Modak Recipe or Ukadiche Modak 2023

 Modak Recipe or Ukadiche Modak (With & Without Mould)

Modak, also known as ukadiche modak, is a popular Indian sweet traditionally made during the festival of Ganesh Chaturthi. Modak is a dumpling made of rice flour or wheat flour, filled with a sweet filling typically made of jaggery and fresh or dry coconut. Here is a recipe for how to make modak, both with and without a mould:

Modak with mould:

Ingredients:

• 1 cup rice flour
• 1/2 cup water
• 1/2 cup jaggery
• 1/2 cup grated coconut
• 1/4 teaspoon cardamom powder
• 1 tablespoon ghee
• Salt, a pinch

Instructions:

1. In a pan, bring the water to a boil and add the rice flour, salt, and ghee. Mix well and cook for 2-3 minutes until the mixture comes together and forms a dough.
2. Remove from heat and allow the dough to cool for a few minutes. Knead the dough well until it becomes smooth and pliable.
3. In a separate pan, melt the jaggery and add the grated coconut and cardamom powder. Mix well and cook for 2-3 minutes until the filling becomes thick and sticky.
4. Take a small portion of the dough and roll it out into a small disc.
5. Place the disc in the modak mould and press to form the shape of the modak.
6. Fill the mould with the sweet filling and press the edges to seal the modak.
7. Gently remove the modak from the mould and repeat the process with the remaining dough and filling.
8. Steam the modaks in a steamer for about 10-15 minutes or until they are cooked through.
9. Serve the modaks warm or at room temperature.

Modak without mould:

Ingredients:

• 1 cup rice flour
• 1/2 cup water
• 1/2 cup jaggery
• 1/2 cup grated coconut
• 1/4 teaspoon cardamom powder
• 1 tablespoon ghee
• Salt, a pinch

Instructions:

1. In a pan, bring the water to a boil and add the rice flour, salt and ghee. Mix well and cook for 2-3 minutes until the mixture comes together and forms a dough.
2. Remove from heat and allow the dough to cool for a few minutes. Knead the dough well until it becomes smooth and pliable.
3. In a separate pan, melt the jaggery and add the grated coconut and cardamom powder. Mix well and cook for 2-3 minutes until the filling becomes thick and sticky.
4. Take a small portion of the dough and roll it out into a small disc.
5. Place a spoonful of the sweet filling in the center of the disc.
6. Gather the edges of the disc to the center and pinch to seal the filling inside.
7. Shape the dough into a modak shape using your hands.
8. Repeat the process with the remaining dough and filling.
9. Steam the modaks in a steamer for about 10-15 minutes or until they are cooked through.
10. Serve the modaks warm or at room temperature.

Note: You can also use wheat flour or maida instead of rice flour for the dough.

• You can add some chopped nuts like almonds or cashews to the filling for added flavor and texture.
• You can also add some saffron or cardamom powder to the dough or filling for added flavor.
• You can also add some food coloring to give it a different color.
• You can also deep fry the modaks instead of steaming them.
• Modak is typically offered to Lord Ganesha during the festival of Ganesh Chaturthi.
• It can be stored in airtight container for a week in refrigerator.

I hope you'll enjoy making and eating these modaks.

Nutrition information

Let me know in the comment box if you have any questions or suggestions.