Ukdiche Modak (Steamed Rice dumplings filled with sweet goodness )
Ukdiche Modak is mainly a Maharashtrian sweet festive dish offered to Ganpati Bappa as it’s his favourite food and hence a most followed ritual during Ganesh Chaturthi festival celebrated with full vibrancy by Bappa’s devotees.Read More
- Rice Powder 1 Glass
- Water 1 glass
- Oil 1 tsp
- Salt half tsp
- Grated Jaggery 5tbsp
- Fresh Grated coconut 1 cup
- Cardamom powder 1 tsp
- Chopped cashews 1 tbsp
- Choppped almond 1 tbsp
- Desi Ghee 2 and half tbsp
- Turmeric leaves 3
- First prepare the sweet filling: In a pan, on low flame heat 2 tbsp ghee, add jaggery and 2 tsp water; in 5 mins jaggery will melt and the water that we added will seperate the dust particles (if any in jaggery) by forming a top layer on the jaggery mixture which can be removed using a spoon.
- Note: heating jaggery in some water helps in filtering jaggery.
- Once jaggery is melted, add dry fruits and fry it for 2-3 mins and then add cardamom powder and grated coconut and keep frying on low flame for another 5-10 mins till water content of coconut is evaporated and when you see ghee releasing from the corners of the pan switch off the flame and put on the lid of the pan; keep this mixture aside till you finish making rice dough in next steps.
- Now prepare the rice dough, In a Vessel, heat 1 glass water for 2-3 mins till you see it starting to boil and immediately add 1 tsp salt and 1 tsp oil into the water and quickly add 1 glass rice powder and mix rice powder thoroughly in hot water for 1 min (mixing pattern should be like breaking and folding of the rice powder in the water continuously using a spatula) and then switch off the flame and put the lid over the vessel to let it cook in the vapour for 1 min.
- (Note: Use Same measuring glass for rice powder as well as water, as we need 1:1 proportion for rice powder: water and do not over boil the water as it will make the dough over sticky and difficult for you to knead in next step).
- Immediately transfer the moist rice mixture into a plate and start kneading it quickly; be careful as it will be a bit hot but you need to do kneading at this point itself to get a smooth soft dough.
- Make use of little oil if needed to grease your hands before kneading.
- This kneading process here takes only 3-4 minutes at max.
- Please note this dough needs to be very soft and evenly kneaded with no lumps and not much stickiness.
- Note: If proportion and time is followed correctly the dough turns out perfect.
- Note: if you don’t find Modak rice powder (labelled specially as used for Modak) then you can make rice powder at home by soaking basmati rice in water for some time, drain it then air dry or sun dry for almost one day till it’s completely dry and then grind the rice into very fine powder and then sieve it to get only very very fine powder of rice to be used for Modak.
- Now as the rice dough and sweet filling both are ready, take small portions of rice dough (small ball shape), flatten it into a small thin cup as shown in the video, stuff small quantity of the filling and then give it the shape of Modak as shown in the video.
- The mentioned proportion would give you around 11 modaks (based on the size of Modak you make and also based on your measuring glass used for rice powder and water).
- Place washed turmeric leaves greased with ghee over your steaming vessel.
- Arrange all the prepared Modaks over the same and put it inside food steamer/ steam cooker and cover the lid and let the modaks steam for 15 mins on high flame.
- After 15 mins, switch off the flame and remove off the lid of the steamer and take off the vessel of Modak outside the steamer and let the vapours go off for 5 mins.
- After 5 mins, these soft, fluffy and delicious modaks are ready to be offered to lord Ganesha or served to any Modak lover with a dash of desi ghee!.