Modak Recipe (Maharashtrian Ukadiche Modak)

Come Ganesh Chaturthi pageant in India, come probably the most favourite candy of Bhagwan Ganpati, the Modak. And once we communicate of the quintessential Maharashtrian Modak Recipe, it normally means the steamed, stuffed one, which is popularly often known as Ukadiche Modak – a conventional 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, usually 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 standard 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 widespread candy that’s generally ready and loved in India, particularly throughout the Hindu pageant of Ganesh Chaturthi.

Like I discussed to start with, it’s thought-about Bhagwan Ganesha’s favourite candy and is usually 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 full of 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 sort of distinctive and resembles a small, inverted rice cone with pleats or patterns. Making ready this candy requires some talent in shaping the dough and is usually thought-about an artwork type in Indian cooking.

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

Many retailers start to promote the moulds earlier than Ganesh Chaturthi, and you’ll even purchase them on-line. In case you are a newbie, you may make the half-moon form or use the moulds.

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

Making of Ukadiche Modak

Ukadiche Modak is a selected selection that originates from Maharashtra, significantly widespread within the Konkan area, and is usually ready as an providing throughout Ganesh Chaturthi. The 2 most vital parts of this recipe are:

• Dough: Made with rice flour, scorching water, and a pinch of salt to create a clean, pliable dough. It’s kneaded properly in order that it’s delicate and simple to work with.
• Filling: Historically made with recent coconut and jaggery, cooked collectively in a little bit of ghee and frivolously 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 middle, and the sides are rigorously folded and pleated to type a conical or pyramid-like form. The highest is usually pinched to offer it a design.

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

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

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

On this gluten-free and vegetarian recipe, you’ll be capable of put together this scrumptious candy in two methods – with a mould and and not using a mould.

Modak Variants

Other than Steamed Modak, which is probably the most well-known model. There are a lot of scrumptious variations of Modak made throughout India, every with its distinctive elements and preparation technique. Listed below are 7 widespread 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 properly as a festive snack.
2. Kozhukattai/Kolukattai: A South Indian steamed modak made throughout Vinayaka Chaturthi in Tamil Nadu and Kerala. Much like ukadiche modak, with regional touches.
3. Rava Modak: Ready with semolina (rava or sooji) and full of coconut-jaggery. No steaming wanted, making it fast and simple.
4. Mawa Modak: Wealthy modaks made with khoya (mawa) and sugar, usually flavored with cardamom or saffron. Formed in moulds and served as mithai.
5. Chocolate Modak: A fusion model made with cocoa or melted chocolate. Generally combined with khoya or nuts. A child-friendly twist on the normal.
6. Dry Fruit Modak: Naturally candy modaks full of chopped nuts, dates, and seeds. Steaming is required.
7. Mango Modak: Made with recent mango pulp and paired with both mawa or coconut-jaggery filling. A seasonal, fruity variation.

Together with the above modak variations, if you’re on the lookout for extra recipes which can be made throughout the Ganesha pageant, you possibly can test this record of Ganesh Chaturthi Recipes.

The way to make Modak

Make Candy Stuffing

1. Chop the jaggery and hold apart. Additionally, grate the coconut and hold apart. You will want 1 cup (200 grams) jaggery and 1 cup (100 grams) recent grated coconut.

If you happen to do not need entry to recent coconut, then use frozen coconut or desiccated coconut.

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

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

Notice that poppy seeds are non-compulsory and may be given a miss.

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

4. Combine properly and cook dinner this coconut-jaggery combination on low warmth.

5. The jaggery will soften first. Cook dinner on low warmth and stir usually.

6. Stirring usually, cook 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. Hold this coconut-jaggery filling apart and let it cool fully. On cooling, the combination will thicken extra.

7. The next is an non-compulsory step. You’ll be able to add 1 tablespoon rice flour to this combination and blend properly.

The rice flour helps to soak up moisture if any from the candy stuffing. Hold 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. Hold it on the stovetop.

9. Let this combination come to a boil.

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

You need to use Home made Rice Flour or packaged flour. Be sure the rice flour is recent and inside its shelf interval.

11. Shortly 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 will likely be scorching while you start to knead. So, unfold some water in your palms and knead the dough. Knead the dough very properly.

