Modak Recipe: Modak are steamed dumplings with an outer layer of rice flour dough and a filling of coconut and jaggery. In Marathi, these sweet dumplings are known as Ukadiche Modak.
The word ukadiche means “that which is steamed” or “that which is steamed.” The term ukad also refers to steamed rice flour dough. In layman’s terms, “Ukadiche Modak” means “steamed modak.”
Traditional Indian dessert dumplings filled with coconut jaggery and made with rice flour. It is made specifically for the Indian festival of Ganapathi Chaturthi. It is believed that these steamed dumplings are Lord Ganesha’s favourite snack, so they are served as bhog during this festival.
Traditional Indian sweets and Indian festivals are almost synonymous. Each festival and occasion has its own way of commemorating it, usually with some traditional Indian dessert. One such traditional dessert recipe is the simple ukadiche modaka recipe, which is made especially for the Ganesh Chaturthi festival.
I’ve shown two methods for making it in this recipe post. The first is the traditional handcrafted one. Pleating and stuffing are done by hand, which can be intimidating for beginners. To get a perfect shape, you may need to practise pleating those. The second is made with a shaper. This is the simplest option, but the former is preferred. If you need to make a large number of items quickly, this is the method to use. Even if you are a beginner, I believe you should try the first option. You may have difficulty making the first or second one, but you should eventually get there.
Furthermore, before we get into the recipe, I’d like to add some additional tips, suggestions, and variations to the easy ukadiche modak recipe. First and foremost, the water-to-rice-flour ratio must be followed. Attempting to add less or more water may result in disaster. If the proportions aren’t right, you might not be able to shape it. Second, once the dough is formed, it may dry out during the process of making these modaks. Even if it’s dry, don’t add water and wet your hands before attempting to shape it. Finally, if you find pleating difficult, you can shape it like karanji. It would not be called modak, but it would have the same flavour.
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Modak Recipe Card:
- 1 tbsp ghee / clarified butter
- 2 cups coconut (grated)
- 1 cup jaggery
- 1/2 tsp cardamom powder
For the dough:
- 2 cups water
- 1/2pp tsp salt
- 1 tsp ghee / clarified butter
- 2 cups rice flour
Preparing the stuffing:
- First, heat 1 tsp ghee in a large kadai and sauté 2 cups coconut.
- Sauté until the coconut becomes aromatic.
- Now, add 1 cup jaggery and thoroughly combine.
- Cook on medium heat until the jaggery melts.
- Cook until the mixture thickens but still remains moist.
- Mix in 1/2 teaspoon cardamom powder. The stuffing is done. Set aside.
Making the modak dough:
- To begin, combine 2 cup water, 1/2 teaspoon salt, and 1 teaspoon ghee in a large kadai.
- Bring the water to a boil while you're mixing.
- Mix in the remaining 2 cup rice flour gently.
- Mix until all of the water has been absorbed by the rice flour.
- Cover and set aside for 5 minutes.
- Now, transfer the dough to a large mixing bowl and begin kneading it. To avoid burning your hand, wet it.
- Knead the dough for 5 minutes, or until it becomes soft.
- The modak dough has been prepared. If the dough appears dry, wet your hand and knead it.
- First, flatten a small ball of rice flour dough.
- Begin pressing the edges and creating a dent in the centre with both thumbs.
- Slowly press from the edges to form a cup.
- Begin making pleats with your index and thumb.
- Scoop out a tbsp of the prepared coconut-jaggery stuffing.
- Assemble the pleats into a bundle.
- Close the top by pinching and pointing it.
Modak shaping using mould:
- To prevent sticking, grease the modak mould with ghee.
- Fill the mould walls with the rice flour dough.
- Place a small ball-sized mixture in the centre as well.
- Close the container tightly and scrape off any excess mixture.
- Gently unmould the modak without breaking it.
- Place the modak in the steamer, leaving gaps between them.
- Cover and steam the modak for 10 minutes, or until they have a shiny texture.
- Finally, celebrate Ganesh Chathurthi by offering ukadiche modak to Lord Ganesha.
- To begin, add a few dry fruits, sesame seeds, and poppy seeds to the stuffing of your choice.
- Afterward, knead the dough thoroughly with the required amount of water and ghee until it forms a smooth dough.
- Also, don’t be concerned if the modaks break while you’re pressing and creating the cup. Sprinkle with water and ghee and knead thoroughly.
- Rice dough: For many people, the most difficult part of making modak is getting the right texture in the rice dough. If the dough is too dry, it will be difficult to shape, and the texture after steaming will be chewy and dense. The ratio of rice flour to water that I use produces a smooth and soft dough. However, depending on the texture of your rice flour, you may need to add a little less or more water.
- Stuffing: If the stuffing is overcooked, the jaggery will become hard and chewy. If this occurs, simply add a few tablespoons of hot water to the mixture and stir thoroughly. The hot water softens the jaggery by softening its hard consistency. You can also add some water to the mixture and cook it on low heat until it softens.
- Flattening and shaping: Avoid flattening the dough too thinly or too thickly. A thin dough will tear while shaping, while a thick dough will take longer to cook and will not taste good.
- Rice Flour: You can use either homemade or packaged rice flour.
- Frozen grated coconut or desiccated coconut can be used in place of fresh coconut. Use fine grates or shreds of desiccated coconut.
- Finally, before you begin preparing ukadiche modak, grease your hand with ghee to prevent it from sticking to your hand.
What is the English name for modak?
Modak is a Sanskrit word that means “small part of Bliss” and represents Spiritual Knowledge. During Ganesh Chaturthi, the puja is usually concluded with a gift of 21 or 101 modaks to Ganesha. Modaks with rice flour shells are commonly used for this purpose, though wheat shell versions are also used.
What does modak taste like?
Lord Ganesh, a Hindu god, is given “Modak,” a sweet dumpling made of rice flour, jaggery, and coconut. It has a distinct flavour and is regarded as the healthiest sweet of all, as it contains no/little butter when compared to other Indian sweets.
Is modak safe to eat?
Because it contains jaggery, Ukdiche Modak can aid digestion and prevent constipation. Jaggery contains antioxidants and nutrients that aid in the cleansing of the liver, respiratory tract, intestine, and stomach by flushing toxins from the body.
Why is Modak so well-known in Maharashtra?
This traditional Indian delicacy is best known as the Hindu deity Ganesha’s favourite dessert, and it is always prepared as a religious offering during the Ganesh Chaturthi festival, which is held annually to honour and celebrate the elephant-headed god Ganesha.
What exactly is Ukadiche?
Ukadiche is a Marathi word that means’steamed.’
This is a traditional and classic Maharashtrian recipe that is usually prepared on the first day of the Ganesh Chaturthi festival as a Prasad (offering) to Lord Ganesha. View SUTC Videos: Rice flour, jaggery, and coconut are the three main ingredients in this steamed modak.
How is rice powder made?
Step 1: In a blender, coffee grinder, or food processor, combine 1 to 2 cups uncooked rice. Smaller amounts allow the blade to work more efficiently and effectively grind the rice. Step 2: Cover the blender and grind the rice until it’s the consistency of fine powder.
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