Ukadiche Modak (Steamed Rice Dumplings With Sweet Coconut Filling) are the steamed dumplings made by filling the sweet coconut jaggery mixture into rice flour dough. The rice dough is soft outside and coconut jaggery mixture is juicy inside. The gluten free modak are Lord Ganesha’s favorite dish and are made of the first day of Ganpati festival as prasadam or offering to the Lord.
Ukadiche in Marathi means steamed. Hence the modak are cooked by steaming them. I have shown two ways to shape modak – with and without mold.
I personally found shaping modak easier with mold.
Modak can be even made by deep frying. I had shared the recipe of the fried modak earlier on the blog.
Besides these different recipe of laddoos and modak on blog to make during Ganesh festival are as follows:
Milk Powder Chocolate Modak /Chocolate Fudge
Rava Nariyal Laddoo With Sugar Syrup / Semolina Coconut Balls
Healthy Ragi Oat Churma Laddoo
Roasted Gram Laddoo With Jaggery / Bhuna Chana Laddoo
Friends do try this recipe and share your feedback with me.
Khao dilse, khilao dilse aur banao dilse…
Ukadiche Modak (Steamed Rice Dumplings With Sweet Coconut Filling)
Ukadiche Modak (Steamed Rice Dumplings With Sweet Coconut Filling) are the steamed dumplings made by filling the sweet coconut jaggery mixture into rice flour dough. The rice dough is soft outside and coconut jaggery mixture is juicy inside. The gluten free modak are Lord Ganesha's favorite dish and are made of the first day of Ganpati festival as prasadam or offering to the Lord.
Servings 18 modak
Calories 202kcal
Equipment
- heavy bottom pot
- spoon
- mixing bowl with lid
- steamer or big heavy bottom pot with lid
- perforated plate
- stand
- butter paper
- plate
Ingredients
Coconut jaggery filling
- 2 cup desiccated coconut or fresh coconut, grated
- 1 cup water do not use if using fresh coconut
- 1 cup jaggery grated
- 1 tsp cardamom powder
- 1 tsp ghee clarified butter
Rice flour covering
- 2 cup rice flour fine, chawal atta
- 2 cup water
- 1/2 tsp salt
- 1 tsp ghee clarified butter
- 1/2 cup almond powdered or any nuts of your choice (optional)
Instructions
Coconut jaggery filling
- Take desiccated coconut in a pan. Roast it for a minute on medium heat.
- Add grated jaggery in it.
- Mix well on medium heat.
- Add water and cook on medium heat till jaggery melts.
- After 7-8 minutes, the jaggery will melt and the water will be absorbed well. The mixture will looks juicy. Add cardamom powder and powdered almonds (or any powdered nuts of your choice) to it. Adding nuts is optional.
- Mix well. Add ghee. Mix well.
- Remove from heat. Press and see if the mixture is pressed well and is sticky then it is done. (Do not over cook or else jaggery will cook more and harden the coconut).
- Remove in the plate the let it cool.
- Make equal balls from it. Keep aside. (You can cook the stuffing previous day and refrigerate in an airtight container).
Rice flour covering
- Put water to boil in a heavy bottom pan on high heat.
- Once the water comes to boil add salt.
- Add ghee.
- Bring water to boil.
- Switch off the heat. Add the rice flour.
- Mix well with spoon. Remove from the heat . Cover and keep aside for 5 minutes.
- After 5 minutes, remove the lid and mix well.
- Transfer the hot flour mixture in the mixing bowl or flat plate. Mix well with spoon till the mixture comes to lukewarm temperature.
- Now wet your hands and start to knead into a smooth and soft dough. Wet hands will help to handle the hot mixture.
- Knead the dough for 5-6 minutes till it smoothens and is soft. Cover and keep aside for 20 minutes to rest.
Shaping and steaming modak
- Shaping with mold- I found this method easy as comapared to shape without mold with hands. Grease the mold nicely with melted ghee.
- Take a table tennis ball size ball and smoothen it. Apply little water if needed to smoothen it.
- Now flatten it and roll it into 3-4 cm thick circle of 5 mm.
- Put gently the rolled circle into the mold. Press it gently. The circle should be kept thick.
- Now take one portion of the prepared filling and make ball of it. Press it gently on the dough in the mold. Press it.
- Now fold the edges on the top and take some more dough if needed and cover the top surface as shown. Smoothen it.
- Invert the mold and gently tap. The modak will be removed. Put it in a greased plate and similarly make remaining modak. Grease the mold everytime you shape the modak.
- Shaping without mold using hands: Take a table tennis ball size ball and smoothen it. Apply little water if needed to smoothen it. Now flatten it and roll it into 3-4 cm of around 3mm thickness.
- Start creating pleats with your index finger and thumb. Pinch the ends and make pleats as shown.
- Now take one portion of the prepared filling and make ball of it. Press it gently .
- Gently bring all the edges of pleat together. Close the top by pinching and making it pointed. Similarly make the with remaining dough. (I found shaping modak with mold easier than hands).
- Now put the perforated plate with stand in a heavy bottom pot or steamer. Place baking paper on it or banana leaves. Put modak on it and place such a way that there is enough room between two modaks).
- Cover and steam for 15 minutes on high heat.
- In the mean while heat ghee in a small bowl and add saffron strands in it. Mix well.
- Carefully remove steamed modak in a serving plate. I had used flat splatula to lift the modak and transfer it to plate.
- Pour heated ghee with saffron on it and offer to God and serve. Similarly cook the remaining modak.
- The ukadiche modak (Steamed Rice dumplings with sweet coconut filling) is ready. Serve hot modak with ghee.
- Offer the steamed modak to Bappa!! The filling of the modak looks so juicy. (The modak can be refrigerated for 3-4 days, Thaw it and steam it before serving or microwave for 10 seconds before serving).
Nutrition
Calories: 202kcal | Carbohydrates: 29g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 70mg | Potassium: 94mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
