Ukadiche Modak

Ingredients

Method

1. 1

   Prepare the sweet filling

   Heat 1 tsp ghee in a heavy-bottomed pan over medium heat. Add poppy seeds and coconut, sautéing for 2 minutes until fragrant. Add the jaggery and stir continuously for 5-7 minutes; the jaggery will melt and then thicken. Do not overcook or the filling will become hard; stop when the mixture is moist but holds its shape.

2. 2

   Boil the water for dough

   In a deep pot, bring 2 cups of water, salt, milk, and 1 tsp ghee to a rolling boil. The milk is a traditional secret to ensure the modaks remain snowy white after steaming. Once boiling vigorously, reduce heat to the lowest setting.

3. 3

   Incorporate rice flour

   Add the rice flour all at once to the boiling water. Use the handle of a wooden spoon to stir quickly, ensuring no large dry lumps remain. Cover the pot with a tight lid and let it steam off the heat for 10 minutes.

4. 4

   Knead the Ukad

   Transfer the warm dough to a large plate (parat). Wet your palms with cold water and knead the dough while it is still hot for at least 5-8 minutes. The dough must become smooth, pliable, and crack-free; if it feels dry, add a few drops of warm water.

5. 5

   Divide and flatten

   Pinch off a lemon-sized ball of dough and roll it between your palms until smooth. Grease your thumb with ghee and press into the center of the ball to create a small bowl shape. Gradually thin out the edges using your fingers until you have a 3-inch wide disc.

6. 6

   Create the pleats

   Using your thumb and first two fingers, pinch the edges of the disc to create vertical pleats (roughly 7 to 11 pleats per modak). The pleats should be close together and go down at least halfway to the base. This requires a light touch to prevent tearing.

7. 7

   Stuff and seal

   Place 1 tablespoon of the cooled coconut filling into the center of the pleated dough. Gently gather the tips of the pleats toward the center, swirling them slightly to form a pointed top. Ensure there are no gaps where steam could escape or filling could leak.

8. 8

   Prepare the steamer

   Line a steamer basket with a perforated banana leaf or a thin muslin cloth greased with ghee. Arrange the modaks in the steamer, ensuring they do not touch each other as they will expand slightly and become sticky.

9. 9

   Steam to perfection

   Steam over medium-high heat for exactly 10-12 minutes. The modaks are done when the outer shell looks translucent and feels firm but slightly tacky to the touch. Avoid over-steaming, which makes the shell rubbery.

10. 10

    Rest and glaze

    Turn off the heat and let the modaks sit in the steamer for 2 minutes before removing. Drizzle each modak with a few drops of hot ghee (sajuk tup) immediately before serving to enhance the aroma and prevent the shell from drying out.