११ कळ्यांचे कळीदार मोदक ।१००० हुन अधिक मोदकांची ऑर्डर घेणाऱ्या मयूरजींकडून शिकुयात कळीदार मोदक|Modak

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मधुराज रेसिपीचे नवीन पुस्तक खरेदी करण्यासाठी खालील लिंक वर क्लीक करा
१ किलोच्या प्रमाणात सणांचे १०१ मराठी पदार्थ
Amazon link - https://www.amazon.in/dp/B0DCJSQ9QY?r...

पारंपारिक कळीदार उकडीचे मोदक करण्यासाठी लागणारे साहित्य
• १ चमचा साजूक तूप
• १ चमचा खसखस
• काजूचे तुकडे
• बदामाचे तुकडे
• १ १/२ कप खोवलेलं ओलं खोबरं
• ३/४ कप गूळ
• १/२ चमचा वेलची पूड
• जायफळ पूड
• १ १/२ कप पाणी
• १ १/२ चमचा साजूक तूप
• चिमूटभर मीठ
• १ १/२ कप तांदळाचं पीठ
• केशर

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00:00-Introduction
03:04-Making stuffing
06:43-Making ukad
09:06-Making modak
12:34-Steaming modak
13:32-Serving and tasting

Let’s see how to make traditional kalidar ukadicke modak. Kalidar means with lot many kalya pr paklya or petals. This modak looks really really temptinga and tastes just awesome. The pari melts in mouth and saran is delicious. With Ganapati festival round the corner, you must be looking for ukadiche modak recipe. So, here I am to help you out with this recipe. You must be wondering, we already have seen so many ukadiche modak recipes. What’s so special in this recipe!! First thing these modak are made by our special guest who is a young man and he in in the modak business. Another thing, I believe, every sugaran or for that matter every cook has his or her own special trick or tip that is really unique. It can be anything. But is does exist. Let’s see what our guest wants to share with us!! Try this recipe at home and write to me. You also can like, share and subscribe.

Ingredients:
• 1 tsp Ghee
• 1 tsp Poppy seeds
• Chopped Cashew nuts
• Chopped Almonds
• 1 1/2 cup grated fresh Coconut
• 3/4 cup Jaggery
• Cardamom powder
• Nutmeg powder
• 1 1/2 cup Water
• 1 1/2 tsp Ghee
• A pinch of Salt
• 1 1/2 cup Rice flour
• Saffron strands

Method:
• Heat up ghee in a pan and add poppy seeds.
• Fry poppy seeds for about a minute or so and add cashew nuts and almonds.
• Roast it well together and add fresh coconut.
• Fry coconut for about a minute and add jaggery.
• Mix well and fry it well together for about 5-6 minutes.
• Add cardamom powder and nutmeg powder and mix well. Stuffing is ready.
• Heat up water in a pan and add ghee and water.
• When the water begins to boil, add rice flour and mix in quickly. No lumps of rice flour should be
formed.
• The rice flour is made using 1 cup Ambemohor rice, 1 cup Basmati rice and 1/2 cup Indrayani rice.
• Turn off the gas.
• Cover and rest the ukad for just about 2 minutes.
• Knead the ukad really good when it is still hot.
• Take out small portion of the ukad and make it smooth and even.
• Dip it in dry flour and make a pari or katori from it.
• Pinch the pari to make kalya and fill in stuffing.
• Press the stuffing a little and bring the kalya together.
• Seal the modak really good and remove excess ukad.
• Garnish the modak with saffron strand.
• Heat up about 1” water in a steamer and when then the water begins to boil, transfer the modak
into it.
• Close the lid and steam modak on high heat for 15 minutes.
• Turn off the gas and take modak out. Ukadiche modak are ready.
• Serve these modak with lot of ghee.
• You can make around 12 modak from the proportions we used.

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