चावल के आटे के उकडीचे मोदक | Ukadiche Modak Recipe | Steamed Modak Recipe By Ajay Chopra | India Food Network

Ganesh Chaturthi is here so we bring you Ganeshji's favourite Ukadiche Modak / Steamed Modak recipe by Chef Ajay Chopra. Learn how to make tradition Steamed Modak using rice flour stuffed with Coconut, Dryfruits and jaggery stuffing and do try making it for the Bappa at home. Stay tuned to Vimal presents Swaad Tyoharon Ka for more such festive recipes.

#modakrecipe #ukadichemodak

Ingredients:
For Dough
- 1/2 cup Water
- 2 tbsp Vimal Pure Desi Ghee
- 1 cup Rice Flour

For Stuffing
- 1 tbsp Vimal Pure Desi Ghee (For Frying Purpose)
- 1 tbsp Almonds (Chopped)
- 1 tbsp Cashew Nuts (Chopped)
- 1 tbsp Raisins
- 1 tbsp Poppy Seeds
- 1 cup Fresh Coconut (Grated)
- 1 cup Jaggery (Crushed)
- Salt to Taste

Method:
1. Add water in a pan followed by Vimal pure Desi Ghee and give it a mix.
2. Now keep the water boiling till the ghee starts melting.
3. Now add rice flour in the boiling ghee water and mix well by switching off the flame.
4. Mix the rice flour evenly in the ghee water while it's still hot and make a smooth soft dough.
5. Once the dough is still warm and ready. Transfer it into a clean bowl and knead it until it's evenly binded.
6. The ideal modak dough should not stick to your fingers.
7. Keep the dough for cooling and resting for a while.
8. Now for the stuffing take a clean pan and add Vimal pure Desi Ghee and melt it.
9. Once the ghee melts properly, add chopped almonds, chopped cashews, raisins, poppy seeds and give it a nice stir.
10. Now while the nuts are getting roasted in ghee, add fresh grated coconut and saute till it becomes light brown followed by crushed jaggery and mix it well.
11. Now add cardamom powder, salt to taste and mix well till the jaggery melts.
12. Now remove this mixture in a flat Plate and spread it evenly to cool it down.
13. Now in a pan add water in the base and keep the steamer plates in the pan.
14. Cover it and let water in the pan get hot.
15. Now to make modaks apply ghee on the palms and to the moulds.
16. Now take a small round ball of dough in the palms and make a small cup out of it and stuff the Modak filling at the centre and close the opening of the dough.
17. Now add the concealed dough in the greased Modak mould and press it hard to form the desired modak shape.
18. Once all the raw modaks are ready to be cooked add them to the steamer and cover and steam it for 3-4 mins.
19. Now remove them once they are steamed.
20. Plate it and Serve it hot with Vimal Ghee.

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