Ukadiche Modak /Multicolour Modak

Name: Ukadiche Modak /Multicolour Modak
Total time: 1200 s
Yield: 15 modak
Cuisine: Indian
Ingredients: 1 cup Fine rice flour; as required Pure Ghee; 1 cup Grated coconut; as per taste Jaggery; As per taste Cardamom; as per taste Nutmeg; as per choice Food colour

Sarita Srivastava @cook_26934677

Ranchi

#GCS Modak is Bhagwan Ganesha’s favorite sweet and made in many Hindu homes during the first day of Ganesh Chaturthi Festival. The most popular variety of modak that is made is Ukadiche Modak.Ukadiche Modak is a Maharashtrian delicacy made with steamed rice flour and a sweet coconut filling laced with nutmeg, cardamom, and saffron. I am excited to share my detailed recipe with all the tips and tricks to help you make Modak like. #Cookpad #ukadiche #Modak

Sarita Srivastava @cook_26934677

Saved

Ingredients

15-20 minutes

15 modak

1 cupFine rice flour
as requiredPure Ghee
1 cupGrated coconut
as per tasteJaggery
As per tasteCardamom
as per tasteNutmeg
as per choiceFood colour

Saved

Steps

15-20 minutes

1

Dough for the covering :
Bring 1 cup of water to boil and add salt and 1 teaspoon of ghee.Turn the heat to low and add the rice flour. Mix it well with a spoon.Cook covered for 2-3 mins on low heat. Turn the heat off and pour the dough into a mixing bowl and let it cool.
2

Coconut jaggery filling:
Grate the jaggery or break it into small pieces using a pestle. In a heavy bottom pan gently roast the coconut on medium heat for 5 minutes.
Add jaggery, saffron, nutmeg powder, and cardamom powder, and cook on low heat for another 5 to 7 minutes or until the filling starts to look dry. Mix well and keep aside. Pro Tip - Make the filling in advance to save time and refrigerate for 2 to 3 days.
3

Prep the dough:
Knead the rice dough using 1 teaspoon of ghee and 1-2 tablespoons of warm water for 5 to 10 mins or until the dough is really soft and moist.Make lemon-sized balls with the dough and keep them covered. You may use colour which you have to choose and mix it the dough and keep aside.
4

Shape and filling:
Grease the inside of the Modak mold really well with oil or ghee Close the mold and spread the rice dough inside the mold and start pressing gently with your fingers as it evenly spreads inside the mold. Some of the dough will spread outside of the mold, which is used to seal the Modak.Gently put about 1 to 2 teaspoons of filling inside the mold.
Seal the bottom with the extra dough that is outside of the mold by folding it over to cover the opening.
5

Carefully open the mold and remove the Modak gently.
Shape the top of the Modak by gently pinching with fingers,Place it in the steamer. Note: I am using the steaming rack from my old stovetop steamer. But this steamer from amazon works well too.Repeat the above steps of shaping and filling the Modak for the rest of the dough and filling.
6

Steaming:
Heat 2 cups of water in a steamer pot. Once all the Modak are ready, put the steaming rack inside the steamer pot and cook covered for 10 minutes on low to medium heat. Note: Check the detailed recipe for Instant Pot steaming instructions.Turn the heat off, and let the Modak cool for 5 minutes. Gently remove them from the steaming rack onto a plate. Enjoy!