Reposting - Ukdiche Modak

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I posted the pictures of Modak last year assuming that the recipe was not something people would be intrested in. I was pleasantly incorrect. Several friends requested the recipe for Modaks and so here I am with the same. 

Do excuse the crappy pics. I did not own a DSLR back then.

 Army of Modaks .....

 To get the perfectly shaped modaks you can use the modak mould avalaible in Western Maharashtra. Most of the houseware stores would carry it. Buy a medium sized one with a smaller hole at the bottom and with smooth lines..

There are 2 parts to the modak. The sweet coconut stuffing and the dough made of rice flour.

Ukdiche Modak

( Our family recipe )

Whats needed for 6 medium sized modaks :-

Stuffing :-

1 C shredded coconut (freshly grated is preferred or use the dry unsweetened variety from indian stores)

3/4 C jaggery (gur) or brown sugar or castor sugar ( jaggery is preferred for the color it imparts)

pinch of cardamom powder

1 tsp of ghee

• Combine all of the above ingredients except the cardamom on medium heat. 
• Mix till the jaggery (or sugar, if using) melts.
• The mixture will be pulpy. Keep at it and it will dry out. 
• This process may take around 30 min. Do not increase heat else the coconut can burn. 
• Once the mixture dries out add the cardamom. 
• Set the stuffing aside and allow it to cool completely before using. You can make this a day ahead.

Dough:-

1 C rice flour ( fresh is preferred.Do not use the one stored in pantry for a long time)

1 C + 2 tbsp water

2 tbsp all purpose flour ( do not skip this)

1 tbsp ghee

pinch of salt

• Heat the water in a heavy bottomed pan and allow it to bubble.
• Add the ghee, salt and stir. 
• Now add the floursand mix everything. The mixture will be sticky but that's ok.
• Quickly cover with a tight lid and switch off the heat.
• Leave aside for at least 10min.This will be our dough.

To make modaks :-

• Once warm enough to handle empty the flour mixture into a plate. 
• Knead wetting your hands occasionally in cold water.This makes the dough soft and elastic so that we do not get any cracks in the modak. This is slightly tricky since the dough is hot. But be patient and it will come together.After all you are trying to please Bappa so ..
• Once the dough is soft, divide it into 6 equal portions.
• Grease the mould with ghee. This prevents the dough from sticking to the mould.
• Form each portion into a 2 inch log and push the log into the mould. 
• Press the center of the log with your index finger and spread it inside the mould. See the picture below.

Modaks in the making.....

•  Now fill in the stuffing and close with more dough. You can do some patching near the hole.
• Open the mould to get the perfectly shaped modak.
• To make without the mould flatten every portion into a disk around 1/4 inch thick. Fill with stuffing (the way you do for aloo paratha) and bring in the edges together. Your modak is ready to be steamed.

To steam the modaks:

• Keep the modaks on a stainless sieve and keep it covered over a pot of boiling water for 20min.
• Or do it in pressure cooker ( without the whistle ) for 20min.
• Serve hot with dollop of ghee.

 Ready to be steamed

Modak for Ganpati Bappa

If the modaks stick to the sieve apply some ghee on the area before you place them.

If making the rice flour dough sounds difficult it can be made with chapati flour (atta) kneaded a little harder than chapati dough. Roll into puri sized circles and stuff. Then deep fry till golden brown.