INGREDIENTS:

For the outer modak covering:

• 1 Cup Brown Rice Flour

• 1 ½ Cups Water

• ¼ Tsp Oil

• Salt to taste

For the inner sweet filling:

• 1 Cup Fresh Coconut (Grated)

• 1 Tbsp Dates Paste

• Stevia Drops to Taste

• 3-4 Cardamoms (Powdered)

• Pinch of Nutmeg Powder or Grated Nutmeg (Jaiphal powder)

• ½ Tsp Poppy Seeds (khuskhus)

• 2 Tsp finely chopped peeled almonds and cashews

• ½ Tsp Oil

• ½ Tsp Brown Rice Flour (Optional)

METHOD

Making the sweet filling for Ukadiche modak:

• Heat a pan; add poppy seeds, cardamom powder and nutmeg powder and sauté for a min. Then add grated fresh coconut and dates paste cook over low flame. Stir at times and cook this mixture until the moisture from the dates paste begins to dry, switch off the flame. Add nuts, and Stevia drops as needed.

• Keep it aside, on cooling it thickens. You can also add a bit of rice flour to this mixture, this is an optional step, which helps to absorb moisture, if any from the filling. Keep the filling aside to cool.

Making the outer cover of the Ukadiche modak:

• In a pan or dekchi, add the water, oil and salt. Keep it on the stovetop. Let this mixture come to a boil. Reduce the flame and add the rice flour gradually. Quickly stir and mix the flour with the water. Stir until all the rice flour is mixed with the water. Switch off the flame. Remove the pan from the stovetop and then cover this pan with a lid for 4-5 mins. Now take all the dough in a plate/thali or in a bowl and knead it.

• The dough will be hot when, you begin to knead, so apply some water on your palms, and knead the dough very well. If you feel the dough looks dense, hard, or dry, then just add a few teaspoons of warm water and continue to knead. Make small balls from the dough. Roll the balls until smooth in your palms. You can also apply some water on your palms, while rolling the balls. Keep the balls covered with a kitchen towel. The balls should be smooth in appearance and should not have any cracks.

Assembling & shaping modaks:

• Before you start shaping the modaks, keep water for steaming in a pan, grease the steamer lightly with oil. Take a ball and flatten it with your fingers to a round disc or a shallow bowl shape. You can apply oil in your palms, while flattening. Place the modak filling in the center and press the edges to form pleats in traditional modak shape.

• Bring together all the edges and join them. Remove the extra portion of the dough from the top, if any. Shape and taper the top of the modak with your fingers.

Steaming Ukadiche Modak:

• Make all the modaks this way. Keep them in a steamer pan. Cover the pan with a lid and steam for 10-15 mins on a low flame. Some modaks may crack while shaping or steaming, buts it is all right.

• Once the Ukadiche modaks are steamed, they are ready to be served hot.

IMPORTANT NOTE: Your Sugars are likely to rise after eating this food. Eat with awareness please!

For diabetics with sensitive sugars: - Eat 2 modaks without taking any other grain in the meal, as rice is a grain. Check BSL after 2 hours.

For diabetics in an advanced stage of reversal: - Can eat upto 4 modaks in the meal, without taking other grain, and check your sugars after 2 hours.