The Art Of Making Ukdiche Modak: Authentic Ganesh Chaturthi Recipe With Tips & Mistakes To Avoid

Ukdiche Modak translates to “steamed modak” which is how modak is traditionally made in Maharashtra. It is one of the most cherished sweets and it is the favorite dessert of Lord Ganesha. Modak is most commonly made during Ganesh Chaturthi as an offering to Lord Ganesha, and the sweet resembles more than just a dessert. Modak is considered an auspicious treat since it is loved by Lord Ganesha and it looks like a potli hiding a sweet surprise within which resembles good fortune and abundance.

The steamed Ukdiche Modak is most commonly made using a soft rice flour shell. Since rice flour has no gluten, it doesn’t become chewy and doughy after streaming, and instead it becomes satisfying and utterly pleasing. Rice flour has no dominant flavor of its own therefore it becomes a perfect backdrop to let the other flavors flourish.

Making modak is a matter of precision and dedication. To prepare the individual packets and steam them one by one is surely time consuming, but extremely rewarding. If you have never laid your hands on preparing modak at home, do it for this Ganesh Chaturthi. Here is a simple recipe for Ukdiche modak you can try at home to savor the authentic flavors and practice deviation and patience by turning your labor into a sweet reward.

Ukdiche Modak Recipe For Ganesh Chaturthi:

Ingredients:

• For the Outer Shell Dough:
• 1 cup rice flour (fine and fresh)
• 1¼ cups water
• 1 tsp ghee
• A pinch of salt

For the Inner Filling:

• 1 cup fresh grated coconut
• ¾ cup grated jaggery
• ½ tsp cardamom powder
• 1 tsp ghee
• chopped nuts, poppy seeds, nutmeg

Method:

Step 1: Prepare the Filling:

Heat up 1 teaspoon ghee in a pan and toss grated coconut in it for 2 to 3 minutes until it becomes fragrant and golden. Add jaggery and cook on medium flame until it melts and combines with the coconut. Stir it well until it becomes thick and moist. Now flavor it with cardamom powder and blend in dry fruits if you like. Once mixed well, let it cool.

Step 2: Make the Dough:

Boil water in a separate pan and add ghee and salt to it. Lower the flavor and add rice flour slowly while stirring continuously. Stirring is crucial to avoid lumps. Turn off the heat, cover, and let it steam for 3–4 minutes. The steam will make the rice flour soft and partially cooked, which helps in forming a smooth, pliable dough without cracks. After steaming, transfer the mixture to a plate and knead it while it’s still warm. Kneading is key to getting the perfect Modak shell. Cover the dough with a damp cloth to keep it from drying.

Step 3: Shape the Modaks:

Grease your hands with ghee. Pluck a small piece of dough and shape it into a ball then a cup and then turn it into a sheet with your fingers. Fill it with 1 spoon of coconut-jaggery mixture. Pinch the edges to make pleats and bring them together to seal at the top, creating a potli shape. Do the same with the rest of the dough until all the modaks are made.

You can also use a rolling pin to make sheets and also you can use a modak mold to make the perfect shape.

Step 4: Steam the Modaks:

Place Modaks on a greased banana leaf or steamer plate. Steam for 10–15 minutes on medium flame. Once cooked, the Modaks turn slightly translucent and shiny. Drizzle with ghee before serving!

Tips for Perfect Ukdiche Modak Recipe:

1. Use fine, fresh rice flour for smooth dough. Coarse flour will form cracks in the shell and then the modak will burst open when steaming.
2. Always knead while warm, not hot or cold. Too hot dough will burn your hand and too cold dough will form cracks and become dry and stiff.
3. Keep the dough covered with a damp cloth to retain softness. If you keep it in open air, the air will dry the surface of dough and form cracks which will ruin the feel.
4. If using a mould, grease it lightly with ghee for easy release. When you don’t grease the mold, the sheet will stick to it and tear apart.
5. Do not overcook the filling. When you overcook, the filling becomes dry and crumbly. For steamed modak, it is best to keep the filling moist.
6. Add a pinch of salt to the dough. When the dough is flavored with a contrasting flavor than the filling, it immediately enhances the overall flavor. The contrast of salty and sweet elevates the sweetness without exaggerating it.