Ukdiche Modak by Amruta Punekar

Modak has a unique significance; it is the favourite food of the Hindu elephant god, Lord Ganesha. So modak is a crucial part in the pooja of Lord Ganesha where 21 modaks are offered to Lord Ganesha. It is made in most households during the festival of Ganesh Chaturthi as an offering to Lord Ganesha and distributed as prasad. Modaks can be of two types – steamed or fried. The literal translation of the Marathi word Ukdiche Modak is “Steamed Modak”. Filling of the modak consists of grated coconut and jaggery, while the outer covering is made of Rice flour.  Using this easy recipe create delicious modaks this Ganesh Chaturthi or any time of the year to satisfy your sweet tooth.

 

 

 

Amruta Punekar is a homemaker who also pursues her hobby of bag making through Posh Pishwee, her Facebook page, where she offers her creations. As a one man army, she creates a variety of eye catching bags, each stitched with her own hands.

 

 

 

 

Ingredients:

  • One and half cup of Rice Flour
  • A pinch of salt
  • A teaspoon of oil for greasing

 

  • For the stuffing:
  • One and a half cup of grated fresh coconut
  • A cup of grated Jaggery (gur)
  • A tablespoon of roasted Poppy Seeds (posto/khus khus)
  • A pinch of green cardamom powder
  • A pinch of nutmeg powder

 

Preparation

  1. In a deep non-stick pan, heat around one and one-fourth cups of water with a pinch of salt and a teaspoon of oil.
  2. Once it starts to boil, lower the heat and pour in the rice flour at a steady pace while stirring it continuously so that lumps do not form.
  3. Once the rice flour has been added and you have ensured that there are no lumps cover it with a deep lid and pour a little water on the lid.
  4. Cook it for another 3 minutes on low heat.
  5. Next remove the lid and sprinkle a little cold water on the rice flour mixture then cover it again with the lid that has water in it and continue to cook for another three minutes.
  6. Repeat the above step two more times and then remove from heat but keep it covered for another two minutes.
  7. Place the mixture on a plate (parat). Grease your palms with oil and knead the rice flour to make it smooth and workable. Make sure that the dough does not stick to your palms. Then cover it with a damp cloth and let it rest.
  8. To prepare the stuffing, take the jaggery and grated coconut in a non-stick pan and continue to cook on medium heat till it turns golden brown. Ensure that the mixture does not get overcooked.
  9. Then add the roasted Poppy Seeds, green cardamom powder as well as nutmeg powder and mix it all evenly.
  10. Once mixed well, take the mixture off the heat and let it cool. Then divide the mixture into 12 equal portions.
  11. Take the rested dough and make 12 equal portions and round them up to create little balls.
  12. Grease your palms and spread the ball to flatten them and shape each of the potions into 3-inch bowls. Make sure that you press the edges so that the thickness is reduced.
  13. A portion of the stuffing must be placed in the middle of each bowl.
  14. Finally create pleats at the edge of the bowls and bring them together to create a bundle and pinch the top edges to seal up the bundle.
  15. In a steamer take sufficient amount of water and bring to boil. Place the modaks on the perforated plate of the steamer and steam them for 10 to 12 minutes.
  16. Serve the modaks hot with pure ghee.
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