||| GANPATI BAPPA MORYA |||
Ukdiche Modak is a delicacy enjoyed almost by all during Ganesh Chaturthi. It is an offering to Ganpati Bappa and then served as prasad to all.
The combination of the filling along with the outer covering made of rice flour which is usually bland creates bursts of flavours. If you get Modak peeth (rice flour especially made only for making Modak) then please preferably use it instead of the regular rice flour. If not then fine rice flour will do.
The process of making Modak peeth is not difficult but is definitely tedious. For it you use fragrant rice like Kolam or Ambemohar. Soak it in water for 15 - 20 min. Drain and spread the rice on a cloth and allow it to dry from outside in shade. It should not be wet to touch. Grind the dried rice in a mixer till it gets to a flour consistency. But usually you will not get the flour to a fine consistency in a mixer grinder so if possible get it done from your local flour grinder (chakki). Sieve the flour with a fine mesh. This flour is used to make Ukdiche Modak.
Ukdiche Modak is a delicacy enjoyed almost by all during Ganesh Chaturthi. It is an offering to Ganpati Bappa and then served as prasad to all.
The combination of the filling along with the outer covering made of rice flour which is usually bland creates bursts of flavours. If you get Modak peeth (rice flour especially made only for making Modak) then please preferably use it instead of the regular rice flour. If not then fine rice flour will do.
The process of making Modak peeth is not difficult but is definitely tedious. For it you use fragrant rice like Kolam or Ambemohar. Soak it in water for 15 - 20 min. Drain and spread the rice on a cloth and allow it to dry from outside in shade. It should not be wet to touch. Grind the dried rice in a mixer till it gets to a flour consistency. But usually you will not get the flour to a fine consistency in a mixer grinder so if possible get it done from your local flour grinder (chakki). Sieve the flour with a fine mesh. This flour is used to make Ukdiche Modak.
UKDICHE MODAK / STEAMED MODAK
INGREDIENTS
Scraped fresh coconut
|
1 no OR 2 large cups
|
Gul / jaggery OR Sugar OR half of both in equal quantity
|
1 cup
|
Elaichi pdr / cardamom pdr
|
½ tsp
|
Salt
|
T.T.
|
Modak peeth / Fine rice flour
|
1 ½ cup
|
Hot water
|
1 ½ cup
|
Loni / White butter
|
2 – 2 ½ tsp
|
METHOD:
STUFFING /
FILLING
1.
In a pan add the coconut and jaggery sugar mix. Keep it for an hour to allow the sugar and jaggery to dissolve a little.
2. Now heat the pan, stir and mix and keep on mixing it till the sugar just dissolves and mix
starts to come together. Do not dry the mix too much as later as it cools it will start to thicken.
3.
Add little elaichi pdr to taste and switch off
the flame. You can add a few roughly chopped dryfruits (almonds, cashewnuts, raisins) at this stage.
4.
Do not overcook and completely dry out the
filling. It should still be a little moist.
5.
Allow it to cool completely.
6.
You can make the stuffing one day prior to
making the modak.
UKAD / OUTER
COVERING
1.
In a pan take the water. Add salt and loni and
bring to a boil.
2.
When it boils simmer and add the rice flour to
it.
3.
Stir with a spoon, cover and give it one steam.
4.
Switch off the flame and leave it covered for 15
– 20 min. Do not remove the cover at all.
5.
When its temperature comes down to such that you
can handle it with bare hands, remove on to a plate and knead. Apply oil to
your hands while kneading.
6.
Sprinkle little water if needed and knead to a
smooth, soft and pliable, lump free dough.
7.
Divide into lemon sized portions. You should be
able to make around 10 – 12 balls.
8.
Cover them with a moist warm cloth. Never leave
them uncovered.
9.
Moisten your hands with the help of oil and
water mix.
10.
With the help of your fingers press one ball as
thin as possible to form the shape of a cup.
11.
In case you don’t manage doing that then just
try and flatten as thin as possible to form a circle.
12.
Keep the ukad circle on your palm and with the
help of your fingers try to shape it like a cup.
13.
Take a ball of the stuffing and put it in the
centre of the cup.
14.
Pinch the edge of the remaining ukad and keep on
turning it around to form kali or mukhri.
15.
With a skilled hand you should be able to form
around 10 mukhris per modak.
16.
You can also shape the mukhris first and then
stuff the cavity with the stuffing later.
17.
Get all the created petals / mukhris together at
the top with light hands to seal them at the top.
18.
Do not give too much pressure here or the petals
will get disfigured or spoilt.
19.
Pinch off if there is any excess dough on top
and create a point.
20.
Leave them covered under a moist cloth so that
they don’t dry off.
21.
Steam them in a steamer for 15 min.
22.
Make sure you keep them on a moist cloth for
steaming and also moisten the base of the modak so that they do not stick to
the bottom.
23.
Serve them hot immediately with a generous
drizzle of ghee / clarified butter.
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