Ukadiche Modak/Steamed Modak
Description:
Lord Ganesha is known for his love for Modak so this recipe is must for lord Ganesha on Ganesh chaturthi.
Ukadiche modak is very popular and traditional modak made on Ganesh chaturthi in Maharashtra.
Ukadiche modak is a Marathi word and the meaning of that is steamed modak. This modak is traditionally prepared by steaming but now days people are adopting other methods like frying and baking. Here i have prepared modak by traditional steaming method.
Ukadiche modak is steamed modak with the stuffing of freshly grated coconut and jaggery while outer soft layer is of rice flour dough.
Cuisine: Indian
Preparation time: 15 mins
Cooking time: 25 mins
Total time: 40 mins
Makes: 15-16 Modak
Ingredients:
For Stuffing:
Ghee 1 tbsp
Freshly Grated coconut 1 cup
Jaggery (finely chopped) 3/4 cup
Poppy seeds 1 tbsp
Cardamom powder 1 tsp
For outer layer:
Water 1.5 cup
Rice flour 1 cup
Salt 1/4 tsp
Ghee 1 tsp
Method:
To prepare coconut and jaggery stuffing for modak, take jaggery and grated coconut in a pan and cook on a low flame.
When jaggery starts melting add poppy seeds and cardamom powder into it.
Turn off the flame once mixture comes together and let it cool.
Now to prepare rice flour dough, take water in another pan and let it come to boil then add salt and ghee.
Add rice flour to water gradually and keep stirring it until all water get absorbed. then turn off the flame and cover it for 3-5 mins.
Allow rice flour dough to cool or warm enough to handle with hand. knead the dough to make it soft and lumpfree in texture.
Before start filling modak, grease the plate on which modak are to be steamed and keep steamer on a medium flame.
Now take a dough and make small ball out of it and press it in modak mould to make thin layer of outer shell/layer of modak.
Then fill that hollow part with stuffing and cover the outer part using rice flour dough then demould modak gently.
If you don’t have modak mould then you can prepare with hand.
Take a small rice dough ball and flatten it with hand to make outer thin layer. On that layer put stuffing.
Make pleats of outer layer with index finger and thumb and then get pleats together to make a bundle or potli.
Arrange all modak on steamer plate and let it steam for 15 mins.
Check once after 15 mins. If it is not sticking to your hand then it is done.
Ukadiche modak is ready to offer Lord Ganesha.
Notes:
Do not over cook the jaggery stuffing other wise it will become hard and chewy.
If dough mixture is hot apply some water on palm and handle it.
Keep outer layer of modak in medium size, if it is too thin then it get cracks and if it is too thick then it will not taste good.
