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Ukdi Modak
Material:
1 large coconut
grated jaggery
3 cups rice flour
cardamom powder
Salt
Oil, ghee to put in rice cooker
If you want, you can also add thin pieces of cashew-almonds in Saran.
Action:
1) To make Saran, grind the coconut. Take a steel bowl to measure. Take grated jaggery equal to the number of bowls of grated coconut, mix dry coconut and jaggery in a pan and keep stirring on low flame. – When jaggery melts, add cardamom powder. Stir and keep aside.
2) Always take water equal to the amount of flour to boil rice for coating. 3 cups of rice flour requires 3 cups of water. Boil 2 cups of water in a thick pan. – Add 1 teaspoon ghee in it. Add some salt to taste. – Grind it on gas and add flour. Stir with the rear handle of the mixer, sometimes mixing with the front handle of the mixer removes lumps of flour. Cover and steam it 2-3 times on medium flame for 2-2 minutes. Remove from flame and keep covered for 5 minutes.
3) Take out the prepared Ukkad from the Paratha. This dough has to be kneaded well. For this, take hot water in a bowl and a little oil in a bowl. While kneading the Ukad, add oil and a little water and knead it until it becomes soft.
4) When the Ukkad is kneaded well, it should be made into medium sized balls and its Pari should be prepared. Fill one spoon of saran in it and make parry lemon with your finger and bring all the lemons together and close the modak.
5) If modak pot is available then keep water boiling in the pot, place a clean cotton cloth in the strainer and place modak on it. Cover and steam for 15 minutes.
Offer it to Ganpati Bappa and eat hot modak with sajuk ghee.
Festival
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