Authentic Malvani Sol Kadhi with Warm Ukadiche Modak
A refreshing and tangy coconut-kokum digestif drink from the coastal Konkan region, paired perfectly with warm, freshly steamed rice flour sweet dumplings stuffed with coconut and jaggery.
45min
Total Time
4
Servings
Maharashtrian
Cuisine
Recipe
1
Soak dry kokum petals in warm water for about 30 minutes to extract the deep pink juices.
2
Blend grated coconut, cumin seeds, and a little water into a smooth paste, then squeeze through a muslin cloth to extract thick coconut milk, repeating for thin milk.
3
Mix the kokum extract with the thin and thick coconut milk, adding crushed garlic, slit green chilies, and salt; chill before serving.
4
For the modak, boil water with a pinch of salt and ghee, stir in the rice flour briskly, cover, and let it steam-cook off the heat for 10 minutes.
5
Knead the warm dough until smooth and pliable, portion it out, press into thin cups, and fill with a cooked mixture of grated coconut, jaggery, and cardamom.
6
Pleat the edges of the dough together to seal the top into a bud shape and steam the modaks for 10-12 minutes until glossy and tender.
7
Serve the warm, fragrant modaks alongside chilled, tangy glasses of the prepared sol kadhi.
Ingredients
10-12 dry kokum petals
1 cup warm water
2 cups freshly grated coconut
2 green chilies, slit
3-4 cloves garlic, crushed
1 tsp cumin seeds
Salt to taste
1.5 cups rice flour
1.5 cups water
1 tsp ghee
1 cup grated fresh coconut for stuffing
3/4 cup grated jaggery
1/2 tsp cardamom powder
*This AI-generated recipe may contain inaccuracies.