Ukadiche Modak / Steamed Modak- Maharashtrian Cuisine | How to make Ukadiche Modak / Steamed Modak- Maharashtrian Cuisine

4.3 from 4 reviews
Rate It!
By Poonam Bachhav
Created on 29th Mar 2016
  • Ukadiche Modak / Steamed Modak- Maharashtrian Cuisine, How to make Ukadiche Modak / Steamed Modak- Maharashtrian Cuisine
Ukadiche Modak / Steamed Modak- Maharashtrian Cuisineby Poonam Bachhav
  • Ukadiche Modak / Steamed Modak- Maharashtrian Cuisine | How to make Ukadiche Modak / Steamed Modak- Maharashtrian Cuisine (52 likes)

  • 4 reviews
    Rate It!
  • By Poonam Bachhav
    Created on 29th Mar 2016

About Ukadiche Modak / Steamed Modak- Maharashtrian Cuisine

Ukadiche Modak are basically steamed rice flour dumplings stuffed with fresh scrapped Coconut, Jaggery and Nuts. Ukadiche Modak are not only mouth watering and delicious dessert but also are visual treats! Traditionally these Modaks are beautifully pleated and shaped with hands, but this is not an easy task, I will be sharing that technique some time later, for now I have used a greased mould to shape the Modaks.

Ukadiche Modak / Steamed Modak- Maharashtrian Cuisine is one dish which makes its accompaniments tastier. With the right mix of flavours, Ukadiche Modak / Steamed Modak- Maharashtrian Cuisine has always been everyone's favourite. This recipe by Poonam Bachhav is the perfect one to try at home for your family. The Ukadiche Modak / Steamed Modak- Maharashtrian Cuisine recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Ukadiche Modak / Steamed Modak- Maharashtrian Cuisine is 40 minutes and the time taken for cooking is 20 minutes. This is recipe of Ukadiche Modak / Steamed Modak- Maharashtrian Cuisine is perfect to serve 10 people. Ukadiche Modak / Steamed Modak- Maharashtrian Cuisine is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Ukadiche Modak / Steamed Modak- Maharashtrian Cuisine. So do try it next time and share your experience of cooking Ukadiche Modak / Steamed Modak- Maharashtrian Cuisine by commenting on this page below!

  • Prep Time40mins
  • Cook Time20mins
  • Serves10People
Ukadiche Modak / Steamed Modak- Maharashtrian Cuisine

Ingredients to make Ukadiche Modak / Steamed Modak- Maharashtrian Cuisine

  • For the covering:
  • 1 cup rice flour
  • 3/4 cup milk
  • 3/4 cup water
  • 2 tsp ghee
  • For the stuffing :
  • 1/2 cup fresh scrapped/ grated coconut
  • 1/2 cup grated or powdered jaggery
  • 1 tbsp roasted sesame seeds
  • 1 tbsp poppy seeds
  • 3-4 tbsp nuts of your choice
  • 1 tbsp ghee
  • 1/2 tsp (cardamom and nutmeg powder) Sweet Masala

How to make Ukadiche Modak / Steamed Modak- Maharashtrian Cuisine

  1. To prepare the covering, in a heavy bottomed sauce pan or wok, heat 3/4 cup water and add the milk and ghee in it. Once the mixture starts bubbling add the rice flour.
  2. Now start mixing the flour vigorously with the milk and water mixture. Stir for 1 minute or so on low heat and then turn off the flame. Keep the mixture covered for 5-7 minutes.
  3. Mean while we can prepare the stuffing, heat a non-stick wok and add the grated jaggery to it. Once the jaggery starts melting add 1 tbsp of ghee and mix well.
  4. To the melted jaggery add the scrapped fresh coconut and mix properly. Keep stirring for 1-2 minutes.
  5. Now add the roasted Sesame seeds and Poppy seeds and mix properly. You will get a nice aroma while making this stuffing. Keep the flame low to medium. Now add in the nuts and raisins followed by Sweet Masala( Cardamom and Nutmeg powder).
  6. Put off the flame. Do not over cook the stuffing as it may lead to further hardening of jaggery. The stuffing is ready.
  7. By now our cooked rice dough must have become cool enough to handle. Remove the entire dough on a working platform and using little ghee bind together and knead the dough really well. Now keep it covered as we make modaks.
  8. Pinch out a small portion and roll into a ball shape using your palms. If you do not have a Modak mould, using little ghee flatten the dough ball into a small disc , there should be no cracks on it.
  9. Place small amount of stuffing on it and try to form pleats on the edges of the disc and then gather the edges to seal the modak.
  10. For those using moulds, take the greased modak mould and from its lower open end push the ball inside the mould and press it alongside the walls of the mould using your fingers. This is to create space for our stuffing.
  11. Stuff little mixture of the filling inside this space and using small disc shaped rice dough close the bottom. Now delicately open the sides of the mould to remove Modak.
  12. Similarly prepare all the Modaks. You can steam the Modaks for 7-8 minutes using a steamer or Pressure Cooker without a whistle just as we cook momos.
  13. I have lined the colander of rice cooker with muslin cloth and placed the Modaks on it and steamed for 7-8 minutes. The texture of the Modak changes and we can see that they have cooked.
  14. Slowly remove each Modak from the steamer and place on Banana leaf and offer to Lord Ganesha as Naivedhyam.
My Tip: While making the modaks, If you feel that they are getting dried out, dip the modaks in a bowl of milk and water before placing them into the steamer.

Reviews for Ukadiche Modak / Steamed Modak- Maharashtrian Cuisine (4)

Saroja Chordiyaa year ago
Reply

Prema Raghuramana year ago
Reply

Soni Paramesha year ago
Reply

Shalini Dubey2 years ago
ooh these little drops look heavenly :D
Reply

Cooked it ? Share your Photo