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Ukadiche Modak

5 from 3 votes
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Ingredients Method

Ingredients
  

Filling
  • 2 tbsps of Ghee
  • 2 tbsps Poppy seeds or Khus Khus
  • 2 tbsps white Sesame seeds
  • 1 cup grated Coconut
  • 1/2 cup Jaggery
  • 1/2 cup Water
  • 1/2 cup chopped Nuts I’ve chopped Cashews, Almonds & some Pistachios
Dough
  • 1 cup Water
  • 2 tbsps Ghee
  • 2 tbsps Sugar
  • Pinch Saffron
  • 1 cup sifted Rice flour

Method
 

  1. Heat the ghee and sauté the Poppy & Sesame seeds
  2. Add the Coconut, and if using previously frozen, cook it a bit longer to remove moisture
  3. Add the Jaggery & the Water and mix well together
  4. Add in the nuts, mix and leave aside to cool
  5. To make the dough, heat up the Water and add the Ghee and the Sugar
  6. Add the Saffron
  7. Turn the heat off
  8. Add all the Rice flour and mix vigoursly
  9. Quickly turn it onto a large platter.
  10. Use gloves or plastic wrap to help knead it as it will be hot
  11. After kneading transfer to a plastic bag and allow it to cool
  12. Take a block of the dough and push it into the centre of the mold
  13. Push it to flatten so the dough firms a thin layer
  14. Spoon in the Coconut filling
  15. Using more dough to cover the bottom
  16. Open the mold & repeat till you have about 12 Modaks
  17. To cook these place them in an instant pot with 2 cups Water at the bottom on a wire rack covered with some parchment paper or another pot with a trivet so it can steam
  18. Steam cook for about 10 - 15 mins
  19. These tend to harden in the fridge so if making ahead, make them a day before and simply reheat by just steaming them again