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Monday, 28 August 2017

Ganesh Chaturthi 2017: Ukdiche Modak Recipe

Delicious and healthy ukdiche modak!

For The Dough
2 cups rice flour (chawal ka atta)
Water as required
For The Filling
1 1/4 cups grated jaggery (gur)
2 cups freshly grated coconut
1 tbsp poppy seeds (khus-khus)
1/2 tsp cardamom (elaichi) powder
½ cup skimmed milk
Other Ingredients
1 tsp ghee for kneading and greasing
Method For the dough
  1. Boil 1¾ cups of water in a deep non-stick pan.
  2. Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into soft and smooth dough.
  3. Cover with a lid and keep aside for 10 minutes.
Method For the filling
  1. Heat ghee in a deep non-stick pan, add coconut and cook on a slow flame for 1 to 2 minutes and add milk. Keep stiring for 5 – 7 minutes till it gets thick. Keep stirring continuously.
  2. Add jaggery and poppy seeds and keep stirring till it becomes dry.
  3. Add cardamom powder, mix well and cook on a slow flame for 1 to 2 minutes till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly.
  4. Divide the filling into equal portions and keep aside.
How to proceed
  1. Knead the dough once again using ½ tsp of ghee and keep aside.
  2. Make equal lemon size ball of the dough.
  3. Take one ball and roll it 2-3 inches in circumference on a dusted rolling board.
  4. Place a portion of the filling in the center of the rolled ball.
  5. Bring the edges together towards the center. Join all the edges and pinch them
  6. Repeat this procedure to make the remaining modaks.
  7. Place a steamer plate in a steamer and place a banana leaf on it.
  8. Moisten all the modaks with little water using your finger tips.
  9. Place the modaks on the banana leaf and steam on a medium flame for 10 minutes.
  10. Serve warm
Handy tip:
These modaks stay fresh for a day at room temperature and for 2 days if refrigerated.

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