Ukadiche Modak

While I eat everything sweet, nothing compares to the pleasures of Ukadiche Modak! And nothing compares to those that my mom makes, weather in taste or aesthetics. Unfortunately, a busy schedule meant that they were made only on the occasion of Ganesh Chaturthi. And we (mostly my dad and me) made sure we made the most of it! My Modak eating capabilities always amazed my mom, who worried about my everyday food intake. But that is a different story.

For now here is my mom's perfected recipe.

Ingredients

• 1 cup fine rice flour
• 1 1/4 cups water
• 2 cups grated coconut
• 1 1/2 cups grated jaggery
• 1/4 cup raisins (optional)
• 2 tbsp ghee
  
• A pinch of salt
• 1 tsp cooking oil
• 1-2 finely grounded cardamom pods
  

Method
Ukad: According to my mom, making a perfect ukad is in getting the timing right. So make sure to have a clock nearby. Add salt and cooking oil to 1 1/4 cups water and bring it to boil . When it starts boiling add the rice flour and poke it so that water seeps up through those holes. Let it boil well for 3 minutes. Then turn off the heat and place a lid on the vessel. Let it stay for around 4 minutes. Then stir it well, so that all the water and flour are mixed well. Close the lid again and let it cool. When it has cooled enough to touch, knead the ukad so that there are no lumps. Use water (just enough to wet your hand) if necessary. Set aside the ukad. Letting the ukad sit for a couple of hours makes the modaks softer.

Saran: Heat ghee in a skillet and add cardamom to it. Then add the grated coconut and stir for a few minutes. Mix in the jaggery and raisins, and stir so as to make it dry. Make sure to stir the mixture so that it does not stick to the bottom of the skillet. The saran should not be very dry as it will tear the covering. A standard measure would be to let it dry till the spoon can stand straight in it.

Modak: Oil your palms slightly. Take a small ball of the ukad and flatten it out gently and evenly. For beginners it is not necessary to flatten it out real thin, as handling a thinner papadi takes practice and precision. The intent here is to make small bowls with petal-like pattern. For this pinch the sides of the flattened out ukad. Add a spoonful (or as per size) of saran to this and gently close the petals while retaining their shape, so that the resulting shape is like a whole garlic. (See picture above.) Keep the modak wrapped in a soft moist cloth. Repeat for the remainder of the ukad.

Now take a pressure cooker or steamer vessel and line it with a soft moist cloth (a handkerchief works well.) Place the modaks in such vessel and cover them with remainder of the cloth. Now take sufficient water in the cooker or steamer and place the vessel in it. Steam it covered (without the whistle) for 10 minutes to the clock.

Serve hot modaks with ghee and enjoy a meal worthy of Gods.