Make Steamed Modak At Home In Easy Way | Steamed Modak Recipe

Ingredients:

• For the outer covering (ukad):
• 1 cup rice flour
• 1¼ cups water
• A pinch of salt
• 1 teaspoon ghee (clarified butter)
• For the filling:
• 1 cup fresh grated coconut
• ¾ cup jaggery (grated or powdered)
• ¼ teaspoon cardamom powder
• 1 teaspoon ghee (clarified butter)

Instructions:

• Prepare the Filling:

1. Heat 1 teaspoon ghee in a pan.
2. Add grated coconut and sauté for 2-3 minutes on medium heat.
3. Add grated jaggery and mix well.
4. Cook this mixture on low heat, stirring continuously, until the jaggery melts and combines with the coconut. This will take about 5-7 minutes.
5. Once the mixture thickens slightly (but is still moist), add cardamom powder and mix well.
6. Remove from heat and let it cool. The filling should be moist and hold together.

• Prepare the Outer Covering (Ukad):

1. Boil 1¼ cups of water with a pinch of salt and 1 teaspoon ghee in a deep pan.
2. Lower the heat and slowly add 1 cup of rice flour to the boiling water while stirring continuously to avoid lumps.
3. Mix well until the flour absorbs all the water and the dough comes together. Turn off the heat.
4. Cover the pan with a lid and let the dough rest for 4-5 minutes.

• Assemble the Modaks:

1. Grease your palms with ghee.
2. Take a small portion of the dough and roll it into a smooth modak ball.
3. Flatten it slightly into a small disc of about 3-4 inches in diameter, with edges thinner than the center.
4. Place a spoonful of the prepared coconut-jaggery filling in the center of the disc.
5. Gently bring together the edges of the disc to cover the filling and pinch them together to form pleats at the top. Seal the modak carefully so that there are no cracks.
6. Repeat the process.

• Steam the Modaks:

1. Heat water in a steamer.
2. Grease the steamer plate or a banana leaf lightly with ghee.
3. Arrange the modaks on the greased surface, leaving some space between them.
4. Steam them on medium heat for 10-12 minutes, or until the outer covering looks glossy and translucent.
5. Once done, carefully remove them from the steamer and allow them to cool slightly before serving.

• Serve:

1. Ukadiche Modaks are traditionally served hot with a drizzle of ghee. They can be stored for a day or two in an airtight container but are best enjoyed fresh.

Enjoy your homemade Ukadiche Modaks, a traditional Maharashtrian delicacy offered to Lord Ganesha during the festival of Ganesh Chaturthi!

Information:

Ukadiche Modak, a quintessential Maharashtrian delicacy, holds deep cultural and religious significance, particularly during the festival of Ganesh Chaturthi. The name "ukadiche" derives from the Marathi word "ukad," meaning "steamed," highlighting its preparation method. Traditionally, the modak is made by kneading rice flour dough into small cups, filled with a mixture of freshly grated coconut and jaggery flavored with cardamom, then carefully steamed. This process symbolizes purity and devotion in Hindu rituals, especially as an offering to Lord Ganesha, the deity revered for wisdom and new beginnings.

Over the years, Ukadiche Modak has evolved from a homemade specialty to a widely available treat in Maharashtrian sweet shops, and even accessible online during festive seasons. Its enduring popularity reflects its rich heritage and the cultural pride associated with its preparation and consumption. Ukadiche Modak continues to be cherished not only for its delicious taste but also for its role in maintaining traditions and fostering community celebrations across Maharashtra.