Modak is Bhagwan Ganesha’s favourite candy and made in lots of Hindu properties throughout the first day of Ganesh Chaturthi Pageant. The most well-liked number of modak that’s made is Ukadiche Modak (steamed modak) which is from the Maharashtrian Delicacies. On this publish I’m sharing two methods of creating modak recipe – with mould and with out the mould.
What’s Modak
Modak are steamed dumplings with an outer rice flour dough and a coconut-jaggery stuffing. These candy dumplings are often known as Ukadiche Modak in Marathi language.
The phrase ukadiche means ‘that which is steamed’ or ‘steamed’. The phrase ‘ukad’ additionally means steamed rice flour dough. So in easy English “Ukadiche Modak” means steamed modak.
The South Indian variation of Ukadiche Modak is named Kozhukattai or Kolukattai which is made throughout Vinayaka Chaturthi within the Southern Indian states of Kerala and Tamil Nadu.
How is Ukadiche Modak made
For the Ukadiche Modak, the coconut-jaggery stuffing and rice dough are made initially. Then, parts of the rice dough are formed in a ball, flattened and full of the stuffing.
The sides of the flattened rice dough is then pleated, folded and formed to make an attractive fluted dumpling what we name as Modak. After shaping the Modak is then steamed.
Modak could be formed in some ways. You may make them with the fluted petal form and even within the form of half-moon just like Karanji and Gujiya.
To offer the fluted form with palms some follow and expertise is required. I favor to make use of modak moulds as I discover shaping with them is faster than shaping with palms.
Many outlets start to promote the modak moulds earlier than Ganesh Chaturthi competition. You possibly can even purchase them on-line. If you’re newcomers then you may make the half-moon form for modak or purchase the moulds.
Making modak recipe does take fairly a while and could be a messy affair, particularly should you don’t get the feel of the rice dough proper.
By follow, you’ll be taught to make higher modak at residence. Getting ready modak recipe does require persistence and energy. It’s good when you have the modak moulds. They make the stuffing work simpler.
There may be one other variant of modak recipe the place the outer crust is constituted of entire wheat flour and fried – referred to as Fried Modak. Additionally these Rava Modak additionally don’t require any steaming.
On Ganesh Chaturthi Pageant
This yr Ganesh Chaturthi is beginning on August 31, 2022 and as common will final for 10 days.
A blissful Ganesh Chaturthi to all of the readers, upfront. I pray that Bhagwan Ganesha bestows prosperity, luck and blessings to everybody. If you’re in search of recipes that are made throughout Ganesha competition then you’ll be able to examine this listing of Ganesh Chaturthi Recipes.
The Ganesh Chaturthi competition is one competition I’ve grown up with. I’d see as a child how we, the devotees of Bhagwan Ganesha would convey him and worship him with a lot love and prayerfulness in our hearts and houses.
This facet of devotion and gratitude turned part of me and is one thing which I nonetheless have. I can always remember these days once I would merely await Ganesh Chaturthi competition and wouldn’t like after we needed to depart Bhagwan Ganesha.
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 vegetarian feast served on plantain leaf, would encompass satvik (made with out onion and garlic) meals.
So there could be poori, puran poli, lentil stew (varan), a sautéed vegetable dish, steamed rice, curd, ladoo, Banana Sheera and naturally modak on this feast.
Modak is a favourite candy of the household too. All of us just like the candy jaggery and coconut stuffing contained in the modak. This stuffing is just like the stuffing in Patholi (a Konkani candy dish of rice flour pockets or rolls steamed in turmeric leaves).
Patholi is a candy that’s made throughout the Gauri-Ganesh competition within the areas of Konkan and Goa.
Step-by-Step Information
The best way to make Modak
Make Candy Stuffing
1. Chop the jaggery and preserve apart. Additionally grate the coconut and put aside. You have to 1 cup jaggery and 1 cup contemporary grated coconut.
When you would not have entry to contemporary coconut, then use frozen coconut or desiccated coconut.
For desiccated coconut use effective grates or effective 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.
3. Then add 1 cup grated contemporary coconut (100 grams) and 1 cup chopped jaggery (200 grams).
4. Combine properly and cook dinner this coconut-jaggery combination on a low warmth.
5. The jaggery will soften first. Cook dinner on a low warmth and stir typically.
6. Stirring typically cook dinner this combination until the moisture from the jaggery begins to dry – about 7 to 9 minutes. Change 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 non-obligatory step. You possibly can 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. Set 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 rice flour (150 grams). You should use Homemade Rice Flour or packaged flour. Ensure that the rice flour is contemporary 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 blended with the water. Change 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 or thali or in a bowl. Collect the dough collectively and start to knead it.
The dough will probably be sizzling while you start to knead. So unfold some water in your palms and knead the dough. Knead the dough very properly.
When you really feel the dough appears to be like dense or exhausting or dry, then simply 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 also 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 Modak 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 possibly can apply ghee or oil in your palms, whereas flattening. You possibly can preserve the sides barely skinny and the middle could be thick.
