September 20, 2021

Modak or Ukadiche Modak Recipe

History and Origin

Name and Meaning

Modak is a steamed dumplings stuffed with coconut and jaggery with a rice flour dough outer layer. In Marathi, these sweet dumplings are called Ukadiche Modak and Kozhukattai or Kolukattai in South India. Steamed or Ukadiche Modak is the most popular recipe of this Maharashtrian cuisine. The word ukadiche means ‘steamed’. ‘Ukad’ also means steamed rice flour dough. A steamed modak is known as “Ukadiche Modak”.

Festive Significance

Lord Ganesh’s favorite sweet and offered to him as prasad every Ganesh Chaturthi is a tradition in India to pay respects and regards to this spectacular Hindu deity. South Indian variants of Modak are Kozhukattai and Kolukattai, which are served during Vinayaka Chaturthi in Kerala and Tamil Nadu.

Ingredients

Rice Flour
Jaggery
Coconut
Ghee
Water

Method

Modak Sweet Stuffing

Chop the jaggery and set aside. Grate the coconut as well. For this recipe, you will need 1 cup of jaggery and 1 cup of fresh grated coconut.
In a pan, heat ghee. Add ½ teaspoon of poppy seeds. Make sure the flame is kept low. Cook for a few seconds until the poppy seeds begin to crackle.
Add 1 cup grated fresh coconut (100 grams) and 1 cup chopped jaggery (200 grams).
Mix the coconut-jaggery mixture at low flame, the jaggery will melt initially, and keep stirring till the moisture from the jaggery dries out. Cook it for 7 to 9 minutes and then switch off the flame.
Mix this mixture with 1 tablespoon rice flour (Optional)

Rice Dough

Add 1.5 cups of water, ¼ teaspoon oil or ghee and ¼ teaspoon salt to a pan. Cook it on the stovetop and wait till the mixture comes to a boil
Now, add 1 cup of rice flour (150 grams). Rice flour can be made at home or purchased. Make sure the rice flour is fresh and within its shelf life.
Stir and mix well, the rice flour and water. Turn off the flame and keep a lid on top for 4-5 minutes.
Take out the dough in a plate and knead it well to make it like a proper dough.
Make sure there are no lumps.
Roll the dough into small balls between your palms until smooth. Apply some water in your palms if needed. Cover the balls with a kitchen towel. You should not have cracks in the balls. Smoothness is key.

Shape modak without mould

Flatten the ball with your fingers or your palms into a round disc or a shallow bowl shape of medium thickness.
Add the mixture and press the edges in a flower share and join all the edges together. Remove any extra dough from the top. Taper the top of the modak with your fingers.

Make modak with mould

With a bit of ghee or oil, grease the modak mould. Close or lock the mold. Make a hole in the center of the dough ball by pressing it into the mould. Rice dough will form a layer touching the walls of the mold.
Place the sweet stuffing.
Cover the bottom with a small piece of dough. Press and smoothen it sealing the modak.
Unlock or open the modak mould. From the mould, gently remove the modak. Mold all modaks this way.
The shaped modak should be covered with a napkin to prevent the rice dough from drying out.
Prepare the pan by brushing or greasing it with oil or ghee. Banana leaves and turmeric leaves can also be used as liners. Place the shaped modak in the greased pan, leaving some space between them.

Steaming Modak

Put 2 to 2.5 cups of water in a pot, pressure cooker, or Instant Pot steel insert. Use a trivet or rack. On a high flame, heat the water until it begins to boil. Use the sauté option in an instant pot and bring the water to a boil.
Cover the shaped modak with a moist muslin or cotton napkin before you begin to steam.
Steam modak for 10 to 15 minutes on medium-low heat under a cover. Keep the steam vent in the venting position while steaming on the Instant Pot, and use the steam function on high.
The ukadiche modak are ready to be offered to Bhagwan Ganesha. Modak stay good for a couple of days in the refrigerator. While serving after refrigerating, steam them in a pan till warm or sprinkle some water on them and microwave till warm.

Nutrition

As Ukdiche Modak contains jaggery, it can ease digestion and prevent constipation. Jaggery contains antioxidants and nutrients that help flush toxins from the stomach, liver, lungs, and respiratory tract.

Recipe List