Ukadiche Modak Recipe #modak #recipes #ganesh #ganeshchaturthi #festival #food #cooking #shorts

Ukadiche modak is a steamed rice flour dumpling with sweet coconut jaggery filling inside. These traditional sweets are made during Ganesh Chaturthi Festival in India.
Recipe link: https://youtube.com/shorts/cz2Jw97alno

Ingredients & Quantity

For the filling
▢1 cup grated coconut am using frozen, fresh, or desiccated can be used too.
▢½ cup grated Sugarcane Jaggery
▢½ teaspoon cardamom powder
▢15 cashews coarsely chopped, optional

For the covering:
▢1 cup water
▢1 cup rice flour fine variety
▢1 teaspoon ghee + more for greasing
▢¼ teaspoon salt

Method,
To make coconut jaggery filling:
Heat a pan on medium heat and dry roast the coconut for 5 mins to dry out the moisture if any. I’ve used frozen, thawed coconut. Fresh coconut can be used too.
Add the grated jaggery, mix till it’s melted and well combined. Stir in the cardamom powder, saffron, and cashew pieces (optional).
Keep stirring continuously (approximately 2 mins) until the mixture is almost dry. Turn off the heat and keep it aside to cool slightly. Don’t overcook the jaggery coconut filling else it will turn hard.
While the coconut jaggery mixture (also known as saran) cools, let’s make the outer covering.

To make the outer covering:
In a pot or saucepan, water, add salt and 1 teaspoon of ghee. Bring it to a boil.
Stir in the rice flour and mix well using a spoon or spatula. The mixture should be soft, lumpy, and crumbly. Turn off the heat. Cover the pot and let this mixture sit for 5 mins.
Transfer the rice flour mixture to a plate and allow it to cool a bit enough to handle but still warm.
Knead the dough for 5 mins using 1-2 tablespoon water (or as needed) and 1-2 teaspoon ghee into a smooth, soft dough. It shouldn’t be cracked or crumbly. Keep covered at all times with a wet cloth to prevent it from drying.
Divide dough and filling equal portions.
You can either make modak freehand or using molds. There are two types of mold available aluminum ones and plastic. I’ve used the aluminum mold.

To make modak using mold:
Grease your plate or steamer basket.
Open the molds and apply ghee to the inside of the mold. Place one dough ball and close the mold.
From the open side, start pressing and spreading the dough using fingers as thin as possibly can but not too thin. The excess dough will come out of the mold, either cut it or leave it there. It can be used to close the modak.
Place a portion of the filling in the hollow and use the excess covering to close the modak. Remove any excess dough that you see on the joints of the mold.
Open the modak mold place them in the steamer basket.
Slowly open the mold and remove the modak gently. Place it on a greased steamer basket.
Optional Step : Add 1-2 threads of saffron on top of each modak (optional step)
Continue making the remaining modak in a similar manner. Ensure to grease your mold before making the next modak

Steaming Ukadiche Modak on the stove top
Place 2 cups of water in the pot and bring it to a boil. Place the steamer basket with modak inside. Close and steam on medium heat covered for 10-12 mins.
Turn off the heat, allow to cool for 5 mins in pot itself. Take the basket out and cool for another 5 mins. Then transfer to a plate.

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