Ukadiche Modak (Sweet stuffed Rice Flour Dumplings)

August 27, 2006 at 6:28 pm 31 comments

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Ganapati festival feast is synonymous with Modak. Lord Ganesha’s favourite food…Taste it and you know why!!!

Majority of the households in Maharashtra make these beautifully shaped (the shape can only be called as-Modak shape, no other shape describes it better!!) mouthwatering Modak during Ganesh festival

I have very fond memories associated with Modak. When I was at my mom’s place ,on Ganesh Chaturthi (first day of Ganesh festival) my Mom would make the dough for the Modaks and since it has to be shaped and filled when hot, we all -my father, brother and myself- would help her make the Modaks.It was a fun family activity! I have this beautifal picture embedded in my memory forever!

To make about 10-12 Modaks:(Recipe source…obviously my Mom)

Ingredients:

For the cover:

1 cup fine , fresh Rice flour

1 cup water

¼ tsp salt

2 tsp oil

For the filling:

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1 cup freshly scrapped Coconut-only the white portion

1 cup crushed jaggery

2 tsp Khuskhus (poppy seeds) roasted

Method:

 First make the Stuffing. Put the Coconut and jaggery in a heavy bottom pan and cook on medium flame, stiriing in between. Cook till the jaggery melts and the mixture becomes homogenous. Add the roasted poppy seeds and cook for few more minutes.Remove from heat and allow it to cool.

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(You can also add raisins, saffron and cardamom to the mixture if you like.)

Now make the rice flour cover.The cover has to be made a bit carefully. So keep aside all your other jobs and take 1 cup water in a pan and boil it. Once it boils add salt and oil to it . Add the rice flour immediately with one hand and stirring the mixture continuously with the other.Take care that no lumps are formed in the mixture.Cover for 1-2 minutes. Remove the dough on a flat surface and knead well with your hands while still hot…You can apply a little oil  to your hands to avoid the dough from sticking.

This is a very important step. You have to knead the dough properly to avoid the cover from cracking. Now take a small lemon sized ball from the dough and keep the remaining dough covered with a cotton cloth in the pan.(The remaining dough should not be allowed to cool)…This is where extra help is welcome…

Flatten the small ball shaped dough with both your hands like a puri.Don’t make it too thin. Now hold the flat dough in your left hand and add the coconut stuffing.Apply little oil to your right hand and pinch the edges of the flattened dough at 4-5 places,like this:

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Bring them together to join them at the centre of the Modak. Shape resembles that of garlic bulb from top(I am not supposed to say garlic,especially since the Modaks are made for God…but I couldn’t find any other analogy!!)

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Repeat this prpcess for the remaining dough and make more Modaks before the dough cools down. If you are alone you can guess how fast you have to make it!!!

After all the Modaks have been made steam them.Take a steel sieve.Grease it with oil. Keep the Modaks one by one in it taking care that they do not stick to each other.

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Keep this sieve on a steamer(You can use a deep vessel with 1/3rd water.) Cover the Modaks and cook for about 12-13 minutes.

Congrats..You have just made one of the most delicious ,traditional Maharashtrian Sweet!

Top each hot steaming Modak with Ghee generously ( You will need the ghee after all the hard work.) Offer them to God….and don’t waste any time putting the entire Modak in your mouth…Blissful isn’t it…Worth the effort??? Of course it is!!!

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Entry filed under: For the sweet tooth. Tags: .

Ganapati Bappa Moraya!! Bhakri (Flat bread made from Sorghum/White Millet flour).

31 Comments Add your own

  • 1. nandita  |  August 27, 2006 at 7:39 pm

    Hey Madhuli,
    I followed your comment to your blog :)

    Happy Ganesh Chathurthi, I made Kozhakattai too…our version of modak, just that mom sent me the flour and the pooran, and our modak covers are much thinner. But they all taste the same…taste good!

    Good to land up here, from where are you blogging? Your profile doesnt reveal!

    @Hey Nandita, Thanks for your nice words.I am in Nasik.

    Reply
  • 2. Sakshi  |  August 27, 2006 at 11:23 pm

    Sahi. Bare watle. Ukdiche modak maze awadte.

    @Wish I could send you some :(

    Reply
  • 3. shilpa  |  August 28, 2006 at 8:29 am

    Happy Ganesh chaturthi Madhuli. Your modak looks great :).

    @Thanks a lot shilpa 

    Reply
  • 4. Lotus Reads  |  August 29, 2006 at 3:55 am

    What a mouth-watering post! I have such a craving for modaks now! :)

    Happy Ganesh Chaturti – I will visit again!

    @Thanks a lot. Please do visit and comment, need that encouragement

    Reply
  • 5. jayshree  |  August 29, 2006 at 11:51 pm

    Nice step by step post. Your modak looks amazing…

    @Jayshree I am glad you liked it.Thanks for your nice words.

    Reply
  • 6. MenuToday  |  August 30, 2006 at 7:52 am

    Hi ,
    Nice Modak. Thanks for sharing your recipe.

    @Thanks.

