Easy Ukadiche Modak Recipe
Modaks are said to be the favorite food of Lord Ganesha, which is why they are made in abundance during the Ganpati festival. Modaks are basically sweet dumplings. The filling is sweetened coconut-jaggery mixture while the shell is made of rice flour. They’re served hot with a drop of ghee on each of them. Classically, Modaks are made by steaming them, but versions of them now exist where they are also fried. Today, you will find modaks with various exciting fillings such as chocolate and Gulkand. However, the traditional Ukadiche (steamed) Modak will always hold a special place in our hearts. To master making Modaks gives immense joy to most of us, and so I have put down a very easy way to make Ukadiche Modaks, along with the small tricks that should ensure that the Modaks turn out perfect each time.
This recipe will yield 12 medium-sized Modaks. Each step described is followed with pictures of the step, as reference for you.
Freshly grated coconut: 1 cup
Jaggery: ½ cup
Cardamom powder: ½ tsp
Saffron: a pinch
- Place the fresh grated coconut and jaggery in a heavy bottom vessel and cook on low flame till the jaggery melts.
- Add the cardamom powder and saffron and mix.
3. Slowly stir the mixture over a low flame until it is a gooey mixture.
4. Remove the filling in a bowl and let it cool.
Rice flour or Special Modak flour: 1 cup
Water: 1 ¾ cups
Milk: ¼ cup
Oil: 2 teaspoons OR ghee or white butter
Salt: to taste
- Heat water, milk, oil and salt in a heavy bottom pan till it boils
2. REMOVE ¼ cup of this mixture and keep aside.
3. Add the rice flour little by little to the mixture. Mix properly so that no dry flour remains.
NOTE: Some rice flours need more water, in the case, if you feel there is still some dry flour left, then add some water kept aside.
4. Cover the mixture for 5 minutes on low heat and then remove from heat.
5. After a few minutes, remove this mixture while still warm, in a flat plate and knead using some oil or water for good 5-8 minutes or till the mixture forms an even, smooth ball.
Before starting with this step, keep the water for steaming your Modaks to boil.
- Take a small portion of the kneaded dough and flatten into a circular disk using your fingers. If the dough feels sticky, put some water or oil on your palms or fingertips while flattening.
- Put the filling in the center of this disc. Don’t put too much following because it will cause the Modak to tears, but don’t put so little that the taste won’t even go through. The perfect amount is when it fills half the flattened disc-shaped dough.
- Pull the ends together gently and press them togeth
- Put some water in the steamer and place it on heat.
- Dip the ready modaks in ice-cold water and then keep them on the leaf on the perforated tray. NOTE: Dipping in cold water prevents the modaks from cracking.
- Keep this tray in the steamer and cover with the lid.
- Steam the modaks for 10-12 minutes on medium heat.
- Serve hot with ghee.
Sometimes, there is extra ‘Ukkad’ or covering dough that remains, depending upon the thickness and such of the Modaks made. Instead of throwing away this mixture and wasting it, here’s what you can do with it – add some ground chilies, coriander, turmeric powder, and jeera and mix properly; steam this mixture for 10 minutes. (See picture below)