Modak Recipe Or Ukadiche Modak Recipe Or Steamed Modak, How To Make Ukadiche Modak Or Steamed Modak

Modak is a sweet dumpling popular in Maharashtra and all over India. It is prepared by Maharashtrains, Gujarati, Coastal and Konkans also famous towards the south known as modhaka or kadubu or kudumu.
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It is prepared by sweet filling stuffing inside made of fresh grated coconut, jaggery, dry fruits and flavoured adding cardamon powder. And the soft covered shell is made from rice flour or wheat flour or refine flour (maida).

The dumpling can be fried or steamed. The steam version is called Ukdiche modak served along with ghee which I have prepared in the following recipe. Hindus prepare modak recipe during the festival of Ganesh Chaturthi, this Ukdiche modak is offered and served as 'naivedya'. This sweet steam dumpling is also called momos and can be served as sweet desert.
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Step By Step Method

1. Take a pan, add ghee to it.                                                                                                                     
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2. Add jaggary to it.                                                                                                                                   
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3. Melt the jaggary thoroughly.                                                                                                                 
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4. Add the fresh grated coconut.                                                                                                               
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5. Stir till the moisture evaporates.                                                                                                      
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6. Add the chopped nuts.                                                                                                                           
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7. Add the cardamon powder, mix well and switch off the flame.                                                           
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8. Stuffing is ready.                                                                                                                                   
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9. Take water in a pan, add salt, ghee and give a boil.                                                                              
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10. Add rice flour to it.                                                                                                                              
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11. Stir it nicely.                                                                                                                                        
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12. When nicely mixed, put lid and take steam for three minutes.                                                           
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13. Knead to soft dough adding little water.                                                                                             
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14. Take a small lemon size ball, make a dent in the center, wet your fingers in the bowl of water, and in a circular motion begin to spread the dough to make a thin disc using thumb and forefingers on both the hands and make it flat. 
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15. Ready to stuff.                                                                                                                                     
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16. Now put one tea spoon stuffing in center.                                                                                           
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 17. Now with two fingers in circular motion give pleats to the dough.
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18. The pleats should be uniform in shape.                                                                                               
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19. Bring all the pleats together forming peak, and giving a look of whole garlic.                                  
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 20. Take steamer, add one big glass of water and bring it to boil.
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21. Take a muslin cloth, put all the modak to it.                                                                                     
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22. Steam it for ten minutes, then switch off the flame, and let it rest for a while.                                  
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   23. Modaks are ready to serve.
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  24. Serve the modak.
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Preparation Time: 30 minutes
Cooking Time: 30 minutes
Serves: 3-4

Ingredients:

 For outside covering
  • 1 cup- rice flour (chawl atta)
  • 1/2 tsp salt
  • 1 tsp ghee
  • 1 cup- water
Method:
  1. In a pan put water, salt, ghee, let it boil.
  2. When the water boils add rice flour and stir nicely.
  3. Simmer cook for five minutes by putting lid on top.
  4. Now remove the mixture in plate and knead adding little water till the dough is soft.
  5. Then cover and keep it aside.
For stuffing:
  • 1 cup - fresh grated coconut
  • 1 cup- jaggery (gur)
  • 2 tbsp- cashewnuts chopped (kaju)
  • 2 tbsp - almonds chopped (badam)
  • 1/2 tsp - cardamon (elachi) powder
Method:
  1. Heat ghee in a pan, add jaggery and stir till it melts.
  2. Now add fresh grated coconut stir well for five minutes till all moisture evaporates.
  3. Add chopped cashewnuts and almonds and stir well.
  4. Add cardamon powder and stir well and switch off the flame and allow it to cool.
Assemble:
  1. Knead the dough once again. Take a small lemon size ball, make a dent in the center, wet your fingers in a bowl of water, and in a circular motion begin to spread the dough to make a thin disc using thumb and forefingers on both the hands and make it flat. 
  2. Now stuff one teaspoon prepared stuffing to it in center.
  3. Now with two fingers in circular motion give pleats to the dough.
  4. Bring together all the pleats and join them carefully, till it forms peak. (Wet your fingers while shaping the modak if required because the dough gets dried).
  5. In the steamer pour one glass of water, boil it, when water is boiled put a muslin cloth to it and assemble all modak in it, put lid and take steam for ten minutes.
  6. Modak is ready to serve.
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Tags:
Indian recipe, Maharashtrian recipe, Coastal and Konkan recipe, South recipe.

 Author:
Mrs Smiley. B. Sarabical.













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