Ukadiche Modak is Ganpati Bappa’s, favorite sweet. It’s a traditional Indian sweet/mithai which is made in almost every Indian household during the Ganpati festival. Ukadiche Modak in Marathi means “steamed”. Rice flour dumplings, filled with delicious jaggery and coconut mixture and then steamed. Ah! Delicious.
Top it with ghee and these are ready to serve. A must-try recipe for Ganpati season. This is the first time I have tried this recipe and whoa, I am on cloud 9 and why wouldn’t I be. Right? Look at the pictures, these look insanely cute and pretty.
Anyhow, making Modaks is not that hard. It’s all about following the steps and keeping the measurements handy. Start with measuring all the ingredients and keeping them handy. I have followed this recipe by vegrecipesofindia. She has beautifully described everything. Do check.
Expert tips and tricks:
Rice Dough:
While making Modak, the most trickiest part is getting that perfect rice dough. Don't fret, but it's really important to get the ratio of rice flour to water right. The dough should be soft and smooth. There should not be any lumps.
Stuffing:
The stuffing should be melt-in-your-mouth, jaggery and coconut filling which can be easily pressed inside the dough. Overcooking the stuffing will result in jaggery become hard and chewy, which we don't want. If that happens and mind it, it happened with me - just sprinkle a few tablespoons of hot water and mix well. For this recipe I have used Desiccated Coconut, but you can always use the fresh grated one.
Making the Udakiche Modaks:
For this recipe, I have used Modak mold which is easily available on amazon. Check it here.
Looking for more Ganpati recipes. Check these:
Product Recommendations for making Modak:
- Rice flour.
- Jaggery.
- Desiccated Coconut.
- Non stick kadhai.
- Saffron
- Cardamom Powder.
- Modak Mould.
- Ceramic plate.
| Prep Time | 20 minutes |
| Cook Time | 10-15 minutes |
| Servings |
Modaks
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Ingredients
For Rice dough
- 50 Gms Rice flour. Measured by measuring cup
- 60 Gms water Measured by measuring cup
- 1/4 teaspoon Salt
- 1/4 teaspoon Ghee
For the stuffing
- 25 gms Desiccated coconut/Nariyal burada to taste
- 50 gms Jaggery/Gur broken into fine pieces or powder.
- 1 teaspoon Ghee
- 1/2 teaspoon Elaichi Powder
Ingredients
For Rice dough
For the stuffing
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|
Instructions
Making the stuffing
- In a kadhai, heat ghee and add in the desiccated coconut. Cook it for a minute.
- Now add in the jaggery and cook it on low flame, till it dissolves and everything starts coming together.
- The jaggery will melt first but then will start getting mixed with the coconut. It will take about 5-7 minutes.
- Do not overcook the jaggery as eventually it will become hard once it will come to normal temperature. Keep this filling aside.
Making the dough
- In a kadhai, take water add salt and ghee. Let it come to a boil.
- Reduce the flame and add the rice flour gradually. Mix the flour with the water. Stir till all the rice flour is mixed with the water. You will notice it will take shape of a dough immediately.
- Switch off the flame and remove the kadhai from the stove. Close the lid and keep it like this for 4-5 minutes.
- Take the dough in a thali and start kneading to make a soft smooth dough. It will be hot, take a bit of water or wait for 1-2 minutes to cool down a bit.
- Its important to knead the dough when it is hot enough. It should be a soft dough which should not break or else add a little more hot water.
- Make small round balls of the dough and keep it aside.
Assembling the Modaks
- Grease the mould with ghee and put some flour mixture inside. Gently press it around the sides leaving a cavity in the middle.
- Now add in the filling inside the cavity and cover it with some more rice flour dough.
- Take it out from the mould and modaks are ready to steam. Make all the modaks like so.
Steaming the Modak
- Heat water in a large kadhai. Place a ring or a rack. Grease a steel dabba with some ghee and place the Modaks inside.
- Cover it with a lid that has holes.
- Cover the Kadhai with a bigger thali and let it steam for 15 minutes on medium flame.
- The idea is to steam them like how we make Momos 😛
Final Step
- Once the Modaks are steam, you will see a shine that means they are done. Now drizzle some ghee on top of them.
- Add saffron strands and garnish.
- Ukadiche Modaks are ready to serve.
Recipe Notes
Notes:
- Keep all the ingredients ready.
- Measure them and then start cooking.
- Knead the dough properly. It should be smooth.
- The filling should not be dry. It should be gooey and melt in your mouth.
- Start by making few Modaks.
- Practice!
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