Ukdiche Modak

Wednesday, April 14, 2010



INGREDIENTS
Parboiled Rice 1 ½ cups
Salt a pinch
Desi ghee ½ tsp.
For stuffing
Fresh coconut, scraped 1 ½ cups
Jaggery, grated ¾ cup
Green cardamom powder a pinch

METHOD

1.Clean, wash and drain rice thoroughly. Dry completely by spreading on an
absorbent sheet of cloth. Grind dried rice to a fine powder. Pass it through a fine
sieve.
2.Bring 1¼ cups water to a boil in a pan, add salt and ghee to it.
3.Add rice flour in a flow, stirring continuously to avoid formation of lumps.
Remove the pan from heat and keep it covered for ten to fifteen minutes.
4.Grease your palms with a little oil and knead the cooked rice mixture into a soft dough. Keep covered with a damp cloth.
5.Combine scraped coconut and jaggery in a pan and cook on medium heat for one to two minutes or till light golden brown. Ensure not to overcook. Add green cardamom powder and remove from heat and cool it slightly. Divide the coconut mixture into ten to twelve equal-sized portions.
6.Divide the dough into ten to twelve lemon-sized balls. Flatten each ball in
between greased palms to form disk of three inches diameter. Press the edges of the disk further to reduce the thickness.

7.Place a portion of coconut and jaggery mixture in the center, form eight to ten
pleats with fingers, gather together to form a bundle and seal the edges at the
top.
8.Steam them in an idli cooker for 10-12 minutes. Serve hot with desi ghee.

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