Traditional Modak Recipe Ukadiche Modak Or Steamed Modak

Name: Traditional Modak Recipe Ukadiche Modak Or Steamed Modak
Cuisine: Indian
Ingredients: For the outer modak covering; 1 cup rice flour; 1.5 cups water; 1 tsp pure ghee; 1 pinch salt; For the filling; 1.5 cup fresh grated coconut; 1/2 cup grated jaggery; 3-4 green cardamoms (grounded; 1 tsp rice flour; 1 tsp pure ghee; 1 pinch nutmeg powder; 1 tsp poppy seed (roasted); 5 almonds (sliced); 1 tbsp raisins (optional); 1 tsp chironji (optional); 6-7 sliced pistachios (optional)

Roop @cook_8092662

Middle East

#Cooksnap
Ukadiche Modak is one of the many varieties of modak. It is a most favorite Naivaidyam (holy food) of lord ganesh which we usually offer to lord ganesh on the occasion of ganesh chaturthi festival. It is very popular in Maharashtra, India. So today i am sharing this traditional modak recipe. It is the most traditional way for preparing modak. The sweet filling inside modak is made of fresh grated coconut and jaggery, while the soft shell is made from rice flour.

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Ingredients

For the outer modak covering
1 cuprice flour
1.5 cupswater
1 tsppure ghee
1 pinchsalt
For the filling
1.5 cupfresh grated coconut
1/2 cupgrated jaggery
3-4green cardamoms (grounded
1 tsprice flour
1 tsppure ghee
1 pinchnutmeg powder
1 tsppoppy seed (roasted)
5almonds (sliced)
1 tbspraisins (optional)
1 tspchironji (optional)
6-7sliced pistachios (optional)

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Steps

1

For the stuffing, combine the coconut, ghee and jaggery in a heavy or non-stick pan.
2

Cook it on medium heat for about 3 to 4 minutes. Make sure that you do not overcook the mixture. Add the roasted poppy seeds, grounded cardamom, nutmeg powder and other remaining filling ingredients. Mix well and keep aside.
3

In a thick bottomed pan heat the water alongwith ghee and pinch of salt
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Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming
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Now cook this mixture on very low heat for about 2 to 3 minutes
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Now switch off the flame and cover this pan with lid for 4 to 5 minutes
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Now take this dough in a big bowl or palte. And knead it very well and this time dough will be hot. So apply some normal water on your palm and knead the dough very well.
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If dough looks hard or dry, then just add little bit of warm water and continue to knead dough till completely smooth and pliable. Rest the dough covered with a damp cloth.
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Assembling & shaping the modaks
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(A). Take a small ball from the dough.Roll thinly (with the help of your hands) in to a circle of about 3-4 inches diameter. Gently take this circle on your palm.
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(B). Now add the filling in the center
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(C). Pinch the edges one by one. Bring together all the pinched folds in the center
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(D). Make all modaks this way and keep aside. Cover with a cotton napkin
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Steaming--I used electrical rice cooker for steaming, it is very easy procedure
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But i also explained the method without electric rice cooker
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First of all cover a flat, steel sifter with a damp cloth and keep the modaks on it
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Carefully place the sifter into a steamer or pressure cooker (without whistle) and steam them for about 15 minutes
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After steaming, drizzle a few teaspoons of pure ghee on the modaks. And now the traditional ukadiche modaks are ready to be offer to lord Ganesha…