Ukadiche Modak (Steamed Modak)

Ingredients

• For the Outer Shell (Ukad): 1.5 cups Rice Flour, 1.5 cups Water, 1 tbsp Ghee, 1/2 tsp Salt
• For the Filling (Saran): 1.5 cups Freshly Grated Coconut, 1 cup Jaggery (grated), 1/2 tsp Cardamom Powder, 1 tbsp Ghee, 1/4 tsp Nutmeg Powder (optional)

Instructions

1. 1

   Step 1: Prepare the Filling (Saran): In a heavy-bottomed pan, heat 1 tbsp ghee. Add grated coconut and grated jaggery. Cook on medium-low heat, stirring continuously, until the jaggery melts and the mixture thickens and leaves the sides of the pan (approx. 8-10 minutes). Add cardamom powder and nutmeg powder (if using). Mix well and set aside to cool.

2. 2

   Step 2: Prepare the Outer Shell (Ukad): In a large pot, bring 1.5 cups of water to a boil. Add 1 tbsp ghee and 1/2 tsp salt. Once the water boils, reduce the flame to low and gradually add 1.5 cups of rice flour, stirring vigorously with a wooden spoon to avoid lumps. Cover the pot and let it cook on very low heat for 5 minutes.

3. 3

   Step 3: Knead the Dough: Transfer the hot rice flour mixture to a large plate or a kneading bowl. While it's still warm, knead it thoroughly with greased hands for 5-7 minutes until it forms a very soft and smooth dough. Cover it with a damp cloth to prevent it from drying.

4. 4

   Step 4: Shape the Modak: Grease your hands and a modak mould with ghee. Take a small lemon-sized ball of dough and flatten it into a 3-4 inch circle using your fingers, making the edges thin and the center slightly thicker. Place a spoonful of the cooled saran (filling) in the center. Gently bring the edges together to form pleats, then seal them at the top to create the traditional modak shape. If using a mould, press the dough into the mould, add filling, and close the mould tightly.

5. 5

   Step 5: Steam the Modak: Arrange the shaped modaks in a steamer basket lined with a banana leaf or greased cloth, ensuring there is some space between them. Steam the modaks for 10-12 minutes on medium-high heat. They will appear glossy and firm when done. Serve hot with a drizzle of ghee.