Modak is a sweet dumpling popular in India, especially during the festival of Ganesh Chaturthi. The most traditional and well-known type is the ukadiche modak, which is steamed and has a sweet coconut and jaggery filling. However, there are many variations, including fried modak and those made with different fillings and doughs.
Here is a recipe for the traditional steamed modak (ukadiche modak), which is considered the favorite of Lord Ganesha.
Ukadiche Modak (Steamed Modak) Recipe
This recipe involves two main components: the sweet filling (puran) and the outer rice flour dough.
I. Ingredients
For the Filling (Puran):
1 cup freshly grated coconut
1 cup jaggery, finely chopped or grated
1/2 teaspoon cardamom powder
1/4 teaspoon nutmeg powder (optional)
1 teaspoon ghee (clarified butter)
1 tablespoon white poppy seeds (optional)
For the Dough (Ukad):
1 cup fine rice flour
1 cup water
1 teaspoon ghee
A pinch of salt
II. Instructions
1. Prepare the Filling:
Heat the ghee in a heavy-bottomed pan. Add the grated coconut and jaggery.
Cook the mixture on low heat, stirring continuously, until the jaggery melts and the mixture starts to thicken. Be careful not to overcook, as this can make the filling hard and chewy.
Once the mixture is thick and dry, add the cardamom and nutmeg powder (and poppy seeds, if using). Mix well and turn off the heat.
Allow the filling to cool completely. It will thicken more as it cools.
2. Prepare the Dough:
In a pan, bring the water to a boil with the ghee and a pinch of salt.
Once the water is boiling, reduce the heat to low and add the rice flour all at once.
Stir quickly to mix the flour with the water until it forms a lumpy mass.
Turn off the heat, cover the pan, and let it sit for about 5-10 minutes.
Transfer the hot dough to a large plate or bowl.
Knead the dough well while it is still warm. You can wet your hands with a little warm water or ghee to prevent it from sticking. The goal is to get a very soft, smooth, and crack-free dough.
3. Shape and Steam the Modaks:
Take a small, lemon-sized ball of the dough.
You can shape the modaks by hand or using a modak mold.
By hand: Flatten the dough ball into a thin disc, creating a small cup shape. Pinch the edges to create pleats. Place a small amount of the cooled filling in the center. Carefully bring the pleated edges together to seal the modak and form a pointed top.
With a mold: Grease the inside of the modak mold with a little ghee. Place a small ball of dough inside and press it to create a hollow space. Fill this with the coconut mixture. Close the mold and press gently. Remove the excess dough from the bottom and then open the mold to release a perfectly shaped modak.
Place the shaped modaks on a greased steamer plate, leaving some space between them.
Steam the modaks on medium heat for about 10-15 minutes, or until the outer dough becomes glossy and shiny. Do not over-steam, as this can also make the modaks hard.
Serve the warm modaks with a drizzle of ghee.
Other Types of Modak
Beyond the traditional steamed version, there are many other popular modak recipes:
Fried Modak: The outer dough is made with whole wheat or all-purpose flour and is deep-fried until golden and crispy. The filling is often the same coconut and jaggery mixture.
Mawa Modak: Made with mawa (khoya) and powdered sugar, often flavored with cardamom or saffron. These are not steamed or fried but simply shaped and set.
Chocolate Modak: A modern variation, often made with a mixture of melted chocolate, condensed milk, and nuts. They are typically no-cook and are set in the refrigerator.
Dry Fruit Modak: A healthy, no-cook option where a mixture of blended dates, figs, and nuts is pressed into a modak mold.
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