Ukadiche Modak (Steamed Modak)
In the heart of the vibrant Ganesh Chaturthi festival, one sweet offering stands above all others, a perfect, teardrop-shaped dumpling that is said to be the absolute favorite of Lord Ganesha himself. This is the Ukadiche Modak, a culinary masterpiece from Maharashtra that is as much an act of devotion as it is a delicious treat. The word 'ukad' refers to the steamed rice-flour dough that forms its delicate, pearly-white shell, a soft and pliable casing that holds a heavenly secret within.
The magic unfolds as you bite into it. The soft outer layer gives way to a burst of warm, fragrant filling—a sublime mixture of freshly grated coconut and earthy, molten jaggery, perfumed with the subtle warmth of cardamom and nutmeg. Making these modaks is a cherished family tradition, an art passed down through generations. The process, from preparing the soft dough to patiently shaping the delicate pleats, is a labor of love, a meditative practice that fills the home with an aura of festivity and devotion. Each perfectly shaped modak is not just a sweet; it's a prayer, an offering made with a pure heart to the beloved Remover of Obstacles.
Prep Time
20 mins
Cook Time
30 mins
Servings
11 Modaks
Difficulty
Medium
Ingredients
For the filling:
- 1.5 cups Freshly grated coconut
- 1 cup Jaggery, powdered
- 1/4 tsp Nutmeg powder
- 1/2 tsp Cardamom powder
For the outer shell:
- 1 cup Rice flour
- 1.5 cups Water
- 1 tsp Ghee
Instructions
- Prepare the filling: In a pan, mix coconut and jaggery. Cook on low heat until the jaggery melts and the mixture thickens. Add nutmeg and cardamom powder. Let it cool.
- Prepare the outer shell: In a pot, bring water and ghee to a boil. Add the rice flour and mix quickly to form a lump-free dough. Cover and let it cook in the steam for 2-3 minutes.
- Transfer the dough to a plate. While still hot, knead it into a soft, smooth dough. Use a little ghee on your palms to prevent sticking.
- Shape the modaks: Take a small portion of dough, flatten it into a small disc. Place the filling in the center.
- Pinch the edges to create pleats and bring them together at the top to form a pointed, conical shape. You can also use modak moulds.
- Steam the modaks: Place the modaks in a steamer (lined with a banana leaf or greased). Steam for 10-12 minutes.
- Serve hot with a dollop of ghee.