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Ukadiche Modak Recipe

Ukadiche Modak Recipe

Ukadiche Modak or Steamed Sweet Rice Dumpling, it is an authentic Maharashtrian dish. It is made specially on Ganesha/Ganpati festival as a Prasad of Lord Ganesh. Modak is Lord Ganesha’s favorite food. Ganesh Puja is incomplete without modak.

There are so many versions of modak like fried modak, wheat flour modak, mawa modak, kesar modak and yes modern chocolate modak, but this steamed rice flour is most favorite. Ukadiche Modak is made with the rice or wheat flour and the sweet filling of grated coconut and jaggery. It is very easy and quick to make.

Ukadiche Modak Recipe

In India there are so many festivals and every festival have their own special sweets related to the god. There is no festival which can be completed without its offering. Each festival comes with its special sweets according to the season like Makar Sankranti come with its til chikki, laddu, Holi come with its gujiya and Ganesh Chaturthi with its ‘ukadiche modak and ‘laddu.

Traditionally modak are steamed or fried and known as kadubu kudumu or kozhakkattai in south India. Modak is the favorite sweet offering to Lord Ganesha and you can find them in every Marathi households during Ganpati festival.

Ukadiche Modak Recipe

Ingredients:

For Stuffing
• 2 cup Fresh/Frozen Grated Coconut
• 1 cup Grated Jaggery
• ¼ tsp Cardamom Powder
• ¼ tsp Nutmeg Powder
For Covering Dough
• 2 cup Rice Flour
• ¼ tsp salt
• 2 cup Water
• 1 tbsp Ghee/Oil

Ukadiche Modak Recipe

Method:

For Stuffing
1. In a pan add grated coconut, then roast it for a few mins on medium flame.
2. Add grated jaggery, cardamom, nutmeg powder and cook it while stirring until it becomes thick mixture.
3. Remove the mixture into the plates, let it cool down and make small small tiny marble sized balls out of it and keep aside.

For Dough
1. In a pan add water, salt and a few drops of ghee, bring it to the boil, then add rice flour slowly, mix it well. Switch of the flame and cover it for 4-5 mins and keep aside.
2. Now take the prepared mixture and knead it until smooth soft dough using little ghee or oil.

Process:
1. Now take a mold and grease it with oil or ghee. Take small amount of dough and insert the small portion of dough in it, make a space using finger, then stuff the prepared stuffing in it, cover it using dough and make modak. Use the same method for rest of the dough and stuffing, and make more modaks.

2. If you don’t have mold, then take a small ball of dough, roll it into a small circle, put the stuffing in the center, pull the side edges on top and seal it. See the picture below.

3. In a big deep pan add 1 cup of water and put the stand in it. Take a steaming plate, grease it with oil or line with banana leaf, arrange the modak on plate, then put it in, cover the lid and steam it about 10 mins. Switch of the flame and let it cool down for 5 mins.
4. Once cool down remove it and put it on serving plate. Modaks are ready, serve fresh and enjoy.

Tips:
• Do not cook stuffing too much, otherwise it would be hard and chewy.
• Do not add too much water in rice dough, otherwise it would make dough sticky.
• Make a space between each modaks while steaming, otherwise they would stick to each other and difficult to remove it.
• You can garnish the modaks using saffron threads and soak in milk.

