Coconut Ukadiche Modak. What are Ukadiche Modak. "Ukadiche" literally means steamed. Ukadiche Modak are similar to dumplings, with an outer layer of steamed rice flour dough and a sweet filling of fresh coconut and. Ukadiche modak is one of the most popular modak variety made during Ganesh Chaturthi festival.
The main ingredients of modak are rice flour, coconut and jaggery. Ukadiche Modak for Ganesh Chaturthi Festival. Coconut: Here in the USA, I rarely find a fresh coconut. You can have Coconut Ukadiche Modak using 6 ingredients and 14 steps. Here is how you achieve it.
Ingredients of Coconut Ukadiche Modak
- It’s 350 gram of Rice flour.
- It’s 200 gram of Jaggery.
- Prepare 1 tsp of Cardamom powder.
- You need 1/2 cup of Dry fruits (almonds,cashew, pistachio).
- It’s 1 cup of Fresh grated coconut.
- It’s 350 ml of Water.
So most of the time I use frozen grated coconut and it works perfectly fine. Ukadiche Modak is an Indian sweet dumpling made during the festival of Ganesh Chaturthi. It is made from steamed rice flour and stuffed with a sweet mixture of jaggery and grated coconut. Modak recipe with step by step pictures.
Coconut Ukadiche Modak step by step
- Prepare the filling: 1. Heat a heavy bottom pan on medium flame. Add 1 teaspoon ghee and grated coconut and roast it for 2-3 minutes..
- Add jaggery. Cook until they blend together and ooze out a little liquid, about 2-3 minutes. Do not overcook. You just want the jaggery to mix well with the coconut and not have any lumps..
- Take the pan off the flame and let it cool. It is important that the mixture completely cools. You can also add finely chopped cashews, almonds and raisins added to it..
- Prepare the covering: 4. In a pot, bring 1 cup of water to a rolling boil. Add 1 tsp ghee. Turn the flame to low. Add the rice flour, mix it well with a spoon. This will make a lumpy mixture. Turn off the flame. Cover the pot and leave it for 3-5 minutes. Note: The rice flour used here must be very fine. Some Indian grocery stores might carry Modak flour. Otherwise you can buy the normal rice flour at the store and run it through a fine sieve..
- Remove this to a large bowl and let it cool a bit. You want this mixture to be still warm while you make a dough from it..
- While the mixture is still warm, apply some ghee and warm water to your hands and knead it until it is soft, about 5-7 minutes..
- The dough should not look patchy or crumble. You will need to add 2-3 tablespoons of warm water to get the perfect smooth dough. Optionally, you can add couple of teaspoons of warm milk while kneading the dough which will make it extra soft..
- Now make 12-14 lemon size balls. Note: The size of the balls will also depend on the size of the modak mold you have. Also keep the balls covered with the damp cloth..
- Using a mold: 9. Open the mold and apply ghee with your fingers to the inside of the mold. Close the mold, and place one lemon size dough ball inside the mold. Now with your finger start spreading the dough to the sides of the mold so it gets the shape..
- 10. Allow some dough to come out of the mold which will be used to seal after adding the stuffing..
- 11. Scoop in a spoonful of the filling and gently seal the bottom with the dough that came out of the mold. Open the mold and remove the modak gently. Place it in a steamer basket. Make remaining modak’s in the same way. Between making modak’s, apply ghee again to the mold. Optionally, place a strand of saffron on top of each modak and press it into the rice flour covering. Depending on the size of your steamer basket, you might want to steam modak in multiple batches..
- In steamer, bring water to a rolling boil. Set the boiling water on medium heat. Place the steamer plate and steam the modak covered for 8-10 minutes..
- You should see a shine appear on the modak..
- Take the steamer basket out and let it cool for about 5 minutes. This will help make sure the base does not break when you pick up the modak. Ukadiche Modak is ready to be enjoyed!.
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