If you happen to really feel the dough appears dense or onerous or dry, then add a number of teaspoons of heat water and proceed to knead.

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

15. Make small balls from the dough. Roll the balls until clean in your palms. You too can apply some water in your palms, whereas rolling the balls.

Hold the balls coated with a kitchen towel. The balls mustn’t have cracks. They need to be clean 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 may be thick.

17. Place a number of teaspoons of the ready stuffing within the middle.

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

19. Deliver collectively all the sides and be 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 too can use prepared moulds. They’re normally accessible in retailers and market some days earlier than the Ganesh Chaturthi pageant.

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} house is made within the middle. 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.

Hold the formed Modak coated 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 can be lined with banana leaves or turmeric leaves. Place the formed Modak within the greased pan with some house round them.

Bear 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 Prompt Pot metal insert. Place a trivet or a rack. Warmth the water until begins to boil on a excessive warmth.

For immediate 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 even steam in separate batches.

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

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

On the Prompt 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, carry the valve rigorously to take away any stress after which open the lid.

28. Ukadiche Modak is prepared for providing Bhagwan Ganesha.

Notice: In case you are 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 elements and put together them in a clear and hygienic method.

Serving Options For Each Event

Steamed modak may 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 below 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 supply 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 (Elective):
  • A small bowl of panchamrit (mixture of milk, curd, ghee, honey, and sugar)
  • A chunk of recent fruit or some flowers (particularly Desi Purple Hibiscus) and Durva Grass, may be stored on the facet (however not Tulsi leaves)
• Garnish: Drizzle somewhat heat home made Ghee on prime 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 Visitors After Puja

• Serve the modaks heat, as they’re softest and most flavorful when freshly steamed or frivolously reheated.
• Drizzle ghee simply earlier than serving to boost aroma and style.
• Elective pairings:
  • A small bowl of frivolously sweetened coconut milk (particularly for many who get pleasure from a richer serving model)
  • 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

If you happen to’re making steamed modak casually (not for a pageant or naivedyam), you possibly can serve it like an everyday Indian candy.

• Take pleasure in it as a snack or mild dessert
• Pair with masala chai, cardamom tea, or filter espresso
• Serve with somewhat jaggery syrup, coconut jaggery sauce, or simply plain ghee
• Could be a part of a festive meal thali or weekend brunch

Storage

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

• Refrigeration: Modak retains properly for a few days within the fridge. Place them in an hermetic container in order 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 a number of drops of water on the modak and microwave till heat.
• Keep away from freezing: It’s finest to not freeze steamed modaks as they could flip dry or chewy as soon as thawed.

About Ganesh Chaturthi pageant

Wishing all our readers a contented and affluent Ganesh Chaturthi this 12 months upfront.
This pageant 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 all the time a part of the celebrations and witnessed the grandeur of the Ganesha pageant in all its fervour.

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

I’d 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 lovely feeling of affection and devotion infused in it. The Ukadiche Modak was, is and can all the time be certainly one of my favourite components of this pageant.

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

Given my Konkan roots too, we might 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 much like the one within the Modak Recipe. A patholi is widespread throughout the Gauri-Ganesh pageant within the areas of Konkan and Goa.

Knowledgeable Ideas

1. Coconut: In case you don’t get recent coconut, you may make this dish with desiccated (finely rated or shredded) or frozen coconut too. Be sure to thaw the frozen coconut earlier than cooking.
2. Rice flour: Make sure that the rice flour you might be utilizing is recent, finely floor and inside its shelf-life. Home made is all the time higher. You’ll be able to test right here how I make Rice Flour at house.
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’ll find it tough to form and the ensuing texture after steaming will likely be chewy and dense. The proportion of rice flour to water I take advantage of, works completely for a clean and delicate dough. Nevertheless, relying on the feel of rice flour, it’s possible you’ll 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. If you happen to 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 grow to be onerous and chewy. If this occurs, sprinkle a number of tablespoons of scorching water within the combination and stir properly.
   The recent water will breakdown the onerous consistency of the jaggery and make it delicate. You’ll be able to even sprinkle some water and cook 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 cook dinner and won’t style nice.

FAQs

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