As a religious practice or as part of Ganesh festival we make Ukadiche modak(sweet steam momos) every Chaturthi be it Angariki or Sankashti. It is a belief that Lord Ganesha loves them, hence they go as an offering to him.
I too make them almost every month. However, I try to make it using different kinds of fillings(feelings remains the same)every time. Exhausted with options, I was looking for something different.
I had brought some carrots for making Gajar halwa..so thought of using them.
Anyways, moving to ingredients and procedures..
To make gajar halwa ukadiche modak you should set aside 2 hours….and you should not do multitasking while preparing the same.
Preparation time: 70-80 minutes.
Ingredients for Gajar halwa filling:
- Carrots: 1 kg or 7-8 number
- Milk: 1 litre
- Sugar: 1 and 1/2 cups
- cardamom powder: 1 tbsp
- Nutmeg powder: 1/2 tbsp
- saffron: 4-5 strands
- Sliced Almonds: good handful of them
- ghee: 2-3 tbsp
- Khoya: 2-3 tbsp
Ingredients for Outer Covering:
- Rice flour: 2 cups
- Water: 2 cups
- Ghee: 1/2 tbsp
- Salt: 1/4 tbsp
- Grate carrots and set aside. In a pan, add 2 tbsp of ghee and put the grated carrot. On medium flame cook the carrots till they change the color from red to orange 😉
- Now add the milk and keep stirring till all the milk evaporates. Add sugar only after milk is completely evaporated or else it becomes watery..
- Once done add khoya, cardamon power+nutmeg powder, stir it and add 2 tbsp of ghee. Simmer the gas and let it cook for 3-4 minutes. Switch of the gas and top it with almonds.
- Moving to making Ukad, first take a pan and add 2 cups of water. Put about 1/4 tbsp of salt(or as per taste) and some ghee. Allow it to boil. When it starts boiling, start adding rice flour to it and keep stirring for consistency.
- Switch of the gas and close the pan with a lid for 4-5 minutes. Remove the lid and knead the dough. Now make small to medium balls of the dough. Roll the balls in the palms of your hands. With the quantity mentioned, we can make 17-18 balls(for an average size cup).
- Start rolling the dough ball into a flat small round circle. Apply ghee to your palm and create a shallow bowl shape. Place the Gajar halwa filling in the centre and start pressing the edges as shown in picture. This is a little trickier part and would take time if you are a first timer
- Bring together all the edges and join them. remove the extra portion of the dough from the top. You can also use ready modak moulds. they are usually available in shops and market in all the seasons nowadays.
- make all the modaks this way. keep them in a steamer pan. cover the pan with a lid and steam for 10 to 15 minutes on a low flame. Don’t mind if some of them break…there is Sankashthi Chaturthi every month 😉Serve the modaks hot with ghee….