Ingredients for covering:

  • 1 cup Rice flour
  • 1 tsp. salt
  • ¼ tsp. clarified butter/Ghee
  • 1 ¼ cup water

Ingredients for stuffing:

  • 1 cup fresh grated Coconut
  • 1 tbsp. chopped Cashew Nuts
  • 1 tsp. Poppy seeds (khuskhus)
  • ¼ tsp. green cardamom powder
  • ½ cup grated Jaggery
  • ½ tsp. Ghee

For sweet stuffing:

  1. Heat ghee in non-stick pan on low flame.
  2. Add grated fresh coconut and jaggery.mix well and jaggery will starts melt.
  3. Then add poppy seeds, cashew nuts and green cardamom powder and mix.
  4. Cook for 4 to 5 minutes and keep stirring this mixture till the moisture evaporated. Mixture should be dry.
  5. Switch off the heat and keep aside to cool.

For Modak outer cover:

  1. In a pan add water and salt. Keep it on low flame.
  2. Let it boil. As it starts boiling add ghee and mix.
  3. Now add rice flour gradually and quickly stir. Make sure there should no lumps.
  4. Keep stirring till rice flour mix well with water.
  5. Turn off the flame. Cover a pan with lid and keep aside for 5 to 6 minutes.
  6. Take the dough in a bowl. Knead the dough by applying some water on your palm. Make lump free dough.
  7. Make lemon sized equal balls from the dough.

Method for making Modak:

  1. Apply ghee on your palms and take a ball from the dough.
  2. Slightly press with fingers and shape into form of 3 to 4 inch diameter flatten disc.
  3. In the center, place the sweet filling.
  4. Fold and pinch the edges of circular disc. Bring together all the edges and seal it.
  5. Shape all modak this way and place it on a plate.

Steaming Ukadiche Modak:

  1. Heat the steamer and let water come to boil.
  2. Place a muslin cloth on steamer plate and arrange all modak leaving enough space around.
  3. Steam for 10 to 12 minutes on medium heat.
  4. After steaming remove and place them on a plate.
  5. Ukadiche modak are ready, drizzle ghee on modak.