Ukadiche Modak

September 17, 2015

•

Chef Reetu Uday Kugaji

2,119

Reads

Breakfast, Brunch, Dinner, Lunch, Snacks

Prep Time

0h

45m

Cook Time

0h

20m

Cuisine

Indian

Yield / Serves

6 Servings

Category

Vegetarian

Welcome Lord GaneshaÃ¢â‚¬Â¦Ã¢â‚¬Â¦Ã¢â‚¬Â¦Ã¢â‚¬Â¦Ã¢â‚¬Â¦.Ganapati Bappa Morya !!!!!_x000D_
The Secret ingredient in my recipe and preparation of Ukadiche Modak is Lord Ganehassss blessingsssssssssssssssssssssss !!!!!!_x000D_
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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

Rice flour-1 1/2 cups

Water- 1 1/4th cups

Salt-a pinch

Oil Ã‚Â½ tsp and pure ghee- Ã‚Â½ tsp

Oil-1 teaspoon for greasing

For covering the dough: Muslin cloth, damp- Ã‚Â½ metre

Fresh coconut grated-1 1/2 cups

Jaggery , grated-01 cup

Poppy seeds lightly roasted-01 tablespoon

Green cardamom powder- Ã‚Â¼ th tsp

Nutmeg powder- a pinch

For the Covering:_x000D_ In a deep non-stick heavy bottomed pan, add 1 ¼ th cups of water and bring it boil._x000D_ 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._x000D_ Remove from the flame and keep aside._x000D_ Transfer the mixture on a flat moisture free and greased plate and knead well to prepare a soft dough._x000D_ Keep the dough covered with a damp muslin cloth to prevent it from drying

For the stuffing / filling:_x000D_ 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:_x000D_ 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_x000D_ 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._x000D_ 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:_x000D_ Serve modaks warm / hot drizzled with hot melted pure ghee.

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Chef Tips:

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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 utensilssss are a must

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Chef Reetu Uday Kugaji

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Responses

Kirti Yadav September 17, 2015

Thanks appreciate your useful tips .

Reply
Akshada Kodag September 22, 2015

First time ever tried ukdiche modak, must say awesome

Reply
Rohini Sakore October 6, 2015

Yummy modak

Reply