Ganpati Bappa Morya!

On this auspicious day of Ganesh Chaturthi, I take my first tentative steps in this amazing world of food blogs. I chanced upon them on Jan. 1 this year and have been hooked ever since. I have participated in a few events and have now mustered up courage to create my own blog.

Ukdiche modak is the traditional sweet prepared today in many Maharashtrian homes. Here's how I made them:

For the filling -

1 cup frozen shredded coconut
1/2 cup jaggery
pinch of cardamom pwd.

Mix the coconut and jaggery in a heavy bottom pan on medium low heat until the jaggery melts and the mixture comes together. Add the cardamom pwd. Take off the heat and cool to room temperature.

For the covering -

1 cup rice flour (usually special rice flour made of basmati rice is used for this, it is available as modak flour, any rice flour may be used in the absence of this)
1 cup water
1 tsp. veg. oil
1 tsp. ghee
pinch of salt

Add the oil, ghee & salt to the water and bring to a boil. Reduce heat to medium low & add the rice flour. Stir well, cover and steam for about 5 mins. Now the 'ukad' or steamed rice dough is ready. Take it out on a plate & knead while hot. You can initially use the back of a spoon or a bowl to knead while it is steaming hot. Keep adding a few drops of water as you knead to form a smooth dough. If you use the special modak flour, the amount of water and kneading required is lesser than for regular rice flour. All through the process of forming the modaks, be sure to keep your palms moist. I keep a bowl of water nearby and keep dipping into it often. Pinch off a lemon-size ball of ukad. You can either use a modak-mould or shape it with your hands (I did it the latter way). For this, first flatten it in the palm of your hand, then shape it into bowl while pressing the sides. Fill with 1 -2 tsp of the filling. Pinch the bowl-shaped ukad at 6 -7 equal intervals, then bring the sides together, forming a peak in the center. Perfecting this shape needs practice folks, so don't be disheartened. Remember to keep your palms moist and to cup the palm while shaping.

Once all the modaks are prepared, steam for about 10 mins.

These modaks are my contribution to the Ganesh Chaturthi Festive Food event on Purva's Daawat blog.

They also go over to the Steam Cooked Sweets series on Mythreyee's Paajaka blog.