Sep 16, 2014

Ukadiche Modak Using Mould

For the dough
  • 1 cup rice flour
  • 1/2 cup water
  • 1/2 cup milk
  • 1 tsp ghee or oil
  • a pinch of salt

For the filling

  • 1 cup grated fresh coconut
  • 1 cup jaggery powder
  • 1 tbsp roasted poppy seeds
  • 7-8 cardamoms, powdered
  • 10-12 cashew nuts, chopped

For the dough
  • Mix water and milk in a sauuce pan or in vessel & boil 3.  
  • Add  little bit of salt to it. 
  • Reduce the flame to low and add rice flour to it. 
  • Keep stirring till the rice fllour cooks and become a lump. 
  • Remove from the flame. Cover with a lid and keep it aside and allow to cool. 
  • Knead the  rice flour  lump into a smooth dough by using ghee or oil.
  •  Keep it covered. If you feel dough is hard or dry, just add 2-3 tsp of water and knead it.

For the filling 

  • Mix the coconut, Jaggery, roasted poppy seeds and cashew nuts together. 
  • Heat this mixture in a pan over a medium flame, stirring continuously till the jaggery melts. 
  • When the jaggery release nice aroma and start to thickens, switch off the flame. 
  • Allow it to cool and add the cardamom powder. Mix well.

Preparation of  Modak using mould
  • Divide the dough into equal portions  and  also divide the  filling into equal portions.
  • Grease the mould lightly with ghee. Use 1 portion of the dough to stuff  in the mould's cavity. 
  • Keep aside a small portion of the dough to seal  the  modak to bottom. 
  • Fill the cavity with  portion of  coconut filling. 
  • Seal the surface with the rice dough. Now open the mould and place the modak on a plate. Make sure you keep prepared modak covered to avoid dryness.
  • Repeat the same process to all modaks. Once all the modaks are done, place them to the steamer decks, which is lined with muslin cloth. Steam in a modak patra for 15 minutes. 
  • You can use idly steamer for stemming modak. While steaming modak you can use banana leaf or turmeric leaf. It gives a good aroma to the modak.

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