Servings12 - 15
Cook40 (Cook & Rest Time) min
Ukdiche modak also know as steamed modak is the most popular variety of modak made during the Ganesh Chaturthi.
These dumplings are said to be the favourite of our lord Ganesha, and thus are served as prasad during the 10 day festival in Maharashtra.
I grew up enjoying this festival as my parents, big devotees of lord Ganesha would bring him home and celebrate this festival for full 10 days. We would start decorating the area, where we would be placing lord Ganesh days before with lights and garlands. And all our relatives would come to our place for aarti and after the aarti, we would all share the mouth-watering modaks.
My mum would make the most amazing modaks and I would simply wait till she had served the modaks to lord Ganesha and then to all our guests and then I would finally get a chance to eat them. Sometimes she would also make the fried version but I can definitely say that the steamed modak or ukdiche modak are my favourites.
And now as the Ganesh Chaturthi is just around the corner I thought I should share Ukdiche Modak recipe with you so you can also enjoy making these Ukdiche modak at home instead of buying them from the store.
Modaks are not very difficult to make but acquiring the skill to get the perfect shape does take practice and patience, but lord Ganesh will appreciate your hard work and efforts rather than the shape. Or you can just use the Modak Plastic Molds from the market. Don’t let anything come between you and modak making. Just Kidding.
So let’s start spreading the joy by making some Ukdiche modak for Ganpati Bappa .
Step by Step Video for ‘Ukdiche Modak’ Recipe (Scroll Down for detailed & printable recipe)
Ingredients for the Stuffing
- 1 cup Fresh Coconut, Grated
- 1 cup or ¾ cup (for less sweet taste) Jaggery (gud) , Grated
- ¼ tsp Cardamom (elaichi) Powder
- pinch Nutmeg (jaiphal), Grated
- 1 tsp Poppy seeds (khaskhas)
- ¼ tsp Cinnamon (dalchini) powder
- ½ tsp Ghee (Clarified Butter)
- Grate fresh Coconut, Jaggery and Nutmeg. Keep aside
- Dry roast the poppy seeds.
Method for Outer Cover
- In a pan boil water. Add ghee and salt.
- Turn off the stove once the water has reached a boiling point and add the rice flour gradually while stirring and mixing the flour with water. Make sure there are no lumps.
- Cover the pan with a lid for 7-8 minutes.
- Now take the dough in a plate and begin to knead. You can also apply ghee or water to your hands while kneading the dough.If dough is tough and has cracks you can add few drops of warm water till soft.
- Knead the dough very well or till smooth.
Method for Filling
- In a hot pan, add ghee with all the ingredients for the stuffing list.
- Mix well and cook till the time the jaggery melts and starts to lose moisture. Keep Stirring
- Remember not to overcook and if you see bubbles then you have overcooked the jaggery and it will become very hard and not suitable for making the stuffing.
- Turn of the flame and transfer this mix into a bowl and let it come to room temperature.
Method to Bring it Together
- Take the dough and make small balls the size of a lime, and then flatten it with your fingers to a round disc. Make sure to apply ghee to to your hands when you do this.
- Place the modak filling in the center .
- Press the edges at five places making petals shape.
- Now slowly bring together all the edges and join them. Remove any extra portion of the dough from the top.(You will get a better idea if you watch my video link)
- Use your finger to give shape and taper the top of the modak.
- Repeat the process with rest of the dough and make modaks.
- Apply ghee to the steamer pan or any dish with holes and place the modak on it.
- Cover it with a lid.
- In a cooker or any pan add water and once it boils place the steamer pan and steam for 12-13 minutes.
- Serve hot with a few drizzle of ghee.