Recipe of Award-winning Coconut Ukadiche Modak

Hey everyone, it's John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, Recipe of Speedy Coconut Ukadiche Modak. One of my favorites food recipes. This time, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Coconut Ukadiche Modak, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Coconut Ukadiche Modak delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Coconut Ukadiche Modak is 5 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Coconut Ukadiche Modak estimated approx 50 minutes.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Coconut Ukadiche Modak using 6 ingredients and 14 steps. Here is how you cook it.

What is Ganesha festival without all the fun, the adorable idols, delicious prasad and mesmerizing decor? While all this is an unmissable part of this much-awaited festival, one thing that stands out in the checklist is modaks! Modaks have always had a special place in every Indian’s heart. Ganapati Bappa loves his modaks and so I do. This Ganesh Chaturthi, bite into a nutritious yet tasty version of Lord Ganesha’s favorite sweet by Gunjan's kitchen. #coco

Ingredients and spices that need to be Get to make Coconut Ukadiche Modak:

1. 350 gram Rice flour
2. 200 gram Jaggery
3. 1 tsp Cardamom powder
4. 1/2 cup Dry fruits (almonds,cashew, pistachio)
5. 1 cup Fresh grated coconut
6. 350 ml Water

Steps to make to make Coconut Ukadiche Modak

1. Prepare the filling: 1. Heat a heavy bottom pan on medium flame. Add 1 teaspoon ghee and grated coconut and roast it for 2-3 minutes.
2. Add jaggery. Cook until they blend together and ooze out a little liquid, about 2-3 minutes. Do not overcook. You just want the jaggery to mix well with the coconut and not have any lumps.
3. Take the pan off the flame and let it cool. It is important that the mixture completely cools. You can also add finely chopped cashews, almonds and raisins added to it.
4. Prepare the covering: 4. In a pot, bring 1 cup of water to a rolling boil. Add 1 tsp ghee. Turn the flame to low. Add the rice flour, mix it well with a spoon. This will make a lumpy mixture. Turn off the flame. Cover the pot and leave it for 3-5 minutes. Note: The rice flour used here must be very fine. Some Indian grocery stores might carry Modak flour. Otherwise you can buy the normal rice flour at the store and run it through a fine sieve.
5. Remove this to a large bowl and let it cool a bit. You want this mixture to be still warm while you make a dough from it.
6. While the mixture is still warm, apply some ghee and warm water to your hands and knead it until it is soft, about 5-7 minutes.
7. The dough should not look patchy or crumble. You will need to add 2-3 tablespoons of warm water to get the perfect smooth dough. Optionally, you can add couple of teaspoons of warm milk while kneading the dough which will make it extra soft.
8. Now make 12-14 lemon size balls. Note: The size of the balls will also depend on the size of the modak mold you have. Also keep the balls covered with the damp cloth.
9. Using a mold: 9. Open the mold and apply ghee with your fingers to the inside of the mold. Close the mold, and place one lemon size dough ball inside the mold. Now with your finger start spreading the dough to the sides of the mold so it gets the shape.
10. 10. Allow some dough to come out of the mold which will be used to seal after adding the stuffing.
11. 11. Scoop in a spoonful of the filling and gently seal the bottom with the dough that came out of the mold. Open the mold and remove the modak gently. Place it in a steamer basket. Make remaining modak’s in the same way. Between making modak’s, apply ghee again to the mold. Optionally, place a strand of saffron on top of each modak and press it into the rice flour covering. Depending on the size of your steamer basket, you might want to steam modak in multiple batches.
12. In steamer, bring water to a rolling boil. Set the boiling water on medium heat. Place the steamer plate and steam the modak covered for 8-10 minutes.
13. You should see a shine appear on the modak.
14. Take the steamer basket out and let it cool for about 5 minutes. This will help make sure the base does not break when you pick up the modak. Ukadiche Modak is ready to be enjoyed!

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So that's going to wrap this up for this special food Simple Way to Make Homemade Coconut Ukadiche Modak. Thanks so much for your time. I'm confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!