Easy and authentic udakiche modaks for Ganapati Bappa. And while he loves all kinds of sweets, his favorite is the steamed modak called Ukadiche modak in Marathi and Hindi. In Sanskrit, Lord Ganesha is called modakapriya – one who likes modak!
Ukadiche modaks are steamed flour dumpling filled with a sweet coconut and jaggery filling
Ingredients:
For the Filling:
· Freshly Grated Coconut – 2 cups
· Jaggery – 1 cup (make small chunks)
· Ghee – 10 tsp
· White sesame seeds – 1 tbsp (roasted)
· Cardamom Powder – 1 tsp
For the Dough:
· Wheat flour – 2 cups
· Ghee – 1 tbsp
· Salt to taste
· Water as required
· Oil to roll the puris
Few turmeric leaves to steam the modak.
Method:
For the Filling:
· Dry roast sesame seeds until they start to splutter and keep them aside.
· In a large kadai heat ghee and sauté freshly grated coconut.
· Sauté until coconut turns aromatic.
· Now add the jaggery and mix well.
· Keep cooking on medium flame until the jaggery melts.
· Cook until the mixture thickens and dries.
· Add the sesame seeds and cardamom powder. Mix it well.
· Let the Panchakajjaya cool down. You can use this to stuff the modaks for Ganapati.
For making Dough & Modak:
· Take a large mixing bowling, add water, salt and wheat flour. Add ghee and knead it into a semi hard dough.
· Let the dough rest for 10-15 minutes.
· Knead once again after giving rest and divide into very small equal dough balls.
· Apply a little oil on the board and then roll the puris
· Roll it out like a poori in 2.5 inch to 3 inch in diameter. Once rolled, place little stuffing.
· Make close pleats on the edges, then join the pleats giving a pointy top to the modaks.
· While rolling make sure you do not roll them too thin. Keep it a little thick in the center and thin at edges.
· Keep it covered till the steamer is ready.
· Bring water to boil in a steamer.
· Place the turmeric leaves on the plate and keep the modaks on the leaves. Steam the modaks for 12-15 minutes.
· Once done the modaks will have a shiny texture.