2 tbsp chopped cashew nuts (optional)
  • fresh cardamom powder
  • raisins 

For Dough/Ukad
  • 2 cups water,
  • 2 cups rice flour,
  • pinch of salt,
  • 1 tbsp oil,
  • ½ tbsp ghee





  • In a thick bottom pan combine shredded coconut and jaggery.
  •  Cook by continuously stirring it on medium heat. In the beginning, mixture will become little watery and immediately it will start to thicken up.
  •  Cook till the mixture becomes brownish in color.
  • At this point add roasted poppy seeds and cardamom powder and raisins and nuts.
  • Mix everything and keep aside. Allow it to cool.


 Boil water in a container.

  • When bubbles start rising on the top, add oil or ghee (clarified butter)and salt Immediately add rice flour and stir continuously to mix up.
  • Cover up for 5 minutes. Transfer the entire content in a mixing bowl.
  • Kneed the cooked flour to make soft pliable dough.


Making Modak
  • Make small balls (smaller than lemon) one at a time.
  • Now hold it and spread it evenly in such a way that it would form bowl shape.
  • Now place 1 tbsp filling in the middle.
  • Dip thumb and index finger in the oil and make 5-6 small pinches side by side on the edges of the bowl and bring them together to form a peak.
  • It should look like a whole garlic.
  • Follow the same method for rest of the modaks.
  • Now arrange all modaks on steaming rack or bamboo steamer.
  • Steam them for 15-20 miutes.
  • Switch off the gas when modak turns shiny in appearance.
  • Serve hot with ghee on the top. 




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