Recipe Name:
Ukdiche Modak (Steamed Modak)
Prep Time:
30 minutes
Makes:
12 modaks
Description:
Rice Flour and Coconut-Jaggery Filling
Ingredients:
For the Outer Cover (Rice Flour Dough):
For the Filling:
Ukdiche Modak (Steamed Modak)
Prep Time:
30 minutes
Makes:
12 modaks
Description:
Ukdiche Modak is a traditional Maharashtrian sweet dumpling made during the festival of Ganesh Chaturthi. These modaks have a sweet filling of coconut and jaggery encased in a rice flour dough, steamed to perfection. They are offered as prasad (offering) to Lord Ganesha and enjoyed as a festive treat.
Why You Will Love It:
You will love Ukdiche Modak for its delicate outer layer of steamed rice flour dough that encloses a sweet and aromatic filling of coconut and jaggery. The combination of flavors and textures makes it a delightful dessert that is cherished by all ages during the festive season.
Key Ingredient:Rice Flour and Coconut-Jaggery Filling
Ingredients:
For the Outer Cover (Rice Flour Dough):
- 1 cup rice flour
- 1 cup water
- 1/4 teaspoon salt
- 1 teaspoon ghee (clarified butter)
- For the Filling:
- 1 cup fresh grated coconut
- 3/4 cup grated jaggery (adjust to taste)
- 1/2 teaspoon cardamom powder
- 1 tablespoon ghee
For the Filling:
- Heat ghee in a pan over medium heat. Add grated coconut and sauté for 2-3 minutes until it turns slightly golden.
- Add grated jaggery and cardamom powder to the pan. Mix well and cook until the jaggery melts and combines with the coconut. Stir continuously to prevent burning. The mixture should be sticky and come together. Remove from heat and let it cool completely.
- For the Outer Cover (Rice Flour Dough):
- Bring water to a boil in a pan. Add salt and ghee to the boiling water.
- Lower the heat and slowly add rice flour to the water while stirring continuously to avoid lumps.
- Mix well until the dough comes together and forms a smooth ball. Cover and let it rest for 5 minutes.
- Grease your palms with ghee and knead the rice flour dough gently to make it smooth.
- Divide the dough into small lemon-sized balls. Keep them covered with a damp cloth to prevent drying.
- Take a ball of dough and flatten it into a small disc using your fingers or a rolling pin. Make the edges thin and the center slightly thicker.
- Place a spoonful of the coconut-jaggery filling in the center of the disc.
- Bring the edges of the disc together to cover the filling and pinch them to seal at the top, forming a cone-shaped modak. You can also use your fingers to create pleats or simply seal it tightly.
- Repeat the process with the remaining dough and filling to make all the modaks.
- Steaming the Modaks:
- Prepare a steamer by greasing the steaming plate or basket with ghee.
- Arrange the modaks on the steaming plate, leaving some space between each modak.
- Steam the modaks on medium heat for 10-12 minutes or until the outer cover becomes translucent and shiny.
- Once done, remove the modaks from the steamer and let them cool slightly before serving.
- Ensure the dough is soft and pliable to make shaping easier.
- You can garnish Ukdiche Modak with saffron strands or edible silver foil for a festive touch.
- Serve Ukdiche Modak warm or at room temperature. They can be stored in an airtight container for a day or two.