Ukdeeche Modak or Steamed Modaks are said to be Lord Ganesha’s favourite prasad. No Ganesh pooja is complete without them. Eaten hot with pure ghee on top, nothing can beat the taste of this Maharashtrian delicacy! Though making these sweet steamed dumplings requires a bit of practice, the end result is always worth the effort taken. So a few days ahead of Ganesh Chaturthi, here I am, posting the recipe for this yummy Indian sweet . Do try it out and let me know in the comments section how yours turned out!
Modak / Steamed Sweet Dumplings
- Prep Time
- Cook Time
- 21 modaks
- Difficulty Level Advanced
- (4.8 /5)
- 4 ratings
- For the Filling : 2 cups fresh grated coconut
- 1cup grated or cut jaggery (pieces)
- 1/2 tsp cardamom powder
- 1 tsp pure ghee
- For the Ukad / Covering : 1/4 kg basmati rice flour
- 2 cups water
- 1 tsp ghee
- 1 tbsp milk
- pinch of salt
- For the Filling : Take a thick bottomed pan and add in the ghee, coconut, jaggery and cardamom powder.
- On low heat keep stirring this mixture till all the jaggery melts and the water dries up.
- Switch off gas and let the mixture cool.
- For the Ukad/ Covering : Bring 2 cups of water to a boil,along with ghee, milk and a pinch of salt.
- Switch off gas.
- Add the rice flour to the boiling water and mix well with a spoon.
- Cover and keep for 1/2 an hour.
- Using a little oil and water, knead the above into a smooth dough thoroughly.
- Divide into 21 balls.
- For the next step you can either use a readymade mould, which is the faster way, or you can use your hands to shape the modaks.
- Shown in the pictures are modaks made by hand, as well as using the mould.
- If you are using a mould, grease, open the mould, grease it well with oil from the inside and close it.
- Take a ball of dough and press it firmly inside the mould through the opening at the bottom.
- Take a spoonful of the filling now and put it through the opening as well.
- Close the opening with a small piece of dough.
- Open the mould and carefully take out your modak which is ready for steaming.
- If you are using your hands to shape the modak, flatten the dough ball into a thin puri shape.
- Put a spoonful of filling in the centre.
- Shape into as many petals as you can and close it from top.
- Once all your modaks are ready. add some water into the bottom of your modak steamer. Alternatively, take a tall vessel and fill it with around 1/2 litre of water.
- Arrange the modaks on a greased banana leaf on the sieve on the steamer, alternatively use a sieve which fits on top of the tall vessel to arrange the modaks.
- Close the lid of the steamer, or cover the sieve with a thali.
- Switch on gas and steam for 15-20 minutes.
- Serve hot with pure ghee on top!
I believe that food should look as good as it tastes, and vice-versa. Maybe this is because I am an artist and an advertising professional too! But my first brush ...Read more about this chef..