Modak Recipe (Maharashtrian Ukadiche Modak)

Come Ganesh Chaturthi competition in India, come essentially the most favourite candy of Bhagwan Ganpati, the Modak. And after we converse of the quintessential Maharashtrian Modak Recipe, it often means the steamed, stuffed one, which is popularly often known as Ukadiche Modak – a standard candy dumpling, made with a delicate rice flour dough encasing a aromatic filling of coconut and jaggery, flavored with cardamom and nutmeg. These steamed delights, typically provided to Bhagwan Ganesha throughout Ganesh Chaturthi, have a fragile, melt-in-the-mouth texture and a naturally candy, fragrant style.

About Modak Recipe

The normal steamed Modak is a candy dumpling with an outer rice flour dough and a coconut-jaggery stuffing. These dumplings are often known as Ukadiche Modak in Marathi language.

It’s a fashionable candy that’s generally ready and loved in India, particularly in the course of the Hindu competition of Ganesh Chaturthi.

Like I discussed to start with, it’s thought-about Bhagwan Ganesha’s favourite candy and is commonly provided as prasad (providing) throughout prayers and rituals devoted to him.

Right here I share the traditional Modak Recipe that belongs to the delicacies of Maharashtra. It has an outer rice flour dough that’s filled with a easy, but delectable coconut-jaggery filling. Later, the sweets are steamed after which savored or served to Ganesha.

The phrase ukadiche means “that which is steamed” or just “steamed.” Ukad additionally refers to steamed rice flour dough. So in easy English, this number of Modak means steamed modak.

The form of a Modak is kind of distinctive and resembles a small, inverted rice cone with pleats or patterns. Making ready this candy requires some ability in shaping the dough and is commonly thought-about an artwork type in Indian cooking.

To offer the fluted form with fingers, some apply and expertise is required. I choose to make use of modak moulds as I discover shaping with them faster than doing it by hand.

Many outlets start to promote the moulds earlier than Ganesh Chaturthi, and you may even purchase them on-line. If you’re a newbie, you can also make the half-moon form or use the moulds.

Typically, the stuffing may embody flavorings like cardamom, nutmeg, saffron, and chopped nuts, relying on regional variations and private preferences.

Making of Ukadiche Modak

Ukadiche Modak is a particular selection that originates from Maharashtra, notably fashionable within the Konkan area, and is commonly ready as an providing throughout Ganesh Chaturthi. The 2 most essential parts of this recipe are:

• Dough: Made with rice flour, scorching water, and a pinch of salt to create a easy, pliable dough. It’s kneaded effectively in order that it’s delicate and straightforward to work with.
• Filling: Historically made with contemporary coconut and jaggery, cooked collectively in a little bit of ghee and calmly flavored till it thickens right into a candy fragrant combination.

Subsequent comes shaping the Modak.

A small portion of the dough is flattened right into a circle, the sweetened coconut filling is positioned within the heart, and the sides are fastidiously folded and pleated to type a conical or pyramid-like form. The highest is commonly pinched to present it a design.

Shaping requires some ability and apply, however you can too use readymade moulds for a neater and faster consequence. I’ve demonstrated the identical on this submit.

Modak might be formed in some ways. You can also make them with the fluted petal form and even within the form of a half-moon, just like a Karanji or Gujiya.

Lastly, the modaks are steamed till the outer overlaying turns into delicate and barely translucent. This often takes about 10 to fifteen minutes, relying on whether or not you employ a pan, stress cooker, or Immediate Pot.

On this gluten-free and vegetarian recipe, you’ll have the ability to put together this scrumptious candy in two methods – with a mould and with out a mould.

