Ganeshji is very fond of ‘Modak’. Mod means happiness, who likes joy is liked by Ganeshji. Modak comprises coconut, jaggery, cardamon powder, poppy seeds, and rice flour. Ganeshji likes Panchkhadya modak which consists of dry dates, raisins, cashewnuts, powdered sugar and candy. These 5 Panchkhadya symbolised 5 types of pleasures.
1 cup rice flour (chawal ka atta)
1 cup water
1 tsp oil
oil for greasing
a pinch of salt
For the filling
1 cup grated jaggery (gur)
1 cup grated fresh coconut
1/2 tsp cardamom (elaichi) powder
1 1/2 tbsp ghee
Ukadiche Modak Method
For the filling, in a non-stick pan, add grated coconut and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together. Add the cardamom powder and mix well.
In another non-stick pan boil the water. Add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the flame, add the rice flour while stirring continuously.
Whisk well so that no lumps remain. Cover with a lid and keep aside for about 5 minutes.
Grease your palms with a little oil and knead the dough while it is still warm; if the dough cools it will get lumpy, if it is not kneaded. You could even use a hand blender to knead the dough.
Make even size small balls of the dough (2 inch in diameter) using oil. Then roll each of them into a round shape, 3½” in diameter.
Make 8 to 10 folds in rolled dough with 1 cm. distance in between. To make a fold pinch the outer line of rolled dough a little bit ahead making 1-2 mm thick fold.
Add a spoonful of the filling into the dough.
Bring all the ends together and press to seal. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil. While the water is simmering, place the modaks on a greased steamer plate and steam for 6 to7 minutes.
Once the modaks are cooked they will turn translucent. Serve hot drizzled with pure ghee.
Thanks for reading Story of Modak – Ukadiche Modak