Modak Recipe - Ukadiche Modak Recipe - Steamed Modak
Modak is a famous Indian dessert dumpling made with rice flour which is filled with coconut, jaggery, cardamom, cinnamon, and cashew nuts.
Recipe Source Link:https://www.mygingergarlickitchen.com/ukadiche-modak-recipe/
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Prep Time = 20 minutes
Cook Time = 40 minutes
Total Time = 60 minutes
Category = Dessert
Cuisine = Indian
Serves = 12-14
Nutrition Info = 115 calories
Serving Size = 1 modak
» For Making Ukad:
- 1/2 cup rice flour (chawal ka atta)
- 1/2 cup water
- A pinch of salt
- 1/2 teaspoon ghee (clarified butter)
» For Making Filling:
- 1/2 cup coconut, shredded
- 1/2 cup jaggery (gur)
- 1 tablespoon poppy seeds (khaskhas)
- 1/4 teaspoon cardamom powder (ilaichi)
- 1/4 teaspoon cinnamon powder (dalichini)
- 2 tablespoons chopped, cashewnuts
» Make Filling:
- In a pan, roast the poppy seeds.
- Once they are roasted well add the jaggery on cook for 2-3 minutes.
- When the jaggery starts melting add the shredded coconut.
- Mix everything well, and cook on medium-low heat until the jaggery is fully melted and you get a thick mixture. (keep stirring occasionally.)
- Finally add the cinnamon powder, cardamom powder, and cashew nuts.
- Mix well cook for another 2 minutes and keep it aside to let it cool.
» Make Ukad:
- Add 1/2 cup of water to a deep pan. Add 1/8 teaspoon, or pinch of salt to this water.
- Also, add 1/2 teaspoon of ghee and let it come to a rolling boil.
- Turn off the heat. Add rice flour to this water.
- Mix well until combined.
- Cover with a lid and set it aside for 5-7 minutes.
» Shaping Modak With Hands:
- Transfer ukad to a plate.
- Add a few drops of ghee to this ukad.
- Grease your palm and knead into a smooth dough, or until you get a smooth dough. (This would take around 7-10 minutes.)
- Pinch a small lemon size ball, and flatten it with the help of your thumb and fingers and shape into a cup.
- Add a spoonful of the coconut-jaggery filling.
- Start making plates around the stuffing.
- Gather all plates at the center of stuffing and seal edges of the dough using your hands and pinch the top. Shape all the modaks and keep them covered with a wet cloth as they can dry out.
» Shaping Modak With Moulds:
- Grease the inner portion of the mould with ghee.
- Pinch a small lemon size ball, and flatten it.
- Put the dough into the mould.
- Using your index finger just spread the dough on the walls of the mould.
- Add 1 teaspoon of filling.
- Seal the bottom with some dough.
- Remove the excess dough, and carefully open the mould. Take out the modak.
» Steaming Modak:
- Heat 1.5 glass of water in a steamer or a broad pan.
- When the water starts boiling, put a stand.
- Grease a steamer plate or chalni with ghee, and place it over the stand.
- Arrange the prepared modaks on the steamer plate, leaving enough space around each modak.
- Cover with a lid, and steam for 10 minutes over medium heat, or until they become glossy.
- Turn off the heat and leave it for 2 minutes. Remove the lid.
- Transfer modak onto a serving plate.
- Modak is ready to be served. Garnish with nuts or saffron strands. Or Drizzle with saffron milk/ghee.
- If you are using the mould, then I would suggest you grease it every time before shaping the modak.
- Always keep the modak covered with a damp cloth, else they will get dry and might have cracks after they are steamed.