Traditional Steamed Modak Recipe (Ukadiche Modak With Rice flour)
Traditional Steamed Modak Recipe is Ukadiche Modak recipe with coating made With Rice flour. Ukadiche Modak is one of the many varieties of modak which are offered to Ganesh as Naivedyam on Ganesh Chaturthi festival. Modak is very popular in Maharashtra, India. The sweet filling inside modak is made of fresh grated coconut and jaggery, while the soft shell/coating is made from rice flour.
If you like this recipe, explore more modak recipes here
For Outer Layer
- 1 cup Rice flour
- 1.5 cups Water
- 1 teaspoon Ghee
- 1 pinch Salt For The Filling
- 1.5 cup Fresh coconut , grated
- 1/2 cup Jaggery , grated
- 3 to 4 Cardamom (Elaichi) Pods/Seeds , powdered
- 1 teaspoon Rice flour
- 1 teaspoon Ghee
- 1 pinch Nutmeg powder
- 1 teaspoon Poppy seeds , roasted
- 5 Badam (Almond) , sliced
- 1 tablespoon Raisins , optional
- 1 teaspoon Chironji , optional
- 6 to 7 Pistachios , sliced, optional
How to make Traditional Steamed Modak Recipe (Ukadiche Modak With Rice flour)
To prepare Traditional Steamed Modak Recipe (Ukadiche Modak With Rice flour), begin with making the stuffing for modak. Combine coconut, ghee and jaggery in a Non-stick pan.
Cook on medium heat for about 3 to 4 minutes. Make sure that you do not overcook the mixture.
Add the roasted poppy seeds, grounded cardamom, nutmeg powder and other remaining filling ingredients. Mix well and keep aside.
In the same pan, heat the water along with ghee and pinch of salt.
Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming.
Now cook this mixture on very low heat for about 2 to 3 minutes.
Now switch off the flame and cover this pan with lid for 4 to 5 minutes.
Now take this dough in a big bowl or plate. Allow to cool till the temperature you can handle to knead. Dip you palm in cool water and knead the hot dough very well.
If dough looks hard or dry, then add a little warm water and continue to knead dough till completely smooth and pliable dough is made. Rest the dough covered with a damp cloth.
Take a small ball of dough and roll thinly between hands, stretching the dough with fingers to a disk of about 3-4 inches diameter.
Keep the dough disk on you palm and add the sweet Ukadiche Modak filling in the center.
Pinch the edges of the circular dough disk to make protruded edges. Bring together all the pinched folds in the center.
Make all traditional Ukadiche Modaks this way and keep aside. Cover with a cotton napkin.
Use a Steamer to steam the modaks for 10-15 minutes or till done.