INGREDIENTS (measuring cup used, 1 cup = 250 ml)
For the outer modak covering:1 cup rice flour1.5 cups waterÂĽ tsp oil or gheePinch of salt
For the inner sweet filling:1 cup fresh grated coconut¾ cup powdered or grated jaggery, for a more sweeter taste, you can add up to 1 cup of powdered jaggery3 to 4 cardamoms, powdered in a mortar-pestle, about ¼ tsp cardamom powderPinch of nutmeg powder or grated numeg½ tsp poppy seeds½ tsp ghee or oil½ tsp rice flour (optional)
METHODMaking the sweet filling for ukadiche modak:Heat ghee in a pan. add poppy seeds, cardamom powder and nutmeg powder. Saute for a minute. Add grated fresh coconut and powdered/grated jaggery. Mix well and cook this coconut-jaggery mixture on a low flame. The jaggery will melt first. Stir occasionally and cook this mixture till the moisture from the jaggery begins to dry. Switch off the flame. Don't overcook as the jaggery tends to harden. Keep this coconut-jaggery filling aside. On cooling, the mixture will thicken more. You can also add a bit of rice flour to this mixture. This is an optional step. the rice flour helps to absorb moisture, if any from the filling.
Making the outer cover of the ukadiche modak:In a pan or dekchi add the water, oil and salt, and let this mixture come to a boil. Reduce the flame, and add the rice flour gradually. Quickly stir and mix the flour with the water. Stir till all the rice flour is mixed with the water. Remove the pan from the stove top and cover with a lid for 4 to 5 minutes. Take all the dough in a plate/thali or in a bowl. Gather the dough together and begin to knead it.The dough will be hot when, you begin to knead. So apply some water on your palms and knead the dough. If you feel the dough looks dense or hard or dry, then just add a few teaspoons of warm water and continue to knead.Make small balls from the dough, and roll them till they achieve a smooth texture. You can also apply some water on your palms, while rolling the balls. Keep the balls covered with a kitchen towel.
Assembling, and shaping modaks:Before you start shaping the modaks, keep water for steaming in a pan. Grease the steamer lightly with oil or ghee. Take a ball and flatten it with your fingers to a round disc or a shallow bowl shape. You can apply ghee/oil in your palms, while flattening.Place the modak filling in the centre. Press the edges first and then bring together all the edges and join them. Remove the extra portion of the dough from the top, if any. Shape and taper the top of the modak with your fingers.Keep the modaks in a steamer pan. Cover the pan with a lid and steam for 10 to 15 minutes on a low flame. Once the ukadiche modaks are steamed, drizzle a few teaspoons of ghee on the modaks.
Courtesy: vegrecipesofindia.com