Ganesh Chaturthi Special Modak | Traditional Ukadiche Modak Without Mold | मोदक | Pankaj Bhadouria 

Ganesh Chaturthi Special Modak | Traditional Ukadiche Modak Without Mold | मोदक | Pankaj Bhadouria
We all know Modak are the favourite food of Lord Ganesha. These days modak are available in many flavours and made in many different ways. But the traditional modak were always made with rice flour and a stuffing of coconut and jaggery. These modak are then steamed and served. These are called Ukadiche Modak.
Now a days we use a mould to shape our modak. But traditionally modal were always shaped with hands. And so I have shared with you a traditional recipe of Modak without any moulds.
Check out my recipe of modaks and do make them on Ganesh Chaturthi!
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Recipe :
Modak
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Ingredients:
For The Outer Modak Covering:
1 cup
1 ½ cups water
1 teaspoon Ghee
¼ teaspoon salt
For Filling :
1 cup fresh grated coconut
1 grated jaggery
1 teaspoon cardamom powder
¼ tsp nutmeg powder
1 tsp poppy seeds
1 teaspoon Ghee
Method:
Heat ghee in a pan. Add the poppy seeds.
Then add grated fresh coconut, jaggery. Mix well and cook this coconut-jaggery mixture on a low flame and cook this mixture for 7 to 9 minutes till the moisture from the jaggery begins to dry. Switch off the flame. Add the cardamom powder and grated nutmeg.
Keep the filling aside to cool.
Making Rice Flour Dough:
In a pan add water, oil or ghee and salt and bring to a boil.
Reduce the flame and add the rice flour gradually. Quickly stir and mix the flour with the water. Stir till all the rice flour is mixed with the water.
Switch off the flame. Cover and set aside for 10 minutes.
Now take the dough in a large plate and knead to dough till smooth and supple.
If you feel the dough looks dense or hard or dry, then just add a few teaspoons of warm water and continue to knead.
Make small balls from the dough. Roll the balls till smooth in your palms.
Take a ball and flatten it with your fingers to a round disc or a shallow bowl shape. You can apply ghee or oil in your palms while flattening. Place the sweet filling in the center.
Flute and press the edges. Bring together all the edges and join them. Remove the extra portion of the dough from the top, if any. Shape and taper the top of the modak with your fingers.
Grease the steamer with a bit of ghee or oil.
Place the shaped modak in the greased pan with some space between them.
The water should be hot or boiling when you place the modak in the streamer. Cover the pan and steam modak for 10 to 15 minutes on a medium-low flame.
Once the ukadiche modak are steamed, drizzle a little saffron milk. Modaks are ready.
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