Ukadiche Modak
Time breakdown
Ingredients
- Rice flour
- Fresh grated coconut
- Cardamom and nutmeg
How to Make Ukadiche Modak
- 1
Cook the grated coconut with the Anveshan Jaggery Powder, cardamom and nutmeg into a soft filling (saran); cool.
- 2
Make a soft rice-flour dough with boiling water and a little Anveshan ghee.
- 3
Shape the dough into small cups, fill with the coconut-Anveshan jaggery mixture and pleat the edges to a peak.
Tips for the Best Ukadiche Modak
- ✓Use boiling water and knead the dough while warm so it's pliable and won't crack.
- ✓Don't overcook the filling — it should stay soft, not dry.
Frequently Asked Questions
More about Anveshan Jaggery Powder
Duration: Best to use it before 12 months from the date of packaging.
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