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Ukadiche Modak

Ingredients:

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

Method:

Filling/Puran: 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.

Dough/Ukad 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.