Ukadiche Modak

For the stuffing

1. Heat the ghee in a pan over medium heat.

2. Add the poppy seeds and chopped dry fruits, stirring briefly.

3. Add the grated coconut and cook, stirring, for 1 minute.

4. Mix in the jaggery and cardamom powder.

5. Cook until the jaggery melts and combines evenly, 2–3 minutes.

For the dough

6. In a large pot, combine the water, milk, and ghee.

7. Bring the mixture to a boil over medium heat.

8. Turn off the heat and stir in the rice flour until well combined.

9. Cover the pot and let it sit.

   Then 5 min of waiting

10. Transfer the hot dough to a wide bowl or tray and knead thoroughly with a smooth cup or your hands until smooth and soft, 3–5 minutes.

For assembly

11. Lightly grease a modak mould with ghee.

12. Press a small portion of dough into the sides of the mould, leaving a cavity in the center.

13. Fill the cavity with the prepared coconut-jaggery stuffing.

14. Seal the base with a little dough and gently open the mould to release the shaped modak. Repeat for all the dough and stuffing.

15. Lightly grease a steamer plate or banana leaf with ghee and place the modaks on it.

16. Steam the modaks over medium heat.

    Then 10 min of waiting

17. Drizzle with ghee and garnish with saffron strands before serving.