How to make Ukdiche Modak -
Lord Ganesh loves these little steamed dumplings made of a translucent rice flour pastry stuffed with a mixture of sweetened coconut and jaggery. And I do too!
This recipe has featured on the show Khanakhazana.
Main Ingredients : Rice flour (चावल का आटा), Fresh coconut (ताज़ा नारियल)
Cuisine : Maharashtrian
Course : Desserts
For more recipes related to Ukdiche Modak checkout Ukdiche Modak. You can also find more Desserts recipes like Khuskhus Kheer Cheesecake - Gelatine Free Payasam Steamed Semolina Cake with Lemon Syrup
Ukdiche Modak Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Sweet
Ingredients for Ukdiche Modak Recipe
Rice flour 1 1/2 cups
Fresh coconut grated 1 1/2 cups
Oil 1 teaspoon
Salt a pinch
Jaggery (gur) grated 1 cup
Poppy seeds (khuskhus/posto) roasted 1 tablespoons
Green cardamom powder a pinch
Nutmeg powder a pinch
Method
Step 1
Heat one and one-fourth cups of water with salt and one teaspoon oil in a deep non-stick pan.
Step 2
Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming. Cover the pan with a deep lid and pour some water into the lid. Cook on low heat for three minutes.
Step 3
Remove the lid, sprinkle some cold water on the rice flour and cover again with the lid with water in it; cook for another three minutes. Repeat this process twice more. Take the pan off the heat and keep it covered for two minutes.
Step 4
Transfer the mixture to a large plate (parat), grease the palms of your hands with oil and knead the dough till completely smooth and pliable. The dough should not stick to your palms. Rest the dough covered with a damp cloth.
Step 5
For the stuffing, combine the coconut and jaggery in a non-stick pan and cook on medium heat for one or two minutes till light golden brown. Make sure that you do not overcook the mixture. Add the roasted poppy seeds, cardamom powder and nutmeg powder, and mix well. Remove from heat and set aside to cool. Divide the coconut mixture into twelve equal portions.
Step 6
Divide the dough into twelve equal portions and shape them into balls. Grease the palms of your hands and spread each ball to form a three-inch bowl. Press the edges of the bowls to reduce the thickness.
Step 7
Place a portion of the stuffing in the centre; pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.
Step 8
Heat sufficient water in a steamer. Place the modak on a perforated plate in the steamer and steam for ten to twelve minutes.
Step 9
Serve hot modak with pure ghee.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
