Ukadiche modak recipe – Steamed rice dumplings sweets
Dive into the flavors of tradition with Ukadiche Modak, a delectable steamed treat made especially for Ganesh Chaturthi. Relish the soft rice dumplings filled with sweet jaggery and coconut delight!
Ingredients
For the Outer Covering
- Rice Flour: 1 cup – This forms the main ingredient for the outer shell of the modak.
- Water: 1.5 to 2 cups – Used to make a dough with the rice flour.
- Ghee or Clarified Butter: 1-2 tsp – It helps in adding richness to the dough and prevents it from sticking.
- Salt: A pinch – Enhances the overall taste.
For the Filling
- Fresh Grated Coconut: 1 cup – Provides the core texture and taste to the filling.
- Jaggery (Gud: 3/4 cup – Acts as the sweetener for the filling.)
- Cardamom Powder: 1/2 tsp – Adds a pleasant aroma and flavor.
- Poppy Seeds (optional: 1 tsp – Can be added for an extra crunch.)
- Ghee: 1 tsp – Used for sautéing and enhancing the flavor.
- Chopped nuts (optional: Like cashews and almonds, for added richness and texture.)
Instructions
Preparing the Filling
- Heat the Ghee: In a non-stick pan, heat 1 teaspoon of ghee.
- Add Coconut and Jaggery: Once the ghee is warm, add the grated coconut and jaggery to the pan.
- Mix Well: Stir continuously to ensure even mixing. The jaggery will start melting and will mix with the coconut.
- Add Cardamom and Optional Ingredients: Once the mixture is well combined, add cardamom powder. If you’re using poppy seeds and chopped nuts, add them now.
- Cook Until Thickened: Continue to cook the mixture until it thickens and leaves the sides of the pan.
- Cool the Mixture: Once done, remove from heat and allow it to cool.
Preparing the Outer Covering
- Boil Water: In a pot, bring 1.5 to 2 cups of water to a boil. Add a pinch of salt and 1-2 tsp of ghee to it.
- Add Rice Flour: Once the water is boiling, lower the heat and add the rice flour gradually, stirring continuously to avoid any lumps.
- Mix and Cook: Continue mixing until the dough comes together. It should be soft and pliable, but not sticky. If it feels dry, you can sprinkle some more water.
- Let it Rest: Once done, remove from heat, cover with a damp cloth, and let the dough rest for 10-15 minutes.
Shaping and Steaming the Modak
- Prepare the Steamer: First, get your steamer ready. If you don’t have a dedicated modak steamer, you can use any regular steamer or even a colander placed over a pot of boiling water. Ensure that the water in the steamer is boiling before you place the modak in it.
- Shape the Modak: Take a small amount of dough and shape it into a ball. Flatten it with your fingers to make a small disc. Now, place a spoonful of the prepared filling in the center. Pleat the edges of the disc and bring them together, sealing the filling inside. You can use a modak mould if you have one.
- Steam the Modak: Place the shaped modak on a greased steamer plate. Ensure they don’t touch each other to avoid sticking. Cover and steam for 10-15 minutes on medium heat.
- Check the Readiness: The modaks are done when they appear glossy and translucent.
Notes
Ukadiche Modak is a traditional steamed sweet dumpling made with rice flour and filled with jaggery and coconut. Ensuring the right consistency in the dough and careful sealing of the filling are key. Serve freshly steamed with a dollop of ghee for an authentic taste.
