Ukadiche Modak / Steamed Modak

Do you love sweet? special Maharashtrian Dish with sweet coconut filling? This dish is most famous in India, mostly at the time of the festival.

How do you make Ukdiche Modak / Steamed Modak?

For the outer covering:

• 2 cups rice flour
• 2 and 1/2 cups water
• 1/2 teaspoon ghee (clarified butter)
• A pinch of salt

For the filling:

• 1 cup grated coconut
• 1 cup jaggery (or to taste)
• 1/2 teaspoon cardamom powder
• A pinch of nutmeg powder (optional)

Instructions:

1. Start by preparing the filling. Heat a pan on medium heat and add the grated coconut and jaggery to it. Cook them together, stirring continuously, until the jaggery melts and the mixture comes together. This will take about 5-7 minutes.
2. Once the mixture thickens slightly and starts to leave the sides of the pan, add the cardamom powder and nutmeg powder (if using). Mix well and turn off the heat. Allow the filling to cool completely.
3. In a separate large pan, bring the water to a boil. Add the ghee and salt to the boiling water.
4. Lower the heat and gradually add the rice flour to the boiling water, stirring continuously with a wooden spoon or spatula. Mix well to avoid any lumps.
5. Once the rice flour absorbs the water and forms a dough-like consistency, turn off the heat and cover the pan with a lid. Allow the dough to rest for about 5 minutes.
6. After the resting time, transfer the dough to a large plate or a clean surface and knead it gently while it’s still warm. Apply some water or ghee to your hands to prevent sticking.
7. Divide the dough into small lemon-sized portions and keep them covered with a damp cloth to prevent drying.
8. Take one portion of the dough and flatten it into a small disc with your fingers or using a rolling pin. Make sure the edges are thinner than the center.
9. Place a spoonful of the coconut-jaggery filling in the center of the disc. Bring the edges of the disc together and pinch them to seal the modak. Make sure to create pleats at the top, giving it a traditional shape. Remove any excess dough from the top.
10. Repeat the process with the remaining dough and filling to make all the modaks.
11. Steam the modaks in a steamer or an idli maker for about 10-12 minutes, or until they become shiny and translucent.
12. Once the modaks are cooked, carefully remove them from the steamer and allow them to cool slightly before serving.

Ukadiche modaks are traditionally served as prasad (offering) during the festival of Ganesh Chaturthi, but they can be enjoyed at any time. They are best consumed fresh.

Enjoy delicious Ukadiche modaks

Expert Tips for Success!

• Rice flour consistency: Use a good quality fine rice flour for the outer covering. The texture of the modaks depends on the quality and fineness of the flour. If the flour is coarse, your modaks may turn out grainy. Sieve the flour before using to remove any lumps.

• Water proportion: The water proportion is crucial for making the dough. The amount of water may vary depending on the quality of rice flour you’re using. Gradually add water to the flour and adjust as needed. The dough should be soft and pliable, but not too sticky.

• Resting the dough: Allowing the dough to rest for a few minutes after cooking it in hot water helps in making it smoother and more manageable. It also enhances the texture of the modaks.

• Filling consistency: The coconut-jaggery filling should be moist and sticky, but not too runny. If the filling is too dry, it will make the modaks dry. Adjust the jaggery and coconut proportions to achieve the desired consistency.

• Seal the modaks properly: While shaping the modaks, ensure that you seal them tightly. Pinch the edges together and make pleats at the top to give them an attractive shape. This will prevent the filling from spilling out during steaming.

• Steaming time: Steam the modaks on medium heat for the right amount of time. Overcooking can make them mushy, while undercooking can make them doughy. Keep a check after 10-12 minutes, and once they turn shiny and translucent, they are ready.

• Steamer preparation: Grease the steamer plates or idli molds lightly with oil to prevent sticking. You can also use banana leaves or parchment paper to line the steamer plates for easy removal.

• Enjoy them fresh: Ukadiche modaks taste the best when served fresh and warm. They tend to lose their softness and texture over time, so it’s ideal to consume them within a few hours of preparation.