Modak (Ukdiche)
Each year for Ganesh chaturthi I make these. I would love to make them often round the year during sankasthi or vinayaki like my mother does but again there are not many takers for this at home. Food is almost cultural choice more than individual palette. I say this because there are things that I try as a foodie to experiment and learn but am often drawn back to food that has been part of my system since my child hood. So even though my little one says he is not too fond of the ukdiche modak now, I believe he will grow up talking about this and associating it with the Ganpati festival.
About the modaks these are popularly made for Lord Ganesha on his arrival and stay during the the festival. They are believed to be His favorite and are often served in various forms. In its original form they are like momos (rice flour based) stuffed with sweet coconut filling. It is an art to make the real modaks with hand and getting the shape is often a gift that few possess in my house.
I have now started using the moulds which make them presentable to compliment its great taste
Ingredients
for stuffing
2 cup grated fresh coconut
1/2 grated jaggery
1/2 cup sugar
1 tspn
1/4 chopped mixed nuts (pista, badam, kaju, charoli, raisins)
for covering
1 cup rice flour (basmati)
1 cup water
1 tspn ghee
1 pinch of salt
1 tbsp oil
Method
1) In a large pot heat the water with salt and ghee till it comes to a running boil
2) Add the flour and gently stir it. Switch off the flame, , Cover and let it stand till it comes to room temperature
3) Knead the flour mixture with oiled palms using cold water as required to make a soft pliable dough. This will be a task for first timers. Use the base of your palm to break the lumps.
4) In a another nonstick pan, add all the ingredients for stuffing. Saute till they come together and form a nice golden color. Set aside to cool.
5) Grease the molds, Using your thumb and index fingers press a small ball of the dough to form a casing inside the mould.
6) Fill the stuffing with a spoon
7)Seal with another small piece of dough.
8)Gently remove from the mould
9) Finish others similarly
10) Cook in a steamer on greased plate for 15-20 min
Serve hot with a spoon of ghee
About the modaks these are popularly made for Lord Ganesha on his arrival and stay during the the festival. They are believed to be His favorite and are often served in various forms. In its original form they are like momos (rice flour based) stuffed with sweet coconut filling. It is an art to make the real modaks with hand and getting the shape is often a gift that few possess in my house.
I have now started using the moulds which make them presentable to compliment its great taste
Ingredients
for stuffing
2 cup grated fresh coconut
1/2 grated jaggery
1/2 cup sugar
1 tspn
1/4 chopped mixed nuts (pista, badam, kaju, charoli, raisins)
for covering
1 cup rice flour (basmati)
1 cup water
1 tspn ghee
1 pinch of salt
1 tbsp oil
Method
1) In a large pot heat the water with salt and ghee till it comes to a running boil
2) Add the flour and gently stir it. Switch off the flame, , Cover and let it stand till it comes to room temperature
3) Knead the flour mixture with oiled palms using cold water as required to make a soft pliable dough. This will be a task for first timers. Use the base of your palm to break the lumps.
4) In a another nonstick pan, add all the ingredients for stuffing. Saute till they come together and form a nice golden color. Set aside to cool.
5) Grease the molds, Using your thumb and index fingers press a small ball of the dough to form a casing inside the mould.
6) Fill the stuffing with a spoon
7)Seal with another small piece of dough.
8)Gently remove from the mould
9) Finish others similarly
10) Cook in a steamer on greased plate for 15-20 min
Serve hot with a spoon of ghee
.jpg)
Comments
Sowmya
The modak looks good, the molds make them even more interesting!
No one prefers these at my home too. I used to like the stuffing growing up but have somehow started liking it with the outer covering too in the recent years. :)