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.