Ukadiche Modak Recipe | Traditional Steamed Modak for Ganesh Chaturthi
Learn how to make Ukadiche Modak Recipe, a traditional steamed modak with coconut jaggery filling, made as prasad for Ganesh Chaturthi.
Ingredients
- 2.5 tbsp ghee
- 2 cups Frozen grated coconut or you can use fresh
- 1.25 cup jaggery 1.5 cup is what i used.
- 1 cup water
- 1 cup r rice flour
- ¼ tsp sugar
- ⅛ tsp salt a pinch
- 1/2-3/4 mix nuts grinded used almonds and cashews
- ½ tsp cardamom powder
- 20-30 strands Kesar
- grated nutmeg
Instructions
- In a non stick frying pan, add 2 tbsp of ghee and along with add the coconut. Roast a little for a few to make sure the raw smell goes away and the water evaporates if any. Do not brown it
- Now add jaggery and mix it well until it melts and mixes well
- To this mixture add the nuts, cardamom powder and nutmeg and stir it for a couple of mins.
- In a separate pot add 1 cup water, along with 1/4 tsp of sugar, 1/2 tsp ghee and pinch of salt and boil until you see the bubbles and turn the gas off.
- To this water add rice flour and mix it. Keep it aside for a few mins until the temperature is warm not hot to touch.
- Knead the dough and make it smooth, if needed add a tsp of water.
- Once the dough is ready, we will start assembling them. We used the moulds as it is easier to give the shape.
- Rub a little ghee on the moulds before adding the dough to it. Take a small portion of the dough and add it to the mould.
- Close the other sides if the mould and gently press and spread the dough within the mould.
- Then add the coconut, jaggery and nuts mixture from the bottom of the mould and close the bottom of the modak with the dough that is hanging outside the mould while shaping them or if you need a little extra dough to close it
- Gently open the mould and take the modak out. Repeat the process until you are done with the dough and the mixture. Don't forget to grease the mould everytime you make the modak.
- In a pot add the water for steaming the modaks. While the water starts heating up and boiling, add kesar strands to the modaks which are ready.
- Add a plate with holes or anything you have to steam the modaks. Depending on how much space you have in your steamer, make that many and place it on the steamer (grease the streamer as well).
- Steam them for 10 mins covered. In the meanwhile prepare the next batch to be steamed.
- Once they are ready, add a few drops of ghee on each modak to serve.
- If you have leftovers, keep it in the fridge covered. When ready to eat, steam them again for a couple of mins. Before putting them in the steamer, dip them one by one in the water and then place on the steamer. They will fresh again to enjoy.