Ukadiche Modak is a Maharashtrian delicacy made with steamed rice flour and a candy coconut filling laced with nutmeg, cardamom, and saffron. I’m excited to share my detailed recipe with all the information and methods that will help you make Modak like a professional!
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What’s Modak
Modak is a candy dish in style in Western India, particularly Maharashtra the place I grew up. They’re made throughout the 10-day Ganesha pageant and supplied to Lord Ganesha. Modak is both steamed or fried and has an outer dough protecting with a candy fragrant filling inside.
Ukadiche Modak
“Ukadiche” actually means steamed. Ukadiche Modak is just like dumplings, with an outer layer of steamed rice flour dough and a candy filling of contemporary coconut and jaggery. After shaping and filling the dumplings they’re then steamed which provides them a smooth melt-in-the-mouth texture.
My mother makes the BEST Ukadiche Modak. I grew up consuming them yearly throughout the 10-day Ganapati pageant and likewise nearly each month as my dad introduced house contemporary coconuts from the farm.
My Mother is well-known amongst family and friends for her delicious Modak. Her signature Tri-Coloration Modak is made by shaping the outer protecting with coloured dough. She is at all times whipping up batches of Modak to share and likewise makes them when she will get particular requests.
UPDATE: Please test the directions and video for steaming modak in Instantaneous Pot
Once I first began to cook dinner, I by no means thought I might try and make Modak as the method appeared a bit tedious. Then, I got here throughout an article in an Indian newspaper that was all about meals to arrange throughout the Ganesha pageant. The article with over a dozen recommendations on the best way to make excellent Modak gave me many good concepts that I grew to become assured in making them.
Throughout my journey to India, I additionally bought an opportunity to fine-tune my Modak-making expertise with skilled suggestions from my cousin, Prajakta. Have a look at these beautiful tri-color handmade modak, she makes!
Tricks to make smooth protecting/shell
- Use positive rice flour. Just lately I discovered “Sohum” model rice flour in Indian grocery shops in NJ that works rather well.
- Add sufficient water when steaming the dough, 1:1 water to flour ratio
- Permit the steamed dough to settle down
- At first, the dough could appear just a little dry and coarse. Knead it nicely with a few tablespoons of heat water and just a little little bit of ghee. This can make the dough completely smooth and pliable for making modak shells.
- Take your time to assemble the modak, the dough doesn’t need to be sizzling, merely preserve it lined below a moist paper towel
Suggestions for making excellent Modak filling
- If utilizing frozen pre-shredded coconut, dry roast the coconut on medium warmth for five minutes. This can permit the surplus moisture to evaporate and the filling won’t launch water when the Modak is steamed.
- I might advocate grating the jaggery or break into very small items. There ought to be no lumps of jaggery within the filling.
- Prepare dinner the filling for five to 7 minutes on low-medium warmth or till the combination begins to look dry. This can stop the jaggery syrup from oozing out of the Modak whereas steaming.
Components
Ukadiche Modak wants only a handful of substances most of which can be found at Indian grocery shops:
- High quality rice flour – Be certain that to sift the rice flour. I’ve used positive rice flour from manufacturers like Sohum and Laxmi Meals and each work nicely for this recipe.
- Ghee – Good high quality home made ghee provides a nutty aroma to the Modak. It helps to make the sleek dough in addition to helps stop the Modak from sticking to the mould.
- Grated Coconut – Frozen coconut from Anand or Deep model is useful for this recipe and likewise makes the method faster. Keep in mind to thaw the coconut at room temperature earlier than making the filling
- Jaggery – Provides buttery wealthy sweetness and genuine taste to this dish. Be certain that to grate the jaggery to keep away from any lumps. Additionally bear in mind to not overcook the jaggery, cook dinner solely till the filling is blended in nicely.
- Cardamom and Nutmeg – I like to recommend shopping for floor powders to save lots of time. When you’ve got the entire cardamom, make certain to discard the outer shell and finely grind the within seeds with mortar and pestle. Complete nutmeg might be grated with a small grater.
