Name: Ukadiche Modak (Steamed)
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Rice Flour, fine quality, preferably Indrayani or Basmati; ½ cup Water, for dough (ukad); ½ tsp Ghee, for dough; ⅛ tsp Salt; ¾ cup Freshly Grated Coconut, do not use desiccated; ½ cup Jaggery, grated; ¼ tsp Ground Cardamom; ⅛ tsp Nutmeg Powder, jaiphal; ½ tbsp Ghee, for stuffing; ½ pinch Saffron, optional, soaked in warm milk

40 mintotal

Prep 25 min · Cook 15 min

Serves: 2
Difficulty: Hard
Spice: None

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Method

Make the stuffing (Saran): Heat the ghee for stuffing in a pan. Add the grated coconut and jaggery. Cook on low heat until the jaggery melts completely and the mixture comes together (about 5-7 minutes).
5–7 min
Add the cardamom powder and nutmeg powder. Mix well, turn off the heat, and let it cool completely. Do not overcook, or the jaggery will turn hard.
Make the dough (Ukad): Boil the water in a pan. Add the salt and the measured ghee for the dough. Lower the heat and gradually pour the rice flour while stirring continuously with the back of a spoon to prevent lumps.
Turn off the heat. Cover the pan with a lid and let it rest for 5 minutes.
5 min
Transfer the hot mixture to a large plate. Grease your palms with a little oil/water and knead it while it's still hot until it forms a smooth, crack-free, and pliable dough.
Pinch a small lemon-sized ball of dough. Using your fingers, press and shape it into a thin cup or bowl, keeping the center slightly thicker than the edges.
Place a proportional amount of the sweet coconut stuffing in the center.
Pinch the edges to form pleats (kalis). Bring all the pleats together at the top and carefully seal the modak into a peak.
Grease a steamer plate or line it with a banana leaf. Place the modaks on it with some space in between. Steam on medium-high heat for 10-12 minutes.
10–12 min
Carefully remove them, top each with a drop of pure ghee and a strand of saffron, and offer as Prasad.

How to tell it's done

The wrapper should look slightly translucent and feel soft but sturdy; the filling should be moist, glossy and loose enough to melt when the modak is opened.

Getting it right

Tip

If the rice-flour dough cracks while shaping, knead in a few drops of hot water and keep the unused dough covered. Overcooked coconut-jaggery filling can turn hard, so stop when it just comes together.

What to serve it with

Offer warm modaks as prasad, then serve them with a spoonful of melted sajuk toop or alongside a simple Maharashtrian festive meal.

Common mistakes

The modak shells crack while shaping or steaming.: Knead the ukad while it is still hot, keep it covered, and smooth each crack with damp fingers before filling.

Storing and reheating

Ukadiche modak are best eaten warm the same day. Refrigerate leftovers in an airtight container for up to 2 days and steam briefly to soften before serving.

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Ingredients