If you’re making these for the first time, these can be tough to handle, especially because the dough is kneaded when steaming hot, but thanks to the stand mixer, this was made super easy- a luxury a grandmothers didn’t have. Kneading with the dough hook of the stand mixer is a dream as you watch the dough come together and you can add water little by little as the dough tends to dry out.
Time taken- 1.5 hours Makes: 15 to 18 modaks
INGREDIENTS: For the filling
– Ghee: 1 tablespoon
– Desiccated coconut: 120 gms
– Jaggery (grated): 100 gms
– Seeds of 4 cardamom pods, crushed
INGREDIENTS: For the dough
– Water: 3/4th cup
– Rice flour: 1.5 cups
– Pinch of salt
– Ghee: 1 teaspoon
– To make the filling, heat the ghee in a pan, once it is warm, add the desiccated coconut and light toast it for a few seconds. Add the jaggery and mix through thoroughly. Cook this mixture until the jaggery melts. Once the jaggery has melted, take it off the heat and stir in the cardamom to combine. Set aside to cool.
– To make the ‘ukdi’, heat the water in a heavy bottom pan, once it comes to a boil, add the ghee and a pinch of salt. Stir to combine and turn off the heat. Add the rice flour and use a spatula to quickly combine it. Cover and set aside for 20 minutes.
– Grease a plate with ghee and keep some warm water at hand.
– Place the dough in the bowl of the KitchenAid Stand Mixer and use the hook attachment to knead the dough at a low speed. Add warm water by the spoonful and knead it to a consistency where you can tear some off and shape it into a 2-inch round ball without it developing cracks.
– Grease your palms with ghee and shape the dough into 2-inch round balls.
– Now, flatten each round first into a disc, then shape into a cup and fill with about 1.5 tsp of the filling, create pleats with the sides and pinch them to close. (As seen in the pictures). Place on the greased plate.
– Steam them for 10 minutes to cook them and then allow to cool before eating.