Wednesday, 26 September 2012

Ukadiche Modak / Steamed Rice Modak

Festivities trigger traditions and vice versa....Its very pleasing to see everyone donning a traditional Kurti or a saree , be it at workplace or at home!! Its gives us an excuse to step out of routine and enjoy the change, meet relatives and so on.
Ganesh Chaturti is one such occassion that gives you the chance to indulge in a change.....
And the traditional treats it gets along , is  just awesome!!
Our sweet Lord Ganesha is a star even with the kids, who are extra enthusiastic to bring their Ganpati Bappa home
Ganpati Bappa is worshipped and treated with a variety of sweets and a complete meal called "Naivedyam"! And Ganpati bappa's favourite food happens to be Modak!! A type of stuffed laddoo,made with coconut stuffings and covered with rice dough and steamed or with wheat dough and fried. Modaks come in different forms , but the traditional one made at home is the Ukadicha Modak (Steamed Modak)
I remember making those as a child, helping my Mom ..... And the rewards for all the efforts were just worth it!!


1 Cup Rice Flour ( You get a scented Basmati flour specially for making modaks, but regular rice atta will do)
1 Cup Water
1 tsp Ghee
1/4 tsp Salt

For the stuffing
1 Cup Scraped Coconut
3/4 Cup Jaggery
1 tsp Cardamom powder
2 tbsp Khoya.Mawa (optional, but it does give a nice taste)

For making the stuffing , mix together the scraped coconut with jaggery and place it in a non stick kadhai on a medium flame , mixing occassionally with a spoon to prevent sticking at the bottom.

Cook the stuffing till the stuffing is solid , but still moist.
Add the khoya and cardamom powder and mix .
Cook for 1-2 mins till khoya is well blended.
Transfer in a bowl to cool.
You can make this stuffing in advance and storein refregerator for 1-2 days.

Heat 1 cup water in a pan. Once it boils , add ghee and salt.

Lower the flame and add the rice flour and mix.
Put off the flame and cover with a lid.
Transfer in a plate after 5 mins.
Let it cool slightly.

Now knead the dough while still warm, into a smooth texture.
Use oil is too sticky.

Pinch small balls of the dough and using a mix of oil and water to grease hands, mould the dough into a small bowl or katori shape.

Put 1-2 tsp of stuffing in the shaped dough and pinch the sides and shown.(This ensures the modak gets neat pleats and a nice shape)
Now gently gather the edges and pinch them together.

Grease the steaming plates or cooker vessels with some oil (You can use banana leaves to place the modaks , in them,it gives a nice fragrance and flavour)

Steam the modaks for 15 mins.
Cool for some time and transfer in a plate.


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