    Reply
  • 7. vineela  |  August 30, 2006 at 11:21 pm

    Hi Madhuli,
    Detailed post about modhaks.
    THANKS for sharing.
    Vineela

    @Thanks vineela for visiting and all your encouraging comments

    Reply
  • 8. Vartika  |  September 14, 2007 at 10:58 pm

    Had modaks when I was a child at someone’s Ganpati puja. I was desparately trying to find a recipe that I could easily follow and try out this exotic Maharshtrian modak..will let u know how it turns out!

    Reply
  • 9. Anupreeta  |  September 17, 2007 at 11:00 am

    Hi..I made ukdichye modak as described in your blog…and they turned out quite well…except that i couldnt get the perfect “modak” shape….i guess it needs more practice to get it right..anyways.at least they tasted like modak….thanks for sharing the recioe..
    @ I am so glad that they came out well. yes it needs a little bit of practice to get the shape right-or you can try to find some ready made dyes for modaks.thanks for letting me know.

    Reply
  • 10. Sari  |  September 3, 2008 at 9:57 am

    Hey fabulous post :) The modaks look yummmmmy :)
    I am borrowing this recipe and posting on my site with due credits to u n ur mom..
    Happy Ganesh Chaturthi :)

    Reply
  • 11. Yamini  |  September 3, 2008 at 1:13 pm

    Happy Ganesh Chaturthi,

    I am in Dubai right now but have all the ingredients ready. I hope they turn out well. I will try to make them today.

    maza sasar nashik la aahe.

    Reply
  • 12. Bhavani  |  September 4, 2008 at 12:10 am

    hi im Bhavani im in Michigan i have the stuffing ready im going to make kozhakattai tamilian version of modak thanks for ur recipe wish me luck happy Ganesh Chathurthi

    Reply
  • 13. wd  |  September 9, 2008 at 1:30 am

    When you steam the modaks, can you use a pressure cooker without whistle? Do you immerse the modaks in water at all during the steaming? I am planning to prepare these tonight with your recipe. Hope they turn out well…will let you know. Thanks!

    Reply
  • 14. Anu  |  April 23, 2009 at 4:16 am

    Modaks look very very inviting :) Loved ur food blog and the wonderful recipes displayed here!

    I have posted my version of Modak (Kozhukattai) in my blog My Scrawls. Do visit my blog in ur free time. Would be happy to receive ur comments :)

    Reply
  • 15. noemi  |  July 3, 2009 at 5:49 pm

    sono naomi e dico e

    Reply
  • 16. Sumukh  |  August 24, 2009 at 12:48 am

    Nice! I followed your recipe…the modaks turned out amazing…I had ~25 modaks…out of 25, only 3 broke when steaming, I had 22 amazing ones :)

    Reply
  • 17. Geetanjali Tirthani  |  August 25, 2009 at 7:53 pm

    Hi, I read you recipe ..Really awesome..I just hope, I can really make some delicious modaks & impress my fiance & mother-in-law :)

    Reply
  • 18. The Modak Mania Begins… | Quintessential Me  |  July 24, 2010 at 3:13 pm

    [...] The cooking expertise of a Kaku or an Atya was totally pointless if she couldn’t pull off this Maharashtrian delicacy with near-perfection: the pearly white colour, the soft, steamed skin, the mellow brown, uniformly [...]

    Reply
  • 19. NoName  |  September 11, 2010 at 4:42 pm

    Nice and simple :))

    Reply
  • 21. Sonika  |  September 11, 2010 at 10:14 pm

    Thanks a lot!! Waho u really took lot of efforts to write all this & help all of us out….

    Reply
    • 22. My foodcourt  |  September 16, 2010 at 8:47 am

      thanks Sonika.. I also put it up here so that I can refer back here in case I forget the measurement, since I make them only once a year!:)

      Reply
  • 23. pari  |  September 13, 2010 at 3:59 pm

    hey…..jus try to add this to stuffing…..2-3 powdered kaali mirch…….half table spoon of jayefal powder….its tastes awesom……..

    Reply
    • 24. My foodcourt  |  September 16, 2010 at 8:46 am

      vow pari thanks for the tip..will surely try this next time.

      Reply
  • 25. shweta  |  September 22, 2010 at 2:45 pm

    thanks for nice n simple method ;;;;;I just did it …….but i add little mawa in stuffing its taste awesom………………

    Reply
    • 26. My foodcourt  |  September 30, 2010 at 10:43 am

      Thanks Shweta..I love adding mawa too…love the richness it adds to the modak

      Reply
  • 27. Gotya  |  September 1, 2011 at 10:19 am

    Thank you for the Recipe and the pics.. They have got my gastric juices flowing.

    Reply
  • 28. Pallavi  |  September 1, 2011 at 9:54 pm

    Thanks for the recipe … the first time I was able to make these modaks with some success :)

    Reply
  • 30. Mona  |  September 18, 2012 at 1:20 pm

    Nice article and Awesome modak. It is kind of hard to prepare it and buy it outside. At mealnut, we home deliver modak prepared by experts like you. If you want it to be home delivered, order on mealnut.com

    Reply
  • 31. babyfunstuff.webnode.com  |  August 2, 2013 at 4:49 pm

    I read this piece of writing fully on the topic of the resemblance of latest and preceding technologies, it’s awesome article.

    Reply

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