Ukadiche Modak is a traditional Maharashtra sweet recipe specially made and offered to Shri Ganesha during the festival of Ganesh Chaturthi as Bhog and then eaten as a prasad. Modak is a Stuffed pleated Laddu ball made using Rice flour and is considered to be the favourite of lord Ganesha. Let’s learn how to make it. Watching the video you can also learn how to easily make designed pleats.
What is Modak
Modak is a steamed dumpling and it is considered to be one of the favourite sweets of Lord Sri Ganesha. So this is why the modak is offered to him as a Bhog, especially on the first day of the Ganesh Chaturthi festival. Line change
How Many Types Of Modak
Modak is made of two types one is the steamed modak which is called Ukadiche Modak and the other one is the fried Modak called Talniche Modak Mostly Ingredients for the filling of both types of model are the same which is a mix of coconut jaggery and some dry fruits. The outer cover of the modak is made from rice flour.
How to make Modak
Ukadiche Modak is a Maharashtrian sweet recipe and those who are not accustomed to the making of modak from the very beginning for those it can be a bit challenging to shape this Modak because of its pleated design. But not to worry these days in the market we have got various modak moulds which can make your job easy. Besides this, you can also easily make these modaks even without using a mould. Follow the recipe and you will get to know it soon.
Video recipe of Ukadiche Modak
And if you are still not comfortable making the modak you can shape it out as Karanji or Gujiya.
What does Ukadiche mean?
Ukadiche means steamed and Ukadiche means steamed rice dough.
What is South Indian Modak called?
There is a South Indian version of Modak known as Kozhukatta.
How to prevent Modak from getting cracked?
It’s very important to follow the exact proportion of water to the rice flour to get a perfect dough for the Modak which will not be too dry. Keep the other portion of the dough covered while you are preparing one of the Modak to avoid drying the door which can eventually crack the modak while it’s getting steamed.
What if the dough gets dry ?
If the Dough gets dry wet your hand and then shape it , do not add any more water than the given measurement.
What if the Jaggery filling gets hard?
If the Jaggery filling gets hard heat it again and if required sprinkle some water.
Recipe card of Ukadiche Modak
Ukadiche Modak Sweet Steamed Rice Dumpling | Modak Banane Ka Tarika
- 1 cup Rice flour / Chawal ka aata
- 3/4 cup Water / Pani
- 1/4 cup Milk / Doodh
- 1/4 tsp Salt / Namak
- 2 tsp Butter / Ghee
- 1 cup Jaggery / Gud
- 2 cup Grated coconut / Nariyal
- 1/4 cup chopped Almonds & Cashew / Badam aur Kaju
- 1/2 tsp green Cardamom powder / Hari Elaechi
- 1/2 tsp Nutmeg powder / Jaiphal
- 1/4 tsp Salt / Namak
- 1 tsp Butter / Ghee
- Few Saffron threads / Kesar
- Little Ghee
- In a Kadai or Pan add Ghee, Coconut, Almonds And Cashews.
- Roast over low heat stirring occasionally till aromatic and slightly change in colour, it will take about 2-3 minutes.
- Now drop in Jaggery, Salt,Nutmeg powder and Cardamom powder.
- Cook over low stirring regularly till Jaggery melts and everything gets mixed properly, comes together.
- Switch off and make small portions or Laddu of the filling when still warm.
- For the dough In a vessel add Water, Milk, Salt and Ghee all together. Let this mixture come to a boil.
- Now put heat to low and add the Rice flour. Mix and immediately put off the stove .
- Cover and let it rest for about 10 minutes
- Now when still warm knead a soft dough by pressing and punching it for 8-10 minutes. Sprinkle little water if it feels dry.
- Again keep the dough covered for 10 minutes. Divide dough into small lemon size portions/balls. Keep them covered for a while till we set up our steamer and grease a perforated tray.
- Spread the small dough ball into a small roti with a thin edge, keeping the made roti over one palm place the filling ball over it, taking the edges to make pleats and then close it pulling slightly upwards while rotating it beneath with another hand to make a small slender pointer.A perfect Modak is ready to be steamed.
- Keep the Modak over the perforated tray and place the tray over the boiling Water.
- Steam for 10-12 minutes till the cover turns glossy.
- Drop some Ghee soaked Saffron over the made Modak.
- Enjoy them warm after offering to Lord Ganesha.
- If the dough is not enough kneaded there might be cracks while making the Modak cover.
- While working on one dough ball keep the rest covered to avoid drying.
- Don’t make the roti too thick or too thin.
- You can steam Modak in a Rice cooker, Steamer or over the stove by boiling some Water in a vessel.
- You can even make designs on Modak without pleats by using a toothpick or a blunt butter knife.