Thursday, Dec 20 2007

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Ukdee Che Modak (Rice modak)

Ingredients

1 cup rice flour (made from ambemor rice preferably)
1 cup water
2 tbsp.ghee
1 pinch soda bicarb
1/4 tsp. salt

For filling

1 cup desiccated coconut scraped finely
1/2 cup jaggery grated
1 tbsp. khuskhus (poppy) seeds roasted
1/2 tsp. cardamom powder

METHOD

1. Mix all ingredients for filling in a nonstick pan.
2. Cook, stirring gently all the time, till a very soft lump is formed.
3. Keep aside to cool.
4. Bring water to boil in a large deep vessel.
5. Add salt and ghee, and allow a rolling boil to form.
6. Put flour over boiling water, do not disturb.
7. Cover, and simmer for 2 minutes.
8. Take off fire, mix with spatula and put into a food processor.
9. Run for a few minutes, till a soft dough is formed.
10. Transfer to a large plate and knead with greased hands to a soft smooth dough.
11. Shape a small lump into a cup with a depression.
12. Place a tsp. of filling in this depression.
13. Cover with surrounding dough, and roll into a modak shape.
14. If shaping by hand make a bulbous shape, then pinch 7-8 vertical lines from tip to base all around.
15. Or use a modak mould to press into desired shape.
16. Repeat for all dough and mixture.
17. Arrange in a perforated flat-bottomed bowl, placing it over steam in a double boiler.
18. Steam covered for 15-18 minutes.
19. Serve hot or cold, with ghee if desired.

Making time: 1 hour
Makes: 15-16 modaks
Shelflife: Best fresh or cold

 

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