Modak recipe – Steamed Modak

Modak recipe – How to make Modak without Mould – Modakam – Ukadiche Modak recipe – Steamed Modak

Modak is an Indian sweet popular in many parts of Western and Southern states of India. This sweet dumpling stuffed with a sweet filling made of jaggery and freshly grated coconut and the outer case/cover is made of rice flour or wheat flour or maida flour.

Modhaka has a special importance especially during Ganesh Chaturthi and Sankasti Chaturthi as it is offered to Lord Ganesha as offering/Prasad/Naivedyam. Lord Ganesha’s loves Modak that’s why he is also called as Modak Priya.

There are two versions of Modak, fried and steamed. The steamed version is called ‘Ukadiche Modak’ and often eaten hot with ghee, while the fried one is called as Talalele Modak. The steamed ones are soft and luscious and the fried ones are crunchy. Preparing Kudum would be quite a messy affair especially if you don’t have practice or if you don’t get things right. Hence it does need the practice to make this delicate dessert.

Please do try my other dessert recipes like pineapple Sheera, Besan Laddoo, Kaju Katli, and other recipes.

So let’s start making deliciously steamed Kozhakkattai

Preparation Time: 45 min
Serve: 4-5

Ingredients for Stuffing:

  • 1 cup raw grated coconut
  • 3/4th cup jaggery (finely crushed)
  • 3 tbsp ghee
  • 1 tbsp poppy seeds
  • 2 tbsp cashew nuts
  • 1 tbsp raisin
  • 4-5 cardamom

Ingredients for outer Cover/Case/Shell:

  • 1 cup rice flour
  • 1 tbsp ghee
  • pinch of salt
  • 1 cup water

Instruction for Stuffing:

  1. Firstly, in a heated pan add poppy seeds and roast for 1-2 min. Keep it aside.
  2. Then, in the same pan add 3 tbsp ghee and let it melt.
  3. Further, add coconut and saute till nice fragrance.
  4. Furthermore, add jaggery and let it melt.
  5. Finally, when jaggery starts melting add poppy seeds, cashew, raisin, and cardamom powder. Mix well.
  6. switch off the flame and keep it aside.

Instruction for Cover/Case/Shell:

  1. Firstly, in a vessel add 1 cup of water and bring to rolling boil.
  2. Further, add a pinch of salt and 1 tbsp of ghee.
  3. Lower the flame and add rice flour in the water, mix well.
  4. Switch off the flame and Cover the vessel and keep it for 5 minutes on low flame.
  5. After 5min knead it to a soft dough without any lumps.
  6. You need to knead it while it is still hot. You may apply some oil or ghee on your palms.
  7. If you feel the dough looks dry and hard, add some hot water and continue to knead till the dough turns smooth.

Instruction for Modak:

  1. Firstly, apply a pinch of ghee on your palms take a little amount of dough(lemon size) on hands and make small round ball.
  2. Then, flatten it and in a circular motion begin to spread the dough into the shape of cup/cone/Katori.
  3. Further, place 1 tbsp of stuffing in the cup and join the open edges together on top and join to form a peak(It should look similar to a whole garlic pod). Or also, you can start pleating the edges like a petal and join them to look like the Moulded Modak or momo.
  4. Similarly, Make the Modaks with rest of dough.
  5. Place the Modaks on a pre-greased plate in the steamer and close the lid.
  6. Steam it for 8-10 minutes and turn off the flame and let it rest for 10min.
  7. Finally, delicious Modaks are ready to be served with ghee.

Note:

  • Do not over steam the Modaks, else they will become hard.
  • You can make petals on covering instead of plain case/cover. But that needs a lot of practice. Or also, you can make a mark on Modak cover with a fork which will give it a shape of momo’s or Mould made Modak’s

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