Traditional Ukadiche Modak

Step by Step Instructions

1. 1

   Make the coconut-jaggery filling

   Heat a heavy-bottomed pan over low-medium heat. Add the grated coconut and jaggery. Cook while stirring continuously until the jaggery melts and the mixture becomes slightly thick. Add cardamom powder, nutmeg powder, cashews, almonds, and poppy seeds if using. Cook for another 2–3 minutes. Do not overcook, as the filling will become hard after cooling. Transfer to a plate and allow it to cool.

2. 2

   Prepare the water for the dough

   In a saucepan, bring 1¼ cups water to a boil. Add salt and 1 teaspoon ghee. Reduce the heat to low.

3. 3

   Make the rice-flour dough

   Gradually add the rice flour to the hot water while stirring continuously. Mix until the flour absorbs the water and forms a soft mass. Cover the pan and let it rest for 4–5 minutes.

4. 4

   Knead the dough

   While the mixture is still warm, transfer it to a bowl or plate. Grease your hands with a little ghee and knead the dough until it becomes smooth, soft, and pliable. If the dough feels dry or cracks easily, add a little warm water and knead again. Keep the dough covered with a damp cloth so it doesn't dry out.

5. 5

   Shape the modaks

   Divide the dough into 10 equal portions. Take one portion and roll it into a smooth ball. Flatten it between your palms and gently shape it into a small cup with thin edges. Place about 1 tablespoon of the coconut-jaggery filling in the center. Make small pleats around the edges and bring them together at the top to seal the modak. Repeat with the remaining dough and filling.

6. 6

   Steam the modaks

   Grease a steamer plate or steaming basket lightly with ghee. Place the modaks with some space between them. Steam over medium heat for 10–12 minutes. The outer covering should become slightly glossy and firm when cooked. Turn off the heat and let them rest for 2–3 minutes before removing.

7. 7

   Serve

   Serve the modaks warm. You can drizzle a little ghee over them before serving. They are best enjoyed fresh, especially during Ganesh Chaturthi.

Recipe Tips

• • Keep the rice-flour dough covered at all times to prevent it from drying and cracking.
• • The filling should be moist but not watery. Overcooking the jaggery can make the filling hard.
• • Kneading the dough while it is still warm makes it much easier to shape.
• • If the edges crack while making pleats, lightly wet your fingers and smooth the dough.
• • A traditional modak mould can make shaping much easier for beginners.
• • Don't overcrowd the steamer; leave a little space between each modak.
• • Freshly grated coconut gives a much better texture and flavor than dried coconut.