Ukdiche Modak

For the stuffing

1. Heat 1 1/2 tbsps ghee in a non-stick pan over medium heat.

2. Add 2 tsps poppy seeds and 1 cup grated coconut, and cook for 2–3 minutes.

3. Add 3/4 cup jaggery and cook, stirring, until the jaggery melts and combines with the coconut, 2–3 minutes.

4. Grate a large pinch of nutmeg and add 1/4 tsp green cardamom powder directly into the mixture, then mix well.

5. Remove the pan from heat and set the stuffing aside to cool completely.

   Then 10 min of waiting

For the dough

6. Heat 2 cups water in a deep non-stick pan, adding a pinch of salt and 1 tsp ghee, and bring to a boil.

7. Add 2 cups Basmati rice flour and stir well to combine.

8. Cover the pan and cook over low heat for 5 minutes.

   Then 5 min of waiting

9. Remove the pan from heat and let the mixture set covered for 10 minutes.

   Then 10 min of waiting

10. Spread a muslin cloth on a large steel plate or parat and transfer the hot rice flour mixture onto it.

11. Gather the edges of the muslin cloth and knead the mixture through the cloth for 2–3 minutes.

12. Remove the cloth, wet your palms with water and a little ghee, and knead the dough until smooth and shiny.

    The dough should be soft and non-sticky; keep wetting your hands slightly with water and ghee while kneading.

To assemble and steam

13. Divide the dough into 12 equal portions and roll each into a smooth ball.

14. Wet your palms with water, take one ball, and gently flatten and shape it into a cup or cavity with a thin rim about 3 inches across.

15. Place a portion of the cooled stuffing into the center of the dough cup.

16. Make small pleats along the edge of the dough, gather them at the top, and pinch them together to seal into a modak shape. Repeat for all dough balls.

17. Heat sufficient water in a steamer lined with a banana leaf or steaming plate.

18. Dip the base of each modak in water and place them on the steamer tray.

19. Top each modak with a few strands of saffron.

20. Cover the steamer and steam the modaks for 10–12 minutes until the outer shell becomes glossy and cooked through.

    Then 10 min of waiting

21. Carefully remove the steamed modaks and place them on a serving plate.