Ukadiche modak

Method

1. 1 Sauté grated coconut with palm sugar for 12 minutes until the filling thickens, then add cardamom.
2. 2 Boil water with ghee, then sprinkle in rice flour and stir quickly over low heat until a smooth paste forms.
3. 3 Blanching the flour in boiling water is the key to making the ukad shell; kneading the flour with cold water causes the shell to crack during steaming.
4. 4 Knead the hot dough with wet hands for 8 minutes until the crust is smooth and velvety.
5. 5 Roll the dough into a thin disc, then make twenty-one creases around the edge and wrap the filling into a cone shape.
6. 6 Steam for 12 minutes with a towel lining, then drizzle with ghee and sprinkle with saffron and pistachios.

With an appliance

• Pressure cooker 55 min

  Replace step 6: Place the pastry on a parchment paper and steam under low pressure for 6 minutes, then quickly release the pressure to prevent the crust from becoming soggy. Afterwards, continue drizzling with ghee and sprinkling with saffron and pistachios.