A. Sweet filling for MODAKs
1/2 Cup Grated Coconut (preferably fresh)
1/4 Cup Powdered Jaggery
1 Crush Cardamom
1 pinch Nutmeg powder
1 Tsp Ghee
1 Tbsp Water (If using dry coconut powder)
B. For outer cover
1/2 Cup Rice flour
1/2 Boiling water
1 pinch Salt
1 Tsp Ghee
1 Tsp Ghee (for greasing the moulds)
Prep Time - 10-15 mins
Cooking Time - 30 mins
Method
A. Making Sweet filling
1. Heat ghee in a pan.
2. Sauté coconut and Jaggery until both blends and mixture turns nice and thick.
3. Add Cardamom powder and Nutmeg and switch off the stove.
Keep it aside and let it cool down.
B. Making Outer cover
1. Heat water in a sauce pan with salt and ghee and once starts boiling add rice flour.
2. Mix well till it forms a lump free dough. 3. Now cover it and let the dough steam in residual heat for 5-10 minutes.
4. While the dough gets a little bit cool down, knead it nicely and make 7-8 small dough balls.
5. Now grease the mould and layer the dough inside the mould and using fingers press the dough towards the sides of the mould leaving space in the center to fill the sweet filling about 1-2 Tsp.
6. Now seal the bottom carefully with dough.
7. Remove the Modak from the mould and place it on a butter paper or wet cloth and place it on a strainer.
8. Repeat the steps from 1-7 for making the rest of the modaks.
C. Steaming the Modaks.
1. In a large boiler/vessels boil about 1 Cup of water and place the Modaks plate cover and steam them on hight flame for about 10 minutes.
Bappa's favorite Ukadiche MODAKS are ready to be served as an offering.
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