Ukadiche Modak
- 1 cup rice flour
- 1 cup water
- 1 teaspoon ghee
- 12 teaspoon oil
- salt
- 2 cups grated fresh coconut
- 1 cup powdered jaggery
- 1 teaspoon rice flour
- 1 teaspoon poppy seed (khus khus-roasted)
- 3 -4 cardamoms (ground into a powder)
- Filling: Mix the coconut and jaggery together in a vessel and cook slowly on medium heat till the two ingredients are mixed together.
- Make sure that the mixture retains some of its moisture and does not get overcooked.
- When the coconut is half cooked, add the cardamom, roasted poppy seeds, and rice flour and continue cooking so that the ingredients are properly mixed together.
- When the mixture is ready, take it off the flame and keep it aside to cool.
- Dough for the outer covering: Boil 1 cup of water.
- When it starts boiling, add the ghee, salt, oil and rice flour and stir well.
- Cover the vessel for a few minutes and allow the mixture to cook for a while, stirring occasionally so that no lumps are formed.
- Once it has assumed a paste-like consistency, stir once again and transfer the rice flour paste to a flat bowl.
- Begin kneading it while it is still hot, into a soft dough.
- You may dip your hands in oil before kneading to prevent the dough from sticking to them.
- Do not add any more water to the paste while you are kneading it.
- The dough should be soft but not sticky.
- Also, it should not be too dry.
- Once the dough is ready, divide it into portions and roll each one into a small ball.
- Modak Preparation: Roll each ball into a circle of approximately 2 inch diameter.
- Place the circle in your hand and hold it in such a way that it assumes a cup shape.
- Place some of the filling in the centre of the circle.
- Make about 6 side by side pinches around the edge of the dough.
- Bring them together and join them to form a peak.
- Your modak should now resemble a whole bulb of garlic.
- Repeat the process for the rest of the dough
- Steaming: Cover a flat, steel sifter with a damp cloth and keep the modaks on it.
- Carefully place the sifter into a steamer or pressure cooker (without the whistle) and steam them for about 15 minutes.
- After steaming, put some ghee on the hot modaks.
- Serve them while they are still warm.
rice flour, water, ghee, oil, salt, fresh coconut, powdered jaggery, rice flour
Taken from www.food.com/recipe/ukadiche-modak-323171 (may not work)