Steamed Modak | Ukadiche Modak


Steamed Modak
Much before the Mava based (Mithai-type) Modaks became popular, it was only this traditional steamed Modak that was prepared in all the households during the Ganesha festival. It is a very healthy and tasty option due to the ingredients and the way of preparation. It can be made with or without using a mould. Let us have a look at its recipe.

Steamed Modak , Ukkadiche Modak
Ingredients (Makes 18 Modaks) :

  • Rice Flour - 2 cups
  • Ghee - 2-3 tbsp
  • Coconut - 1/2
  • Jaggery - 1/2-1 cup
  • Green cardamom (Elaichi) powder - 1 tsp
  • Salt - 1/4th tsp 
  • Saffron (Kesar) - 1 pinch
  • Milk - 1 tbsp
  • Dryfruits (optional)
Method :
  • Add 1 tbsp ghee in a kadhai, let it melt. Add the scraped dry fruits to it and let it saute for a minute.
  • Now, add grated coconut to it. Saute it for a minute or so.
  • Add grated jaggery to it and mix till it melts. (The quantity of jaggery used depends on your preference of sweetness)
  • Once the jaggery completely melts, add green cardamom powder to it, mix well and keep aside.
  • Heat 3 cups of water in another utensil, bring it to a boil, add salt, 1 tbsp ghee and rice flour to it. Mix it till it forms a proper, firm dough.
  • Once the dough is formed, keep mixing it another minute. Leave aside and let it cool down completely. 
  • Now, knead it for 2-3 minutes till it forms a smooth dough.
  • Grease a Modak mould with ghee and take a portion of the dough which is half the size of the mould. Keeping the mould closed, push the dough portion in from the bottom and spread it evenly around the sides of the mould, keeping the centre hollow.
  • Take a portion of the coconut-jaggery mixture and push it in the hollow, making sure to pack it firmly so that the entire modak shape is filled properly. 
  • Take a tiny portion of the dough and pack the bottom of the modak with it.
  • Gently open the mould and remove the formed modak and set it aside. 
  • Repeat the same for all modaks.
  • Now, steam these modaks for around 15 minutes.
  • Once they are steamed, let them cool so that they become firm. 
  • In a bowl, mix the milk and saffron and leave aside for 15-20 minutes.
  • Gently pour a drop or two of the saffron-milk over each modak.
You can serve them at room temperature or after chilling in a refrigerator as per your preference.