HOW TO MAKE UkAdiche modak

Jul 16, 2015
By Mary Anthony
Comments Off on HOW TO MAKE UkAdiche modak

UKHDICHI MODAK / STEAMED MODAK / SWEET RICE FLOUR DUMPLINGS. /Modak Recipe / Ukadiche modak (With & Without Mould)

VARIETIES OF MODAK RECIPES ON MARYZKITCHEN.COM

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Modak are steamed dumplings with an outer rice flour dough and a coconut-jaggery stuffing. These sweet dumplings are also known as Ukadiche

Modak is an Indian sweet dumpling dish popular in many Indian states and cultures. According to Hindu and Buddhist beliefs, it is considered one of the favourite dishes of Lord Ganesha and the Buddha and is therefore used in prayers.

The word ukadiche means ‘that which is steamed’ or ‘steamed’. The word ‘ukad’ also means steamed rice flour dough. So in simple English “Ukadiche Modak” means steamed modak.

Modak also helps to boost immunity as it contains jaggery, is rich in saturated fats, vitamins and minerals. * Ukadiche Modak can be a healthy food during pregnancy as it has good amount of iron, magnesium and healthy fats.

FOR THE COVERING

INGREDIENT

1 cup rice flour
1 cup boiling water
Salt as per taste
2 tsp ghee
1/4 cup of hot water
2 – 3 tsp extra ghee for kneading

METHOD

Sieve the rice flour

Boil the water with ghee and salt in a thick pan.

Once the water starts bubbling add the rice flour and mix it well.

Immediately cover it and cook for 1 min on low flame.

Then switch off the gas and mix it well with a wooden spatula , cover it with a lid and keep aside for 10 mins.

***Here you can start making the stuffing to save time.

Once it cools and you are able to handle it ,start kneading it .

We have to knead it well for 8 to 10 mins.

Also while kneading dip hands in the 1/4 cup hot water kept separately

And while kneading we have to add 2 – 3 tsp ghee or oil in between.

The texture of the dough will be same like chapati dough or maida dough or kids playing clay .

Cover the dough with a damp cloth and keep aside till you use.

FOR THE STUFFING

INGREDIENTS

1 cup freshly grated coconut
3/4 cup grated or powdered jaggery
½ tsp cardamom powder
Pinch of nutmeg powder
1 tbsp roasted poppy seeds /khus khus

METHOD

Heat a pan with coconut and jaggery and mix well .

Stir and cook on medium flame for 4 – 5 mins .

The mixture will leave juice.

Cook till the juice evaporates .

Off the flame .

Add the cardamom + nutmeg powder and mix .

Finally mix in the roasted poppy seeds.

Mix well and keep aside to cool.

*** You can also add finely chopped dry fruits .

METHOD FOR MAKING THE MODAK [watch the video ]

*** Take little dry rice flour for dusting while shaping the modaks .

Take lemon size ball of the dough.

Sprinkle little dry flour on the top and press with your thumb and start rotating using your fingers as seen in the video to form a bowl.

Keep dusting your fingers with dry flour

Now start pleating as shown in video .

*** If you are trying for first time ,make the pleats at distance .

Place a small portion of stuffing in the centre . Now start gathering the pleats delicately using your thumb and little finger as shown in video .

Don’t press ,do it gently .

Pinch on the tip and remove excess dough.

Repeat this procedure to make the remaining modaks.

Moisten all the modaks with little water using your finger tips.

Place the modaks on a steel greased sieve . [rub oil all over the sieve ,so that the modaks don’t stick ]

Keep the steamer on high flame .

Keep sieve with modaks on the steamer and cover it .

Steam for 10 -12 minutes on medium flame .

Don’t over steam ,else the shape will spoil .

Once done remove and serve .

VARIATIONS

You can make karanji shapes.
For making a small discs , you can use a poori press ,or press the dough between 2 small plates .Now use these for pleating .Remember while pleating don’t keep it flat ,hold it in you palms forming a bowl .
If the pleats are not formed properly ,you can use a fork to give pleat effects .
Still if you are not able to make ,then use a mould.

OLD VIDEO

Shaping with moulds

with mould

NOTES

Do not over cook the stuffing.
Water quantity for kneading also depends on the quality of flour.
While shaping some dip their hands in ghee, some in water , while some dust with dry flour .
Ensure you don’t add too much water in the flour.
In case you add extra water don’t worry add more rice flour.
Also don’t over fill the stuffing , else it will ooze out from sides.
While making stuffing ensure the jaggery doesn’t get dries too much else it will harden .
If you are unable to bind the rice dough add few drops of oil and knead well ..
If any point of time the modak cracks don’t worry just patch with little dough.
You can also add finely chopped dry fruits in the stuffing.
One can also use roasted sesame .
You can add extra flavor to the stuffing by adding finely chopped jackfruit or pineapple or even few drops of essence of your choice to the stuffing or you can make pulp of the fruits by boilng it with sugar and blending it.
Modaks stay fresh for a day at room temperature and for 2 days if refrigerated