Ukadiche modak recipe (Steamed Modak)
Traditional ukadiche modak recipe with step by step photos - a classic Maharashtrian recipe perfect as Ganesh Chaturthi Prasad for offering to the Lord Ganesha.
(Fresh or frozen), grated
powdered or grated
Green cardamom seeds powder
Poppy seeds (khuskhus)
For outer covering:
Ghee (Clarified butter)
Making the sweet stuffing.
Take grated coconut in a pan. Turn the heat on medium.
Add jaggery. Mix well. as it gets heat up, jaggery will start to melt.
Keep stirring and cooking for a couple of minutes.
Then add poppy seeds, cardamom powder, cashews, and raisins.
Mix well and keep cooking till all the moisture is evaporated. The mixture should be dry. It took me 4-5 minutes.
Time may vary. If you are making a bigger batch then it will take more time.
Keep aside and let it cool.
Making the dough:
Take water in a saucepan, add a pinch of salt. Turn the heat on medium-low.
Let it come to a boil.
As it starts boiling, add ghee. Mix.
Immediately add rice flour. Quickly stir it using a spatula or wooden spoon. Make sure there are no lumps.
Cover with lid. Cook for 2-3 minutes. Do stir once or twice in between.
Remove it to a plate. Let it cool to touch.
Once it is warm or cool enough to handle. Start kneading the dough.
If it feels hot, apply some water on your palm and continue kneading.
make the smooth and lump free dough.
Make smooth balls out of it. With this quantity, I got 15 balls.
Making modak using mould:
Grease the inside of the mould using ghee. Add one ball into the mould.
Press it tightly and make the hollow center. Use your finger to shape it.
Now add the stuffing. Lightly press it.
Now take little dough and seal the open part.
Now open the mould. Gently remove it and place on the plate.
Keep it covered while you shape the rest.
Shaping by hand:
Grease your hand with oil or ghee or just wet with water. take one ball on your palm.
Now using your other hand, slightly press it to make the small disc.
Now using two hands (thumbs and fingers), gently press it and keep shaping it.
Make about 3-4 inch diameter circle. In the center, add 2-3 teaspoons of stuffing.
Now using your thumb and first finger, start pinching the little edges and make the pleats.
More near the pleats, more beautiful it will look. This comes from the practice.
Now carefully pinch it together and seal it.
Place on the plate and continue making rest of them. Keep them covered.
Steaming ukadiche modak:
prepare the steamer and let the water come to a boil.
meanwhile, Brush all the modak using water. Or alternately you can dip them in a glass of water.
Prepare the steamer thali. Arrange the parchment paper or muslin cloth or banana leaf on the steamer thali. Arrange modak on the thali.
steam them for 13-15 minutes on medium heat.
Let it cool to touch.
Now remove them and place them on the plate. Drizzle ghee over it.
There is special rice flour is available for making modak. It was not available in the USA, so I have used regular rice flour and it worked perfectly fine.
Do not make the outer cover too thick otherwise, it takes longer to steam.
Do not make the outer cover too thin otherwise, it will break while shaping and steaming.
*Nutrition information is a rough estimate for 1 serving
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