How to make Traditional Modak at home
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Ingredients for Rice Modak
Rice flour - 1 small bowls
Jaggery - 1small bowls (cut finely)
Coconut -1small bowls (grated finely)
Cashews - 50 gm (cut each in 5 to 6 pieces)
Raisins - 25 gm
Ghee - 1 tablespoon
Salt - ½ small spoon
How To cook Ukdee Che Modak
Put the jaggery and coconut in a frying pan for heating. Keep stirring with the stirring spoon and
cook till the jaggery and coconut are properly mixed and turn into a thick mixture. In this mix the cashews, Themixture or pitthi for filling in the modaks is ready.
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Put 1small bowls of water along with 1 small spoon ghee in a utensil and heat it. When the water is about to boil, mix the rice flour and salt in the water. Turn off the burner and leave the utensil covered for 5 minutes.
Knead a soft dough from the rice flour, if the dough is hard then add 1 to 2 tablespoon water. Keep little water in a small bowl and little ghee in another small bowl. Mash the dough with hands greased with water and ghee, till the dough becomes soft. Leave the dough covered with a clean cloth.
Grease your hands with the ghee and take out a small lump from the dough (about 1 tablespoon). Keep it on your palm and with the thumb of the other hand press in its center to form a deep crater. Now fill 2 small spoons mixture or pitthi in the dough crater. Now close it with your thumb and fingers by rolling the dough upwards to make a pointed top. Prepare all the modaks like this.
Now put 2 small glasses of water in a big bottomed utensil and heat it. Put a filter stand in the utensil. Keep the modaks on the filter and let them steam for 10 minutes. You will see that these ladoos are shinning after steaming. Take out the modaks in a plate. The delicious hot Modak are now ready to serve and eat.
26 сен 2024
