Hello, friends food lovers, and community, Last week we had a special day for special rituals and good satvik food. This day we offer some steamed dessert to our Gods. So here is what I made that I would like to share with you. It can be easy to make but I made it more fancy either way is delicious, gluten-free, and with few ingredients. It is similar to Modak (sweet dumplings) but these are more flat almost like cookies. It is from my native place where I grew up. Still, in my family, we make them for this special day. Each family in my community has this tradition of doing different ways. When we were teenagers we had big competitions about making fine and fancy designs on ukad, that was very enjoyable.
Ingredients:
1 cup rice flour
1 pinch of salt
1 cup dried desiccated coconut.
50 gram coconut jaggery.
1 tsp oil
5 cardamom pods,2 pinches of ground nutmeg, a few threads of saffron, 2 pinches of turmeric (optional)
I heated 1 cup of water and added a pinch of salt.
Then I added 1 tsp oil.
When the water started boiling I added rice flour, constantly stirring for 1 minute, removed from the heat covered, and kept aside.
Break the jaggery cube.
crushed cardamoms
Grated the nutmeg and kept it ready.
In a skillet, I put coconut and roasted it until golden.
added jaggery and mixed it with coconut.
Added 1 tbsp water and stirred it on low heat to avoid burn.
Added nutmeg and cardamom powder to the coconut jaggery mixture.
After cooking for 2 minutes removed and kept aside.
Now flour is nicely steamed.
I removed it from the pot to a pie pan
and kneaded nicely into a soft dough.
Now I had coconut jaggery mixture and dough.
I tried a pinch of turmeric to color the dough.
I made small lemon-sized balls from the dough.
I was thinking of using the cookie mold to make a little fancy but it didn't work out.
With one dough ball, I made a cup shape and filled the coconut mixture. it can be made like a dumpling shape but it is not dumplings.
After that,
I closed all sides and made into a round pocket.
To make a design I used a spoon handle.
For some, I used a plucker or tweezer.
They are ready to steam. which is called UKAD.
Before steaming them I put two saffron threads on each and covered them in cheesecloth.
Steamed them for around 5 minutes.
The Ukad is ready. removed them from heat.
Soft, moist, delicious gluten-free 100% vegan dessert Ukad.
Thank you for stopping by.