I am so excited to share my today’s recipe with you all. This dish has a special place in my heart and is also the favourite dish of Ganpati Bappa. This recipe is a sweet dish that is given as prasad to the Elephant God.
By now you must have guessed the recipe’s name. Yes, it is the modak. A sweet which is completely made at home using traditional ingredients. This recipe is made in almost all Maharashtrian families and is loved by everyone.
You will find many varieties of modaks all over Maharashtra. However, the ukdiche modak is prepared by Konkanis. Rice is the staple food of Maharashtra’s west coast, and this recipe is no exception.
Rice is one of the main ingredients used in preparing ukadiche modak. The term “ukadiche” refers to “steamed” in Marathi. Out of all modak preparing styles, this method is most difficult. It needs precision and carefulness.
Are you ready to take the challenge? If yes, let’s begin with the recipe.
I have divided the entire process into three parts.
- Preparing the modak flour
- Preparing the modak filling
- Final assembling
- Modak dough
- Modak filling
Cardamom powder (elaichi powder)
- Final assembling
Turmeric leaf (this is an optional step. However, it enhances the taste of modak)
Process number 1
First, we start with the modak flour. On a wide platter, take rice flour and add a pinch of salt.
Gradually pour hot water while mixing it with the flour.
While continuously stirring with a spoon, make a soft dough out of the mixture.
Add ghee to the dough and give it a final mix.
Knead the dough one final time with your hands.
Your modak dough is ready.
Moving on to process number 2
For the filling, take grated coconut in a plate.
Add grated jaggery and cardamom powder to the coconut and give it a good mix.
After some time, the entire mixture will look somewhat like this.
Your modak filling is ready.
The assembling step is where the exact challenge starts.
Apply 1-2 drops of oil to your hands
Make bottle’s lid-size dough balls.
Make a flat circle of the balls using your hand or pressing it between two hard surfaces.
Take the circle on any one palm of your hands
Using a spoon, fill the modak filling in the circles.
Carefully start plating the dough from all sides. Be very careful at this step because rice dough is very soft and tends to tear.
Do the plating very slowly and delicately because once the dough tears; it will get wasted.
Finer the plates, the more beautiful the modak looks.
Once done, carefully press the upper end of the dough to form a tip.
Follow the above steps and make modaks of all dough balls.
Now it’s time to steam them.
For this, I am following the same step that I used for making momos.
In a vessel, heat water and add kokum to it. (adding kokum [garcinia indica] prevents the vessel from burning and turning black. My grandmother taught me this trick)
Meanwhile, keep 2-3 turmeric leaves on a steel sieve.
Keep the prepared modaks on the turmeric leaves at sufficient distance from each other.
Keeping at enough distance will prevent them from sticking to each other.
Once the water starts boiling, place the sieve properly on the vessel.
Adjust it in a way that it fits tightly.
Place another lid on the sieve and let the modaks steam for 10-15 minutes.
Once done, remove the modaks in another plate before they cool.
Skipping the above step would lead to sticking the modak base to turmeric leaf.
Your modak is ready.
It took me almost 2 hours to prepare 20 modaks. The procedure is long and tiring, but in the end, it’s totally worth the taste.
I eat up to five modaks at a time. It is one of my favourite Maharashtrian dishes.
If you found this recipe interesting, do give it a try and share your pictures in the comments section.
I will see you next time, bye.