Modak Recipe (Ukadiche Modak)
Method
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1. Heat ghee in a pan. Keep heat to a low. Add poppy seeds. Fry for some seconds till the poppy seeds start crackling.
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2. Then add grated fresh coconut, jaggery, cardamom powder and grated nutmeg.
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3. Mix well and cook this coconut-jaggery mixture on a low heat. The jaggery will melt first.
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4. Stirring often cook this mixture for 7 to 9 minutes till the moisture from the jaggery begins to dry. Turn off the heat. Don’t overcook as the jaggery then hardens.
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5. Keep this coconut-jaggery filling aside to cool. Note that on cooling, this stuffing mixture will thicken more.
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6. You can also add a bit of rice flour to this mixture. This is an optional step. The rice flour helps to absorb moisture, if any from the filling.
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7. In a pan add water, oil or ghee and salt. Keep it on the stove top. Let this mixture come to a boil.
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8. Reduce the heat and add the rice flour gradually. Quickly stir and mix the flour with the water. Stir till all the rice flour is mixed with the water.
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9. Switch off the heat. Remove the pan from the stove top and then cover this pan with a lid for 4 to 5 minutes.
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10. Now take all the dough in a large plate or thali or in a bowl. Gather the dough together and begin to knead it.
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11. The dough will be hot when, you begin to knead. So apply some water on your palms and knead the dough.
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12. Knead the dough very well. If you feel the dough looks dense or hard or dry, then just add a few teaspoons of warm water and continue to knead.
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13. Make small balls from the dough. Roll the balls till smooth in your palms. You can also apply some water on your palms, while rolling the balls.
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14. Keep the balls covered with a kitchen towel. The balls should be smooth in appearance and should not have any cracks.
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15. Take a ball and flatten it with your fingers to a round disc or a shallow bowl shape. You can apply ghee or oil in your palms while flattening. Place the sweet filling in the center.
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16. Flute and press the edges. Bring together all the edges and join them. Remove the extra portion of the dough from the top, if any. Shape and taper the top of the modak with your fingers.
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17. Grease the modak mould with a bit of ghee or oil. Then close or lock the mould.
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18. Put the dough ball inside the mould and press it so that a space is made. Place the sweet stuffing inside.
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19. Cover the bottom with a small piece of dough. Press and smoothen it sealing the modak.
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20. Open or unlock the modak mould. Remove the modak gently from the mould. Shape all modaks this way with mould.
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21. Keep the shaped modak covered with a napkin so that the rice dough does not dry out. Make all the modak this way.
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22. Grease a steamer pan lightly with oil or ghee. Place the shaped modak in the greased pan with some space between them. Cover with a kitchen napkin.
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23. Take 2 to 2.5 cups water in a pot, pressure cooker or an Instant Pot steel insert. Place a trivet or a rack.
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24. Heat the water on high flame until begins to boil. For instant pot, use the sauté option and let the water begin to boil.
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25. The water should be hot or boiling when you place the modak in the large pan. Cover the pan and steam modak for 10 to 15 minutes on a medium-low heat.
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26. On the Instant Pot, use the steam function on high for steaming and keep the steam vent in venting position so that the steam releases while steaming. Use a stop watch to set the time to 10 or 12 minutes.
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27. Once the ukadiche modak are steamed, you can drizzle a few teaspoons of ghee on them.
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28. Note that after steaming, the modak should not feel sticky to touch. If the feel sticky, then steam for a few more minutes.
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29. Offer the Modak to Bhagwan Ganesha.
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30. Drizzle with homemade ghee before serving. Offer to Bhagwan Ganesha as naivedyam during Ganesh Chaturthi. On regular days, enjoy as a sweet snack or dessert. Tastes best when freshly steamed.
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31. Refrigerate in an airtight container for 1 to 2 days. Steam or microwave with a few drops of water before serving.