Ukdiche Modak | Ganesh Chaturthi Special | Sanjeev Kapoor Khazana | Sanjeev Kapoor Khazana | TedhiKheer

The most authentic & traditional way to welcome Bappa! Be a pro in making these decadent modaks at home, with this recipe. Share it with your loved ones & make the most of this
Chaturthi!

UKDICHE MODAK

Ingredients

1 cup scraped coconut
¾ cup chopped jiggery
2 cups Basmati rice flour
1½ tbsps + 1 tsp ghee + for greasing
2 tsps poppy seeds
A small piece of nutmeg
¼ tsp green cardamom powder
A pinch of salt

Method

1. To make the stuffing, heat ghee in a nonstick pan. Add poppy seeds and coconut, mix and cook for 2-3 minutes.
2. Add jiggery, mix and continue to cook for 2-3 minutes.
3. Grate nutmeg directly into the mixture. Add green cardamom powder and mix well.
4. Take the pan off the heat and allow the mixture to cool.
5. Add 2 cups water in a deep nonstick pan. Add salt and ghee and le the water come to a boil.
6. Add the rice flour, mix, cover and cook on low heat for 5 minutes. Take the pan off the heat and set aside for 10 minutes.
7. Place a piece of muslin cloth on a steel parat and transfer the rice mixture on it. Gather the edges of the muslin cloth and knead the mixture for 2-3 minutes.
8. Open the muslin cloth, transfer the dough into the parat, dip your palms in water and ghee alternately and knead to a smooth and shiny dough. Make sure it doesn’t stick to your hands.
9. Divide the dough into 12 equal portions and shape each portion into a ball. Wet the palms of your hands with water and spread each ball to form a 3-inch cavity in the centre. Press the edges to reduce the thickness and place a portion of the stuffing in it. Pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.
10. Heat sufficient water in a steamer.
11. Dip the base of the modak in water and place in the steamer. Place some saffron strands on each modak and steam for 10-12 minutes.
12. Transfer the ukdiche modak into a serving plate and serve immediately.


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