Ukadiche means steamed so Ukadiche modak means steamed modak. Modaks are Ganesha's favourite sweet. Ukadiche modak are the traditional modaks offered to Lord Ganesha as Prasad or naivedya during the Ganesh festival.
I've already shared the recipe for Chocolate cake modak, Mawa/Khoya Modak, Coconut Modak, Dates Modak. Steamed modaks need a little more effort and technique than the other modaks that I've shared. The outer covering of Ukadiche Modak is made out of rice flour and the filling is made of grated coconut and jaggery.
INGREDIENTS
for the outer covering
1 cup rice flour
1.5 cups water
1/2 tea spoon ghee
a pinch of salt
for the filling
1 cup fresh grated coconut
3/4 cup grated jaggery (increase or decrease the quantity of jaggery according to the sweetness you prefer)
1/4 tea spoon green cardamom powder (choti elaichi powder)
METHOD
for the filling
1. Firstly we prepare the filling for the modak. Take a heavy bottomed pan or kadai add the grated coconut and jaggery to the pan.
2. Cook on low flame till the jaggery melts. Cook for a few minutes till it comes together and becomes a little dry. Do not cook too much or else the jaggery will harden after cooling down.
3. Add the cardamom powder and mix. Let the mixture cool completely.
for the outer covering
1. In a pan take water, add salt and ghee to the water and let it come to a boil.
2. Put the flame to low, add the rice flour to the boiling water. Quickly mix it so that no lumps are formed.
3. Switch off the gas. Stir the mixture well and keep it covered for 4-5 minutes.
4. Apply a little water on your palms and knead the rice flour mixture to a smooth dough.
5. Take the modak mould and grease it lightly with ghee. Close the modak mould. Take a small ball of the dough and press it lightly towards the outer sides of the modak mould using your finger. You will get a hollow center.
6. Take enough filling to fill the modak mould.
7. Take a little bit of dough to seal the opening.
8. Open the modak mould and carefully take out the modak and place it on a plate. Shape all the modaks in the similar way.
Steaming the modaks
1. If you have a steamer or a rice cooker you can use that to steam the modaks. I've used a big pan (bhagona) for steaming the modaks.
2. Bring the water to boil. Take a steel sieve (chalni), grease it well with ghee or else put a banana leaf on it.
3. Dip the modaks in water once or brush them with water lightly.Place the modaks on the steel sieve or the banana leaf and place it on the pan of boiling water.
4. Cover it with a big pan or plate. Steam the modaks for 10-15 minutes on medium flame. Some modaks may crack while steaming but that is perfectly fine especially if you are making them for the first time with practice you will be able to make perfect modaks.
5. You can drizzle a bit of ghee over the modaks or just serve them warm as it is they taste heavenly.
PICTORIAL GUIDE
for the filling
1. Firstly we prepare the filling for the modak. Take a heavy bottomed pan or kadai add the grated coconut and jaggery to the pan.
2. Cook on low flame till the jaggery melts. Cook for a few minutes till it comes together and becomes a little dry. Do not cook too much or else the jaggery will harden after cooling down.
3. Add the cardamom powder and mix. Let the mixture cool completely.
for the outer covering
1. In a pan take water, add salt and ghee to the water and let it come to a boil.
2. Put the flame to low, add the rice flour to the boiling water. Quickly mix it so that no lumps are formed.
3. Switch off the gas. Stir the mixture well and keep it covered for 4-5 minutes.
4. Apply a little water on your palms and knead the rice flour mixture to a smooth dough.
5. Take the modak mould and grease it lightly with ghee. Close the modak mould. Take a small ball of the dough and press it lightly towards the outer sides of the modak mould using your finger. You will get a hollow center.
6. Take enough filling to fill the modak mould.
7. Take a little bit of dough to seal the opening.
8. Open the modak mould and carefully take out the modak and place it on a plate. Shape all the modaks in the similar way.
Steaming the modaks
1. If you have a steamer or a rice cooker you can use that to steam the modaks. I've used a big pan (bhagona) for steaming the modaks.
2. Bring the water to boil. Take a steel sieve (chalni), grease it well with ghee or else put a banana leaf on it.
3. Dip the modaks in water once or brush them with water lightly. Place the modaks on the steel sieve or the banana leaf and place it on the pan of boiling water.
4. Cover it with a big pan or plate. Steam the modaks for 10-15 minutes on medium flame. Some modaks may crack while steaming but that is perfectly fine especially if you are making them for the first time with practice you will be able to make perfect modaks.
5. You can drizzle a bit of ghee over the modaks or just serve them warm as it is, they taste heavenly.
HAPPY COOKING!! 😊
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