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UKADICHE MODAK/STEAMED MODAK

Lord Ganesha's favorite, Ukadiche Modak are gluten free and steamed dumplings with a sweet filling. Its a famous traditional Maharashtrian sweet or mithai.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course festival recipe, Indian Sweet
Cuisine Indian, Maharashtrian Cuisine
Servings 16 pieces

Ingredients
  

FOR THE DOUGH:

  • 1 cup rice flour
  • 1 cup water
  • 1 tbsp ghee
  • 2 tbsp milk
  • 1 tsp sugar
  • ¼ tsp salt

FOR THE FILLING:

  • ¼ cup jaggery powder
  • ¼ cup grated coconut fresh
  • 2 tbsp sesame seeds roasted
  • 1 tbsp poppy seeds roasted
  • 3 tbsp mixed nut powder coarse
  • 1 tbsp ghee
  • 1 tsp cardamom powder
  • ½ tsp nutmeg powder
  • some water for dipping fingers in
  • extra ghee for greasing

Instructions
 

PREPARATION OF THE DOUGH:

  • Add the water in a pan and place it over medium heat.
  • Add salt, sugar and ghee and bring it to a boil.
  • Add the rice flour and mix it well till not much dry flour is left.
  • Switch off the heat and cover the pan with a lid.
  • Let the dough rest for 10 minutes.

PREPARATION OF THE FILLING:

  • Add jaggery to a wide pan over medium heat and stir it constantly till it begins to melt.
  • Add ghee and coconut. Mix well.
  • Add sesame seeds, poppy seeds, nut powder, cardamom and nutmeg powder and mix well.
  • Take the pan off the heat.
  • The mixture should appear moist and when a bit cool you should be able to form a tiny ball easily. If not sprinkle very little milk and mix.

PREPARATION OF MODAKS:

  • Open the modak mold and grease it lightly with ghee.
  • Close the mold. From the hole at the bottom push in a some rice dough.
  • Using wet fingers press the dough to the sides of the mold.
  • Remove any excess dough that comes out. You should have a hole in the middle to fill it with the jaggery filling.
  • Take a tiny ball of filling and stuff it in by pressing it in through the hole.
  • Take a small piece of dough and flatten it into a small thin circle.
  • Cover the bottom with it.
  • Open the mold and remove the modak.
  • Gently press and shape the bottom part well. Press the modak gently on the surface to get a flattish bottom.
  • Place it on a greased tray.
  • Repeat with the remaining dough and filling.

STEAMING:

  • Add little water to your steaming device.
  • Line the perforated tray with parchment paper or a thin muslin cloth.
  • When the water begins to boil arrange the modak in the tray.
  • They should not touch each other.
  • Steam for 10 minutes.
  • Slowly remove the steamed modak from the steamer.
  • Arrange on a plate that will be used for offering to Lord Ganesha.
  • Drizzle a few drops of ghee over the modak to give that nice shine.

Notes

  • If you find the rice dough is drying out then add a few drops of water or milk and knead the dough.
  • My steaming device is a big pan with a lid. I place a stand in the middle of the pan and place my perforated colander over it. You can use a idli steamer or your rice cooker steamer too.
Keyword festival recipe, homemade, indian sweet, modak recipe, steamed modak, traditional modak recipe, using a modak mold