Name: Traditional Modak Recipe (Ukadiche Modak or Steamed Modak) recipe by Roop Parashar at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 7
Ingredients: For the outer modak covering:; 1 cup rice flour; 1.5 cups water; 1 tsp pure ghee; A pinch of salt; For the filling:; 1.5 cup freshly grated coconut; 1/2 cup grated jaggery; 3 to 4 green cardamoms (grounded); 1 tsp rice flour; 1 tsp pure ghee; A pinch of nutmeg powder; 1 tsp poppy seed (roasted); 5 almonds (sliced); 6 to 7 sliced pistachios (optional); 1 tbsp raisins (optional); 1 tsp chironji (optional)

ABOUT Traditional Modak Recipe (Ukadiche Modak or Steamed Modak) RECIPE

Ukadiche Modak is one of the many varieties of modak. It is the most favorite Naivaidyam (holy food) of Lord Ganesh which we usually offer to him on the occasion of Ganesh Chaturthi festival. It is very popular in Maharashtra, India. Thus, today I am sharing this traditional modak recipe. It is the most traditional way to prepare modak. The sweet filling inside this modak is made of fresh grated coconut and jaggery, while the soft shell is made from rice flour. Let's start to make this traditional modak for Lord Ganesha and celebrate Ganesh Chaturthi festival with the traditional modak.

Ingredients Serving: 7

For the outer modak covering:
1 cup rice flour
1.5 cups water
1 tsp pure ghee
A pinch of salt
For the filling:
1.5 cup freshly grated coconut
1/2 cup grated jaggery
3 to 4 green cardamoms (grounded)
1 tsp rice flour
1 tsp pure ghee
A pinch of nutmeg powder
1 tsp poppy seed (roasted)
5 almonds (sliced)
6 to 7 sliced pistachios (optional)
1 tbsp raisins (optional)
1 tsp chironji (optional)

Instructions

For the stuffing, combine the coconut, ghee and jaggery in a heavy or non-stick pan.
Cook it on medium heat for about 3-4 minutes. Make sure that you do not overcook the mixture. Add the roasted poppy seeds, grounded cardamom, nutmeg powder and other remaining filling ingredients. Mix it well and keep aside.
In a thick bottomed pan, heat the water along with ghee and a pinch of salt.
Bring it to a boil, reduce the heat and add the rice flour in a steady flow while stirring continuously to prevent lumps from forming.
Cook this mixture on a very low heat for about 2-3 minutes.
Now turn off the flame and cover this pan with a lid for 4 to 5 minutes.
Now take this dough in a big bowl or plate. Knead it very well, note that this dough will be hot. Apply some normal water on your palm and knead the dough very well.
Assemble and shape the modaks. Take a small ball from the dough. Roll it thinly (with the help of your hands) into a circle of about 3-4 inches in diameter. Gently take this circle on your palm.
Now add the filling in the center. Pinch the edges one by one, then bring together all the pinched folds in the center.
Make all the modaks this way and keep it aside. Cover it with a cotton napkin.
Carefully place the sifter into a steamer or pressure cooker (without whistle) and steam them for about 15 minutes.

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