A traditional Indian sweet treat: Ukadiche Modak. A filling of coconut, palm sugar and cardamom covered with a rice flour dough and steamed until done.
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Cookies and small sweets
This recipe is:
Put the coconut, palm sugar and water in a saucepan and heat over low heat.
The palm sugar melts and the inside is a bit moist, leave the pan on low heat for a few minutes until it is just dry.
Mix the cardamom through.
Spread on a plate and let it cool.
Sieve the plain flour and rice flour with a small strainer.
In a saucepan, combine the water, butter and salt and let it come slowly to a boil.
When it boils, pour in the flour at once and stir with a wooden spatula until a ball is formed.
Spoon 2 tablespoons of water in the pan, put a lid on the pot and steam for 1 minute.
Remove from the heat and let it stand for 10 minutes.
Grind finely in a food processor (about a minute).
Knead carefully, so you get a smooth dough.
Steam Ukadiche Modak
Fill the pan for steaming with water and bring to a boil. Set the steam basket on top. Place in the steamer basket a banana leaf (or towel).
Divide the dough into 12 equal pieces and roll each part up to a ball.
Take each ball and flatten them with your hands (your hands should be a little wet) and create a round flat dough sheet of 10 cm diameter.
Fill this sheet with 1 tablespoon Modak (in the middle, free the edges).
Grasp the outside of the dough and push a piece of dough between your fingers toward each other, until you get all around
Then grab the centre together and turn the dough until it is closed (push well to close it thoroughly with your fingers).
Put in the steamer and steam 15 to 20 minutes.
Eat them warm and spread with ghee just before serving.
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Ukadiche Modak https://www.byandreajanssen.com/ukadiche-modak-fresh-coconut-modak/ 14/09/2015