Ukadiche Modak (Steamed Sweet Rice Dumplings with Coconut)

 

Ukadiche Modak 

(Steamed Sweet Rice Dumplings with Coconut)

Ukadiche Modak is a Maharashtrian delicacy made with rice flour and an aromatic sweet coconut filling made with cardamom and poppy seeds during the festive occasion of Ganesh Chaturthi. Ukadiche means 'steamed' in Marathi and modak is the dumpling.
    There are different types of modak but this steamed modak is my personal favourite. I have fond memories of making and eating these delicious rice and coconut modak during Ganesh Chaturthi festival with my family in India. Here I am sharing two methods: the traditional method without using mould, and one using a mould which is helpful for beginners.

Makes about 25 medium Modak

For Coconut Stuffing:

• 1 tsp ghee / clarified butter 

• 200 grams  or 2 cups  Coconut (grated) fresh  or frozen / deforsted  coconut

• 150 grams(about 3/4 cup)  Crushed or grated jaggery*, add more if desired.

• ½ tsp cardamom powder

• 1 tablespoon - Poppy seeds, toasted

• 2 tablespoons, cashews(optional)

For Dough:

• 2 cups(480 ml) Water( additional 2-3 tablespoons may be required)

• 2 cups(270grams) Rice flour (fine variety)

• ½ tsp salt

• 1 tsp ghee / clarified butter

• 1/2 teaspoon saffron for garnish(optional)

• 1 tablespoon ghee / clarified butter for greasing

 Notes:

*Jaggery is unrefined pure cane sugar that is commonly used in India.

*If jaggery is not available, brown sugar or coconut sugar can be used.

*Ghee can be replaced with coconut oil for vegan version.

Step by step video instrctions can be found here:

Method

For Coconut Stuffing:

1. Heat a pan, add poppy seeds.Toast the poppy seeds for 2-3 minutes. Roughly crush poppy seeds and cashews if using.

2. Use fresh grated or frozen-defrosted coconut for making the stuffing. Add a teaspoon of ghee to pan ,add coconut and jaggery. Mix well and cook on medium heat. Cook until jaggery dissolves and mixture starts to thicken.  

3. Coconut stuffing should be dry otherwise the jaggery syrup will ooze out of modak. Coconut Filling should be ready in about 15 minutes. Add crushed cardamom, poppy seeds and cashews. Turn off the heat and set aside.

Rice Flour Dough:

1. Add water, salt and ghee or oil to a pan.Heat on medium heat till it just starts to boil. Add the rice flour and mix well to avoid lumps.  Turn off the heat. Add more water, a tablespoon at a time if dough seems to be dry. Cover and set aside for 5-10 minutes.

2. Apply little oil or ghee to your palms and knead the dough again till you get a smooth and soft dough.

Making Modak without Mould:

1. Divide the dough into golf ball sized  equal portions. Apply oil  or ghee and flatten into a disc. Press the edges with both thumbs and create a concave portion  in the center. Pinch the edges to form pleats. Use little water if the dough cracks. Add the coconut filling. Bring together the dough pleats and close the top to form a dome shaped modak.

2. Similarly prepare the remaining modak.

3. Arrange the prepared modak in a greased steamer basket. You can garnish modak with saffron threads(optional).

Making Modak using Mould:

1.Grease the modak mould to avoid sticking.Take a dough ball and press it inside the mould so the dough layer is not too thick or thin. Add the coconut filling and seal the bottom with additional dough.

2. Careful open the mould and moulded modak is ready.

3. Similarly prepare the remaining modak.

4. Arrange the prepared modak in a greased steamer basket. You can garnish modak with saffron threads(optional).

For stovetop steamer:

1. Heat 1.5 -2 cups water in a stovetop steamer. And keep a trivet  in the steamer and cover. Let the water just come to a boil.

2. Insert the steamer basket and cover with a lid. Steam the modaks  for about 15 minutes or until the rice dough looks shiny.

3. You can stack upto 2 steamer baskets at a time.

4. Steamed modak can be served warm with some ghee.

For Electric pressure cooker/Instant pot : 

1.Add 1.5 cups of water to the inner pot, keep the trivet and cover the pressure cooker. Turn on sauté mode and heat water until it just starts to boil ( 5-7 minutes).

2. Turn off the sauté mode. Turn on the steam mode(no pressure option).

3. Insert the steamer basket and cover with a lid. Steam the modaks  for about 15 minutes  or until the rice dough looks shiny.

4. You can stack unto 2 steamer baskets at a time.

5. Steamed modak can be served warm with some ghee.