Ukadiche Modak

For the dough

1. In a saucepan, bring the water, ghee, and salt to a boil.

2. Reduce the flame to low, add the rice flour, and mix well until combined.

3. Turn off the heat, cover the pan with a lid, and let it rest.

   Then 5 min of waiting

For the stuffing

4. Heat the ghee in a pan over low heat.

5. Add the jaggery and fresh grated coconut to the pan.

6. Cook on low heat, stirring continuously, until the jaggery melts and combines with the coconut.

7. Mix in the cashews, almonds, cardamom powder, and raisins.

8. Turn off the heat and transfer the stuffing to a plate to cool.

For shaping and steaming

9. Transfer the rested dough to a large plate and knead it while still warm, using a little ghee on your hands, until smooth and soft.

10. Break off a small piece of dough and roll it into a smooth ball; keep the remaining dough covered.

11. Flatten the dough ball and press with your thumbs to form a shallow bowl with thin edges.

12. Place 1 to 1.5 tablespoons of the cooled sweet coconut filling in the center of the dough bowl.

13. Pinch the edges of the dough to form small pleats all around the circumference.

14. Bring all the pleated edges together at the top, pressing gently to seal into a point and shape into a modak.

15. Repeat with the remaining dough and filling to shape all the modaks.

16. Bring 2 to 3 cups of water to a boil in a large steamer or pot.

17. Grease a steamer plate or colander with ghee and arrange the shaped modaks on it, leaving space between them.

18. Place the steamer plate over the boiling water, cover with a tight-fitting lid, and steam on high heat.

    Then 12 min of waiting

19. Remove the steamer plate from the heat, let the modaks cool slightly, and serve warm.

20. Ensure the rice flour is finely ground for a smooth dough that shapes without cracking.

21. Keep the dough covered with a bowl or damp cloth while shaping to prevent it from drying out.