COCONUT - 2 CUP
firstly, in a large kadai heat 1 tsp ghee and saute 2 cup coconut.
saute until coconut turns aromatic.
JAGGERY - 1 CUP
now add 1 cup jaggery and mix wel
keep cooking on medium flame until the jaggery melts.
continue to cook until the mixture thickens and still remains moist.
now add ½ tsp cardamom powder and mix well. stuffing is ready. keep aside
WATER - 2 CUP
firstly, in a large kadai take 2 cup water, ½ tsp salt and 1 tsp ghee
mix well and get the water to a boil
RICE FLOUR - 2 CUP
further add 2 cup rice flour and mix gently
mix until the rice flour absorbs all the water
REST - 5 MINUTES
cover and rest for 5 minutes
KNEAD - WET HAND
now transfer to a large bowl and start to knead the dough. wet your hand to prevent from burning.
KNEAD - 5 MINUTES
knead for 5 minutes or until the dough turns soft.
modak dough is ready. wet your hand and knead if the dough seems dry
firstly, take a ball sized rice flour dough and flatten it
with the help of both thumbs start pressing the edges and create a dent in the centre. slowly press from edges till it forms a cup.
start creating pleats with your index finger and thumb.
STUFFING - 1 TBSP
now scoop a tbsp of prepared coconut-jaggery stuffing
get the pleats together to form a bundle
READY TO STEAM
close the top by pinching and making it pointed
MOULD -GREASE GHEE
grease the modak mould with ghee to prevent from sticking.
PRESS TO WALL
stuff the rice flour dough into the mould walls
also, place a small ball sized mixture in the centre
READY TO STEAM
close tightly and scrape off excess mixture.
unmould the modak gently without breaking
place the modak in steamer leaving gaps in between
STEAM - 10 MINUTES
cover and steam the modak for 10 minutes or till the shiny texture appears on them
READY TO EAT
finally, offer ukadiche modak to lord ganesha and celebrate ganesh chathurthi