Traditional Modak Recipe / Ukadiche Modak / Steamed Modak
Recipe / Coconut Jaggery Filling with step by step images and recipe video.
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| Traditional Modak Recipe / Ukadiche Modak |
Modak is an Indian sweet especially made as 'Prasad' and it
is considered to be Ganapati's favorite sweet. The main ingredients of modak
are rice flour, coconut and jaggery. The sweet filling on the inside of
a modak consists of freshly grated coconut and jaggery while the
outer soft shell is made from rice flour.
However now-a-days different varieties of modak are
available with diverse fillings. But I always like the traditional ukadiche
modak (steamed modak).
Please do read the tips section after the method. Also have
a look at the other sweet dishes on my blog Instant Milk Peda, Marie Biscuit Cake, Chocolate Sauce, Custard Jelly, Mixed Fruit Falooda Ice cream
Ingredients:
For Dough:
1 cup Water
¼ tsp Salt
½ tsp Ghee
1 cup Rice flour
For stuffing:
½ cup Jaggery
1 cup Coconut (fresh and grated)
¼ tsp Cardamom powder
¼ tsp Cinnamon powder
Method:
Heat a pan on medium heat, add jaggery and fresh grated
coconut.
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| add jaggery |
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| add coconut |
Allow the jaggery to melt.
Allow the coconut jaggery mixture to cook for few more minutes till the mixture feels sticky to the fingers.
Allow the coconut jaggery mixture to cook for few more minutes till the mixture feels sticky to the fingers.
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| Jaggery melts |
Add in cardamom powder, cinnamon powder and mix well.
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| add cardamom and cinnamon powder |
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| mix well |
Let it cool completely.
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| let it cool |
Take a cup of water in a pan, add salt, ghee. Bring
it to boil and turn off heat.
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| in water add ghee and salt |
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| boil and turn off heat |
Add the rice flour.
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| add rice flour |
Mix well with a spatula.
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| mix well |
Allow the rice flour dough to cool a bit for about 5
minutes.
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| rest for 5 min |
Transfer it into a bowl. Knead the rice flour dough into smooth soft but non sticky
dough.
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| knead into a dough |
Take a small portion of the rice flour dough and apply it on
one side of the mould and then on the other side.
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| apply dough on mould |
Place the stuffing and then close the mould.
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| place stuffing |
Apply the dough on the base to completely close the opening.
Close and press the mould.
Open the mould and remove the modak from it.
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| open and remove the modak |
Seal if there are any openings left.
Steam the prepared modak for 10 minutes.
Modak looks shiny and little more transparent when cooked.
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| modaks ready |
Let the modak cool a bit before serving with ghee.
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| Traditional Modak Recipe / Ukadiche Modak |
Tips:
If the dough sticks to your hands apply some water or
ghee.
Sieve the rice flour before using to get a smooth dough.
The quantity specified yields 7 modaks for the mould I have
used. The number of modak may vary according to the size of the mould.
You can use stuffing of your choice.
Chopped dry fruits can also be added to the stuffing.
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