Ukdiche Modak are a Maharashtrian delicacy. These are basically steamed rice flour dumplings with a sweet coconut stuffing. Modak are offered to Lord Ganesha during Ganesh Chaturthi and even on Sankashti. This is a quite simple dish, but is totally delicious.
Today we can find the market flooded with so many types of Modak made from mawa, chocolate and many more varieties which we can offer to the Lord when we visit temples or ofhers’ homes during Ganesh Chaturthi. But even then, the modak made at home are always the best.
The term ‘ukdiche’ denotes the word ukad i.e. steamed, and that is because these modak are prepared by steaming just as dumplings. The preparation process is simple, but making the ukad and then shaping those modak by hand by making those delicate pleats might appear intimidating for beginners. But a little practice does the trick. And still if you can’t master it, then today there are moulds easily available in the market for shaping the modak.
For some more festive sweet dishes, do take a look at the following recipes too…
- Fried Mango Modak
- Paatolyo (With a healthy twist)
- Karwar Style Madgane With Rajgira And Oats
- Doodhi Sabudana Kheer
- Gavhley Kheer
- Shevayaanchi Kheer
Prep Time : 40 min
Cooking Time : 12 min
Serves : 11 Modak
Cup Used : 200 ml
- 1 1/4 cup Basmati Rice Flour/Modak Flour (Tanduul piith)
- 1 1/4 cup Water
- 1/4 tsp Homemade Ghee
- 1/4 tsp Salt
- Oil as required
For The Filling :
- 1 1/2 tsp Ghee
- 1 tbs Poppy Seeds (Khuskhus)
- 1 & 1/4 cup Fresh Grated Coconut
- 1 cup jaggery (Grated) … To be adjusted as per preference
- 1 & 1/2 tsp Cardamom Powder
- 1/4 tsp Nutmeg Powder
- 1 pinch Salt
- To make Ukdiche Modak, first we need to make the filling.
- For the same, heat a pan and add the ghee to it. As it heats up, add the poppy seeds and stir.
- Immediately add the fresh grated coconut and saute for a minute.
- Add the jaggery and mix well. Stir on low to medium heat till it melts.
- Add the cardamom powder and nutmeg powder and salt and mix well.
- Saute till the mixture dries up a bit, but not too much as the jaggery might harden.
- Switch off the flame and set the mixture aside to cool down.
- Next to make the outer covering for the Modak, heat the mentioned water in a pan alongwith the ghee and salt.
- When it reaches a rolling boil, reduce the heat to low and add the rice flour and mix well.
- Cook covered on low heat for about 2 minutes.
- Swtich off the flame and keep this flour covered for about 10 min.
- After the said time, transfer it to a dish and let cool slightly.
- Knead well whilst slightly hot, applying some water and oil/ghee, to your hands to ease the kneading.
- Knead well for atleast 5-7 minutes to form a smooth dough.
- Divide it into 11 equal parts and roll into smooth balls. Cover with a damp cloth and set aside.
- Keep the steamer ready with the required quantity of water at the bottom and grease the steaming plate with oil.
- The other option is to place a damp, well squeezed cotton cloth or banana leaf on the steaming plate.
- To make the modak, slightly flatten out one dough ball with your fingers and placing both the thumbs in the centre and using the rest of the fingers on the outer side, start shaping it into a small bowl of approx 3″ in diameter.
- Stuff some coconut mixture into it and press it down lightly.
- Keep the edges of the bowl slightly thinner and start pinching them at regular intervals to form pleats/petals.
- Very delicately bring the pleats together with your thumb and fingers and seal them at the top to get a small peak.
- Similarly prepare the rest of the modak and dip each in clean water very swiftly and place them on the steaming plate.
- Close the lid and steam on medium high flame for 10-12 minutes.
- Switch off the heat after the said time and open the lid after a minute or two.
- Transfer the modak to a plate and offer them to the Lord Ganesha during the Pooja.
- Serve this prasad of Ukdiche Modak with a drizzle of some melted homemade ghee on top for that extra flavour!
Pictures depicting the cooking process…