Step-by-step Directions to make Ukadiche Modak
Step 1: Ukad/dough for the outer protecting
- Convey 1 cup of water to boil and add salt and 1 teaspoon of ghee.
- Flip the warmth to low and add the rice flour. Combine it nicely with a spoon.
- Prepare dinner lined for 2-3 minutes on low warmth. Flip the warmth off and pour the dough right into a mixing bowl and let it cool.
Step 2: Coconut jaggery filling
- Grate the jaggery or break it into small items utilizing a pestle.
- In a heavy backside pan gently roast the coconut on medium warmth for five minutes.
- Add jaggery, saffron, nutmeg powder, and cardamom powder, and cook dinner on low warmth for one more 5 to 7 minutes or till the filling begins to look dry. Combine nicely and preserve apart. Professional Tip – Make the filling upfront to save lots of time and refrigerate for two to three days
Step 3: Prep the dough
- Knead the rice dough utilizing 1 teaspoon of ghee and 1-2 tablespoons of heat water for five to 10 minutes or till the dough is basically smooth and moist.
- Make lemon-sized balls with the dough and preserve them lined.
Step 4: Shaping and filling
- Grease the within of the Modak mould rather well with oil or ghee (photograph 1)
- Shut the mould and unfold the rice dough contained in the mould and begin urgent gently along with your fingers because it evenly spreads contained in the mould. A few of the dough will unfold exterior of the mould, which is used to seal the Modak (images 2, 3, and 4)
- Gently put about 1 to 2 teaspoons of filling contained in the mould. (photograph 5)
- Seal the underside with the additional dough that’s exterior of the mould by folding it over to cowl the opening (images 6, 7, and eight)
- Rigorously open the mould and take away the Modak gently (images 9 and 10)
- Form the highest of the Modak by gently pinching with fingers (images 11 and 12)
- Place it within the steamer. Word: I’m utilizing the steaming rack from my previous stovetop steamer. However this steamer from amazon works nicely too.
- Repeat the above steps of shaping and filling the Modak for the remainder of the dough and filling.
Step 5: Steaming
- Warmth 2 cups of water in a steamer pot. As soon as all of the Modak are prepared, put the steaming rack contained in the steamer pot and cook dinner lined for 10 minutes on low to medium warmth. Word: Verify the detailed recipe for Instantaneous Pot steaming directions.
Flip the warmth off, and let the Modak cool for five minutes. Gently take away them from the steaming rack onto a plate. Take pleasure in!
How you can serve Modak
Take pleasure in heat Modak as is! Historically they’re served with home made ghee referred to as Sajuk Toop in Marathi. Barely minimize open the highest of the Modak and pour over a teaspoon of melted ghee. I like to eat them heat however in addition they style good at room temperature.
Storing and Reheating Modak
Modak stays nicely at room temperature for a day. For prolonged shelf life refrigerate in an hermetic container for as much as 3 days. To reheat merely re-steam them for 3 to 4 minutes.
Steadily Requested Questions
I purchased my Modak mould from India. From August to September many Indian grocery shops within the US additionally promote Modak molds. Modak molds are additionally out there on amazon.
Do not need the mould? Historically Modak was made by hand and it merely takes some apply and endurance to form them uniformly. Right here is the best way to make Modak by hand:
1. Apply ghee to your palm and fingertips and begin urgent one ball of the rice dough between the palm of your fingers. Gently stretch the perimeters to type a 3-inch cup.
2. Place the filling within the middle and begin making pleats on the aspect by pinching the perimeters of the dough. Makes 5 to 7 pleats, to start with, and finally, you may make extra pleats making the Modak look prettier.
3. After pleating throughout, gently deliver all of them collectively within the middle. Begin urgent them in the direction of the center and prime enclosing the filling. Safe the highest by firmly urgent the highest collectively so the Modak doesn’t open up throughout steaming.
An entire conventional meal thought to serve together with Modak:
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Recipe
Ukadiche Modak {candy rice dumplings with coconut filling}
Steamed dumplings made with rice flour dough, full of candy coconut, jaggery, nutmeg, cardamom and saffron filling!
