Ukadiche Modak

Ingredients:

For saran

• COCONUT 2 CUPS (DESICCATED)
• JAGGERY 1 CUP (CHOPPED)
• GHEE 1 TBSP
• CARDAMOM POWDER A PINCH
• NUTMEG 1/4 NO. (GRATED)
For dough
• TUKDA BASMATI RICE 1 CUP
• AMBEMOHAR RICE 1 CUP
• INDRAYANI RICE 1/2 CUP
• WATER 1 CUPS
• GHEE 1 TBSP & as required
• SALT A PINCH
Method:
• Start by first making of the saran (filling), we need to desiccate the coconut first by using a particular coconut desiccate machine, you can also choose to grate them but then you won’t get that texture, once the coconut is desiccated, add it in a bowl and mix it well with the jaggery, allow it to rest for at least 10 minutes.
• Further, set a wok on low heat, add ghee and further add the coconut and jaggery mixture, cook it on low flame until the jaggery melts completely, further switch off the flame, do not cook it for long as it will become like a chikki.
• Now, add cardamom powder & nutmeg powder, mix well and your coconut and jaggery filling / saran is ready. Now we need to make the dough or the outer covering of the modak.
• To make the dough or the covering of the modak, we need to first take the rice grain, ukdiche modak turns out to be perfect when used the combination of these three different types of rice, wash them only once as the starch is very important to get the perfect ukdiche modak texture.
• After washing the rice for once, spread the rice over a cloth and let it dry completely underneath a fan for 4-5 hours or overnight. Make sure not dry in sunlight.
• Once the grains are completely dried, we need to grind it in the chakki to get fine flour, you can grind it in a mixer grinder as well, but it won’t be that fine. Once the flour is done use a sieve and sift it well. This will give you around 3 cups of flour, but we’ll be using only 1 cup for this recipe.
• Set a wok, add water further add 1 tbsp ghee & salt, stir and bring water to a boil, once it comes to a boil, switch off the flame and add 2 cups rice flour, mix well and cover it with a lid and rest it for 5 minutes.
• After the rest for 5 minutes, transfer it in a parath and knead it well when it’s hot, use a bowl to knead it well to avoid burning of your hands.
• Knead it well for 8-10 minutes or until it turns smooth and soft in texture. Apply little ghee on palm and knead it for few more minutes.
• Your dough for making the modak is ready, to check take a small portion make it a roundel and flatten to make a paari (cup) if it doesn’t tear your dough is perfect or else you need to knead it a little more.
• Once the kneading is done, apply little ghee over the dough and cover it with a damp cloth while you shape the modak.
• To shape the modak, take a small portion of the dough and shape into roundels, further flatten to shape it like a cup, make sure the thickness should be of a coin size.
• Further fill in the cavity with the coconut and jaggery filling, further lift the ends and pinch using thumb and middle finger to make pleats, keep on making the pleats in circle and join them together to close the openings. Your ukdiche modak are ready, now we need to cook them.
• Set a steamer on medium flame, take the steamer plate and place a muslin cloth further place the modak over the cloth, spray some water over the modak & place the plate in the steamer and steam/cook the modak for 12 min on low flame.
• Once the modaks are cooked well remove it from the steamer and allow it to cool it down a little bit.
• Your ukdiche modak are ready, serve them by pouring some pure ghee to elevate its flavour.