Ukdiche Modak

Ingredients list for Ukdiche Modak

• 2 cups Basmati rice flour
• 5 1/2 teaspoons Ghee
• a pinch Salt
• Stuffing
• 2 teaspoons Poppy seeds (khuskhus)
• 1 cup Fresh coconut scraped
• 3/4 cup Jaggery (gur) chopped
• a small piece Nutmeg
• 1/4 teaspoon Green cardamom powder

Method

1. To make the stuffing, heat 4 1/2 teaspoons ghee in a non-stick pan, add poppy seeds, coconut and mix well. Cook for 2-3 minutes.
2. Add jaggery and mix well and cook for 2-3 minutes.
3. Grate nutmeg directly into the mixture. Add green cardamom powder and mix well.
4. Take the pan off the heat and set aside to cool down to room temepratuer.
5. To make the covering, heat 2 cups water in a deep non-stick pan. Add salt and 1 teaspoon ghee. Once the water comes to a boil, add the rice flour and mix well. Cover and cook on low heat for 5 minutes. Take the pan off the heat and set aside for 10 minutes.
6. Place a piece of muslin cloth on a steel parat and transfer the rice mixture on it. Gather the edges of the muslin cloth and knead the mixture for 2-3 minutes.
7. Open the muslin cloth, transfer the dough in parat, dip your palms in water and ghee alternately and knead to smooth and shiny dough. Make sure it doesn’t stick to your hands.
8. Divide the dough into twelve equal portions and shape them into balls. Wet the palms of your hands with water and spread each ball to form a 3 inch bowl. Press the edges of the bowls to reduce the thickness.
9. Place a portion of the stuffing in the centre of the bowl, pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.
10. Heat sufficient water in the lower deck of a steamer.
11. Dip the base of the modak in water and place them in the upper deck of the steamer. Place some saffron strands on each modak. Cover the steamer and steam for 10-12 minutes.
12. Open the lid of the steamer and let the modaks cool a little. Arrange them on a serving plate and serve them warm.