Hi! Everyone. I had almost decided not to participate in the challenge this month. I had missed my Ganesh Puja this year because of the unwelcomed Viral fever and then by the time I started recuperating, I was attacked by dehydration. These few days had been a nightmare…nevertheless I just motivated myself to make one recipe , but then I remembered we had to make two or more. …I don’t like Valli for that…just kidding, more self motivation and I was ready for it.
Eversince the ICC was announced I wanted to make the Modak as I had never tried the steam version. Ukadiche Modak a traditional recipe from Maharashtra(Steamed Modak) have to be mastered, and people take years to learn to make the right textured Ukad (steamed dough). I must thanks Mints that she shared her recipe with us. I was desperate to try it, and I must say for the first time, the Ukad was not bad.
The other recipe I wanted to try was Churma Laddoo as I just love them and had not tried them either. Thanks Lata for sharing the recipe.
Ingredients For The Modak
For The Stuffing -
2 cups freshly grated coconut (can use frozen unsweetened coconut)
1 cup gur/jaggery (grated)
1 tbsp poppy seeds
1 tsp cardamom powder
one pinch nutmeg (optional)
2 tbsp water (mom uses milk)
For The Cover - Ukad 1 cup rice flour
1.25 cup water
pinch of salt
1 tbsp oil
Preparation for Stuffing -
Roast poppy seeds in a small skillet and let it cool down. Grind it coarsely and keep it aside.
In a heavy bottom kadhai mix all the ingredients for stuffing except poppy seed powder and let it sit for 15 min. Now start heating the mixture over medium heat. In about 10-12 minutes, the mixture starts boiling and stuffing will turn yellowish brown and will be sticky. Take the kadhai off the heat, add poppy seeds powder and mix well. Set it aside to cool down. I personally like the stuffing (saran) made with sugar which I will try later.
Method for Cover -
Take vessel that has tight fitting cover. Start boiling water in that vessel, add salt and oil. When water starts boiling, lower the heat and slowely add rice flour. Please do now dump everything at once. Start mixing vigourously with a heavy spoon. Now close the lid and cook it with steam for 2-3 minutes and then put it off heat.
Let the covered pot cool down for 15 minutes or so. Then use water and oil and knead the dough properly for about 10 mins.. Do not use water excessively.
The dough will be warm so be careful and use cold water to keep your hands from burning but do not use too much water. If you think the dough is little sticky, add 1-2 tbsp maida to it and make the dough.
Making Ukadiche Modak (Final Product) -
Start boiling water in a large vessel that can fit a steamer. I used normal pressure cooker pans and just greased them.In the pressure cooker put enough water but it should not enter inside the pan.
Make about 20 balls of the dough and 20 parts of the stuffing. Start making small puri with the dough ball on a oiled paper/aluminum foil( I used my hands to make the puri). Keep one part of stuffing in the middle of the puri and gather the puri gently to make shape like modak. You will have to handle the dough very gently. Follow the step to make remaining modaks. Now dip each modak in cold water and put it in the steamer. Keep them at some distance so that they do not stick to each other.
Put the steamer on boiling water and cover it. Let the modaks steam for 20 minutes on medium to high heat. Take the steamer off the vessel and let it sit for 5 minutes before removing moodaks from steamer.
I served the Modaks with Ghee but it can be served with coconut milk also.
Churma Laddu From Tarla dalal Shared by Lata
Making Time : 45 mins.
Preparation Time : 15 mins.
Makes 10 laddus.
Ingredients 1 1/2 cups (200 grams) whole wheat flour (gehun ka atta), coarsely ground
1 1/4 cups normal wheat flour + 4 tbsp semolina ( I used this method)
1/4 cup grated dry coconut (copra)
2 tablespoons sesame seeds (til)
3/4 cup (150 grams) jaggery , grated
2 tablespoons ghee
ghee for deep frying
poppy seeds (khus khus) for coating the laddus
Method 1.Make a stiff dough of the whole wheat flour using 1/2 cup of water. Knead very well.
2.Divide the dough into 8 equal portions.
3.Shape the portions into the shape of your fist and press with your fingers in the centre of each portion to make an indentation.
4.Heat ghee in a large kadhai and deep fry the dough portions on a very slow flame for approximately 25 to 30 minutes until they are golden brown in colour.
5.Drain on absorbent paper and allow them to cool.
6.Pound in a mortar and pestle to coarse pieces. Grind the pieces further in a food processor to get a fine powder (churma).
7.Heat 1 tablespoon of ghee in a pan, add the grated coconut and sesame seeds and saute for about 2 minutes. Remove and keep aside.
8.Heat the jaggery with the remaining tablespoon of ghee and 1 tablespoon of water on a medium flame till the jaggery dissolves. Cool slightly.
9.Mix the ground churma, coconut and sesame seeds with the melted jaggery.
10.Allow the mixture to cool slightly.
11.Divide into 10 portions and shape into rounds. Roll each laddu in poppy seeds.
*If you feel the mixture is very dry used hand dipped in milk to make the laddoos.
12.Store the laddus in an air-tight container.
Both the recipes turned out well for the First time try..I just hope that, I am not the last person to post it as I made everything today only.