Modak Variants

Aside from Steamed Modak, which is essentially the most well-known model. There are various scrumptious variations of Modak made throughout India, every with its distinctive substances and preparation technique. Listed here are 7 fashionable and distinctive variations that I’ve shared:

1. Fried Modak: Made with a complete wheat flour or maida crust and deep-fried until crisp. Retains longer than steamed modak and works effectively as a festive snack.
2. Kozhukattai/Kolukattai: A South Indian steamed modak made throughout Vinayaka Chaturthi in Tamil Nadu and Kerala. Just like ukadiche modak, with regional touches.
3. Rava Modak: Ready with semolina (rava or sooji) and stuffed with coconut-jaggery. No steaming wanted, making it fast and straightforward.
4. Mawa Modak: Wealthy modaks made with khoya (mawa) and sugar, typically flavored with cardamom or saffron. Formed in moulds and served as mithai.
5. Chocolate Modak: A fusion model made with cocoa or melted chocolate. Typically combined with khoya or nuts. A child-friendly twist on the standard.
6. Dry Fruit Modak: Naturally candy modaks full of chopped nuts, dates, and seeds. Steaming is required.
7. Mango Modak: Made with contemporary mango pulp and paired with both mawa or coconut-jaggery filling. A seasonal, fruity variation.

Together with the above modak variations, in case you are in search of extra recipes which are made in the course of the Ganesha competition, you possibly can test this listing of Ganesh Chaturthi Recipes.

The right way to make Modak

Make Candy Stuffing

1. Chop the jaggery and hold apart. Additionally, grate the coconut and hold apart. You have to 1 cup (200 grams) jaggery and 1 cup (100 grams) contemporary grated coconut.

In the event you should not have entry to contemporary coconut, then use frozen coconut or desiccated coconut.

For desiccated coconut, use high quality grates or high quality shreds. Is utilizing frozen coconut, thaw it previous to cooking.

2. Warmth ghee in a pan. Add ½ teaspoon poppy seeds. Maintain warmth to a low. Fry for some seconds until the poppy seeds begin crackling.

Notice that poppy seeds are elective and might be given a miss.

3. Then, add the contemporary coconut, chopped jaggery, ¼ teaspoon grated nutmeg (or nutmeg powder) and 1 teaspoon inexperienced cardamom powder.

4. Combine effectively and prepare dinner this coconut-jaggery combination on low warmth.

5. The jaggery will soften first. Prepare dinner on low warmth and stir typically.

6. Stirring typically, prepare dinner this combination for about 7 to 9 minutes or until the moisture from the jaggery begins to dry. Flip off the warmth.

Don’t overcook because the jaggery then hardens. Maintain this coconut-jaggery filling apart and let it cool utterly. On cooling, the combination will thicken extra.

7. The next is an elective step. You’ll be able to add 1 tablespoon rice flour to this combination and blend effectively.

The rice flour helps to soak up moisture if any from the candy stuffing. Maintain the stuffing apart to chill.

Make Rice Flour Dough

8. In a pan, add 1.5 cups water, ¼ teaspoon oil or ghee and ¼ teaspoon salt. Maintain it on the stovetop.

9. Let this combination come to a boil.

10. Add 1 cup (150 grams) rice flour.

You should use Do-it-yourself Rice Flour or packaged flour. Ensure the rice flour is contemporary and inside its shelf interval.

11. Rapidly stir and blend the rice flour with the water.

12. Stir until all of the rice flour is combined with the water. Flip off the warmth. Take away the pan from the burner and carry on the office. Cowl the pan with a lid for 4 to five minutes.

13. Now, take all of the dough in a plate, thali or in a bowl. Collect the dough collectively and start to knead it.

The dough shall be scorching while you start to knead. So, unfold some water in your palms and knead the dough. Knead the dough very effectively.

In the event you really feel the dough seems to be dense or exhausting or dry, then add just a few teaspoons of heat water and proceed to knead.

14. Knead to a easy and delicate dough with none lumps.

15. Make small balls from the dough. Roll the balls until easy in your palms. You may as well apply some water in your palms, whereas rolling the balls.

Maintain the balls lined with a kitchen towel. The balls mustn’t have cracks. They need to be easy in look.

Form With out Mould

16. Take a ball and flatten it along with your fingers or in your palms, to a spherical disc or a shallow bowl form to a medium thickness.

You’ll be able to apply ghee or oil in your palms, whereas flattening. You’ll be able to hold the sides barely skinny and the middle might be thick.

