UKADICHE MODAK (Steamed Modak)

 

UKADICHE MODAK

(Steamed Modak)

Ukadiche Modak is Lord Ganesha's favourite sweetdish. It is offered to Ganpati bappa mostly during Sankashti and Ganesh Chaturthi. It is one of the integral part of Maharashtrian cuisine.

Modak are available in different types like mawa modak, fried modak, ukadiche modak and chocolate modak (this are specially for kids). Ukadiche modak are one of the traditional form of Modak made since a long period of time. The name 'Ukadiche Modak' comes from the word 'Ukad' which means steamed rice flour. 

Ukadiche Modak are steamed form of dumpling with sweet coconut jaggery or sugar filling. The outer cover of the modak is made with rice flour. These modaks are shaped either with hands or with mould.

Making Modak is itself a tradition when it comes to Kokan region. You'll smell the steam modak (Ukadiche Modak) in every house during Ganesh Chaturthi. Making modak is a very skillfull task. Preparing Modaks need lots of Patience and Practice to get the Perfect modak, when you want to shape them with your hands. Using mould for shaping Modak makes your Job simple.

Here in our recipe you'll get stepwise explanation for preparing perfect Ukadiche Modak. Do follow our recipe meticulously and keep making Ukadiche Modak at Home. I assure you that your family with Love them.

Let Us know, How your Ukadiche Modak turned-out in our comment box.

Follows us For More Traditional Maharashtrian recipe. 

You can also Follow us on YouTube channel (@Foodie Maharashtra) for more recipes.

 

INGREDIENTS

Rice flour	2 cups
Water	1 cups
Fresh coconut	1 no
Jaggery	1 and half cup
Cardamom powder	1 tsp
Salt	A pinch
Ghee	4 tbsp
Poppy seeds	1 tbsp
Milk mawa	2 tbsp (optional)
Sesame seeds	1 tbsp
Oil	As required

METHOD

Dough making

• In a container add 1 cups of water and heat it till it comes to boil.

• When water boils, add 1 tbsp of ghee and a pinch of salt. Stir well at this step.

• Add 2 cups of rice flour to this boiling water and mix thoroughly.

• This dough will appear like crumble, as shown in picture below.

    

• Now knead the dough well till it becomes soft.

• If required you can add a little water to get the crumbly dough together.

• Apply Little oil on your hands to make the kneading job easy.

Coconut filling

• In a kadai, first add 1 tbsp of ghee and let it melt.

• When ghee heats up, add jaggery and grated coconut. Mix them well, till jaggery melts completely.

• Now add milk mawa (Khoya), 1 tbsp of poppy seeds and sesame seeds. Mix everything properly.

•  Now add 1 tsp cardamon powder and put off the gas. Keep this filling aside.         

 

   Preparation of modak
          

• Firstly keep a plate, dough, coconut filling mix and oil for modak preparation ready.

• Now apply one or two drops of oil on palm.

• Take a small part of dough and roll it into a ball.

     

               

• Now with the help of other palm flatten the ball of rice flour dough.

• Once flattened, start pressing the dough with the help of finger from the edges,  keep doing it till you reach the center of the dough. This will help you form a bowl shape from the dough.   

                  

• Now add the spoon of coconut filling mix in the centre of rice dough.       

      ·   Now start making pleats throughout with the help of fingers

•  You can make five pleats or eleven pleats or even twenty one pleats modak.

                        

• When pleats are made properly now with the help of other hand start getting all pleats together to form a modak.

                        

Video demonstration for shaping Modak

Steaming the modaks

• Once all modaks are done, take a steamer and greased it with oil so that the modaks will not stick to the vessel while steaming.

• When steamer is greased properly then place modaks in the steamer and cover with lid and steamed them for 15 minutes.

• Steaming can be done in pressure cooker also. 

• If you are using pressure cooker then add some water in the cooker and keep the modak on a steel sieve or a vessel with many small holes in it.

• Keep this vessel in the cooker.  Do not keep the vessel directly in the cooker . Put a stand or a plate beneath.

• Put the lid on the cooker without the whistle.  Cooking time will be for 10-15 mins.

• Once the modak cook. They are ready to be offered with ghee to lord Ganpati Bappa.

• Ukadiche modak is one of the favourite dish of lord Ganesha.

                           

                        

Note:

• If the modak are found stuck to each  other, then separate them with the help of wet hands.

• You can use the coconut filling recipe in making Patholi.

• You can substitute jaggery with Sugar.

Common queries

 

1.How to preserve cooked ukadiche Modak?

Answer: Ukadiche modak made from rice flour dough with jaggery and coconut mixture stuffing can be preserve for one day at room temperature around 25°C to 30°C. If you wish to keep them for two day to three days then refrigerate. But make sure that when you remove modak from fridge, steam them again before consuming. The jaggery and coconut stuffing used for making Ukadiche modak can be preserved for one week in fridge.

2. Durable modak recipe?

Answer: Fried modak made from wheat flour dough with jaggery and coconut mixture can be preserve for three to four days in refrigerator.

Modak made from only coconut and jaggery mixture can preserve for one week in refrigerator.

3. Can uncooked Modak be steamed next day?

Answer: Yes uncooked modak can be steamed next day but uncooked modak supposed to be preserve in refrigerator.

If you tried this recipe please click a photo and tag us on Instagram (@traditionalfoodiemaharashtra) or Pinterest (@foodiemaharashtra) or facebook page (@foodiemaharashtra)

)