Ukadiche Modak
Steamed rice flour dumplings filled with sweet coconut and jaggery.
About this dish
Ukadiche Modak is the quintessential offering to Lord Ganesha during the Ganesh Chaturthi festival in Mumbai. The word 'Ukad' refers to the steamed rice flour dough which requires immense skill to pleat into its signature conical shape. It represents the pinnacle of Maharashtrian culinary finesse, balancing the earthy sweetness of jaggery with the floral scent of cardamom.
Ingredients
The Sweet Filling (Saran)
- 150g (1.5 cups) Freshly grated coconut
- 100g (1/2 cup) Grated jaggery (Gud)
- 1/2 tsp Cardamom powder
- 1/4 tsp Nutmeg powder
- 1 tsp Poppy seeds (Khus khus), roasted
- 1 tsp Ghee
The Dough (Ukad)
- 200g (1.5 cups) Fine rice flour (Basmati or Ambemohar rice flour)
- 360 ml (1.5 cups) Water
- 1/2 tsp Ghee
- 1/4 tsp Salt
Method
- 1
Preparing the Filling
Heat ghee in a pan over medium heat and add the poppy seeds. Once they sizzle, add the grated coconut and jaggery. Stir continuously for 5-7 minutes until the jaggery melts and the mixture thickens. Do not overcook or the jaggery will become hard/chewy.
- 2
Flavoring the Filling
Add the cardamom and nutmeg powder to the coconut mixture. Mix well and set aside to cool completely. The filling should be moist but not runny.
- 3
Boiling the Water for Dough
In a deep saucepan, bring 1.5 cups of water to a rolling boil with 1/2 tsp ghee and a pinch of salt. The ghee helps in making the dough smooth and pliable.
- 4
Adding the Flour
Reduce heat to the lowest setting. Gradually add the rice flour to the boiling water, stirring rapidly with a wooden spatula to avoid lumps. Turn off the heat once all flour is incorporated.
- 5
Steaming the Dough
Cover the pan with a tight lid and let the flour steam in its own residual heat for 5-10 minutes. This 'cooking' of the flour is crucial for a non-sticky dough.
- 6
Kneading the Dough
Transfer the warm dough to a large plate. Wet your palms with cold water and knead the dough while it is still hot. Knead for 5 minutes until it is smooth, soft, and has a slight sheen without cracks.
- 7
Forming the Disks
Take a small ball of dough and flatten it into a 3-inch disk using your thumbs. Keep the edges thinner than the center to support the weight of the filling.
- 8
Creating the Pleats
Using your thumb and first two fingers, pinch the edges of the disk to create small folds or pleats. Aim for 7 to 11 pleats for an authentic look.
- 9
Filling and Sealing
Place a spoonful of the coconut filling in the center. Carefully bring the tops of the pleats together at the center and pinch them to form a pointed tip, sealing the modak.
- 10
Steaming the Modaks
Place the modaks on a greased steamer plate or a damp muslin cloth. Steam over medium heat for 10-12 minutes. The modaks are done when they look shiny and feel non-sticky to the touch.
Notes & variations
- The rice flour must be very fine; specifically ask for 'Modak Flour' at Indian grocers.
- Keep the dough covered with a damp cloth at all times to prevent it from drying out.
- If the dough cracks while shaping, add a teaspoon of hot water and re-knead.
- For a luxury touch, add a few saffron strands to the boiling water for the dough.
Serve with
A generous drizzle of warm clarified butter (Sajuk Toop).
Cook's note
Dip your fingers in oil or water frequently while shaping to ensure the dough doesn't stick to your skin.