Ukadiche Modak

Modak cover :-

- 1 cup rice flour
- 1 cup water
- 1 teaspoon ghee
- 1/2 teaspoon oil
- Salt to taste

stuffing :-
- 1 and 1/2 cups freshly grated coconut
- 1 cup grated jaggery
- 1 teaspoon rice flour
- 1 teaspoon poppy seeds or sooji/ rava
- 1/2 tea spoon cardamom powder

METHOD :-

Stuffing :-
- Mix the coconut and jaggery together in a vessel

- Cook on medium heat till the two ingredients are mixed together.

- Add the cardamom, roasted poppy seeds. Cook till the ingredients are properly mixed together.

- When the mixture is ready, take it off the flame and keep it aside to cool.

Dough for the Modak cover :-

- Bring 1 cup of water to boil, add the ghee, salt, oil and rice flour and stir well so that no lumps are remaining.

Cover the vessel for a few minutes.

- Mix the dough properly while it is still hot so it will be very soft and nice. The dough should be soft but not sticky. Also, it should not be too dry. Once the dough is ready, divide it into portions and roll each one into a small ball.

Modak Preparation :-

- Roll each ball into a circle of approximately 2-3 inch diameter.

- Place the circle in your hand and hold it in such a way that it assumes a cup shape.

- Place some of the filling in the centre of the circle.

- Make about 6-7 pinches around the edge of the dough. Bring them together and join them to form a peak. Your modak should now resemble a whole bulb of garlic.

- Repeat the process for the rest of the dough.

Steaming :-
- Apply some ghee or oil to a flat sifter and keep the modaks on it.

- Place the sifter into a steamer or pressure cooker (without the whistle) and steam them for about 15 minutes.

- After steaming, put some ghee on the hot modaks. Serve them while they are still warm