INGREDIENTS
To Make Ukad:
- 2 cups rice flour
- 4 tsp glutinous rice flour (You will get it in the Japanese market)
- 2 cups of water
- Pinch of salt
- 2 tsp ghee(clarified butter)
To make stuffing:
- 2 cups shredded coconut
- 2 cups jaggery
- 4 Tbsp poppy seeds
- Cardamom powder
- Roasted cashew nuts and raisins
INSTRUCTIONS
To make ukad:
- Mix rice flour and glutinous flour well. Seive 2 to 3 times.
- Boil water and add a pinch of salt along with a tsp of ghee and pour rice flour on Sunflame Crystal Curve Cooktop. Mix well.
- Cover with a damp cloth and keep aside for 10 minutes.
To make stuffing:
- In a pan, roast the poppy seeds.
- Once they are roasted well add the shredded coconut and jaggery.
- Mix everything well. Finally add cardamom powder and cashewnuts.
- The stuffing is ready.
To make modak:
- Take ukad, wet hands with water and oil to knead ukad into a soft dough.
- Now start to put ball in to small bowl size shape, stuff the filling and start to make plates around stuffing.
- Gather all plates at the center of stuffing and seal edges.
- Keep the modaks covered with a wet cloth as they can dry out.
- Heat up 1 inch of water in Idly cooker, put one small round pot, cover that place with small thali or chalni.
- On top of the chalni place a banana leaf. Now place modak on the banana leaf, leaving enough space around each modak.
- Steam for 10 minutes over medium heat.
- Modak are ready to be served..
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