Ukadiche Modak | Modak Recipe (With & Without Mould)
Ukadiche Modak is a traditional Maharashtrian sweet dumpling made during the festival of Ganesh Chaturthi. These modaks are a delightful treat with a soft outer covering and a sweet, aromatic interior.
Equipment
Ingredients
For the Outer Covering:
- 1 cup rice flour
- 1 cup water
- pinch salt
- 1 teaspoon ghee (clarified butter)
For the Filling:
- 1 cup grated coconut
- ½ cup jaggery, crushed or grated
- ½ teaspoon cardamom powder
- pinch nutmeg, freshly grated
- pinch salt
Instructions
Prepare the Filling
- Heat a pan on low-medium heat and add the grated coconut.
- Stir the coconut for a few minutes until it turns slightly dry and aromatic.
- Add the jaggery to the coconut and continue to cook, stirring constantly, until the jaggery melts and combines with the coconut to form a soft mixture. This may take about 5-7 minutes.
- Add the cardamom powder, nutmeg, and a pinch of salt. Mix well and remove the mixture from the heat. Allow it to cool to room temperature.
Make the Dough
- In a separate saucepan, bring 1 cup of water to a boil. Add a pinch of salt and 1 teaspoon of ghee.
- Reduce the heat to low and slowly add the rice flour while continuously stirring to avoid lumps.
- Stir the mixture until it forms a dough-like consistency and leaves the sides of the pan. Remove it from the heat and let it cool slightly.
- Once the dough is slightly cool, knead the dough again. Divide the dough into 12 equal portions, and roll each portion into a smooth lemon-size ball. Cover the dough balls with a damp cloth.
Shape the Modak Without Mould
- Take one portion of the rice flour dough.
- Flatten the ball into a small disc on your palm or on a clean, moist cloth. The disc should be about 3-4 inches in diameter.
- Place a spoonful of the coconut-jaggery filling in the center of the disc.
- Carefully gather the edges of the disc to form pleats and bring them together at the top.
- Pinch and seal the top to create a pyramid-like shape. Make sure the modak is sealed well so that it doesn't open during steaming.
- Repeat this process for the remaining dough and filling.
Shape the Modak With Mould
- Grease the modak mould with a little ghee to prevent sticking. Take one portion of the rice flour dough.
- Flatten the ball slightly and place it in the greased mould. Press it gently to create a cavity in the center.
- Place a spoonful of the coconut-jaggery filling into the cavity in the rice flour dough.
- Take a small piece of the rice flour dough and use it to cover the filling. Press the edges to seal the modak.
- Gently tap the mould to release the modak.
- Repeat this process for the remaining dough and filling.
Steam the Modak
- Grease a steamer plate or idli stand with a little ghee or oil to prevent sticking.Note: You can also line the steamer with a damp cotton cloth or muslin cloth.
- Place the modaks in the steamer, leaving some space between them. Steam the modaks for about 10-12 minutes on low heat or until they become slightly glossy and firm.
Serve
- Allow the modaks to cool for a few minutes before removing them from the steamer.
- Offer them as prasad or enjoy them as a sweet treat.
Notes
Please refer to the post for the following:
- Tips For Best Modak Recipe
- FAQ's
Nutrition
Nutrition Facts
Ukadiche Modak | Modak Recipe (With & Without Mould)
Amount per Serving
Calories
135
% Daily Value*
Fat
5
g
8
%
Saturated Fat
4
g
25
%
Polyunsaturated Fat
0.1
g
Monounsaturated Fat
0.4
g
Cholesterol
1
mg
0
%
Sodium
4
mg
0
%
Potassium
50
mg
1
%
Carbohydrates
21
g
7
%
Fiber
1
g
4
%
Sugar
9
g
10
%
Protein
1
g
2
%
Vitamin C
0.1
mg
0
%
Calcium
7
mg
1
%
Iron
0.4
mg
2
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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KEYWORD
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