Coconut Ukadiche Modak
Coconut Ukadiche Modak

Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, coconut ukadiche modak. One of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

What are Ukadiche Modak. "Ukadiche" literally means steamed. Ukadiche Modak are similar to dumplings, with an outer layer of steamed rice flour dough and a sweet filling of fresh coconut and. On the occasion of Ganpati, I'm sharing this traditional recipe of Ukadiche Modak.

Coconut Ukadiche Modak is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look fantastic. Coconut Ukadiche Modak is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook coconut ukadiche modak using 6 ingredients and 14 steps. Here is how you can achieve that.

The ingredients needed to make Coconut Ukadiche Modak:
  1. Make ready 350 gram Rice flour
  2. Take 200 gram Jaggery
  3. Make ready 1 tsp Cardamom powder
  4. Take 1/2 cup Dry fruits (almonds,cashew, pistachio)
  5. Make ready 1 cup Fresh grated coconut
  6. Make ready 350 ml Water

A modak (Marathi: मोदक, Modaka) is a sweet dumpling popular in Western and Southern India. The sweet filling inside a modak is made up of fresh. Now add a small amount of coconut and jaggery filling in the dough and try to bring the edges together while making.. COCONUT BARFI, Ukadiche Modak, Party Food Supply and COCONUT, CHOCOLATE MODAK from Mumbai.

Instructions to make Coconut Ukadiche Modak:
  1. Prepare the filling: - - 1. Heat a heavy bottom pan on medium flame. Add 1 teaspoon ghee and grated coconut and roast it for 2-3 minutes.
  2. Add jaggery. Cook until they blend together and ooze out a little liquid, about 2-3 minutes. Do not overcook. - - You just want the jaggery to mix well with the coconut and not have any lumps.
  3. Take the pan off the flame and let it cool. It is important that the mixture completely cools. - - You can also add finely chopped cashews, almonds and raisins added to it.
  4. Prepare the covering: - - 4. In a pot, bring 1 cup of water to a rolling boil. Add 1 tsp ghee. - - Turn the flame to low. Add the rice flour, mix it well with a spoon. This will make a lumpy mixture. Turn off the flame. Cover the pot and leave it for 3-5 minutes. - - Note: The rice flour used here must be very fine. Some Indian grocery stores might carry Modak flour. Otherwise you can buy the normal rice flour at the store and run it through a fine sieve.
  5. Remove this to a large bowl and let it cool a bit. You want this mixture to be still warm while you make a dough from it.
  6. While the mixture is still warm, apply some ghee and warm water to your hands and knead it until it is soft, about 5-7 minutes.
  7. The dough should not look patchy or crumble. You will need to add 2-3 tablespoons of warm water to get the perfect smooth dough. Optionally, you can add couple of teaspoons of warm milk while kneading the dough which will make it extra soft.
  8. Now make 12-14 lemon size balls. Note: The size of the balls will also depend on the size of the modak mold you have. - - Also keep the balls covered with the damp cloth.
  9. Using a mold: - - 9. Open the mold and apply ghee with your fingers to the inside of the mold. Close the mold, and place one lemon size dough ball inside the mold. Now with your finger start spreading the dough to the sides of the mold so it gets the shape.
    1. Allow some dough to come out of the mold which will be used to seal after adding the stuffing.
    1. Scoop in a spoonful of the filling and gently seal the bottom with the dough that came out of the mold. - - Open the mold and remove the modak gently. Place it in a steamer basket. Make remaining modak’s in the same way. - - Between making modak’s, apply ghee again to the mold. - Optionally, place a strand of saffron on top of each modak and press it into the rice flour covering. - - Depending on the size of your steamer basket, you might want to steam modak in multiple batches.
  12. In steamer, bring water to a rolling boil. Set the boiling water on medium heat. Place the steamer plate and steam the modak covered for 8-10 minutes.
  13. You should see a shine appear on the modak.
  14. Take the steamer basket out and let it cool for about 5 minutes. This will help make sure the base does not break when you pick up the modak. - - Ukadiche Modak is ready to be enjoyed!

Saffron Coconut Modak (Kesar Nariyal Modak) Modak is a popular Maharashtrian delicacy which is relished Today I am sharing with you all a traditional, authentic Ukadiche modak of Maharashtra. Modak recipe with step by step pictures. Learn how to make modak without mould. Steamed modak also known as ukadiche modak are sweet dumplings with coconut and jaggery filling. Ukadiche Modak for Ganesh Chaturthi Festival.

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