Ukadiche Modak Recipe

Add 300 ml water, 1 pinch sea salt, and ½ teaspoon ghee to a large saucepan over medium heat, and bring it to a boil. Once boiling, add 100 g rice flour and immediately start stirring. Once the rice flour absorbs all the water, turn off the heat, cover the pan, and leave to steam for around 5 minutes.
In a small frying pan, add ¼ teaspoon ghee and heat over a low temperature. Add ½ teaspoon white poppy seeds and wait for them to crackle. Now add the 100 g grated fresh coconut, 100 g grated jaggery, and 10 almonds (powdered). Cook the mixture on low heat, stirring regularly, until the jaggery melts and becomes thick — be careful not to overcook. Leave to cool.
Take the rice flour dough, grease your hands, and begin to knead the dough. Add 1 tablespoon milk to adjust the consistency. When it becomes smooth, without any cracks, the dough is kneaded enough.
Separate the dough into 24 small balls. Grease your modak mould with ghee, then close it. Press the dough ball into the mould and using your finger, hollow the middle. Add a little stuffing into the middle then use the excess dough to seal the bottom. Open the mould and take out the formed modak. Cover with a damp cloth and repeat the process for the remaining modak.
Heat water in the bottom of a steamer pan and grease the steamer plates. Once the water comes to a boil, add the modak to the steamer plates. Cover and steam on low-medium heat for 10 minutes.