A favourite Maharashtrian sweet and Bappa's special: ukdiche modak!
Ingredients for the saran (filling)
- Freshly grated coconut: 1 cup
- Jaggery: 1/2 cup
- Elaichi (cardamom) powder: 1/2 tsp
- Jaiphal (nutmeg) powder: 1/2 tsp
- Chopped cashews: 1 tsp (or any dry fruits of your choice)
- Golden raisins: 1 tsp
- Saffron: 5–6 strands (optional)
Method for the filling
- Mix the fresh coconut and jaggery in a heavy-bottomed pan, preferably non-stick.
- Cook on medium heat.
- Stir continuously. The jaggery will start to melt and the coconut will become soft. This takes only 7–10 minutes. Turn off the heat; do not let the mixture become hard.
- Add the elaichi and jaiphal powders, raisins and cashews. Mix well.
- Let the mixture cool.
Ingredients for the outer cover (ukad)
- Fragrant rice (basmati) flour: 1 cup
- Salt: 1/4 tsp
- Desi ghee: 4 tsp
- Water: 1 1/2 cups
- Saffron: 5–6 strands (optional)
Method for the modaks
- Heat the water in a heavy-bottomed pan.
- Add the salt and 2 tsp of ghee to the water and bring it to a boil.
- Add the rice flour and stir well. The mixture will become thick.
- Cover the pan and leave it for 10 minutes.
- After 10 minutes, transfer the ukad to a plate or parat.
- Knead it into a soft, smooth dough, adding the remaining ghee little by little. Add saffron if you like; I added saffron water to half of the ukad.
- Divide the dough into 10 lemon-sized balls. This makes 10–12 modaks.
- Shape the modaks and fill them with the delicious coconut and jaggery filling.
- Steam the modaks for 10 minutes on a greased thali or a banana leaf.
Enjoy these heavenly modaks with dollops of desi ghee.
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