Wishing You All a Very Happy, Joyful and Prosperous Ganesh Chaturthi
Ukadiche Modak recipe - Here is an elegant Modak to offer Lord Ganesh as Naivedya during Ganesh Chaturthi festival. Ukadiche modak is a steamed rice flour sweet dumpling with coconut, jaggery filling, popular in Maharashtra and Southern India. Both Ukadiche Modak and fried modaks are very essential naivedya during Ganesh Chturthi festival and Sankashti Chaturthi day. Modak is distributed as prasaad after Lord Ganesh's pooja. I had already posted hand made traditional Ukadiche Modak and deep fried Talalele Modak recipe. Both taste great. Steamed modak can be prepared in two ways. First method is hand made modak and second method is using the mould. Both the modaks are prepared with almost same ingredients. Only the method of making modak is different. The taste, flavor and texture of mould made modak is similar to the hand made modak. Variety of modak moulds are available in steel and plastc, in the utensils shop. But plastic moulds are so easy to handle than steel mould. Check out handmade ukadiche modak and deep fried modak.
Preparation Time : 15 minutes
Cooking Time : 25 minutes
Yield : 11 large sized modaks
3 cups rice flour
3 cups water
1 tsp ghee
a pinch of salt
For the filling
3 cups grated coconut
1 ½ cups jaggery powder
7-8 cardamoms, powdered
10-12 cashew nuts, chopped
For the dough
Boil 3 cups of water in a vessel. Add little bit of salt to it. Reduce the flame to low and add rice flour to it. Keep stirring till the rice fllour cooks and become a lump. Remove from the flame. Cover with a lid and keep it aside and allow to cool.Knead the rice flour lump into a smooth dough. Keep it covered.
For the filling or hoorna
Mix the coconut, Jaggery, and cashew nuts together. Heat this mixture in a pan over a medium flame, stirring continuously till the jaggery melts. When the jaggery release nice aroma and start to thickens, switch off the flame. Allow it to cool and add the cardamom powder. Mix well.
Preparation of Modak using mould
- Divide the dough into 11 equal portions and also divide the hoorna or filling into 11 equal portions.
- Grease the mould lightly with ghee. Use 1 portion of the dough to stuff in the mould's cavity. keep aside a small portion of the dough to seal the modak on top. Fill the cavity with 1 portion of hoorna.
- Seal the surface with the rice dough. Now open the mould and place the modak on a plate.
- Repeat the same process to all modaks. Steam in a modak patra for 15 minutes
Ukadiche Modak using mould with step by step pictures
Mix the coconut, Jaggery, and cashew nuts together. Heat this mixture in a pan over a medium flame, stirring continuously till the jaggery melts. When the jaggery release nice aroma and start to thickens, switch off the flame. Add the cardamom powder and allow it to cool.
Boil 3 cups of water in a vessel. Add a pinch of salt to it. Reduce the flame to low and add rice flour to the boiling water. Keep stirring till the rice flour cooks to soft. Remove from the flame. Cover with a lid and keep it aside and allow it to cool .
Then knead the rice flour into a lump and smooth dough. Keep it covered.
Take a plastic or steel mould and grease it lightly with ghee.
Stuff the cavity with rice dough and fill it with coconut jaggery mixture as shown in the picture below.
Seal the top with the rice dough.
Open the mould and place the modak on a plate.
Repeat this process to all modaks.
Steam in a modak patra for 15 minutes and offer as neivedya to Lord Ganesh.