It was my favorite birthday of the year. I have a deal with the elephant headed God, I study only the night before my exams and he takes care of the passing grade. This system has worked smoothly most of my high school. Now the stakes are higher and bribes need to be too. And who could resist modak!
And these are 'Ambyachya ukdiche modak'. For the uninitiated, making ukdiche modak is a daunting task in itself, undertaken only when you have earned your spurs under the watchful eyes of a mother-in-law. Making ambyachya ukdiche modak was sheer madness. But I did it and lived to tell the tale, thanks to Suniti, without whose infinite patience and sunny optimism, this would have never happened. These mango scented, steamed dumpling were totally worth it and how! When we made our first batch, the entire house was redolent with the smell of mango, coconut and ghee. We broke into the first one tentatively, and were soon sighing in contentment. The mango pulp gave the modak a beautiful yellow-orange color and simply took the already heavenly offering to another level. Needless to say, this one will be a yearly delight in my home.
I pretty much followed the traditional recipe and added 2 cups of mango pulp to water. I boiled the mixture and then slowly added in the rice flour.