Modak Marvel: Ukdiche Delight, Sweet and Savory in Every Bite!

| Team Atomberg
Modak Marvel: Ukdiche Delight, Sweet and Savory in Every Bite!

Equipment 

    • Tablespoons 
    • 1 knife 
    • 1 cutting board 
    • 1 non-stick frying pan 
    • 1 big bowl 
    • Small cups 
    • 1 Wok 
    • 1 modak mould
    • 1 serving plate 
    • 1 banana leaf 
    • Steamer 
    • Atomberg Mixer Grinder

Method of Preparation

Modak Filling: Let’s Fill It Up

  • Start with slicing the coconut on the chopping board. 
  • Now add 1 bowl of sliced coconut to the 500-ml chutney jar. 
  • Cover the lid and close it. The Safety LED light indicator turns to blue colour when locked in properly. 
  • Run it on ‘Coarse Mode’ for a minute to get a silbatta-like texture.
  • Take the non-stick frying pan and heat a tbsp of ghee in it on medium flame. 
  • Now, empty the grainy coconut into the pan. 
  • Roast until it turns brown in colour. 
  • Add 2 tsp of nutmeg powder and 2 pinch of poppy seeds to the mixture. 
  • Keep stirring well until they are mixed properly. 
  • Take the mixture out in a bowl and keep it aside. 
  • Let’s get on to the outer covering of the modak. 

Outer Layer: Let’s Make it Sturdy

  • Take a wok and add 2 cups of water to it. 
  • Add 1 tbsp of ghee in it. 
  • Now, add 2 cups of rice flour in it. 
  • Keep stirring properly so as to avoid any lumps. 
  • Once the mixture is all soaked up by the water, take it out and knead it into a dough. 
  • Take the modak mould and spread the outer layer in it. 

Modak: Finally in the Making

  • Add the coconut filling into the outer layer in the modak mould. 
  • Fill it and cover it properly with the rice flour dough. 
  • Take out the perfectly formed modak. 
  • Do the same with the rest of the modaks. 
  • Now, add them to the steamer and steam the modaks. 
  • Once steamed, take them out on the serving platter.
  • Pour some ghee with bits of saffron on each modak. 
  • Morya! Your succulent modaks are ready. 

Tips/ Tricks

  • Instead of using nutmeg powder while preparing the filling, you can also add powdered jaggery to give it the exact sweet taste. 
  • Ensure that you are not overcooking the filling on the pan as it becomes hard enough to fill it up in the modak mould. 
  • And, after the filling is roasted to a right consistency, keep it aside to let it cool completely. 
  • While using a modak mould, don’t forget to grease it with ghee first and then add the outer layer dough in it. 
  • If you don’t have a steamer at home, you can also try to steam it in a pressure cooker or in a pot with water and a floating bowl in it. Don’t forget to cover the pot with a lid after turning on the gas flame. 

Have a sweet indulgence!