UKHDICHI CHOCOLATE MODAK / STEAMED CHOCOLATE MODAK / SWEET CHOCOLATE RICE FLOUR DUMPLINGS.

UKHDICHI CHOCOLATE MODAK / STEAMED CHOCOLATE MODAK / SWEET CHOCOLATE RICE FLOUR DUMPLINGS.

BY SHWETA GALINDE

FOR THE COVERING                                     

INGREDIENT

• ¾ cup + 2 tbsp rice flour  of good quality
• Cocoa powder – 2 tbsp
• 1  cup boiling water
• 2 tsp ghee
• 1/4 cup of hot water
• salt a pinch
• 2 – 3 tsp extra ghee for kneading

METHOD

Sieve the rice flour + cocoa powder together .

Boil the water with ghee and salt in a thick pan.

Once the water starts bubbling add the rice flour + cocoa powder mixture  and mix it well.

*You can also add 1 tbsp sugar for sweet covering  .

Immediately cover it and cook for 1 min on low flame.

Then switch off the gas and mix it well with a wooden spatula , cover it with a lid and keep aside for 10 mins.

***Here you can start making the stuffing  to save time.

Once it cools and you are able to handle it ,start kneading it .

We have to knead it well for 5  mins.

Also while kneading dip hands in the 1/4 cup hot water kept separately .

And while kneading we have to add 2 – 3 tsp ghee or oil in between.

The texture of the dough will be same like chapati dough or maida dough or kids playing clay .

Cover the dough with a damp cloth and keep aside till you use.

FOR THE STUFFING – [ you can use any stuffing of your choice ]

INGREDIENTS

• 1 cup freshly grated coconut
• 3/4 cup grated or powdered jaggery
• ½ tsp cardamom powder
• Pinch of nutmeg powder
• 1 tbsp roasted poppy seeds /khus khus

 METHOD

Heat a pan with  coconut and jaggery  and mix well .

Stir and cook on medium flame for 4 – 5 mins .

The mixture will leave juice.

Cook till the juice evaporates .

Off the flame .

Add the cardamom + nutmeg powder and mix .

Finally mix in the roasted poppy seeds.

Mix well and keep aside to cool.

*** You can also add finely chopped dry fruits .

METHOD FOR MAKING THE MODAK [ watch the video ]

*** Take little dry rice flour for dusting while shaping the modaks .

Take lemon size ball of the dough.

Sprinkle little dry flour on the top and press with your thumb and start rotating using your fingers as seen in the video to form a bowl.

Keep dusting your fingers with dry flour.

Now start pleating as shown in video .

*** If you are trying for first time ,make the pleats at distance .

Place a small portion of stuffing in the centre . Now start gathering the pleats delicately using your thumb and little finger as shown in video  .

Don’t press ,do it gently .

Pinch on the tip and remove excess dough.

Repeat this procedure to make the remaining modaks.

Moisten all the modaks with little water using your finger tips.

Place the modaks  on a steel greased sieve . [rub oil all over the sieve ,so that the modaks don’t stick ]

Keep the steamer on high flame .

Keep sieve with modaks on the steamer and cover it .

Steam for  10 -12  minutes on medium flame .

Don’t over steam ,else the shape will spoil .

Once done remove and serve .

While serving pour chocolate sauce over the modaks and serve .

VARIATIONS

1. You can make karanji shapes.
2. For making a small discs , you can use a poori press ,or press the dough between 2 small plates .Now use these for pleating .Remember while pleating don’t keep it flat ,hold it in you palms forming a bowl .
3. If the pleats are not formed properly ,you can use a fork to give pleat effects .
4. Still if you are not able to make ,then use a mould.

NOTES

1. Do not over cook the stuffing.
2. Water quantity for kneading also depends on the quality of flour.
3. While shaping some dip their hands in ghee, some in water , while some dust with dry flour .
4. Ensure you don’t add too much water in the flour.
5. In case you add extra water don’t  worry add more rice flour.
6. Also don’t over fill the stuffing , else it will ooze out from sides.
7. While making stuffing ensure the jaggery doesn’t get dries too much else it will harden .
8. If you are unable to bind the rice dough add few drops of oil and knead well ..
9. If any point of time the modak cracks don’t worry just patch with little dough.
10. You can also add finely chopped dry fruits in the stuffing.
11. One can also use roasted sesame .
12. You can  add extra flavor to the stuffing by adding  finely chopped jackfruit or pineapple or even few drops of essence of your choice to the stuffing or you can make pulp of the fruits by boilng it with sugar and blending it.
13. Modaks stay fresh for a day at room temperature and for 2 days if refrigerated

VARIETIES OF MODAK RECIPES ON MARYZKITCHEN.COM

1. https://maryzkitchen.com/ukhdichi-modak/
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3. https://maryzkitchen.com/recipe/how-to-shape-modaks-using-moulds/
4. https://maryzkitchen.com/chocolate-modak-stuffed-with-pista/
5. https://maryzkitchen.com/recipe/poha-jaggery-modak/
6. https://maryzkitchen.com/recipe/how-to-make-steamed-wheat-flour-modak/
7. https://maryzkitchen.com/ukhdichi-chocolate-modak-steamed-chocolate-modak-sweet-chocolate-rice-flour-dumplings/
8. https://maryzkitchen.com/orange-coconut-modak-no-cook-modak-recipe/
9. https://maryzkitchen.com/instant-mawa-modak/
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16. https://maryzkitchen.com/mocha-choaolate-modak-recipe/
17. https://maryzkitchen.com/easy-modak-mould/
18. https://maryzkitchen.com/paneer-modak-recipe/

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