Ukadiche Modak
- Rice flour - I cup
- Water - 1.5 cups
- Ghee - 1 tea spoon
- Salt - 1 tea spoon
- Freshly grated coconut - 1 cup
- Grated jaggery - 1/2 cup
- White sesame seeds - 1table spoon
- Poppy seed - 1 table spoon
- Ghee -1 table spoon oil
- Green cardamom powder - 1 tea spoon
- Nutmeg powder - 1 tea spoon
- In a vessel, boil water, 1 tea spoon of ghee and salt.
- Add the rice flour to the boiling water and stir on a low flame for 30 secs.
- Switch off the gas and stir the wet dough well. Cover with lid for 5 minutes.
- While the dough is still warm, knead well to get rid of any lumps. Cover the dough with a damp cloth.
- For the filling, heat ghee in a pan. Add grated jaggery and cook till it melts
- Add poppy seeds sesame seeds and coconut and cook further for 3-4 mins.
- Don't over-cook the mixture else the jaggery will caramelize.
- Turn the gas off, add cardamom and nutmeg powder, mix well and allow to cool.
- In a steamer, bring water to boil.
- In the meanwhile, use a modak mold for filling, stuff rice dough nd flatten walls with your fingers.
- Stuff center with jaggery filling, and cover base with dough.
- Place the modaks in the steamer and cook for 10 mins.
- Once ready, remove on a plate.
- Pour warm saffron flavored ghee on the modak before serving. Sprinkle chopped dry fruits if desired.
