Ukadiche Modak is a famous traditional Indian sweet dumpling, primarily associated with Maharashtra. The name “Ukadiche” translates to “steamed” in Marathi, indicating the cooking method used for these delicious treats. These sweet dumplings are filled with a rich coconut and jaggery stuffing, encased in a soft rice flour dough, and steamed to perfection.
Ukadiche Modak holds special significance during Ganesh Chaturthi, a festival dedicated to Lord Ganesha. It is believed to be his favorite sweet, and devotees prepare these as an offering to seek his blessings. With its delicate texture and divine sweetness, Ukadiche Modak is a must-try recipe for any festive occasion.
Table of Contents
Watch Ukadiche Modak Recipe Video
Ingredients
Before we get started, let’s take a look at the ingredients required to make these mouthwatering Modaks.
For the Outer Covering:
- 1 cup rice flour
- 2 cup water
- 1/4 teaspoon salt
- 1 teaspoon ghee (clarified butter)
- 10-12 saffron threads(optional)
For the Sweet Coconut Filling:
- 2 teaspoon ghee (clarified butter)
- 1 cup grated coconut (fresh)
- 3/4 cup jaggery (grated or chopped)
- 1/2 teaspoon cardamom powder
- 1 teaspoon poppy seeds (optional)
- 1 teaspoon chopped nuts (cashews and almonds)
Step-by-Step Recipe for Ukadiche Modak
Now, let’s go through the detailed step-by-step method to prepare authentic Ukadiche Modak at home.
Step 1: Prepare the Coconut-Jaggery Filling
- Heat a pan and add ghee, grated coconut along with the jaggery.
- Cook on low flame until the jaggery melts and combines with the coconut.
- Add cardamom powder and chopped nuts.
- Stir continuously and cook until the mixture thickens slightly.
- Turn off the heat and let it cool completely.
Step 2: Make the Rice Flour Dough
- In a pan, boil water with salt and ghee.
- Lower the heat and gradually add rice flour while stirring continuously.
- Mix well and cover the pan for 2-3 minutes to allow steaming.
- Remove from heat and knead the dough while it is still warm. (Apply some ghee to prevent sticking.). Add some water as needed.
Step 3: Shape the Modaks
- Take a clean, dry modak mould (available in plastic, metal, or silicone).
- Lightly grease the inner surface with a little ghee to prevent sticking.
- Place a saffron thread vertically on the inner side of the mould.
- Take a small ball of rice flour dough and press it on the inner side of the mould, covering the inner surface evenly.
- Ensure the dough is thin and uniform but without any gaps or cracks.
- Close the mould securely.
- Use a small spoon or your fingers to add the sweet coconut filling into the hollow space in the mould.
- Fill it about three-fourths full to ensure the modak seals properly.
- Take a small piece of dough and cover the base of the filled modak.
- Press gently to seal the edges completely, ensuring no filling leaks out.
- Gently open the mould by separating the halves.
- Carefully remove the shaped modak without breaking it.
Step 4: Steam the Modaks
- Grease a steamer plate with ghee and place the Modaks.
- Cover with a lid or damp cloth to prevent them from drying out.
- Steam for 10-15 minutes until they turn glossy.
- Once done, let them rest for a minute before serving.
Tips for Perfection
- Use fine rice flour for a smooth dough.
- Knead the dough while it’s warm to avoid cracks.
- Always cover the dough with a damp cloth to prevent drying.
- Ensure a tight seal to prevent the filling from leaking out.
- Steam on medium heat to get soft, non-sticky Modaks.
Serving Suggestions
- Serve hot with a generous drizzle of melted ghee.
- Pair with warm milk or saffron-infused kheer for a richer experience.
- Best enjoyed fresh but can be stored for a day at room temperature.
Common Mistakes to Avoid
- Dough too dry? Add a little warm water while kneading.
- Modaks cracking? Knead the dough properly and keep it covered.
- Filling too watery? Cook until jaggery thickens.
- Overcooked Modaks? Steam only for 10-15 minutes for best results.
History and Origin
Ukadiche Modak traces its roots to Maharashtra and has been mentioned in ancient texts. It is believed that Lord Ganesha loved these sweets, which is why they are prepared as prasad (offering) during Ganesh Chaturthi.
Health Benefits
- Rich in fiber from coconut
- Jaggery boosts digestion and immunity
- Steamed, not fried, making it a healthier dessert
- Gluten-free alternative to wheat-based sweets
Variations
- Fried Modak: Crispier, deep-fried version
- Chocolate Modak: Infused with cocoa or melted chocolate
- Dry Fruit Modak: Filled with nuts and dates instead of coconut
Regional Cuisines
- South India: Kozhukattai (similar to Modak)
- North India: Kheer-stuffed Modaks
- Bengal: Narkel Naru (coconut sweets inspired by Modak)
Frequently Asked Questions (FAQs)
1. How to store Ukadiche Modak?
Steamed Modaks stay fresh for 1 day at room temperature and 2-3 days in the refrigerator.
2. Can I use wheat flour instead of rice flour?
Traditional Modaks use rice flour, but you can experiment with wheat flour for a different texture.
3. What is the best way to prevent cracks in Modak?
Knead the dough while warm and keep it covered with a damp cloth.
4. Can Ukadiche Modak be made without a mold?
Yes, shaping by hand is the traditional method. Simply pinch and fold the edges carefully.
5. How long do steamed Modaks last?
They taste best when fresh but can last 2-3 days if refrigerated.
Ukadiche Modak is not just a sweet; it’s a cultural experience that brings families together during festivals. Try this authentic recipe and enjoy the divine taste of this Maharashtrian delicacy!
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