- Bappa will not come soon.
- Modak is Lord Ganesha's favorite food.
- Let's know the recipe of Ukdi Modaks.
Ganeshotsav is said to be the Modak of Bappa's favorite in the house. Among them, the soft Ukd of rice flour and Modak of Ukdi with the aromatic essence of jaggery and coconut are considered to be special dishes in the traditional food culture of Maharashtra. While making Ukdi modak, the two most important things are to grind the Ukd properly and to thin the Modak leaf. If ukkad is prepared with proper amount of water and kneaded well while still hot, modaka pari is easily prepared. So let's learn how to make soft, delicious and beautiful Ukdi modak at home in the traditional Maharashtrian way. Recipe Let's find out.
Make tasty crispy roti cutlets from the leftovers of the night; The taste will be heavy! Note down the recipe
Material
for pickles
- 1 cup fine rice flour
- 1 cup of water
- 1 tbsp ghee
- A pinch of salt
For information
- 1 cup freshly grated coconut
- 3/4 cup chopped or grated jaggery
- 1 tbsp ghee
½ teaspoon cardamom powder - A little nutmeg powder
- 1 tsp poppy seeds, as desired
action
- Heat ghee in a pan and add grated coconut and jaggery. Keep stirring the mixture on low flame. When the jaggery melts and the mixture thickens, add cardamom and nutmeg powder. Do not cook saan for too long, otherwise it may dry out.
- Take a cup of water in a bowl. Add ghee and salt to it and let the water boil. Once the water boils well, reduce the heat.
- Immediately add the rice flour to the boiling water and immediately cover it. Cover and steam the dough for about one to two minutes. Then mix the mixture well with a spoon.
- Apply water or ghee on your hand and knead it until it is soft. Be careful that there are no lumps in the broth. The softer and more flexible the ukkad is, the better the modka pari is prepared.
- Take a small ball of ukdi and spread it round on the palm of your hand. Make the pari as thin as possible with the help of fingers. Fill the center with sharana, pouring fine drops on the sides of the pari.
- After filling the saran, close the ends of the modka by bringing all the stitches of the pari together. Properly shape the traditional peak of the modaka. Prepare all modaks in the same way.
- Heat water in a pot or steamer. Apply some ghee to a sieve or a modak leaf and place the modak on it. Steam for about 10 to 15 minutes on medium heat. Modaks are ready when the udka of the modak looks slightly transparent and shiny.
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Important Tips for Perfect Modka
- Use fine and good quality rice flour for Ukdi.
- Maintaining the right amount of water is very important.
- Kneading the Ukkad before it cools completely makes it softer.
- Don't keep the pari thick; A thinner pari makes the modak more fragile.
- Do not overcook jaggery in Sarana, as it may become tough.
- Make sure that the water vapor is continuous while steaming the modak.
- A little ghee is added to the prepared modak and served hot to enhance its taste.