Ukdiche Modak /Steamed Rice Dumplings

Last Updated on 3 years ago

Ukdiche Modak

Wish you all a
very Happy Ganesh Chathurti!!

Today being Ganesh Chathurti I made these delicious Ukdiche Modak, Lord Ganesh’s favourite food!!

Actually I have not made them for ages now. Especially since my family does not eat sweets so you can imagine my surprise when my husband and daughters were gorging on them.

Actually I made some pungent also and with two with the vegetable stuffing, just to be on safe side. So next time …

Ukdiche Modak

Ingredients:

For The Dough:

2 cups rice flour
2 cups water
Salt to taste

For the Filling:

1 cup jaggery, grated
2 cups coconut freshly grated
2 tsp elichi/cardamom powder
¼ cup oil ( you will not need all of it)

Method:

For the dough:

In a pan Add salt and 1 tsp of oil boil 2 cups of water.
When the water boils lower the heat and add the rice flour.
Mix and switch off the gas. Cover and let set aside to cool (20 minutes) so that you can handle it easily.

For the filling:

Mix the coconut and jaggary in a deep non-stick pan and set aside for some time. The jaggery melts and your cooking time reduces considerably.
Heat the pan and cook the jaggery and coconut mixture on a low flame stirring continuously.
Cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly.
Divide the filling into equal portions and keep aside.

To make the Modak:

By now the dough must be cool enough to handle Knead the dough using ½ tsp of oil and keep aside. Knead it to get rid of all the lumps and till you get a smooth dough.
You can make these manually as well as using a mould. I made them both the ways

Let’s make it manually first:

Oil you hands then make small smooth ball out of the dough. There should be no cracks on the ball.
Grease your palm again and dip your thumb in the oil and using the palm and thumb make a cup out of the dough. Make the cup as thin as possible.
Then using your thumb and forefinger pinch the sides of the cup. This is the part where the dough cracks so be careful. Oily hands help.
Put the filling in with a teaspoon.
Close the opening gently and set aside.
Repeat this with the other balls.

To make them in the moulds:

Grease a Modak mould using very little oil.
Using the above method make the cup.
Add the filling and close the opening then transfer it to the mould and close the
mould.
Demould the Modak from the Modak mould.
Repeat steps to make the remaining 20 Modak. There is no need to grease the Modak mould.
Place a steamer plate in a steamer and place a banana leaf or line with turmeric leaves on it.
Apply a little oil to the Modak bottom.
Place Modak on the leaf and steam on a medium flame for 10 minutes. or till the Modak coverering is translucent.
Serve warm.
The rope like knot that you see is called Sheet Ladoo (शित लाडू ).

Notes:

These Modak stay fresh for a day at room temperature and for 2 days if refrigerated.

Modak moulds are easily available in local “steel utensils and appliances” shops.

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