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Traditional Modak Recipe Ukadiche Modak Or Steamed Modak
Traditional Modak Recipe Ukadiche Modak Or Steamed Modak

Before you jump to Traditional Modak Recipe Ukadiche Modak Or Steamed Modak recipe, you may want to read this short interesting healthy tips about Healthy Eating Doesn’t Need To Be A Chore.

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To see results, it is definitely not a requirement to drastically alter your eating habits. If you desire to commit to a wholesale change, that is okay but the main thing at first is to try to ensure that you are making more healthy eating choices. As you become accustomed to the taste of healthy foods, you will discover that you’re eating more healthily than you used to. Gradually, your eating habits will change and your new eating habits will totally replace the way you ate before.

Thus, it should be somewhat obvious that it’s not hard to add healthy eating to your daily lifestyle.

We hope you got insight from reading it, now let’s go back to traditional modak recipe ukadiche modak or steamed modak recipe. You can have traditional modak recipe ukadiche modak or steamed modak using 17 ingredients and 18 steps. Here is how you achieve it.

The ingredients needed to prepare Traditional Modak Recipe Ukadiche Modak Or Steamed Modak:
  1. Get For the outer modak covering
  2. Provide 1 cup rice flour
  3. You need 1.5 cups water
  4. Provide 1 tsp pure ghee
  5. Provide 1 pinch salt
  6. Get For the filling
  7. Take 1.5 cup fresh grated coconut
  8. You need 1/2 cup grated jaggery
  9. Provide 3-4 green cardamoms (grounded
  10. Get 1 tsp rice flour
  11. Provide 1 tsp pure ghee
  12. Get 1 pinch nutmeg powder
  13. Provide 1 tsp poppy seed (roasted)
  14. Prepare 5 almonds (sliced)
  15. Use 1 tbsp raisins (optional)
  16. You need 1 tsp chironji (optional)
  17. Take 6-7 sliced pistachios (optional)
Instructions to make Traditional Modak Recipe Ukadiche Modak Or Steamed Modak:
  1. For the stuffing, combine the coconut, ghee and jaggery in a heavy or non-stick pan.
  2. Cook it on medium heat for about 3 to 4 minutes. Make sure that you do not overcook the mixture. Add the roasted poppy seeds, grounded cardamom, nutmeg powder and other remaining filling ingredients. Mix well and keep aside.
  3. In a thick bottomed pan heat the water alongwith ghee and pinch of salt
  4. Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming
  5. Now cook this mixture on very low heat for about 2 to 3 minutes
  6. Now switch off the flame and cover this pan with lid for 4 to 5 minutes
  7. Now take this dough in a big bowl or palte. And knead it very well and this time dough will be hot. So apply some normal water on your palm and knead the dough very well.
  8. If dough looks hard or dry, then just add little bit of warm water and continue to knead dough till completely smooth and pliable. Rest the dough covered with a damp cloth.
  9. Assembling & shaping the modaks
  10. (A). Take a small ball from the dough.Roll thinly (with the help of your hands) in to a circle of about 3-4 inches diameter. Gently take this circle on your palm.
  11. (B). Now add the filling in the center
  12. (C). Pinch the edges one by one. Bring together all the pinched folds in the center
  13. (D). Make all modaks this way and keep aside. Cover with a cotton napkin
  14. Steaming–I used electrical rice cooker for steaming, it is very easy procedure
  15. But i also explained the method without electric rice cooker
  16. First of all cover a flat, steel sifter with a damp cloth and keep the modaks on it
  17. Carefully place the sifter into a steamer or pressure cooker (without whistle) and steam them for about 15 minutes
  18. After steaming, drizzle a few teaspoons of pure ghee on the modaks. And now the traditional ukadiche modaks are ready to be offer to lord Ganesha…

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