Steps:

Part 1: Preparing the Sweet Coconut and Jaggery Filling

• Roasting the Coconut: Take some ghee (clarified butter) in a pre-heated pan. Add shredded fresh coconut to the pan and roast it well. The roasting process helps to enhance the flavour of the coconut and also removes some of its moisture, which is important for the filling's texture.

• Melting the Jaggery: Once the coconut is nicely roasted, add jaggery (a type of unrefined sugar) to the pan. Mix the jaggery with the roasted coconut. The heat from the pan will cause the jaggery to melt and coat the coconut. Continue mixing until the jaggery is completely melted and evenly distributed throughout the coconut mixture.

• Adding Flavor and Texture: Incorporate green cardamom powder for its aromatic flavour. Then, add powdered cashews and almonds. These add a subtle nutty flavour and a bit of richness to the filling. Mix all the ingredients thoroughly to ensure they are well combined.

• Cooling the Filling: Once the filling is prepared, transfer it to a bowl and set it aside to cool completely. This will make it easier to handle when you are filling the modaks.

Part 2: Making the Rice Flour Dough (Ukad)

• Boiling the Water: Take one cup of water in a pan. Bring the water to a rolling boil.

• Adding Fat and Flavour: Once the water is boiling, add a pinch of salt for flavour and some ghee (clarified butter). The ghee helps to make the dough soft and pliable.

• Adding the Rice Flour: Now, reduce the heat to low and add one cup of basmati modak rice flour to the boiling water while continuously mixing. It's crucial to mix quickly and thoroughly to prevent lumps from forming.

• Cooking the Dough: Continue to mix the rice flour and water for 2 to 3 minutes until a smooth, thick mass forms. Then, cover the pan with a lid and cook on low flame for another 3 to 4 minutes. This steaming process (ukadane) is essential for making the dough soft and easily moldable.

• Kneading the Dough: Transfer the hot cooked rice flour mixture to a bowl. Be careful as it will be hot. Knead the dough well until it becomes smooth, soft, and pliable. You might need to use a little water or ghee on your hands to prevent sticking and to achieve the right consistency.

Part 3: Shaping and Filling the Modaks

• Making Small Portions: Divide the prepared dough into small, equal-sized portions.

• Flattening into Discs: Take one portion of the dough and flatten it into a small, thin, circular disc or bread using your palms or fingers. The edges should be slightly thinner than the centre.

• Filling the Dough: Place a spoonful of the prepared sweet coconut and jaggery filling in the centre of the flattened dough.

• Shaping the Modak: Now, carefully bring the edges of the disc together and pleat them to form the characteristic conical shape of the modak. Pinch the top to seal it properly, ensuring the filling is completely enclosed. The video also demonstrates various other shaping techniques.

Part 4: Steaming the Modaks

• Preparing the Steamer: Lightly brush some oil onto the steamer plates. This will prevent the modaks from sticking to the surface during steaming.

• Arranging the Modaks: Carefully place the shaped and filled modaks onto the greased steamer plates. Ensure there is some space between each modak to allow for even steaming.

• Steaming: Cover the steamer with a tight-fitting lid and steam the modaks for 10 to 15 minutes on medium heat. Steaming cooks the outer rice flour dough completely, making it soft and translucent.

Once steamed, the Ukadiche Modaks are ready to be offered and enjoyed!