📝 About This Recipe
A jewel of Maharashtrian culinary heritage, Ukadiche Modak are exquisite steamed dumplings traditionally prepared during the Ganesh Chaturthi festival. These delicate treasures feature a soft, snow-white rice flour shell that encases a luscious, aromatic filling of fresh grated coconut and melt-in-the-mouth jaggery. Scented with green cardamom and nutmeg, each bite offers a perfect balance of subtle textures and soulful sweetness that defines Indian festive street food.
🥗 Ingredients
For the Sweet Filling (Saran)
- 2 cups Fresh Coconut (finely grated, avoid the brown skin)
- 1 cup Jaggery (grated or finely chopped)
- 1 tablespoon Poppy Seeds (Khus Khus) (lightly toasted)
- 1/2 teaspoon Cardamom Powder (freshly ground)
- 1/4 teaspoon Nutmeg Powder (grated fresh for best aroma)
- 1 teaspoon Ghee (for sautéing)
For the Outer Shell (Ukad)
- 2 cups Fine Rice Flour (specifically 'Basmati' or 'Indrayani' rice flour)
- 2 cups Water (plus extra for kneading)
- 2 teaspoons Ghee (plus more for greasing hands)
- 1/4 teaspoon Salt (to balance the flavors)
- 2 tablespoons Milk (to keep the dough white)
For Assembly and Steaming
- 10-12 pieces Saffron Strands (soaked in a little warm milk)
- 1 piece Banana Leaf or Parchment Paper (to line the steamer)
👨🍳 Instructions
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1
Heat 1 teaspoon of ghee in a pan over medium heat. Add the poppy seeds and sauté for 30 seconds until they crackle slightly.
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2
Add the grated coconut and jaggery to the pan. Stir continuously for 8-10 minutes until the jaggery melts and the mixture starts to thicken. Do not overcook, or the filling will become hard.
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3
Stir in the cardamom and nutmeg powder. Mix well, remove from heat, and transfer to a plate to cool completely. The filling is ready.
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4
In a deep heavy-bottomed pot, bring 2 cups of water, 1 teaspoon of ghee, salt, and 2 tablespoons of milk to a rolling boil.
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5
Reduce heat to the lowest setting and add the rice flour gradually while stirring constantly with the handle of a wooden spoon to prevent large lumps.
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6
Cover the pot with a tight lid and let it steam on low heat for 2-3 minutes. Turn off the heat and let the dough rest, covered, for another 5 minutes.
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7
Transfer the warm dough to a large plate. Grease your palms with ghee and knead the dough while it is still hot. This is crucial for a smooth, crack-free texture. If the dough feels dry, add a few drops of warm water.
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8
Knead until the dough becomes soft, pliable, and has a slight sheen. Cover it with a damp cloth to prevent it from drying out.
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9
Divide the dough into 12-15 equal balls. Take one ball, flatten it slightly, and use your thumbs to create a shallow bowl shape with thin edges and a slightly thicker center.
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10
Pinch the edges of the dough bowl to create 7-9 pleats around the circumference. Place a spoonful of the coconut filling in the center.
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11
Carefully bring all the pleats together at the top to form a pointed tip, sealing the modak. Repeat with the remaining dough and filling.
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12
Prepare a steamer with water. Line the steamer tray with a greased banana leaf or parchment paper. Arrange the modaks on the tray, leaving space between them.
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13
Dip each modak slightly in water before placing it in the steamer (this prevents cracking) and place a tiny drop of saffron milk on the tip of each.
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14
Steam the modaks on medium-high heat for 10-12 minutes. The shells will look translucent and shiny when done.
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15
Allow them to cool for 2 minutes before removing. Drizzle with a little warm ghee and serve warm.
💡 Chef's Tips
Use fine-milled rice flour; coarse flour will result in a grainy, breakable shell. Always knead the dough while it is hot to ensure a smooth, elastic consistency. Keep the dough and the shaped modaks covered with a damp cloth at all times to prevent drying. If the jaggery mixture becomes too dry, sprinkle a teaspoon of milk to soften it. For beginners, you can use a plastic or metal modak mold to get the perfect shape easily.
🍽️ Serving Suggestions
Serve warm with a generous drizzle of 'Sajuk Tup' (homemade clarified ghee). Pair with a hot cup of Masala Chai for a perfect afternoon treat. Serve alongside a traditional Maharashtrian meal of Varan Bhaat (lentils and rice). Enjoy as a standalone dessert after a spicy street food feast. Add a few strands of saffron on top for a royal presentation.