Ganpati special - Steamed Modak recipe


Modak is the favorite sweet of Bhagwan Ganesha and is made in many Hindu homes on the first day of the Ganesh Chaturthi Festival, the most popular variety of Modak is Ukadiche Modak (steamed modak), which comes from Maharashtra cuisine. There are two ways to prepare the Modak recipe: with mold and without mold.


Modak are steamed dumplings with an outer batter made from rice flour and a coconut jaggery filling. These sweet dumplings are also known as Ukadiche Modak in the Marathi language.


The word ukadiche means steamed. The word "ukad" also means steamed rice flour dough. In simple terms, "Ukadiche Modak" means steamed Modak.


Preparation time: 10 minutes

Cooking time: 30 minutes

Shaping Modak: 40 minutes

Serves: 16


Ingredients:

For outer covering:

150 gms. Rice flour;

1.5 cups Water;

1/4 tsp. Ghee or Oil;

1/4 tsp. Salt.


For Sweet filling in Modak:

1 cup fresh grated coconut;

1 cup grated jaggery;

1 tsp. Cardamom powder;

1 tsp. Nutmeg (jaiphal) powder;

1/2 tsp. Ghee;

1 tbsp. Rice flour - optional;

1 tsp. poppy seeds (khus Khus) - optional.


How to prepare?

Make sweet stuffing:

  • First heat ghee or oil in a pan. On a low flame add poppy seeds. Fry for few seconds till they start to crackle.

  • Add grated coconut, jaggery, cardamom powder and nutmeg. Mix it well and cook it on a low flame. The jaggery would melt first.

  • Keep stirring often for 9-10 minutes till the moisture from jaggery begins to dry. Make sure not to overcook it as it would become hard. Keep the mixture aside to cool.

  • You can add rice flour to this mixture. However, this is an optional step. The reason for adding rice flour is, it absorbs moisture.


Making rice dough:

  • On a medium flame, add water, oil or ghee and salt. Let it come to boil.

  • Reduce the flame and add rice flour gradually. Stir it quickly and mix it well. Keep stirring till the flour is mixed with water.

  • Switch off the flame and remove the pan. Cover it for 4-5 minutes.

  • Now in a large plate or thali take all the dough and knead it well.

  • The dough will be hot when kneading so make sure you apply water on your palms and knead it. If you feel the dough looks dense or hard or dry add few teaspoons of warm water and continue to knead.

  • Make small balls from the dough. Roll it smooth in your palms. Apply some water on your palms while rolling.

  • Keep the balls covered with kitchen towel. Make sure the balls are smooth and no have any cracks.


Making modak without moulds:

  • Take a ball and use your fingers to press it into a round disc or shape of shallow bowl. You can apply ghee or oil to your palms while smoothing them. Put the sweet filling in the middle.

  • Flute and press the edges. Gather all the edges and connect them. Remove the excess portion of batter from the top, if there is one. Shape and refine the upper part of the modak with your fingers.


Making Modak With Mould

  • Grease the Modak mold with a little ghee or oil, then close or lock the mold, put the dough ball in the mold and press so that there is space left for the sweet filling.

  • Cover the base with a small piece of dough. Press and smooth it out, sealing the Modak in the process.

  • Open or unlock the Modak mould. Carefully remove the modak from the mould. In this way, shape all the modak with the mould. Cover the moulded modak with a napkin to prevent the rice dough from drying out. Make the whole modak this way.


Steaming Modak

  • Lightly grease steamer pan with oil or ghee, place the moulded modaks in the greased pan, leaving some space in between and cover with a kitchen napkin.

  • Add 2 to 2.5 cups of water in a pot, pressure cooker, or instant pot steel insert. Place a trivet or a rack. Heat the water on high flame till it boils. For an instant pot, use the sauté option and let the water begin to boil.

  • The water should be hot or boiling when you add the modak to the large pan. Cover the pan and steam the modak over medium-low heat for 10-15 minutes. Use the high steam setting in the Instant Pot to boil steam and hold steam keeping the vent position to allow vapor to be released as it evaporates. Use a stopwatch to set the time to 10 or 12 minutes.

  • Once the Ukadiche Modak are steamed, you can drizzle a few teaspoons of ghee over them. Some modak can break when molded or steamed, but that's fine. You can forgive yourself the first time you do it.

  • Offer the modak to Bhagwan Ganesha.

 

Tried this recipe?

Click a picture and mention @pinakinsbroadwayofficial on Instagram or pinakinsbroadway on Facebook and @pinakinbroadway on Twitter.

Use Hashtag #pinakinsbroadway and #recipewithpinakin


0 views0 comments

Recent Posts

See All