New Easy Modak Recipe for Beginners

Easy, Innovative Ukadiche Modak Recipe

I’m so happy to share my innovative ukadiche modak recipe with you. Those who find it exciting to try out recipes that avoid time-consuming methods and show you how to make the same dish more easily will love my recipe.

Many of you may know that to prepare the modak covering we need to use a special homemade modak flour prepared from a mix of three varieties of rice – basmati for fragrance, but more importantly, ambe mohar and indrayani rice for making the ukad, the dough for the covering, more pliable and elastic. But to prepare this modak flour, you have to first wash the rice, then dry it for two days indoors under the fan, and then get the rice ground into flour.

But we’re going to do away with all of this. And yet our ukkad will be amazingly pliable and elastic. That’s because I’ve found a new way to add indrayani rice to ordinary rice flour and prepare a pliable outer covering for modaks more easily.

Some other interesting recipes of mine you might like to check out: Easy Puran Poli, Rava Besan laddus, and Besan Pedas and Modaks.

Ingredients

Stuffing

A few cashew nuts and almonds, roasted and chopped

2 tsp ghee

1 tbsp khus khus (poppy seeds)

1/3 cup grated jaggery

1 cup grated fresh coconut

¼ tsp salt

1 tsp ground cardamom

Ukad / Outer covering

3 tbsp indrayani rice

(Pressure-cooked with double the quantity of water)

¼ cup water

¼ cup milk

3 tbsp water

¼ tsp

1 tsp sugar

½ tsp + 1 tsp ghee

1 cup + 2 tbsp rice flour

A little extra rice flour

Procedure

1. Roast the nuts on medium heat for 2-3 minutes and chop them.
2. Let’s prepare the filling. Heat 2 tsp ghee in a pan, and throw in the poppy seeds. Toss these in the ghee for a few seconds and add in the grated jaggery. Heat it till it melts, then add the grated fresh coconut. Mix everything well and heat it with constant stirring for around 4-5 minutes till there’s very little moisture in the filling. It should be moist but not have any free liquid. Add the salt, ground cardamom, and chopped nuts. Mix everything for a minute and turnoff the heat. Let the filling cool.
3. Wash the indrayani rice twice, and drain it. Pressure cook it for 4-5 minutes with double the quantity of water. Let it cool a little.
4. When it is lukewarm, transfer it to grinder jar and grind it to a smooth puree with 3 tbsp of water. Transfer it to a bowl. Rinse the grinder jar with 1tbsp of water and add the rinsing to the ground rice.
5. Next, to a pot, add the milk, water, sat, sugar, and ghee. Bring it to a boil.
6. Add in the ground rice paste with constant stirring. Cook the mixture for a minute to thicken it a little. Then add the rice flour. Mix the ukad well for a minute and turn off the heat. The ukad should not be too dry but in the form of soft lumps. Cover the pot and let the ukad cook some more in its own heat for 10 minutes.
7. Then, transfer the ukad to a parath or a large platter.Then, t While it is still warm, sprinkle a little room temperature water on it and knead it well to a smooth medium firm dough. Check that it is pliable and stretchable.
8. Divide the dough in lime-size balls and flatten them between your palms. Keep these discs covered while you start shaping the modaks after rolling each one in rice flour.
9. Follow my video to learn how to shape and fill the modaks.
10. Finally, line a sieve with a thin and damp kitchen napkin or a lightly greased banana leaf. Transfer about 7-8 of the modaks to the sieve keeping them around an inch apart. Steam them for around 10 minutes. Let them cool for 5 minutes and then remove them to a lightly greased plate. Continue steaming the rest of the moaks.
11. This recipe will make around 14-15 modaks.

Enjoy~