17. Place just a few teaspoons of the ready stuffing within the middle.
18. Press the sides as proven within the pic beneath. You may also 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 also use prepared modak moulds. They’re normally accessible in outlets and market some days earlier than the Ganesh Chaturthi competition.
Form Modak With Mould
20. Grease the modak 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 middle. The rice dough will kind a layer touching the partitions of the mould.
21. Place the candy stuffing.
22. Cowl the underside with a small piece of dough. Press and smoothen it sealing the modak.
23. Open or unlock the modak mould. Take away the modak 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.
Steam Modak
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 possibility and let the water start to boil.
26. I’ve stacked two pans for steaming 16 modak. However you may also steam the modak in separate batches.
Keep in mind to cowl the formed modak with a moist muslin or cotton serviette earlier than you start to steam.
27. Cowl the pan and steam modak for 10 to fifteen minutes on medium-low warmth. As soon as steamed, drizzle just a few teaspoons on ghee on them should you favor.
Some modak could crack whereas shaping or steaming, however it’s effective. You possibly can forgive your self in case you are making modak for the primary time.
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 preserve 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, elevate the valve rigorously to take away any stress after which open the lid.
28. Ukadiche Modak is prepared for providing Bhagwan Ganesha. Modak retains properly for a few days within the fridge.
Whereas serving after refrigerating, steam them in a pan until heat or sprinkle some water on them and microwave until heat.
Vital Be aware: If you’re making the Modak recipe as prasad or naivedyam, then please chorus from tasting the stuffing or the dough.
Put together with the utmost care, love and devotion and this prasad of modak will nourish everybody’s being subtly. Use clear utensils and good high quality components and put together them in a clear and hygienic method.
Professional Suggestions
- Rice dough: Whereas making the Modak recipe, probably the most trickiest half for a lot of is to get the proper texture within the rice dough. If the dough is dry, you’ll discover it troublesome to form and the ensuing texture after steaming will probably be chewy and dense. The proportion of rice flour to water I take advantage of work completely for a easy and delicate dough. Nonetheless do notice that relying on the feel of rice flour, you could want so as to add a bit much less or extra water.
- Stuffing: Overcooking the stuffing for this Modak recipe will outcome within the jaggery develop into exhausting and chewy. If this occurs, then simply sprinkle just a few tablespoons of sizzling water within the combination and stir properly. The new water will breakdown the exhausting consistency of the jaggery and make them delicate. You possibly can even sprinkle some water and cook dinner the combination on low warmth till it softens.
- Cracks within the dough: Much less water will outcome within the dough being dry and having cracks. When you add extra oil or ghee than this may outcome within the dough tearing while you form it.
- Flattening and Shaping: Don’t flatten the dough too skinny or too thick. A skinny dough will tear whereas shaping and a thick dough will take extra time to cook dinner and doesn’t style nice.
FAQs
The Maharashtrian time period ‘ukadiche’ means ‘steamed.’ Since these modaks are primarily ready by steaming, therefore, referred to as Ukadiche Modak.
Technically no, as each these are completely different and are distinctive in their very own approach. One most vital issue that differentiates the 2 is {that a} modak will basically have a candy filling whereas a standard momo has a savory or salty filling.
There definitely is. The Kozhukattai can just about be termed because the South Indian model of the Ukadiche Modak recipe.
If the jaggery combination hardens, you’ll be able to sprinkle some sizzling water in it and blend. This may loosen the hardness within the combination.
If the outer dough turns into dry, then the modaks can crack open whereas steaming. Make it possible for the modaks aren’t dry after being formed and will at all times be lined with a clear kitchen towel. You need to additionally preserve the dough lined with a lid or a kitchen towel.
This may be on account of much less water within the rice dough. So, 2 to three teaspoons or extra of heat water could be added to the dough and kneaded once more until easy.
If effective cracks seem whereas shaping, simply dab your fingers with some water and form. The cracks will fade away.
Additionally, be certain that to knead the dough very properly. Whereas flattening the dough balls, you’ll be able to sprinkle some drops of water in your palms or fingers after which flatten.
You should use watermelon seeds or sesame seeds. You possibly can even make the modaks with none of those seeds.
Sure, you’ll be able to put together the modaks upfront and retailer. Maintain them in a casserole or in an air-tight metal field. Ensure that to cowl the field tightly after which refrigerate. Like this, you’ll be able to retailer the modaks for two to three days.
Sure, you’ll be able to. However keep in mind, the dry coconut/desiccated coconut-jaggery combination will take much less time to cook dinner as in comparison with the contemporary coconut-jaggery combination. The style will even be completely different in each.
Extra Modak Variants To Strive!
Sweets Recipes
Sweets Recipes
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Sweets Recipes
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Modak Recipe (With & With out Mould)
Modak or Ukadiche Modak is a standard Maharashtrian candy of stuffed rice flour dumplings provided to Bhagwan Ganesha on the event of Ganesh Chaturthi competition.
Prep Time 30 minutes
Cook dinner Time 15 minutes
Shaping Modak 45 minutes
Whole Time 1 hr 30 minutes
Stop your display from going darkish whereas making the recipe
Making candy stuffing
Warmth ghee in a pan. Maintain warmth to a low. Add poppy seeds. Fry for some seconds until the poppy seeds begin crackling.