Servings: 13
Energy: 125kcal
Directions
In a heavy backside pan gently roast the coconut on medium warmth for two minutes. Add grated jaggery, saffron, nutmeg, and cardamom and cook dinner on low warmth for one more 2 minutes. Combine nicely and preserve apart. This filling might be made a few days upfront and refrigerated till prepared for use.
In a medium pot, deliver water to a boil. Add 1 teaspoon of ghee and salt. Flip the warmth to low and add the rice flour. Combine it nicely with a spoon. Prepare dinner lined for 2-3 minutes on low warmth. Flip the warmth off and take out the dough in a mixing bowl. Permit it to chill down just a little.
Knead the rice dough utilizing 1 teaspoon of ghee and a pair of to 4 tablespoons of heat water for five minutes or till the dough is smooth and moist. Make 13 lemon-sized balls with the dough and preserve them apart.
- Coat within the modak mould with a layer of ghee. Shut the mould and unfold the rice dough contained in the mould and begin shaping it round gently along with your fingers. A few of the dough can even come exterior of the mould which might be used to seal the modak. Gently put about 1-2 teaspoon of stuffing contained in the mould. Seal the underside with the additional dough that’s exterior of the mould. Gently open the mould and put the modak in a steaming rack. Repeat and make the remaining modak.
Warmth 1 cup of water in a steamer pot. As soon as all of the modak are prepared, put the steaming rack contained in the steamer pot (I steam 7 to eight modaks at a time) and cook dinner lined for 10 minutes on low to medium warmth. Flip the warmth off, let the modak cool for five minutes. Gently take away them from the steaming rack onto a platter. Take pleasure in!
Steaming Modak within the Instantaneous Pot
Add 1 cup of water to the Instantaneous Pot insert. Place the trivet. Gently place the steamer basket with modak within the Instantaneous Pot. Shut Instantaneous Pot lid with strain valve to sealing.
Stress Prepare dinner on low strain mode for six minutes adopted by Pure Stress Launch. Open the Instantaneous Pot, permit the modak to chill for five minutes. Take out on a serving platter.
Notes
- Apply a beneficiant quantity of ghee to the mould earlier than making every modak. This can guarantee that the modak don’t stick with the mould.
- Rinse and dry the modak mould midway by to verify the modak doesn’t stick with the mould.
- My steamer basket matches 8 modak with out sticking to one another. Be certain that there’s a little room between the modak so they don’t stick to one another after cooking.
- Use positive rice flour. Just lately I discovered “Sohum” model rice flour in Indian grocery shops in NJ that works rather well. In case you are utilizing different rice flours (Swad, Deep, or Laxmi meals) made positive to sift the flour with a flour sifter or a fine-mesh strainer.
- Add sufficient water when steaming the dough, 1:1 water to flour ratio
- Permit the steamed dough to settle down
- At first, the dough could appear just a little dry and coarse. Knead it nicely with a few tablespoons of heat water and just a little little bit of ghee. This can make the dough completely smooth and pliable for making modak shells.
- Take your time to assemble the modak, the dough doesn’t need to be sizzling, merely preserve it lined below a moist paper towel
- If utilizing frozen pre-shredded coconut, dry roast the coconut on medium warmth for five minutes. This can permit the surplus moisture to evaporate and the filling won’t launch water when the modak are steamed.
- I might advocate grating the jaggery or break into very small items. There ought to be no lumps of jaggery within the filling.
- Prepare dinner the filling for five to 7 minutes on low-medium warmth or till the combination begins to look dry. This can stop the jaggery syrup from oozing out of the modak whereas steaming.
Diet
Energy: 125kcal | Carbohydrates: 22g | Fats: 3g | Saturated Fats: 2g | Ldl cholesterol: 2mg | Sodium: 46mg | Potassium: 31mg | Sugar: 12g | Vitamin C: 0.2mg | Calcium: 6mg | Iron: 0.3mg
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