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गणेशोत्सव विशेष उकडीचे मोदक करण्यासाठी लागणारे साहित्य
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00:00-Introduction
00:40-Soaking rice
02:45-Cutting jaggery
03:21-Making stuffing
05:15-Making ukad
07:50-Steaming modak
13:52-Serving

#ukadichemodak #ukadichemodakrecipe #madhurasrecipefoodie #ganeshchaturthi #steamedmodakrecipe

Let’s see how to make Ganeshotsav special ukadiche modak today. Ukadiche modak recipe is must for Ganesh festival. But at times, it so happens that there is no rice flour available in your pantry and you want to make ukadiche modak. What to do now? So, here I am to help you out. We will make modak without rice flour. These modak turn out nice and soft and remain so longer. This is a very easy and simple recipe. Try this recipe at home and drop a comment for me. You also can like, share and subscribe.

Ingredients:
• 1/2 cup Ambemohor rice
• 1 tsp Sabudana (Optional)
• 1/2 cup Water
• 1 tsp Ghee
• 1 tsp Poppy seeds
• Chopped dry Nuts
• 1 1/2 cup grated fresh Coconut
• 3/4 cup Jaggery
• Cardamom powder
• Nutmeg powder
• 1/2 cup Milk
• Corn flour
• Saffron

Method:
• Wash rice and sabudana well together 3-4 times and soak them in water for 30 minutes.
• Adding sabudana is optional. You can skip it if you don’t want.
• I am using Ambemohor rice. You can use Indrayani or Basmati rice too.
• For making stuffing, heat up ghee in a pan and add poppy seeds and dry nuts.
• Fry it together for about 2-3 minutes and add fresh coconut.
• Mix well and fry it well for about 3-4 minutes.
• Add jaggery and fry well until jaggery melts.
• Continue frying the mixture for about 3-4 minutes after jaggery dissolves and add cardamom
powder and nutmeg powder.
• Mix everything well together and stuffing is ready.
• Transfer the soaked rice and sabudana along with water into a blender jar and blend it into smooth
paste.
• Strain the paste into a pan and add milk.
• Turn the gas on and cook the mixture on high heat.
• Stir it continuously while cooking.
• When the mixture comes together like dough, turn off the gas and cover the pan with a lid.
• Let the ukad rest for just about 5 minutes.
• Take the ukad out into a bowl and knead it really good with the help of a pot while it is still hot.
• Knead the ukad really until it turns nice and smooth.
• Take a small portion and make a smooth ball from it.
• Dip it in corn flour and roll out a small katori from it with your hand. It should be thin.
• You can use maida in place of corn flour.
• Fill in the stuffing and pinch the edges to make kalya or paklya.
• Press stuffing a little and bring the paklya together.
• Seal the modak well and take off the excess dough.
• Garnish with saffron strands.
• Heat up about 1” water in a steamer and bring it to boil.
• Transfer the modak into the steamer and steam them on medium heat for 10 minutes.
• Turn off the gas and take modak out. Ukadiche modak are ready.
• Serve modak with lot of ghee.
• You can make 15 modak from the proportions we used.

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