Today is the Ganesh Chaturthi festival, this festival is for 9-10 day’s God Ganesha favourite sweet is Modak. Modak is an Indian sweet dumpling dish popular in this festival, its use for naivedyam or prasādam people consider it as one of the favourite dishes of Lord Ganesha and therefore used during prayers. People make different types of Modakas, fried Modak, Mewa Modak, Chocolate Modak, Pista Modak, Rose Kesari Modak,Sanjori, Puranpoli etc. The most popular modak is Ukadiche Modak, in Marathi Ukadiche means steamed, so this modak is steamed. Modak can be made in many different ways & shapes, I prefer to use a mould, it’s easy and quicker than shaping with a hand.
For the filling:
- 1.5 cups fresh coconut( grated)
- 1/2 cup jaggery(grated)
- 1-2 tsp pure ghee
- 1 pinch nutmeg powder
- 1/4 tsp green cardamom (grounded)
- 4-5 pistachios(finely chopped)
- 5-6 almonds (finely chopped)
- 5-7 saffron strands
For the outer layer:
- 1 cup Rice flour
- 1.5 cups Water
- 1-2 tsp ghee
- 1 tsp salt
- First, take a non-stick pan on medium heat, add ghee, grated jaggery cook for 2-3 minutes, when jaggery is melted then add freshly grated coconut & continue cooking till it becomes thick and moister evaporates it usually takes 4-5 minutes. Do not over-cook this mixture.
- Add grounded cardamom powder, nutmeg powder, pistachios & almonds.
- Mix well and keep aside for cooling.
- For the outer layer takes a heavy bottom pan on the medium flame add water bring to boil then add ghee and pinch salt.
- Reduce the flame and add rice flour in a steady flow string continuously to avoid lumps, it will come together like a dough but it should not be hard or runny.
- Now allow this dough to cool till it is to the temperature you can knead the hot dough very well if the dough looking hard then add little warm water and ghee and continue to knead the dough till completely smooth.
- Rest the dough for 4-5 minutes.
- When you start making modak with the help of mould, grease the insides of the mould using ghee, take a small ball from the dough.
- Add this ball into the mould, press it tightly &make the hollow centre with your fingers, add the jaggery stuffing ball and lightly press it.
- Take a little dough and seal the open part properly.
- Then open the mould gently and remove the modak and place it on the plate, while you are making modak don’t forget to keep them cover with a damp cloth to avoid then drying up quickly.
- Prepare the steamer and arrange the parchment paper or banana leaf on the steamer tray, arrange modak on the tray.
- Steam them for 10-15 minutes on medium heat or till done.
- Drizzle a few drops of ghee on Ukadiche Modak & SERVE IT fresh:)