How to make Ukdiche Modak -

Traditional rice flour modaks stuffed with coconut- jaggery mixture.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Basmati rice flour, Ghee (घी)

Cuisine : Indian, Maharashtrian

Course : Mithais


Ukdiche Modak

Ukdiche Modak Recipe Card

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Mithais are desserts that are unique to India. Mostly made with rich ingredients like milk, dried fruit, sugar and clarified butter each region in India has its own unique range of colourful decadent sweets that never fail to impress. A slight hint of green cardamom powder gives most of these a beautiful aroma and taste that has always been associated with mithais.

Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Ukdiche Modak Recipe

  • Basmati rice flour 2 cups

  • Ghee 5 1/2 teaspoons

  • Salt a pinch

  • Stuffing

  • Poppy seeds (khuskhus) 2 teaspoons

  • Fresh coconut scraped 1 cup

  • Jaggery (gur) chopped 3/4 cup

  • Nutmeg a small piece

  • Green cardamom powder 1/4 teaspoon

Method

Step 1

To make the stuffing, heat 4 1/2 teaspoons ghee in a non-stick pan, add poppy seeds, coconut and mix well. Cook for 2-3 minutes.

Step 2

Add jaggery and mix well and cook for 2-3 minutes.

Step 3

Grate nutmeg directly into the mixture. Add green cardamom powder and mix well.

Step 4

Take the pan off the heat and set aside to cool down to room temepratuer.

Step 5

To make the covering, heat 2 cups water in a deep non-stick pan. Add salt and 1 teaspoon ghee. Once the water comes to a boil, add the rice flour and mix well. Cover and cook on low heat for 5 minutes. Take the pan off the heat and set aside for 10 minutes.

Step 6

Place a piece of muslin cloth on a steel parat and transfer the rice mixture on it. Gather the edges of the muslin cloth and knead the mixture for 2-3 minutes.

Step 7

Open the muslin cloth, transfer the dough in parat, dip your palms in water and ghee alternately and knead to smooth and shiny dough. Make sure it doesn’t stick to your hands.

Step 8

Divide the dough into twelve equal portions and shape them into balls. Wet the palms of your hands with water and spread each ball to form a 3 inch bowl. Press the edges of the bowls to reduce the thickness.

Step 9

Place a portion of the stuffing in the centre of the bowl, pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.

Step 10

Heat sufficient water in the lower deck of a steamer.

Step 11

Dip the base of the modak in water and place them in the upper deck of the steamer. Place some saffron strands on each modak. Cover the steamer and steam for 10-12 minutes.

Step 12

Open the lid of the steamer and let the modaks cool a little. Arrange them on a serving plate and serve them warm.

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MasterChef Sanjeev Kapoor

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.