It is the day for celebrating little Ganesha's Birthday. 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!
Steamed Modak also known as Ukadiche Modak are sweet dumplings with coconut and jaggery filling.
Made this on the occasion of Shri Ganesh Jayanti 🌺🙏
This is my very first humble try to make the Ukadiche Modak. It is not prepared at my native. But it was on my bucket list for a long time.
We prepare Fried Modak and Ukadiche Modak prepared from wheat flour for Ganesh Festival.🙏🌺
May the divine energy of Lord Ganesha bring positivity and harmony to your life. Wishing you a blessed Ganesh Jayanti!🙏🌺
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Ingredients:
For the Filling:
· Ghee – 2 tbsp
· Poppy seeds – 1 tsp
· Freshly Grated Coconut – 1.5 cups
· Jaggery – ¾ cup (make small chunks)
· Water – 2 tbsp
· Cardamom Powder – ¾ tsp
· Nutmeg Powder – 1 pinch
For the Dough:
· Water 1 cup + Milk – ½ cup
· Rice flour – 1.5 cup
· Ghee – 1 tbsp
· Salt to taste
Saffron strands for flavour. (optional)
Few turmeric leaves to steam the modak, if available. Or else you can use Banana leaves.
Method:
For the Filling:
· In a kadai heat ghee and add poppy seeds. Let the seeds puff up.
· Now add the freshly grated coconut.
· Sauté until coconut turns aromatic.
· Now add the jaggery and mix well. Add little water. (You can vary the proportion of jaggery according to your taste.)
· Keep cooking on medium flame until the jaggery melts.
· Cook until the mixture thickens and dries.
· Add cardamom powder, nutmeg powder& ghee. Mix it well.
· Let the Panchakajjaya cool down. You can use this to stuff the modaks for Ganapati.
For making Dough & Modak:
· Take a kadai heat water + milk on medium heat. Add salt, ghee. Let the water boil.
· Add rice flour & turn off the flame. Mix well. No lumps should be formed.
· Cover the pan and let it rest for 5-7 minutes.
· Take the mixture in a plate. Knead it while it is warm. If required, you can add a little bit of water while kneading.
· You can use a greased vati and knead it. Knead it until it becomes soft and shiny.
· Now take a small tennis ball sized dough. Make it soft by rolling between your palms.
· Grease your fingertips with ghee, press the ball a little from the centre using your finger tips and make small puris. Now pinch the edges to make pleats, pinch the pleats up to the bottom so that modak gets nice shape. Fill the stuffing and bring together all the pleats to give a pointy top to the modaks.
· You can either roll it into small puri and follow the same procedure to prepare the modak.
· Meanwhile add water in the steamer and bring it to boil.
· You can either line the steamer stands with turmeric leaf/ banana leaf/ wet cloth. Place the modaks on it. You can garnish the modaks with saffron strands before steaming.
· Cover the steamer with a lid and cook for 10-12 minutes. Once done the modaks will have a shiny texture.
· Turn off the flame, after 2 minutes remove the modaks from the steamer.
· Serve it by drizzling a generous amount of ghee.