Steamed Cranberry Ukadiche Modak

Heat up a pan and pour 1/2 teaspoon ghee.

Add 1 cup grated fresh coconut and roast it on medium flame for 5 minutes.

Add 1/2 cup jaggery and mix until it melts and combines well.

Add 2 tablespoons finely chopped cranberries.

Add some cardamom powder.

Turn off the stove when the stuffing dries out.

Heat another pan, pour 3/4 cup water and a pinch of salt.

Add 1/2 teaspoon ghee and turn off the stove when water boils.

Add 1 cup rice flour, mix, and cover with lid to steam and cook the flour.

Transfer the flour to a mixing bowl, apply ghee to hands, and knead while warm.

Roll out a dough ball and dip fingers in water.

Make a dent in the center with your thumb and spread the dough into a circular shape, thinning the edges.

Place stuffing in the center, pinch the edges to make pleats.

Bring the pleats together, seal, and shape the modak. Repeat for remaining dough or use molds.

Grease a steel food strainer with ghee and optionally line with banana leaf.

Place modaks in the strainer.

Bring water to a boil in a steamer, place the strainer on it, cover, and steam for 7 to 10 minutes on medium flame.

Pour saffron-mixed milk drops over the modaks and garnish with cranberries.