Then add grated contemporary coconut, jaggery, cardamom powder and grated nutmeg. Combine properly and cook dinner this coconut-jaggery combination on a low warmth. The jaggery will soften first.
Stirring typically cook dinner this combination for 7 to 9 minutes until the moisture from the jaggery begins to dry. Change off the warmth. Don’t overcook because the jaggery then hardens.
Maintain this coconut-jaggery filling apart to chill. Be aware that on cooling, this stuffing combination will thicken extra.
You may also add a little bit of rice flour to this combination. That is an non-obligatory step. The rice flour helps to soak up moisture, if any from the filling.
Making rice flour dough
In a pan add water, oil or ghee and salt. Maintain it on the range high. Let this combination come to a boil.
Cut back the warmth and add the rice flour progressively. Shortly stir and blend the flour with the water. Stir until all of the rice flour is blended with the water.
Change off the warmth. Take away the pan from the range high after which cowl this pan with a lid for 4 to five minutes.
Now take all of the dough in a big plate or thali or in a bowl. Collect the dough collectively and start to knead it.
The dough will probably be sizzling when, you start to knead. So apply some water in your palms and knead the dough.
Knead the dough very properly. When you really feel the dough appears to be like dense or exhausting or dry, then simply add just a few teaspoons of heat water and proceed to knead.
Make small balls from the dough. Roll the balls until easy in your palms. You may also apply some water in your palms, whereas rolling the balls.
Maintain the balls lined with a kitchen towel. The balls ought to be easy in look and shouldn’t have any cracks.
Making modak with out mould
Take a ball and flatten it along with your fingers to a spherical disc or a shallow bowl form. You possibly can apply ghee or oil in your palms whereas flattening. Place the candy filling within the middle.
Flute and press the sides. 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.
Making modak with mould
Grease the modak 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. Place the candy stuffing.
Cowl the underside with a small piece of dough. Press and smoothen it sealing the modak.
Open or unlock the modak mould. Take away the modak 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. Make all of the modak this manner.
Steaming modak
Grease a steamer pan evenly with oil or ghee. Place the formed modak within the greased pan with some area between them. Cowl with a kitchen serviette.
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 on excessive flame till begins to boil. For fast pot, use the sauté possibility and let the water start to boil.
The water ought to be sizzling or boiling while you place the modak within the giant pan. Cowl the pan and steam modak for 10 to fifteen minutes on a medium-low warmth.
On the Immediate Pot, use the steam perform on excessive for steaming and preserve 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.
As soon as the ukadiche modak are steamed, you’ll be able to drizzle just a few teaspoons of ghee on them.
Be aware that after steaming, the modak mustn’t really feel sticky to the touch. If the texture sticky, then steam for just a few extra minutes.
Provide the Modak to Bhagwan Ganesha.
- Rice Flour: You should use home made rice flour or packaged rice flour.
- Jaggery: You should use a block of jaggery and even powdered jaggery.
- Coconut: Instead of contemporary coconut, you’ll be able to add frozen grated coconut or desiccated coconut. For desiccated coconut use effective grates or effective shreds.
- Poppy seeds: You possibly can simply skip poppy seeds.
- Dough: Make it possible for the dough doesn’t develop into dry or sticky. If the dough is dry, then add some extra water. Whether it is sticky add some extra rice flour.
- Stuffing: Don’t overcook the stuffing as this may harden the jaggery. If this occurs, then simply sprinkle just a few tablespoons of sizzling water within the stuffing combination and blend very properly. The new water will breakdown the exhausting consistency of the jaggery and make them delicate. You possibly can even sprinkle some water and cook dinner the combination on low warmth till it softens.
- Cracks within the dough: Much less water will outcome within the dough being dry and having cracks. Don’t add extra oil or ghee than what’s talked about within the recipe as this may outcome within the dough tearing while you form it.
- Flattening and Shaping: Don’t flatten the dough too skinny or too thick. A skinny dough will tear whereas shaping and a thick dough will take extra time to cook dinner and can style doughy and ugly.
- Be aware that the dietary data is for 1 modak.
Diet Information
Modak Recipe (With & With out Mould)
Quantity Per Serving
Energy 106 Energy from Fats 18
% Every day Worth*
Fats 2g3%
Saturated Fats 2g13%
Polyunsaturated Fats 1g
Monounsaturated Fats 1g
Ldl cholesterol 1mg0%
Sodium 39mg2%
Potassium 29mg1%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 11g12%
Protein 1g2%
Vitamin A 1IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 1mg1%
Vitamin E 1mg7%
Calcium 7mg1%
Vitamin B9 (Folate) 2µg1%
Iron 1mg6%
Magnesium 6mg2%
Phosphorus 17mg2%
Zinc 1mg7%
* % Every day Values are primarily based on a 2000 calorie weight-reduction plan.
This Modak recipe publish from the archives first printed in September 2010 has been republished on 25 August 2022.
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