Heat a deep non-stick pan, add the jaggery and cook on a slow flame for one to two minutes or till the jaggery melts. Cover with a lid and keep aside for 10 minutes. Mix well using a spoon in the beginning and then knead into soft and smooth dough. Place the rice flour in a deep bowl and add the boiled water gradually. Half cup sunflower oil for kneading and greasingīoil the water in a deep non-stick pan. Recipe by Meena Paranjape who runs a Pune-based home kitchen named Pangat. Remember the rice flour needs to be slightly sticky in texture and new grain is your best bet. You can also buy modak pithi, and if it’s unavailable, look for flour made with any freshly harvested short-grained rice variety. Once dried completely, get this milled to a very fine flour. Take one kilo of this mix and wash thoroughly. *Note: To make a traditional modak pithi or rice flour, you will need a mix of two rice varieties-indrayani and ambe mohor/basmati rice. Gently take the modaks off the steamer plate and serve hot with a dollop of ghee. Remove the plate from the steamer and sprinkle some water over the modak. Once the water in the steamer starts boiling, place the modak in the steamer plate and steam for 10-12 mins. Grease the steamer plate with ghee and line it with a moist muslin cloth or banana leaf. Pinch off the excess dough on top to make a protruding tip. Gather the pleats on top, encasing the stuffing, and bring them together gently to ensure that they don’t break. Now, using your thumb and index finger, pinch the edges of the discs to make even pleats. Place a tablespoon of the filling in the centre. You can also roll out the dough with a rolling pin or in a puri maker to make 3-inch diameter discs. Now start to shape the dough, with your fingers, to make a small bowl. Pinch off a small portion (lime-sized ball) of the dough with greased palms and knead it to make it smoother. Shape the dough into a large ball and cover it with a moist cloth to prevent from drying. Knead it first with the back of a bowl and then with hands till it's soft and smooth. Turn off the flame and keep the pan covered for 10 minutes or until the dough is cool enough to handle comfortably. Cover the pan for 2-3 minutes on low flame. Once this starts boiling, turn the heat to low and stir in the pithi (rice flour). Place water, salt and ghee in a pan on medium heat. You can prepare this mixture a day in advance and store it in a refrigerator. Add cardamom powder and cook till all the moisture evaporates. Cook for 10 minutes till the jaggery melts. Place the coconut, jaggery and milk in a pan. While the traditional ukdiche modak-the queen of the festive platter-is time-consuming to make, the other recipes are relatively easier and quicker to prepare. She has put lot of effort to make this website a HTML 5 version which is all device friendly.Modaks are synonymous with Ganesh Chaturthi, which falls on 10 September this year. She actively involved in photography, recipe innovation and helped this blog to achieve next level. She pitched in to fine tune what I have been doing so far. I had tried some recipes, succeeded many of them but failed few too. I really started cooking when I got bored with hotel food. I am a big fan of food.I would like to have my plate filled with at least 2 to 3 colors of dishes. This festival is popularly known as Gokulashtami, Jenmashtami, Krishna Jeyanthi. On eighth day (Ashtami), Shravan month (Hindu calendar) Lord Kirshna was born. More Krishna jayanthi / Gokulashtami recipes This is the longest festival of Tamil nadu and start with Bhogi(1st day). This is the festival of thanking the nature and is celebrated with Sweet Pongal. Pongal is a Tamil festival which is celebrated during mid of January. Some of the ingredients heal food poison, cure fever and prevent cancer. All ingredients have medicinal value in it. Indian recipes demand large range of ingredients even for simple recipe. Remember, intake of one course meal should be around 800 Calories. Know your Calorie values of some common Vegetarian, non-vegetarian and some common food items. Easy diwali snacks / savouries with simple ingredients.30 & more crispy murukku recipes using millets, gram flour, rice flour, thinai, varagu, ragi, kambu etc.