Ukadiche is the word marathi, which means “steamed”. Therefore, it is called steamed Modak recipe. It has a sweet stuffing in the center. It is made from coconut and jaggery. Cashews, raisins and poppy seeds are also added. The outer layer is made of rice flour dough. The outer layer is pleated and formed. This task takes time.

  • Prep Time –1 hour
  • Cook Time –15 minutes
  • Total Time –1 hour 15 minutes

Ingredients of Steamed Modak (Ganesh Chaturthi Special)

For stuffing:

  • 1 cup Coconut (Fresh or frozen), grated
  • ½ cup Jaggery (Gur) powdered or grated
  • ½ teaspoon Green cardamom seeds powder
  • 1 tablespoon Poppy seeds (khuskhus)
  • 5-6 Cashew nuts chopped
  • 1 tablespoon Raisins

For outer covering:

  • 1 ¼ cups Water
  •  teaspoon Salt
  • ¼ teaspoon Ghee (Clarified butter)
  • 1 cup Rice flour

Instructions of Steamed Modak (Ganesh Chaturthi Special)

Making the sweet stuffing.

  • Take the grated coconut in a pan. Put the fire on medium.
  • Add some jaggery. Mix well as it heats up, the jaggery begins to melt.
  • Continue to stir and cook for a few minutes. Then add the poppy seeds, cardamom powder, cashews and raisins.
  • Mix well and continue cooking until all the moisture has evaporated.
  • The mixture should be dry. It took me 4-5 minutes.
  • The time may vary, If you make a bigger lot, it will take longer.
  • Keep aside and let cool.

Making the dough:

  • Take water in a pan, add a pinch of salt.
  • Light the fire to medium-low. Let it boil. When it starts to boil, add ghee.
  • Mix Immediately add the rice flour. Stir quickly with a spatula or wooden spoon.
  • Make sure there are no lumps. Cover with lid. Cook 2 to 3 minutes.
  • Stir once or twice in between. Remove it to a plate.
  • Let it cool to the touch. Once it is hot or cold enough to handle.
  • Start kneading the dough. If it’s hot, apply a little water on your palm and continue kneading, make the dough smooth and lump-free.
  • Make them into smooth balls. With this amount, I had 15 balls.

Making modak using mould:

  • Grease the inside of the mold with ghee.
  • Add a ball to the mold. Press firmly and make the hollow center.
  • Use your finger to shape it. Now add the stuffing.
  • Press it lightly. Now take some dough and seal the open part.
  • Now open the mold. Gently remove it and place it on the baking sheet.
  • Keep it covered while you shape the rest.

Shaping by hand:

  • Grease your hand with oil or ghee or simply wet with water, take a ball on your palm. Now, using your other hand, press it lightly to make the small disc.
  • Now, using two hands (thumbs and fingers), gently press it and continue to shape it. Make a circle about 3-4 inches in diameter.
  • In the center, add 2-3 teaspoons of stuffing. Now, using your thumb and forefinger, start pinching the small edges and making the folds.
  • Closer to the folds, the more beautiful it will look.
  • It comes from practice. Now pinch it carefully and seal it. Place on the plate and continue to do the rest.
  • Keep them covered.

Steaming ukadiche modak:

  • prepare the steamer and let the water boil, meanwhile brush all the modak with water. Or alternatively, you can dip them in a glass of water.
  • Prepare the thali steamer.
  • Place the parchment paper or the muslin cloth or the banana leaf on the thali steamer. Place the modak on the thali.
  • steam them for 13-15 minutes over medium heat.
  • Let it cool to the touch.
  • Now remove them and place them on the plate.
  • Sprinkle ghee over it.