Ukadiche Modak (Guest Recipe)

One of the most beautiful gifts you can give to someone you love is to prepare something with your own hands rather than buy it from the store.

These days while there are so many options available in the markets, all you have to do is pay the price and you can celebrate your festivities in the best way possible.  But even today, we can see that there is immense satisfaction in keeping traditions alive.

And I personally feel it is the BEST way to bring happiness into your homes.

So today, we have a guest who is aligned to all of the above.  She is elegant, she is gorgeous and very traditional at heart – SAMPADA BHAT

This Ganesh Chaturthi,  I coudn’t think of anyone better than her to bring a festival recipe which is loved by all.  She is a perfect example of how in the modern world we can still preserve our culture and take it forward.  Sampada believes in keeping alive the authentic recipes and even this year (just like every year)  she has made it a point to prepare the modaks so lovingly.

A little bit about  Sampada – She has completed her Masters in environmental science from Institute of Science (Mumbai) and has successfully set up the Product Safety & Regulatory Affairs department in about 4 reputed multinational companies. An avid lover of various traditional, authentic, pure vegetarian cuisines. Books, music, dance and theatre lover. Passionate towards gaining the knowledge of Indian wisdom. Currently learning Sanskrit.

Sampada has shared with us the age-old, extremely delicious at the same time healthy recipe of  – Ukadiche Modak.

I am sure the readers of my blog would like to take a look. 

 

 

Modak is Lord Ganesh’s most favorite sweet. There are various types of Modak, however, the most popular is Ukadiche Modak (steamed modak) which is a traditional Maharashtrian sweet.

Here I am going to share the traditional method of preparing Ukadiche Modak.

Ukadiche Modak (Steamed Modak)

Ingredients:

For Saaran (stuffing):

1. Freshly grated coconut – 2 cups
2. Chopped jaggery – 1 cup
3. Ghee – 1 tsp
4. Cardamom powder – ½ tsp

For Ukad (Steamed rice dough):

1. Water – 1 cup
2. Salt – a pinch
3. Oil / Ghee / Makkhan (clarified butter) – 1/2 tsp
4. Rice flour – 1 cup

 Method:

Udakiche Modak are prepared in 3 steps. First is to prepare Saaran, second is to prepare Ukad and the third is to make the Ukadiche Modak. One can make about 11 medium size Ukadiche Modak by using the given quantity of the ingredients.

Steps for making Saaran:

1. In a kadai, add 1 tsp ghee and heat until the ghee melts.
2. To it add 2 cups of freshly grated coconut and 1 cup of chopped jaggery.
3. Mix well and keep cooking on a low flame until the jaggery melts.
4. Continue cooking until the coconut and the jaggery mixture thickens but at the same time it is moist and soft.
5. Turn off the flame and add about ½ tsp of cardamom powder and mix well.
6. Saaran is ready. Keep it aside.
   

Steps of making Ukad:

1. In a kadai, take 1 cup water, add a pinch of salt and ½ tsp of oil/ghee/ Makkhan (clarified butter) to it.
2. Bring it to boil.
3. To it, add 1 cup rice flour.
4. Mix gently until the water is completely absorbed in the rice flour.
5. Cover completely and rest it for about 5-10 mins.
6. Transfer this to a large bowl or a plate and start to knead the dough.
7. Only if required, depending on the need, add water or oil by just dipping the hand in water or oil while kneading the dough.
8. Knead thoroughly for about 5-10 mins until the dough turns super-soft. Ukad is ready.

Steps for making Ukadiche Modak:

1. Take a ball size dough and flatten it.
2. Apply oil to your palms. With both the thumbs and fingers start pressing the edges.
3. Slowly press the edges till it forms a katori (cup) or a flat puri.
4. Start creating pleats with your thumb, index finger and middle finger and create a pleated katori.
5. Scoop about a tbsp of the stuffing and add to the pleated katori.
6. Get the pleats together to form a bundle.
7. Make a pointed top by pinching and removing the extra dough. Modak is ready.
8. Prepare a plate with a clean banana leaf.
9. Slightly dip the Modak in the water one by one and arrange them in the plate.
10. Sprinkle little amount of water on the Modak and place the plate in the steamer.
11. Cover and steam the Modak for about 10-15 mins until the Modak look shiny.
12. Take the plate out of the steamer immediately.
13. By wet hands, gently shift the Modak to a clean container or a plate. Ukadiche Modak are ready.

Tips :

1. Do not overcook the coconut and jaggery mixture, otherwise it will turn hard.
2. Apply water to the rice dough if the dough seems dry.
3. Apply oil to the rice dough if the dough seems sticky.
4. If banana leaf is not available, use a clean and wet muslin cloth.
5. Do not flatten the dough too thick or too thin.