Soft, fresh and delicious! Ukadiche Modak or steamed Modaks are sweet dumplings made from rice flour, wrapped around a lovely mixture of coconut and other ingredients. It’s a favourite during this festive season and very easy to prepare.
INGREDIENTS
Serves 20
For Modak:
Rice Flour 150 g
Water 200 ml
Few Drops of Oil
Salt to Taste
For Modak Stuffing:
White Sesame Seeds 20 g
Poppy Seeds 20 g
Fresh Grated Coconut 1 no
Jaggery 100 g
Refined Oil 20 ml
Desi Ghee 20 ml
Cardamom Powder 5 g
Nutmeg Powder 5 g
METHOD
For Modak:
- Take water in a vessel and add a few drops of oil and salt. Bring to boil.
- Add the rice flour.
- Stir on a low flame for 30 secs. Then switch off the gas and continue to stir for 5 min.
- Knead the dough while it’s warm to bind well together. Keep aside to cool.
- Cover the dough with a damp cloth.
For Modak Stuffing:
- Add ghee to a heavy bottomed pan.
- Place on low heat and saute poppy seeds and sesame seeds for 40-60 secs.
- Add fresh grated coconut and jaggery. Continue stirring the mixture for 3-4 mins.
- Add cardamom and nutmeg powder. Mix well and switch off the gas to cool.
Procedure:
- Apply some cold water over your palm. Make 20 small balls from the dough. Flatten the balls with your palms gently giving a disc like shape.
- Place a little of the coconut jaggery mixture over the center of the round disc. Ensure the outer lining of the disc has no cracks.
- Fold from outside to get the edges together and close towards the top to form a modak.
- Alternatively you could grease a modak mould and shape them in the mould for ease and convenience.
- Place the modaks on a steamer tray and steam for 7 to 8 mins.
- Serve warm.