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Saturday, August 30, 2014

Ukadiche Modak

One cannot think of  'Ganapati' without his favorite Modak. Luckily this year, the festival coincides with a long weekend in the USA..and that means I could make this delicacy for lunch today!! Making ukadiche modak can be intimidating and I admit that everytime I make them, I am not sure whether they are going to come together well.

For the rice flour covering to come out perfectly, you need - good fresh rice flour (if you are lucky the indian store will carry the fresh one), a good recipe and technique and well...a lots of patience :)

Makes 10-12 modak
(I used standard measuring cups and spoons for the measurements)
1 Cup water
1 cup (heaped) Rice Flour
¼ tsp Salt
1tsp ghee

1.5 cup fresh grated/ frozen coconut
3/4 the cup sugar(use less for less sweet filling)
1/4 cup jaggery1tsp poppy seeds 1/2tsp Cardamom powder1/4tsp Nutmeg powder

1) Mix together coconut, sugar,jaggery, cardamom, nutmeg, poppy seeds and cook on low flame till cooked and the filling is translucent and dry.Let it cool.

       Ukadiche Modak Covering
Bring 1 cup water to a boil. Add 1 tsp ghee and salt; add the rice flour and mix. Turn OFF the heat immediately. Keep a cover and let it stand for 10-15 mins to cool
Knead the dough with slightly oiled hand into smooth dough.
Keep it covered in moist cloth.
Keep a large vessel with some water to steam the modak
Take a sieve/ strainer/ shallow vessel and line it with a thin cloth. The modaks will be steamed in this vessel.
Make small rounds with the dough. Press with fingers to make flat rounds. This should be thin and without any cracks
Place 2 tsp Coconut filling in the modak. Mold the dough into ‘modak’ shape. First form as many pleats as possible. Then bring them together by gently pressing and rotating at the same time.

Place these modak into the cloth lined vessel and steam (without any pressure/whistle) for 15-20 mins.

Serve hot along with Ghee!

And look who helped me with her lil' hands!!

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