Ukadiche Modak- The Divine Modak

Welcome Lord Ganesha…………….Ganapati Bappa Morya !!!!!

On the arrival of our beloved Lord Ganesha, people ardently prepare and offer modaks to the Lord first.

The favourite sweets of Lord Ganesha. So much so that his preference for modaks brings him the mark as Modakapriya (the one who adores modak) in Sanskrit. For Ganesh Chaturthi during the puja/prayer, 21 modaks are offered to him and the same is distributed at pasadam. 21 number being the number associated with Lord Ganesha and pasadam being the offerings.

Traditional Modak : Sweet steamed dumpling prepared with rice flour and filled with scrumptious filling of Jaggery and fresh grated coconut flavoured with green cardamom and nutmeg powder, served hot drizzled with melted pure ghee . The steamed version is known as Ukdiche Modak consumed with hot pure ghee.

Now times are changing and people curate various types of Modak for Lovely Lord Ganesha.

The various types of modaks are

Khoya / Mawa Modak,

Paan and Gulkand modak,

Custard apple modak as Custard apple is in season now.

Chocolate and walnut modak,

Cottage Cheese Modak,

Kesar Pista Modak,

Sweet Boondi Modak,

Dates and pine nuts modak

Figs and Honey Modak

Apricot marmalade Modak

Mawa Modak

Baklava Modak

Bottle Gourd Modak

Petha Modak

People sometimes prefer Fried Modak as well.

 Ukadiche Modak

Sweet steamed dumpling prepared with rice flour and filled with scrumptious filling of Jaggery and fresh grated coconut flavored with green cardamom and nutmeg powder, served hot drizzled with melted pure ghee.

The Secret ingredient in my recipe and preparation of Ukadiche Modak is Lord Ganehassss blessingsssssssssssssssssssssss !!!!!!

Preparation Time : 45 minutes
Cooking time including steaming : 20 minutes
Servings : 12
Cuisine: Maharashtrian
Course: Indian Sweets

Ingredients and Quantity:

Measuring cup used, 1 cup = 250 ml

For the covering:
Rice flour-1 1/2 cups
Water- 1 1/4th cups
Salt-a pinch
Oil ½ tsp and pure ghee- ½ tsp
Oil-1 teaspoon for greasing

For covering the dough:
Muslin cloth, damp- ½ metre

For the stuffing/ filling:
Fresh coconut grated-1 1/2 cups
Jaggery , grated-01 cup
Poppy seeds lightly roasted-01 tablespoon
Green cardamom powder- ¼ th tsp
Nutmeg powder- a pinch

Method:

For the Covering:
In a deep non-stick heavy bottomed pan, add 1 ¼ th cups of water and bring it boil.
Add the ghee, salt, oil and rice flour, mix well and cook for 03 to 04minutes. Cover in between with a tight fitting lid and cook while stirring in between.
Remove from the flame and keep aside.
Transfer the mixture on a flat moisture free and greased plate and knead well to prepare a soft dough.
Keep the dough covered with a damp muslin cloth to prevent it from drying

For the stuffing / filling:
In a thick bottomed non-stick pan, combine the coconut and jaggery and cook on medium heat for 02 minutes till light golden brown in colour. Make sure that you do not overcook the mixture as it will impart darker colour and the mixture will tend to become bitter. Add the lightly roasted poppy seeds, cardamom powder and nutmeg powder.

Preparation of Modaks:
Divide the dough into 12 equal portions and shape them into neat balls. Grease the palms of your hands and spread each ball to form a 2 ½ inch bowl. Press the edges of the bowls to reduce the thickness. If it is too thick there are chances of the modak remaining very raw even after steaming it
Place a portion of the stuffing in the centre; neatly pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.
Heat sufficient water in a steamer. Place the modak on a perforated plate in the steamer and steam for 12 to 15 minutes.

For the serving:
Serve modaks warm / hot drizzled with hot melted pure ghee.

Chef Tips:

1. If you judgement is that the dough looks dry, then you may add a few teaspoons of warm water and continue to knead.
   2. You may add roasted coarsely ground white sesame seeds to the filling to enhance the falovour.
   3. These prepared modaks stay fresh for a day at room temperature and for 02 days if refrigerated.
   4. You may freeze the unsteamed modaks and keep it , for days and steam them as and when required.
   5. If you are preparing the modaks as naivedyam then kindly refrain from tasting the filling / stuffing or the dough. Prepare with a pure soul, love , devotion and this prasad of modaks will nourish everyone’s soul. Good quality ingredients and spotlessly clean utensils are a must.