Thursday, September 20, 2012

उकडीचे मोदक (Ukadiche Modak)

                                          गणपती बाप्पा मोरया !!!

उकडीचे मोदक /Ukadiche Modak is a sweet dumpling made with coconut and Jaggery filling. It is very popular in Maharashtra. Usually made during Ganpati Festival which lasts for 10 days, this Maharashtrian delicacy has special importance to widely worshiped Hindu God 'Ganesha' called as 'गणपती' in Marathi. After the worship ceremony 21 or 11 उकडीचे मोदक/Ukadiche Modak are offered to Lord Ganesha.
Modak/मोदक can be steamed or deep fried. Outer covering for both kind of Modaks are different but stuffing is same, made with Coconut and Jaggery. Today's recipe is for Steamed Modak. So let's get started! This recipe will make 21 medium size Modak.

Ingredients for सारण/Stuffing 

4 Cups Shredded Coconut(I use frozen coconut which works out just as great as Fresh Coconut, saves me the hassle of breaking and then shredding the coconut)
2 1/2 Cup गुळ/Jaggery
1 Tsp Cardamom powder

Ingredients for Outer covering 

2 1/2 cup Rice Flour
2 1/4 cup water + as required for kneading the dough
Pinch of Salt
1/2 tsp oil + more as required for kneading the dough

Method
For stuffing, combine shredded Coconut and Jaggery in a large pan(preferably non-stick) and put it on medium gas. Fry it stirring occasionally until the mixture becomes less moist but not completely dry, this will take about 20-25 minutes. Add Cardamom powder and mix well. Shut off the gas and keep aside this mixture to cool.

For the outer covering, heat water just until it starts to boil. Add 1/2 tsp oil and salt. Add the rice flour and stir it with back side of a stainless steel spatula(that's how my mom does it) so without any doubt I follow her instructions :) she is expert in making these Modaks. Now cover the pot and let it cook for 1 minute, uncover the pot stir again with back side of spatula. Cover again for 1-2 min and then shut off the gas. This dough is called as उकड/Ukad. Remove this Ukad from the pot and start kneading it using water and oil. Keep kneading until the dough is soft and shiny. Now divide the dough into small balls(size of a golf ball).
Apply some oil to your palm and by using your fingers in a circular motion start pressing the ball to make thin  and flat puri, this is called as पारी . Take a spoonful of stuffing and put it right in the center of our prepared पारी. Now comes the tricky part, using your fingers pinch the sides of the पारी to make petals in a circular motion.

Bring all the ends together in form of plates and form a tip and seal it. Continue the same procedure for remaining Modak. Put a wet muslin cloth in a steamer. Dip the prepared modaks in water and keep them in a steamer. Steam Modak's for 12 minutes. Don't overcrowd the steamer with modak. Steam them in batches if your steamer is small. 
After steaming let them cool a bit so that it will be easy to handle them. Wet your hands in water and then remove them on a plate. Serve it with तूप /Ghee and simply enjoy them!!

Tip-: 
1. You will notice one colored modak in between. I have used red+yellow mixed food color to give this orange color to modak. Use this color in one of the balls and just mix it in until nicely blended and colored ball is formed. Use the same procedure to make modak out of this colored ball!








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