Hi
Posting a recipe after a long time.Ukadiche modak is a yummy,steamed delicacy of Maharashtra.Women in Konkan Maharashtra are experts in making these.I learnt the technique of making Modaks from my mother in law's mother & sister who all hail from Konkan Maharashtra.
I ve used the word 'technique' because ,the knack of preparing the dough and perfect folds of Modak have to be mastered,it is not like any other recipe which you can refer some book and prepare.
Powdered Jaggery 1 and half cup
Nutmeg powder half tsp
Cardamom powder 1 tsp
Khus khus (optional) - 1 tsp
chopped cashews
Ghee 1 tsp
After the dough is made,Steam it in pressure cooker(without vent weight) for 20 minutes.
Take the steamed mixture in parts,add water,little oil and knead them well to make a smooth dough without any lumps.Excess of water in the dough will flatten the modak.Excess oil in dough will cause cracks in the cover.So take care.Make small balls,roll the ball well in your palm,(apply oil and water in your palm)flatten the ball and give it a shape of saucer,press the edges lightly with thumb and fingers to make the folds of the outer cover.
Add the filling in the cover,close the cover gently,and remove the extra dough from the tip.
Steam the Modaks for 15 to 20 minutes.
Can use flat colander with a clean wet cloth spread on it and keep it in a steaming vessel.Place the modaks on wet cloth so it is easy to remove them without mess.
Serve hot modaks with ghee.
Posting a recipe after a long time.Ukadiche modak is a yummy,steamed delicacy of Maharashtra.Women in Konkan Maharashtra are experts in making these.I learnt the technique of making Modaks from my mother in law's mother & sister who all hail from Konkan Maharashtra.
I ve used the word 'technique' because ,the knack of preparing the dough and perfect folds of Modak have to be mastered,it is not like any other recipe which you can refer some book and prepare.
Ingredients
For Filling
Scrapped Coconut 3 cupsPowdered Jaggery 1 and half cup
Nutmeg powder half tsp
Cardamom powder 1 tsp
Khus khus (optional) - 1 tsp
chopped cashews
Ghee 1 tsp
For Outer Cover
Rice flour 2 big cups
Water Equal to Rice flour(May be little less)
Oil 1 tsp
Salt to taste.
Method
Filling
In a pan,add ghee,khus khus,cashews,roast little,Add Coconut,jaggery and all other ingredients,cook well till moisture content dries up.(To check this,Press and hold the turning spatula in the cooking mixture,push aside a little in the pan,if small bubbles are seen in the gap then moisture is present.If there are no bubbles,then consistency is right.Don't overcook,Filling will become hard.If you doubt about moisture,then add little rice flour to the filling.Cool the mixture.
Outer Cover
Add oil and salt in water,bring it to a boil.Add Rice flour in the water.Switch off the flame.Mix well with a sharp pointed spoon,transfer the contents to a mixing bowl,knead the hot mixture to make smooth dough(can add very little water and oil).Mixture will be very hot so use any flat cup to mix well.Easy way to use Food processor with dough blade.(Don't add any oil or water ).Outer Cover
After the dough is made,Steam it in pressure cooker(without vent weight) for 20 minutes.
Take the steamed mixture in parts,add water,little oil and knead them well to make a smooth dough without any lumps.Excess of water in the dough will flatten the modak.Excess oil in dough will cause cracks in the cover.So take care.Make small balls,roll the ball well in your palm,(apply oil and water in your palm)flatten the ball and give it a shape of saucer,press the edges lightly with thumb and fingers to make the folds of the outer cover.
Add the filling in the cover,close the cover gently,and remove the extra dough from the tip.
Steam the Modaks for 15 to 20 minutes.
Can use flat colander with a clean wet cloth spread on it and keep it in a steaming vessel.Place the modaks on wet cloth so it is easy to remove them without mess.
Serve hot modaks with ghee.