17. Place just a few teaspoons of the ready stuffing within the heart.

18. Press the sides as proven within the image beneath. You may as well press the sides first after which place the stuffing.

19. Carry collectively all the sides and be a part of them. Take away the additional portion of the dough from the highest, if any. Form and taper the highest of the Modak along with your fingers.

You may as well use prepared moulds. They’re often accessible in outlets and market some days earlier than the Ganesh Chaturthi competition.

Form Modak With Mould

20. Grease the mould with a little bit of ghee or oil. Then, shut or lock the mould.

Put the dough ball contained in the mould and press it so {that a} area is made within the heart. The rice dough will type a layer touching the partitions of the mould.

21. Place the candy stuffing inside.

22. Cowl the underside with a small piece of dough. Press and smoothen it, sealing the Modak.

23. Open or unlock the mould. Take away the candy gently from the mould. Form all Modaks this manner with mould.

Maintain the formed Modak lined with a serviette, in order that the rice dough doesn’t dry out.

24. Make all of the Modak this manner. Brush or grease a pan with some oil or ghee.

The pan may also be lined with banana leaves or turmeric leaves. Place the formed Modak within the greased pan with some area round them.

Keep in mind to cowl the formed Modak with a moist muslin or cotton serviette earlier than you start to steam, in order that they don’t dry out.

Assemble & Steam

25. Take 2 to 2.5 cups water in a pot, stress cooker or an Immediate Pot metal insert. Place a trivet or a rack. Warmth the water until begins to boil on a excessive warmth.

For fast pot, use the sauté choice and let the water start to boil.

26. I’ve stacked 2 pans for steaming 16 Modaks. However you can too steam in separate batches.

27. Cowl the pan and steam on medium-low warmth for 10 to fifteen minutes. As soon as steamed, drizzle just a few teaspoons on ghee on them, if you happen to choose.

The Modak mustn’t really feel sticky to the touch when cooked completely. If they appear or really feel sticky, then steam them for a couple of minutes extra.

On the Immediate Pot, use the steam perform on excessive stress for steaming and hold the steam vent in venting place in order that the steam releases whereas steaming.

Use a cease watch to set the time to 10 or 12 minutes. When the steaming is full, raise the valve fastidiously to take away any stress after which open the lid.

28. Ukadiche Modak is prepared for providing Bhagwan Ganesha.

Notice: If you’re making the Modak Recipe as prasad or naivedyam, then chorus from tasting the stuffing or the dough.

When ready with utmost care, love and devotion, this prasad will nourish everybody’s being, subtly. Use clear utensils and good high quality substances and put together them in a clear and hygienic method.

Serving Recommendations For Each Event

Steamed modak might be served in several methods relying on the event — whether or not you’re providing it as naivedyam to Lord Ganesha, sharing with household after a puja, or having fun with it casually as a home made candy. Listed here are easy and sensible serving concepts for every.

Serving Modak as Naivedyam to Bhagwan Ganesha

• Variety of Modaks: Historically, 21 modaks are provided to Bhagwan Ganesha. However you possibly can provide any odd quantity as per your capability (5, 7, 11, or 21).
• Serving Plate: Use a clear banana leaf or silver thali or a metal thali. Prepare the modaks in a neat circle or stack like a small pyramid.
• Accompaniments (Optionally available):
  • A small bowl of panchamrit (mixture of milk, curd, ghee, honey, and sugar)
  • A chunk of contemporary fruit or some flowers (particularly Desi Pink Hibiscus) and Durva Grass, might be stored on the facet (however not Tulsi leaves)
• Garnish: Drizzle a little bit heat home made Ghee on high of every modak.
• After the Providing: Enable the providing to relaxation for some minutes, recite a Ganesh mantra or stotram, after which distribute the modaks as prasad.

