MODUK
On the first day of the Ganesh Chaturthi Festival, modak, Bhagwan Ganesha's favourite dessert, is made in numerous Hindu homes. Ukadiche Modak (steamed modak), a dish from Maharashtrian cuisine, is the type of modak that is cooked most frequently. In this article, I present two methods for producing the modak recipe: with and without a mould.
Modak are steamed dumplings that have a coconut-jaggery inside and an exterior dough made of rice flour. In Marathi, these sweet dumplings are also referred to as Ukadiche Modak. The word "ukadiche" implies "steamed" or "that which is steamed." Another meaning of the word "ukad" is steamed rice flour dough. "Ukadiche Modak" hence means steamed modak in plain English.
INGREDIENTS:
External modak covering:
- 50 g of rice flour
- water
- add half teaspoon of ghee
- salt, According to your taste
For the modak's delicious filling:
- 1 cup grated coconut
- Crushed 1/2 cup of jaggery
- Cardamom powder, 1/4 tsp.
- 1/4 teaspoon ground nutmeg
- 1 tsp ghee
PROCEDURE:
Sweet filling for Modaks:
- Ghee is heated in a pan.
- Jaggery and coconut can be added. Make sure to include pure, high-quality jaggery.
- After thoroughly combining, boil the jaggery until it begins to melt.
- At this point, it will have a small gooiness.
- Cook until the food is thick and juicy. Avoid overcooking as it could become chewy and hard.
- Add nutmeg powder, cardamom powder, and ghee to it.
- Mix thoroughly, then turn off. Give it some time to cool.
Modak bread:
- Pour rice flour into a bowl for mixing.
- Add little ghee and salt to it.
- Mix this thoroughly beforehand.
- Boiling water
- Little by little, add water.
- Continually stir with a spatula.
- Continue to add and mix.
- Continue stirring while gradually adding water.
- assemble to create a mass.
- When it begins to form a dough, cover it and set it aside for five minutes.
- Give it a fast mix after it is warm enough to manage with your hands.
- Form a soft dough by thoroughly combining with your hands.
- To prevent drying out, keep covered until usage. Prepared modak dough.
Making mold-free Modak:
- A lemon-sized ball of dough should be pinched, gently flattened, and made thin on all sides. Then top it with the coconut-jaggery filling.
- Pulling the edges together and sealing it in the middle.
- Form it into a modak shape.
- If there is any additional dough on top, remove it.
Using a mould to make Modak:
- Prepare all of your components.
- Grease the mould with ghee or oil.
- Add a small amount of dough the size of a lemon to it.
- Create a space for the filling as shown with your finger.
- Make sure the modak's sides are just a little bit thin.
- Add a teaspoon of coconut-jaggery filling to the empty area.
- First, seal using the side dough.
- Now flatten a little piece of dough with your fingers and seal the foundation as shown below.
- opening gently
- Modak is prepared and in shape.
- Continue and end.
- Add 2 cups of water or more to the steamer pot.
- Allow it to begin to boil.
- The steamer plate with grease. Place the modaks there.
- Wrap in a lid.
- Cook the food on low to medium heat with steam for 5-8 minutes, or until the surface is shiny.
- It could take up to 10 minutes if the modaks are large.
- Avoid overcooking modaks since they will become tough.
- The modaks are ready, sizzling hot.
LET
THE TASTE OF THE TONGUE BLOSSOM..🧡
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