Ukadiche Modak

1. 1
   saute · ~7 min

   Make the coconut filling.

   1.Heat a pan over low heat and add grated coconut.

   2.Add jaggery and cook, stirring, until it melts and mixes with the coconut (3-4 min).

   3.Add poppy seeds and cardamom powder and cook until the mixture turns sticky but not wet (2-3 min).

   4.Take it off the heat and let the filling cool completely.

   TIPDo not overcook the filling or the jaggery will harden as it cools.
2. 2
   boil · ~4 min

   Cook the rice flour dough.

   1.Bring 1.25 cups water, 1 tsp ghee, and 1 pinch salt to a boil in a pan.

   2.Lower the heat and add the rice flour all at once.

   3.Mix quickly until no dry flour remains and the mixture comes together.

   4.Cover and cook on very low heat for 1 minute, then switch off the heat.

   TIPMix as soon as the flour goes in so the dough stays smooth and lump-free.
3. 3
   mix · ~5 min

   Knead the dough until smooth.

   Transfer the warm dough to a plate. Grease your palms with a little ghee and knead while still warm until soft, smooth, and crack-free. Cover with a damp cloth so it does not dry out.

4. 4
   assemble · ~15 min

   Shape and fill the modak.

   1.Divide the dough into 8 equal balls.

   2.Take one ball and flatten it with greased fingers into a thin cup, keeping the center slightly thicker.

   3.Add 1-2 tsp of coconut filling in the middle.

   4.Make small pleats around the edge and bring them together on top to seal into a modak shape.

   TIPIf the dough cracks while shaping, dip your fingers in warm water and smooth it gently.
5. 5
   steam · ~12 min

   Steam the modak.

   Grease the steaming plate with ghee and place the modak slightly apart. Add 2 cups water to the steamer, bring it to a boil, then steam the modak for 10-12 minutes until the outer covering looks glossy.

6. 6
   rest · ~2 min

   Let the modak rest for 2 minutes.

7. 7
   serve

   Serve warm with a little ghee on top.

Cuisines we love