Serving to Household and Company After Puja

• Serve the modaks heat, as they’re softest and most flavorful when freshly steamed or calmly reheated.
• Drizzle ghee simply earlier than serving to boost aroma and style.
• Optionally available pairings:
  • A small bowl of calmly sweetened coconut milk (particularly for many who take pleasure in a richer serving fashion)
  • A spoonful of jaggery syrup or cardamom-flavored milk
  • A sprinkle of nut powder like pistachio or almond for a refined crunch

Serving on Common Days

In the event you’re making steamed modak casually (not for a competition or naivedyam), you possibly can serve it like an everyday Indian candy.

• Get pleasure from it as a snack or gentle dessert
• Pair with masala chai, cardamom tea, or filter espresso
• Serve with a little bit jaggery syrup, coconut jaggery sauce, or simply plain ghee
• Might be a part of a festive meal thali or weekend brunch

Storage

Steamed modak is finest loved contemporary, however when you’ve got leftovers, you possibly can retailer them simply.

• Refrigeration: Modak retains effectively for a few days within the fridge. Place them in an hermetic container so that they don’t dry out.
• Reheating earlier than serving: Whereas serving after refrigerating, steam them in a pan until heat. This retains their texture delicate and moist. Alternatively, sprinkle just a few drops of water on the modak and microwave till heat.
• Keep away from freezing: It’s finest to not freeze steamed modaks as they might flip dry or chewy as soon as thawed.

About Ganesh Chaturthi competition

Wishing all our readers a cheerful and affluent Ganesh Chaturthi this yr prematurely.
This competition holds a particular place in my coronary heart, because it’s one I’ve actually grown up with.

As a child, I used to be at all times a part of the celebrations and witnessed the grandeur of the Ganesha competition in all its fervour.

We and different devotes of Ganpati would convey Him residence, and worship Him with a lot love and prayerfulness in our hearts.

I might additionally wait to have the splendid feast, the prashad (prasad) or naivedya or bhog that was first provided to Bhagwan Ganesha after which to us.

This feast had its personal stunning feeling of affection and devotion infused in it. The Ukadiche Modak was, is and can at all times be certainly one of my favourite elements of this competition.

The vegetarian feast served on plantain (banana) leaf, would include a satvik (made with out onion and garlic) meal. So, there can be poori, Puran Poli, varan (a typical Maharashtrian fashion lentil stew), a sautéed vegetable dish, steamed rice, curd, ladoo, Banana Sheera and naturally the Modak.

Given my Konkan roots too, we’d additionally make the Patholi, which is a Konkani candy dish of rice flour pockets or rolls steamed in turmeric leaves.

The stuffing in that is fairly just like the one within the Modak Recipe. A patholi is frequent in the course of the Gauri-Ganesh competition within the areas of Konkan and Goa.

Professional Ideas

1. Coconut: In case you don’t get contemporary coconut, you can also make this dish with desiccated (finely rated or shredded) or frozen coconut too. Ensure to thaw the frozen coconut earlier than cooking.
2. Rice flour: Make sure that the rice flour you’re utilizing is contemporary, finely floor and inside its shelf-life. Do-it-yourself is at all times higher. You’ll be able to test right here how I make Rice Flour at residence.
3. Dough: The trickiest half for a lot of is to get the proper texture within the rice dough. If the dough is dry, you can see it troublesome to form and the ensuing texture after steaming shall be chewy and dense. The proportion of rice flour to water I take advantage of, works completely for a easy and delicate dough. Nonetheless, relying on the feel of rice flour, you might want so as to add a bit much less or extra water.
4. Cracks within the dough: Much less water will consequence within the dough being dry and having cracks. In the event you add extra oil or ghee, then it will consequence within the dough tearing while you form it.
5. Stuffing: Overcooking the stuffing will consequence within the jaggery change into exhausting and chewy. If this occurs, sprinkle just a few tablespoons of scorching water within the combination and stir effectively.
   The new water will breakdown the exhausting consistency of the jaggery and make it delicate. You’ll be able to even sprinkle some water and prepare dinner the combination on low warmth till it softens.
6. Flattening and shaping: Don’t flatten the dough of this Ukadiche Modak too skinny or too thick. A skinny dough will tear whereas shaping and a thick dough will take extra time to prepare dinner and won’t style nice.

FAQs

Modak recipe from the archives was first revealed on September 2010.