Ukdiche modak or steamed modak: Although there are numerous variteis of modaks, steamed modak is the hot favourite. Made from (2 cups) grated coconut, (1 1/4 cups), jaggery, (1/2 tsp) cardamom powder and (2 cups) rice flour, steamed modaks are not only easy on stomach but also tasty in nature. Click on the link below to know about the recipe in detail.
Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into soft and smooth dough.
Cover with a lid and keep aside for 10 minutes.
Method For the filling
Heat ghee in a deep non-stick pan, add coconut and cook on a slow flame for 1 to 2 minutes and add milk. Keep stiring for 5 7 minutes till it gets thick. Keep stirring continuously.
Add jaggery and poppy seeds and keep stirring till it becomes dry.
Add cardamom powder, mix well and cook on a slow flame for 1 to 2 minutes till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly.
Divide the filling into equal portions and keep aside.
How to proceed
Knead the dough once again using tsp of ghee and keep aside.
Make equal lemon size ball of the dough.
Take one ball and roll it 2-3 inches in circumference on a dusted rolling board.
Place a portion of the filling in the center of the rolled ball.
Bring the edges together towards the center. Join all the edges and pinch them
Repeat this procedure to make the remaining modaks.
Place a steamer plate in a steamer and place a banana leaf on it.
Moisten all the modaks with little water using your finger tips.
Place the modaks on the banana leaf and steam on a medium flame for 10 minutes.
Serve warm
Handy tip:
These modaks stay fresh for a day at room temperature and for 2 days if refrigerated.
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Ingredients