Ukadiche Modak detail recipe with short video and stepwise pictures. Modak is a traditional Maharashtrian sweet dumplings offered to Lord Ganesha , as He is referred as "Modaka priya" . Ukadiche in Marathi means steam as modak are steamed its referred as Ukadiche. Its a easy recipe where coconut , jaggery is stuff inside and covered with a rice flour and steamed. Drizzle Ghee / Clarified Butter on Modak , before offering to Lord Ganesha . Its a healthy , gluten free sweet dish that can be easily prepared at home with ease.
Many varieties of modak are seen in the market but this one is the simplest of all . It's easy to make and tastes delicious too . Shaping Modak in hands needs skills but if using moulds then its very easy to make. Basically it's just a coconut , jaggery filling but I have added poppy seeds too and finally flavoured with cardamom and nutmeg powder . To make a soft rice flour covering , proper ratio of water to rice flour and kneading the dough is the only key .
Pro Tips for Perfect Ukadiche Modak:
Use fine quality rice flour or else sieve rice flour twice before using. Water to rice flour ratio is generally 1:1 but it always depends on the quality of rice flour used. As water is brought to rolling boiling , water may evaporate in case if you are not quick enough to add rice flour. Hence use 1 ¼ cup of water for boiling . Also keep another ¼ cup of hot water ready to sprinkle and knead the dough in case if dough looks dry. Knead dough when it is still hot, wet your palms with water and knead to get a crack free , smooth rice flour dough.
As Gowri - Ganesha festival is around the corner , check other festival recipes , if interested. Puran Poli | Obbattu , Masala Chitranna , Mavinakayi Chitranna , Puliyogare , Bisibele bath , Hesarubele Payasa , Dates Kheer , Rava Ladoo , Kobbari Mithai | Coconut Barfi , Nippattu .
RECIPE CARD FOR UKADICHE MODAK:
Recipe Card
Ukadiche Modak | Modak Recipe
Ingredients
For Modak Filling
- ½ teaspoon Ghee / Clarified Butter
- ½ tablespoon Poppy Seeds / Khus khus
- 1 ½ Cup Fresh Coconut Grated
- 1 Cup Organic powdered Jaggery or as required - ,refer notes
- ½ teaspoon Cardamom Powder
- ¼ teaspoon Nutmeg/ Jaiphal grated to powder
- ½ teaspoon Rice Flour , optional
For Outer Covering
- 1 ¼ Cup Water
- 1 Cup Fine Rice Flour or rice flour sieved twice.
- ¼ teaspoon Salt
- 1 teaspoon Ghee / Clarified Butter
- 2-3 tablespoon Hot Water for kneading , only if required - refer notes
Instructions
For Filling
- Heat ½ teaspoon of Ghee in a pan , add poppy seeds and fry on low heat till it starts to splutter.
- Add 1 ½ Cup freshly grated coconut .
- Fry on a medium heat for about 3 minutes .
- Add ¾ cup to 1 Cup organic jaggery powder ,as per your taste.
- Saute well on low heat and continue to cook till jaggery melts completely and blends well with coconut.
- Add ½ teaspoon of cardamom powder and ¼ teaspoon of nutmeg powder.
- Mix everything together and turn of the heat.
- Add ½ teaspoon of Rice Flour and mix well , so that any moisture in the coconut jaggery mixture will be absorbed.
- Allow the mixture to cool down completely.
For Outer Covering
- Heat 1 ¼ cup water in a wide utensil and bring water to rolling boiling. Add ¼ teaspoon of Salt and ½ teaspoon of ghee/clarified butter.
- Add 1 cup of rice flour through sieve.
- Instantly mix well everything and continue to cook on a low flame for 2 minutes.
- When rice flour completely incorporates with water and look like a dough . Turn off the stove and close the pan with a lid . Allow it to sit for 5-6 minutes.
- After 5-6 minutes , open the lid and check whether the dough looks dry or smooth. If it is dry sprinkle ¼ cup of hot water part by part and start kneading the dough when it is still hot.
- Knead dough well enough with your hands till soft and smooth.
Shaping and Steaming Modak
- Whilst , before start shaping the modak , keep water for boiling in a steamer .
- Pinch dough and make small lemon size balls . Place one ball into a modak mould and with the help of your fingers cover the innerwal of the mould with the rice flour covering.
- Depending on the size of the moulds , place 1 teaspoon -½ tablespoon of modak filling inside the mould.
- Cover the base with rice flour cover and evenly press all the corners.
- Remove the moulds and shaped modaks are ready for steaming.
- Place the shaped modak on a steamer pan and place on a stove , cover and cook.
- Steam for about 15 minutes.
- When done remove Modak from steamer , drizzle ghee , garnish with saffron strands and offer to Lord Ganesha.
Video
Notes
- For Vegan Option , Use Coconut Oil or any other oil instead of Ghee/clarified butter.
- Organic Jaggery which I used is was less sweet , hence used 1 cup loosely packed jaggery . Anything between ¾ - 1 cup jaggery should be perfect.
- Use extra water upto ¼ cup only if dough is dry or else not needed.
- To knead the hot dough , wet your palms with water and start kneading.
Step By Steps for making Ukadiche Modak :
For Filling:
Heat ½ teaspoon of Ghee in a pan , add poppy seeds and fry on low heat till it starts to splutter. For vegan option ,you can use oil instead of ghee.
Add 1 ½ Cup freshly grated coconut .
Fry on a medium heat for about 3 minutes .
Add ¾ cup to 1 Cup organic jaggery powder ,as per your taste.
Saute well on low heat .
Continue to cook till jaggery melts completely and blends well with coconut.
Add ½ teaspoon of cardamom powder and ¼ teaspoon of nutmeg powder. Mix everything together and turn of the heat.
Add ½ teaspoon of Rice Flour and mix well , so that any moisture in the coconut jaggery mixture will be absorbed. Though this is a optional step , I prefer doing this as the stuffing will be moisture free.
Allow the mixture to cool down completely.
For Outer Covering :
Heat 1 ¼ cup water in a wide utensil and bring water to rolling boiling. Add ¼ teaspoon of Salt and ½ teaspoon of ghee/clarified butter.
Add 1 cup of rice flour through sieve.
Instantly mix well everything and continue to cook on a low flame for 2 minutes.
When rice flour completely incorporates with water and look like a dough . Turn off the stove.
Cover the pan with a lid and allow it to sit for 5-6 minutes.
After 5-6 minutes , open the lid and check whether the dough looks dry or smooth. If smooth straight away start kneading or else follow the next step.
If it is dry sprinkle ¼ cup of hot water part by part and start kneading the dough when dough is still hot.
Knead dough well enough with your hands till soft and smooth.
Soft and smooth dough.
Shaping and Steaming Modak :
Whilst , before start shaping the modak , keep water for boiling in a steamer .
Pinch dough and make small lemon size balls .
Place one ball into a modak mould and with the help of your fingers cover the innerwal of the mould with the rice flour covering.
Depending on the size of the moulds , place 1 teaspoon -½ tablespoon of modak filling inside the mould.
Cover the base with rice flour .
Evenly press all the corners and cover the base.
Remove the moulds and shaped modaks are ready for steaming.
Place the shaped modak on a steamer pan and place on a stove , cover and cook.
Steam for about 15 minutes.
When done remove Modak from steamer.
Drizzle ghee on Modak , garnish with saffron strands and offer to Lord Ganesha.
Hema
Looks yummy 😋
Muktha
Thanks Hema
Suma
Gud one