Modak is Lord Ganesha’s favorite sweet and made in many Hindu homes during the first day of Ganesh Chaturthi Festival. Ukadiche Modak (steamed modak), a dish from Maharashtrian cuisine, is the type of modak that is cooked most frequently.
The rice dough and coconut-jaggery stuffing are created first for the Modak. The stuffing is then placed inside balls of flattened rice dough that have been divided into pieces.
Another version of the modak dish is called Fried Modak, and it uses whole wheat flour for the outside crust. The Rava Modak don’t need to be steamed either.
Ganesh Chaturthi 2022 will begin on August 31 and last for 10 days as usual. A Happy Ganesh Chaturthi to all the readers, in advance. I pray that Lord Ganesha bestows prosperity, luck and blessings to everyone.
Recipe for Steam Modak:
- 1 cup Rice Flourn
- ½ Coconutn1 cup chopped Jaggery
- 3/4 tsp Cow Ghee (optional)
- ¼ tsp Cardamom powder
- ½ teaspoon poppy seeds (optional)
- ¼ tsp Salt
How to make Modak?
Make Sweet Stuffing:
- Chop the 1 cup jaggery and keep aside.
- Also grind ½ coconut coarsely or grate it and set aside.
- Heat a pan. Add grated fresh coconut and 1 cup chopped jaggery. Mix them well
- Then add ½ teaspoon ghee, ¼ tsp cardamom powder, ½ teaspoon poppy seeds. Keep heat to a low.
- Mix well and cook this coconut-jaggery mixture on a low heat.
- The jaggery will melt first. Cook on a low heat and stir often.
- Stirring cook this mixture often for 7 to 9 minutes, or until the jaggery moisture starts to dry. Turn the heat off.
- Avoid overcooking since the jaggery will harden. This coconut-jaggery filling should be set aside and allowed to totally cool. The mixture will thicken more as it cools.
Make Modak Dough:
- Boil 1 cup of water in a pan.
- Add ¼ teaspoon salt and ¼ teaspoon oil or ghee in the water. Keep it on the stove top.
- Let this mixture come to a boil.
- Add 1 cup rice flour. You can use Homemade Rice Flour or packaged flour. Make sure the rice flour is fresh and within its shelf period.
- Quickly stir and mix the rice flour with the water.
- Stir the water and rice flour together completely. Turn the heat off. The pan should be taken off the burner and left on the work surface. For 4 to 5 minutes, place a cover on the pan.
- Now take all the dough in a plate or thali or in a bowl. Gather the dough together and begin to knead it.
- The dough will be hot when you begin to knead. So spread some water on your palms and knead the dough. Knead the dough very well.
- Knead to a smooth and soft dough without any lumps.
- Make small balls from the dough. Roll the balls till smooth in your palms. You can also apply some water on your palms, while rolling the balls.
- Take a ball and flatten it with your fingers or on your palms, to a round disc or a shallow bowl shape to a medium thickness. You can apply ghee or oil in your palms, while flattening. You can keep the edges slightly thin and the center can be thick.
- Place a few teaspoons of the prepared stuffing in the center.
- Press the edges. You can also press the edges first and then place the stuffing.
- Bring together all the edges and join them. Remove the extra portion of the dough from the top, if any. Shape and taper the top of the modak with your fingers.
- You can also use ready modak moulds. They are usually available in shops and market some days before the Ganesh Chaturthi festival.
- Grease the modak mould with a bit of ghee or oil. Then close or lock the mould. Put the dough ball inside the mould and press it so that a space is made in the center. The rice dough will form a layer touching the walls of the mould.
- Place the sweet stuffing.
- Cover the bottom with a small piece of dough. Press and smoothen it sealing the modak.
- Open or unlock the modak mould. Remove the modak gently from the mould. Shape all modaks this way with mould.
- Place the shaped modak in the greased pan with some space around them.
- Take 2 to 2.5 cups water in a pot, pressure cooker or an idli steamer. Place a trivet or a rack. Heat the water till starts to boil on a high heat.
- Now, steam the modak
- Cover the pan and steam modak for 8 to 10 minutes on medium-low heat.
- The modak should not feel sticky to touch when cooked perfectly. If they look or feel sticky, then steam them for a few minutes more.
- Steamed Modak is ready.
1 medium size Modak = 125-130 Calories approx.
If you are on Weight loss, then limit yourself to 2-3 Modak and then manage your calories intake in dinner or in the next day diet.