The first time I tasted modak was at a Maharashtrian's colleague's home, at Dadar, Mumbai. I instantly fell in love with them. Modak is a dumpling which has an outer rice flour covering with a coconut jaggery filling. This sweet dumpling is called "ukadiche" meaning "steamed" and served with a drizzle of hot melted ghee. It is soft, sweet and delicious.
The dough is prepared with rice flour that is cooked in boiling water, covered to soften and then, kneaded till smooth. Though the technique to shape the modak without a mould is a challenge involving skill and practice, using the mould is easy as 1, 2 and 3. A thin layer of dough is lined all around the lightly greased mould, stuffed with the filling and then sealed at the base with a thin disc of dough. Modaks are steamed on turmeric leaves for flavour till the outer covering is cooked and non-sticky, around 15 minutes. They taste like patoleos and a family favourite!!!
Modak is Lord Ganesha's favourite sweetmeat. Over the years, the traditional ukadiche modak has been transformed with exotic twist and new flavours like chocolate, mango, malai, dry fruits, coconut, paneer, baklava, motichoor, kesar, cashew, nutella, peanut butter, hazelnut praline, caramel and sea salt. Besides, modaks are even deep fried. Whatever you prefer, traditional or the innovative ones, making these delectable modaks is definitely exciting and enjoyable.
The dough is prepared with rice flour that is cooked in boiling water, covered to soften and then, kneaded till smooth. Though the technique to shape the modak without a mould is a challenge involving skill and practice, using the mould is easy as 1, 2 and 3. A thin layer of dough is lined all around the lightly greased mould, stuffed with the filling and then sealed at the base with a thin disc of dough. Modaks are steamed on turmeric leaves for flavour till the outer covering is cooked and non-sticky, around 15 minutes. They taste like patoleos and a family favourite!!!
Modak is Lord Ganesha's favourite sweetmeat. Over the years, the traditional ukadiche modak has been transformed with exotic twist and new flavours like chocolate, mango, malai, dry fruits, coconut, paneer, baklava, motichoor, kesar, cashew, nutella, peanut butter, hazelnut praline, caramel and sea salt. Besides, modaks are even deep fried. Whatever you prefer, traditional or the innovative ones, making these delectable modaks is definitely exciting and enjoyable.
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Ukadiche Modak (Steamed Modak)
(Yields 30 with mould)
Filling
Ingredients:
1 1/2 cups fresh grated coconut
1/2 cup sugarcane jaggery (grated)
1 tablespoon raisins
1 tablespoons cashewnuts (chopped)
1/8 teaspoon cardamom powder
Method:
On medium heat, melt jaggery and coconut together. Stir continuously till mixture thickens. Remove from flame, add raisins, cashewnuts and cardamom powder.
Set aside to cool.
Dough
Ingredients:
2 cups rice flour
2 cups water
1 tablespoon ghee
1/2 teaspoon salt
Method:
Sift the rice flour and set aside.
In a saucepan, boil water with ghee and salt. Lower the heat and sprinkle rice flour. Stir till all the water is absorbed. Remove from heat, cover pan and allow dough to soften with the steam for 15 minutes.
Transfer the rice mixture onto a rolling board or steel plate. Knead the dough till soft and smooth. Use a little warm water for kneading, if required. Cover with a moist cloth.
Additional Ingredients:
modak mould
ghee for greasing
turmeric leaves
Assembling:
Grease a modak mould with ghee and close it.
Take a small ball of the dough and line a thin layer all around the sides. Do not worry if you use excess dough, it will slowly make its way up and out which can be removed. Moisten fingers with ghee while you work with the dough.
Stuff the mould with the filling and seal the base with a thin disc of dough. Ensure to push it inside the base of the mould. This will create a proper seal merging with the outer layer. (Note: Do not overstuff with filling which may result in a tear.)
Unmould the modak from the mould.
Continue the above with the remaining dough.
Note: The mould has to be greased only once (the first time) but keep fingers moist at all times with ghee.
Steaming:
Use a steamer with a colander and lid for steaming. Place steamer with water on the stove. When water starts to boil, put some turmeric leaves on the colander with modaks on top of them. Cover and steam modaks in batches till they are cooked and non-sticky, about 15 minutes.
Serve modaks warm with a drizzle of melted ghee.
Note:
(Yields 30 with mould)
Filling
Ingredients:
1 1/2 cups fresh grated coconut
1/2 cup sugarcane jaggery (grated)
1 tablespoon raisins
1 tablespoons cashewnuts (chopped)
1/8 teaspoon cardamom powder
Method:
On medium heat, melt jaggery and coconut together. Stir continuously till mixture thickens. Remove from flame, add raisins, cashewnuts and cardamom powder.
Set aside to cool.
Dough
Ingredients:
2 cups rice flour
2 cups water
1 tablespoon ghee
1/2 teaspoon salt
Method:
Sift the rice flour and set aside.
In a saucepan, boil water with ghee and salt. Lower the heat and sprinkle rice flour. Stir till all the water is absorbed. Remove from heat, cover pan and allow dough to soften with the steam for 15 minutes.
Transfer the rice mixture onto a rolling board or steel plate. Knead the dough till soft and smooth. Use a little warm water for kneading, if required. Cover with a moist cloth.
Additional Ingredients:
modak mould
ghee for greasing
turmeric leaves
Assembling:
Grease a modak mould with ghee and close it.
Take a small ball of the dough and line a thin layer all around the sides. Do not worry if you use excess dough, it will slowly make its way up and out which can be removed. Moisten fingers with ghee while you work with the dough.
Stuff the mould with the filling and seal the base with a thin disc of dough. Ensure to push it inside the base of the mould. This will create a proper seal merging with the outer layer. (Note: Do not overstuff with filling which may result in a tear.)
Unmould the modak from the mould.
Continue the above with the remaining dough.
Note: The mould has to be greased only once (the first time) but keep fingers moist at all times with ghee.
Steaming:
Use a steamer with a colander and lid for steaming. Place steamer with water on the stove. When water starts to boil, put some turmeric leaves on the colander with modaks on top of them. Cover and steam modaks in batches till they are cooked and non-sticky, about 15 minutes.
Serve modaks warm with a drizzle of melted ghee.
Note:
- Ghee added to the dough provides a beautiful sheen to the modaks.
- Turmeric leaves can be substituted with a banana leaf.
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