Ukadiche Modak (Steamed Coconut Dumplings)

- submitted by Trupti

(Maharashtrian Kozhukattai, Sweet Coconut Dumplings)

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Modak is Ganapati Bappa’s favourite and a common sweet prepared in every house of Maharashtra. It is made during the 10 day festival of Ganesh Chaturthi or every month’s fourth day after full moon called Sankasti Chaturthi. The key ingredient in Modak is the coconut, used either as wet or dry.

Modak are prepared in two ways: 1. Ukadiche (steam) Modak, 2. Talaniche (fried) Modak. Ukadiche Modak are steamed and are made with rice flour, wet coconut and jaggery. These are prepared by people who originally belonged from coastal regions of Maharashtra. Talaniche Modak are fried and are made with wheat flour, dry coconut and jaggery or sugar or khirapat. These are prepared who resided at madhya or center part of Maharashtra.

Recipe for Ukadiche Modak

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves: 4 - 6

Ingredients

• Rice Flour (Pithee) - 1 cup
• Water - 1 cup
• Scrapped fresh coconut - 1 cup
• Jaggery - 1/2 cup
• Ghee - 2 tsp (for ukad + few spoons melted ghee for our pams while kneading)
• Jaipal (Nutmeg) or Elachi (Cardamom) powder - 1/2 tsp

Method

For Chav (Filing)

1. Heat a pan, mix coconut, jaggery, ghee and keep stirring till the whole mixture comes together. This will not be more than 4-5 minutes. For better results scrape the jaggery finely so that it melts fast.
2. Switch off the stove and add Jaiphal or Elachi powder and stir for 1-2 minutes.

For Ukad (Outer Cover)

1. In a pan boil water once boil starts coming add ghee and give a good boil. Add rice flour and keep roughly stirring to avoid hard lumps. Immediately keep the lid on pan and switch off gas stove and let it remain for at least 5 minutes.This process is same as we make akki roti.
2. Remove all ukad in a plate and when warm start kneading, you can use normal water if required. Ukad needs a really good kneading to make a smooth soft. When the ukad dough is not sticking to your fingers it means kneading is perfectly done.
3. Cover it with damp cloth to avoid getting dry. Make small lemon size balls.
4. Now the tricky and practice part starts. Take one ball roll on your hands, with help of your thumb press it between and with fingers start expanding to a puri size. Just keep in mind that the patya (puri) should be even in corner and slight thick in center.

For Shaping Modak

1. Take a patya and place it on your left palm. To its center, add a spoonful of saaran (jaggery filling).
2. Now with the help of right thumb index finger and middle finger start pleating.
3. After pleating bring all pleated pati together in circular movement which will bring shape of modak. Seal the tip properly.

For Steaming

1. Keep the steamer ready. Take steamer plate apply ghee to plate and place banana leaf on plate. Again apply ghee to banana leaf.
2. Now dip the modak in a bowl of water and then place it on banana leaf plate. Steam all modak on medium flame for 10 minutes.

Tips

• Always use old and aromatic rice for making rice flour. You can prepare rice flour at home. Wash and rinse rice, drain all water. Spread the rice on cotton cloth evenly and let it dry completely. No need to dry in  sun, just under fan is also fine. Grind finely in a mixie jar and sieve properly.

More Modak Recipes

Sweet Pidi Kolukattai	Vella Kozhakkattai	Paal Kozhukattai	Sihi Kadubu
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