Indian (Maharashtrian, Gujarati) · dessert
Ukadiche Modak (Steamed Coconut-Jaggery Rice Dumplings) Soft, glossy rice flour dumplings filled with a sweet mix of fresh coconut, jaggery and cardamom, steamed until the shell turns translucent. This is the traditional Maharashtrian sweet made for Ganesh Chaturthi.
total 1 hr 10 min
prep 40 min
cook 30 min
servings 12 Keep this recipe Add a copy of Ukadiche Modak (Steamed Coconut-Jaggery Rice Dumplings) to your Saucepan library.
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Back to 12 servings filling 1.5 cups fresh grated coconut, tightly packed; frozen thawed also works 0.75 cup jaggery, grated or powdered; up to 1 cup for sweeter 0.5 teaspoon green cardamom powder 1 teaspoon ghee, optional, for sheen and sauteing 0.125 teaspoon grated nutmeg, optional 1 tablespoon poppy seeds (khus khus), optional, lightly toasted dough 1 cup fine rice flour, sifted; about 150 g 1.25 cups water, plus 2 tablespoons warm water if needed for kneading 0.25 teaspoon fine salt 1 teaspoon ghee, plus extra for greasing hands and steamer
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1 Step 1: Heat the ghee in a heavy pan over medium heat, add the grated coconut and jaggery, and cook, stirring often, for 8 to 12 minutes until the mixture is thick, dry and holds together in a soft mass. Do not overcook or it will harden.2 Step 2: Stir in the cardamom, nutmeg and poppy seeds, then spread the filling on a plate and let it cool completely before shaping.3 Step 3: Bring the water, salt and 1 teaspoon ghee to a rolling boil in a saucepan.4 Step 4: Lower the heat, add the rice flour all at once and stir vigorously for 30 to 60 seconds until a rough mass forms. Turn off the heat.5 Step 5: Cover the pan and let the dough rest for 3 to 4 minutes.6 Step 6: Knead the warm dough with wet or greased hands for 3 to 5 minutes until smooth, soft and free of cracks, adding a little warm water if dry or extra rice flour if sticky.7 Step 7: Divide the dough into 11 to 12 equal balls and keep them covered with a damp cloth so they do not dry out.8 Step 8: Flatten one ball into a thin disc, thicker in the centre, and place about 1 tablespoon of the cooled filling in the middle.9 Step 9: Bring the edges together, pleat them into a pointed top and pinch firmly to seal. Alternatively, press the dough into a greased modak mould, add the filling, seal, and unmould.10 Step 10: Arrange the modaks on a greased steamer basket or a damp cloth with space between them.11 Step 11: Steam covered over medium heat for 10 to 15 minutes until the shells look slightly translucent and glossy. The modaks should not feel sticky when touched.12 Step 12: Turn off the heat and rest the modaks for about 5 minutes, then brush lightly with ghee and serve warm or at room temperature.getsaucepan.com/r/2bd90239-a345-55b8-863c-334e3950009e
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