By Moumita Paul
Authentic Marathi home style soft juicy & delicious Steamed Modak (ukadiche modak) recipe, learn how to make it with mould and without mould (shape by hand) with few simple ingredients & step by step picture details.
For making modak stuffing, first heat the pan with ghee, toss the coconut, add jaggery, then grated khoya, add chopped cashew & almonds, lastly add cardamom & nutmeg powder, make a little moist little sticky stuffing. Not too dry.
For making modak dough, boil milk, water and ghee together in a heavy bottom pan, add salt, once the mixture starts boiling, add rice flour, mix it quickly to make it lump free. Turn off the heat.
Cover the pan for 8-10 mins, afterward, remove the mixture in a ghee greased plate, knead it by hand until get a soft smooth dough. Cover the dough with a moist cloth or keep it in an airtight container.
If you don't have modak mould, shape it by hand, grease your palm with ghee, take a small lemon size balls from the dough, make a thin round disk, fill the centre of the disk by coconut stuffing.
Make 6-10 pleates on the disk (see my technique), gently join the pleates and with a slight twist seal the mouth of modak. Stuffed modak is ready for steaming.
If you have steel or plastic modak mould, first grease the inner side of the mould with little ghee, then stuff the dough in it, make a hole through the dough, fill the hole with coconut stuffing, seal its bottom. Modak is ready, unmould the modak.
If you don't have a steamer then use a colander. Grease the colander / steamer with ghee, or spread beetle leaves or banana leaves or moist cloth on its bottom. Place the modaks on it, steam for 8- 10 mins. Soft juicy Ukadiche modak is ready.
Serve this hot modak to Ganapati bappa by sprinkling some ghee on the top of this sweet dumpling.