{"id":5152,"date":"2017-08-26T11:13:41","date_gmt":"2017-08-26T11:13:41","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=5152"},"modified":"2017-11-22T06:01:21","modified_gmt":"2017-11-22T06:01:21","slug":"ukadiche-modak-the-divine-modak","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2017\/08\/26\/ukadiche-modak-the-divine-modak\/","title":{"rendered":"Ukadiche Modak- The Divine Modak"},"content":{"rendered":"

Welcome Lord Ganesha\u2026\u2026\u2026\u2026\u2026.Ganapati Bappa Morya !!!!!<\/strong><\/p>\n

On the arrival of our beloved Lord Ganesha, people ardently prepare and offer modaks to the Lord first.<\/p>\n

The\u00a0favourite sweets of Lord Ganesha. So much so that his preference for modaks brings him the mark\u00a0as\u00a0Modakapriya<\/strong>\u00a0(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.<\/p>\n

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.<\/p>\n

Now times are changing and people curate various types of Modak for Lovely Lord Ganesha.<\/p>\n

The various types of modaks are<\/p>\n

Khoya \/ Mawa Modak,<\/p>\n

Paan and Gulkand modak,<\/p>\n

Custard apple modak as Custard apple is in season now.<\/p>\n

Chocolate and walnut modak,<\/p>\n

Cottage Cheese Modak,<\/p>\n

Kesar Pista Modak,<\/p>\n

Sweet Boondi Modak,<\/p>\n

Dates and pine nuts modak<\/p>\n

Figs and Honey Modak<\/p>\n

Apricot marmalade Modak<\/p>\n

Mawa Modak<\/p>\n

Baklava Modak<\/p>\n

Bottle Gourd Modak<\/p>\n

Petha Modak<\/p>\n

People sometimes prefer Fried Modak as well.<\/p>\n

\u00a0Ukadiche Modak<\/strong><\/h3>\n

Sweet steamed dumpling prepared with rice flour and filled with scrumptious filling of Jaggery and fresh grated coconut flavored\u00a0with green cardamom and nutmeg powder, served hot drizzled with melted pure ghee.<\/strong><\/p>\n

The Secret ingredient in my recipe and preparation of Ukadiche Modak is Lord Ganehassss blessingsssssssssssssssssssssss !!!!!!<\/strong><\/p>\n

Preparation Time :<\/strong> 45 minutes
\nCooking time including steaming :<\/strong> 20 minutes
\nServings :<\/strong> 12
\nCuisine:<\/strong> Maharashtrian
\nCourse: Indian Sweets<\/strong><\/p>\n

Ingredients and Quantity:<\/strong><\/p>\n

Measuring cup used, 1 cup = 250 ml<\/p>\n

For the covering:
\n<\/strong>Rice flour-1 1\/2 cups
\nWater- 1 1\/4th cups
\nSalt-a pinch
\nOil \u00bd tsp and pure ghee- \u00bd tsp
\nOil-1 teaspoon for greasing<\/p>\n

For covering the dough:
\n<\/strong>Muslin cloth, damp- \u00bd metre<\/p>\n

For the stuffing\/ filling:<\/strong>
\nFresh coconut grated-1 1\/2 cups
\nJaggery , grated-01 cup
\nPoppy seeds lightly roasted-01 tablespoon
\nGreen cardamom powder- \u00bc th tsp
\nNutmeg powder- a pinch<\/p>\n

Method:<\/strong><\/p>\n

For the Covering:
\nIn a deep non-stick heavy bottomed pan, add 1 \u00bc th cups of water and bring it boil.
\nAdd 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.
\nRemove from the flame and keep aside.
\nTransfer the mixture on a flat moisture free and greased plate and knead well to prepare a soft dough.
\nKeep the dough covered with a damp muslin cloth to prevent it from drying<\/p>\n

For the stuffing \/ filling:
\nIn 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.<\/p>\n

Preparation of Modaks:
\n<\/strong>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 \u00bd 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
\nPlace 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.
\nHeat sufficient water in a steamer. Place the modak on a perforated plate in the steamer and steam for 12 to 15 minutes.<\/p>\n

For the serving:
\nServe modaks warm \/ hot drizzled with hot melted pure ghee.<\/p>\n

Chef Tips:<\/strong><\/p>\n

    \n
  1. If you judgement is that the dough looks dry, then you may add a few teaspoons of warm water and continue to knead.
    \n2. You may add roasted coarsely ground white sesame seeds to the filling to enhance the falovour.
    \n3. These prepared modaks stay fresh for a day at room temperature and for 02 days if refrigerated.
    \n4. You may freeze the unsteamed modaks and keep it , for days and steam them as and when required.
    \n5. 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\u2019s soul. Good quality ingredients and spotlessly clean utensils are a must.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Welcome Lord Ganesha\u2026\u2026\u2026\u2026\u2026.Ganapati Bappa Morya !!!!!<\/strong><\/p>\n

    On the arrival of our beloved Lord Ganesha,<\/p>\n","protected":false},"author":1,"featured_media":5153,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[64,54],"tags":[],"class_list":["post-5152","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-festive","category-prasad-naivedyam-bhog"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/chefreetuudaykugaji.com\/blog\/wp-content\/uploads\/2017\/06\/1-4.jpg?fit=3456%2C5184&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p9arbY-1l6","jetpack_likes_enabled":false,"jetpack-related-posts":[],"_links":{"self":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5152","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/comments?post=5152"}],"version-history":[{"count":5,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5152\/revisions"}],"predecessor-version":[{"id":5785,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/posts\/5152\/revisions\/5785"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media\/5153"}],"wp:attachment":[{"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/media?parent=5152"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/categories?post=5152"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chefreetuudaykugaji.com\/blog\/wp-json\/wp\/v2\/tags?post=5152"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}