Ukadiche Modak

Ingredients

• 1 cup rice flour
• 1 cup grated coconut
• 3/4 cup jaggery
• 1 tsp cardamom powder
• 1 tsp ghee
• 1/2 tsp salt
• Water

Instructions

1. 1

   For the filling: in a pan, combine 1.5 cups grated fresh coconut and 3/4 cup jaggery. Cook on low heat for 8-10 minutes, stirring, until the jaggery melts and the mixture thickens. Add 1 tsp cardamom powder and 1 tsp ghee. Mix well and let it cool completely. The filling should be thick enough to hold its shape.

2. 2

   For the dough: bring 1 cup water to a boil with 1 tsp ghee and a pinch of salt. Turn off the heat and add 1 cup rice flour all at once. Stir quickly with a wooden spoon until it forms a soft dough. Cover and let it rest for 5 minutes. While still warm, knead the dough until smooth and pliable.

3. 3

   Divide the dough into 12-14 portions. Keep covered with a damp cloth to prevent drying. Take one portion, flatten it into a disc on an oiled palm, and shape the edges thin while keeping the center thick.

4. 4

   Place a spoonful of coconut filling in the center. Pinch the edges together and pleat them to form the traditional modak shape, pinching the top to a point. Practice makes perfect - the pleats are the signature.

5. 5

   Steam the modaks in a steamer or idli stand for 15 minutes on medium heat. They will turn slightly glossy when done.

6. 6

   Serve warm with a spoonful of ghee. The beloved offering for Lord Ganesha during Ganesh Chaturthi.

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