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Ukadiche Modak
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| Ukadiche Modak |
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Information About Dish :
Ukadiche Modak (Boiled Modak) is not just a dish but a pure pleasure that brings sweetness to your dull and boring life. We all know very well that Ukadiche Modak is very famous in Konkan and is very dear to Ganpati Bappa. Even if the mere name of Modak of Ukadiche is hear, first of all, a cute, smiling face of Ganpati Bappa easily fall in front of the eyes and the mind will be satisfied with the thought of Modak. Ukadiche Modak is a dish that brings a smile to the face and a sweetness into the mouth. Ukadiche Modak is made not only during Ganeshotsav, Sriganesha Chaturthi and Sankashti with great enthusiasm and joy but also Ukadiche Modak is made during the time to celebrate our happieness of success as a festival.
Speciality :
On the first day of Ganpati Bappa's arrival at the Ganpati festival in Konkan, special Ukadiche Modaks are given to Ganpati Bappa as a nivad. Not only that, Ukadiche Modak can be easily made instead of Shira or Kheer as a sweet treat with a spicy meal for the festival and most of the people prefer to eat Ukadiche Modak. If you want to enjoy the rare happiness in the world, Ukadiche Modak is the best dish for it, because eating Ukadiche Modak makes the mind very happy and the whole weariness goes away, this is the special feature of Ukadiche Modak.
Ingredients :
1) Oil or Ghee
2) Wet Coconut
3) Jaggery
4) Cardamom
5) Salt
6) Water
7) Coconut Oil
8) Rice Flour
Procedure :
1) To make Ukadiche Modak, first take two bowls of spun wet coconut. Add finely grated a kilo of jaggery in two bowls of spun wet coconut, combine all this mixture.
2) Then place a large pot on the gas, keep the gas on low flame and add two to three teaspoons of oil or ghee to the pot. Once the oil or ghee is hot, add a mixture of wet coconut and jaggery. Then add cardamom powder made by finely ground five to six cardamom. In oil or ghee, fry all this mixture till it turns reddish and also fry all this till the jaggery in the mixture becomes merge.
3) The stuff of wet coconut and jaggery required for making modak gets ready then let it cool down a bit.
4) Then take a large platter and add half a teaspoon of salt and half a kilo of rice flour. Add a little hot water to this batter and mix well. Then when the flour cools down, add a little water and knead it properly.
5) When the flour is well kneaded, take some flour from the kneaded dough and make a round ball on your hands. Then apply a little rice flour on your hands and make a hollow leaf-shaped round diya from the ball.
6) After making the hollow leaf, add a little bit of stuff in it with a spoon, then fold the leaf in the pinch with the help of fingers on all sides, turn it round, remove the tip of modak and close the modak leaf. Make a uniform number of modaks in this way.
7) Once the modak is made, place a large pot on the gas to boil these modaks, add one to one and a half glass of water. Place a sieve of fine holes used for boiling modak on it. Apply coconut oil on the inside of the sieve and place the prepared modak on it. Place a cover on sieve and boil these modak for 15 to 20 minutes and then turn off the gas.
8) In this way delicious, tasty and hot boiled modak (Ukadiche Modak) will be ready to eat. When eating Modak, you can leave the edge of ghee on it as per your liking and for orange, yellowish color you can also used saffron on Modak.
Taste :
Delicious And Sweet