Ukadiche Modak Recipe
 
Print
Prep time
15 mins
Cook time
10 mins
Total time
25 mins
 
Ukadiche Modak or Steamed Sweet Rice Dumpling, it is an authentic Maharashtrian dish. It is made specially on Ganesha/Ganpati festival as a Prasad of Lord Ganesh. Modak is Lord Ganesha’s favorite food. Ganesh Puja is incomplete without modak.
Author: Binjal Pandya
Serves: 12-15
Ingredients
  • For Stuffing
  • 2 cup Fresh/Frozen Grated Coconut
  • 1 cup Grated Jaggery
  • ¼ tsp Cardamom Powder
  • ¼ tsp Nutmeg Powder
  • For Covering Dough
  • 2 cup Rice Flour
  • ¼ tsp salt
  • 2 cup Water
  • 1 tbsp Ghee/Oil
Instructions
  1. For Stuffing
  2. In a pan add grated coconut, then roast it for a few mins on medium flame.
  3. Add grated jaggery, cardamom, nutmeg powder and cook it while stirring until it becomes thick mixture.
  4. Remove the mixture into the plates, let it cool down and make small small tiny marble sized balls out of it and keep aside.
  5. For Dough
  6. In a pan add water, salt and a few drops of ghee, bring it to the boil, then add rice flour slowly, mix it well. Switch of the flame and cover it for 4-5 mins and keep aside.
  7. Now take the prepared mixture and knead it until smooth soft dough using little ghee or oil.
  8. Process
  9. Now take a mold and grease it with oil or ghee. Take small amount of dough and insert the small portion of dough in it, make a space using finger, then stuff the prepared stuffing in it, cover it using dough and make modak. Use the same method for rest of the dough and stuffing, and make more modaks.
  10. If you don’t have mold, then take a small ball of dough, roll it into a small circle, put the stuffing in the center, pull the side edges on top and seal it.
  11. In a big deep pan add 1 cup of water and put the stand in it. Take a steaming plate, grease it with oil or line with banana leaf, arrange the modak on plate, then put it in, cover the lid and steam it about 10 mins. Switch of the flame and let it cool down for 5 mins.
  12. Once cool down remove it and put it on serving plate. Modaks are ready, serve fresh and enjoy.
Notes
Do not cook stuffing too much, otherwise it would be hard and chewy.
Do not add too much water in rice dough, otherwise it would make dough sticky.
Make a space between each modaks while steaming, otherwise they would stick to each other and difficult to remove it.
You can garnish the modaks using saffron threads and soak in milk.
3.5.3251

Ukadiche Modak Recipe was last modified: August 31st, 2019 by Binjal's VEG Kitchen

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08/31/2019   Binjal's VEG Kitchen
  Desserts & Sweets     appetizer, dessert, easy, eggless, festive, gluten free, healthy, indian, kids friendly, low fat, no onilon no garlic, Snack, steamed, sweet, vegan
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Happy Makar Sankranti/ Utrayan/Pongal/Lohri to tho Happy Makar Sankranti/ Utrayan/Pongal/Lohri to those who all are celebrating 💕✨
Til Mungfali Ke Laddu is very famous during wintertime specially in festival like Makar Sankranti and Lohri. Til Mungfali Ke is incredibly delicious, healthy and very easy to make. Til Mungfali Ke Laddu takes less than 30 mins to prepare. Til Mungfali Ke Laddu is prepared with sesame seeds, peanut, coconut and jaggery syrup. These laddus are very popular in Maharashtra and Gujarat.
Recipe on my blog link in profile!
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http://www.binjalsvegkitchen.com/til-mungfali-ke-laddu/.
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@binjalsvegkitchen #binjalsvegkitchen 
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Surti Undhiyu aka Gujarati Undhiyu, is a winter de Surti Undhiyu aka Gujarati Undhiyu, is a winter delicacy. This recipe is very popular in Surat, Gujarat. Surti Undhiyu is a combination of winter veggies and fenugreek dumplings cooked in an aromatic blend of spices. The traditional Undhiyu is a seasonal curry as some of the classic ingredients like Surti papdi, green peas, potatoes, Purple Yam, eggplant and raw banana. The name of this dish comes from the Gujarati word “undhu”, which translates to upside down, since the dish is traditionally cooked upside down underground in earthen pots, termed “matlu”, which are fired from above.
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Recipe on my blog link in profile!
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http://www.binjalsvegkitchen.com/surti-undhiyu-recipe-gujarati-undhiyu/ 
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@binjalsvegkitchen #binjalsvegkitchen 
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Makar Sankranti is on the way! . Til Chikki also c Makar Sankranti is on the way!
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Til Chikki also called Til Gajak or Tilgul. .
It is favorable during winter because of its health benefits. It is most popular during festivals like Makar Sankranti and Uttarayan in Gujarat and Maharashtra. This crunchy brittle, Til Chikki is made of jaggery and sesame seeds. You can have it whenever you crave for something sweet.
Til Chikki is made up of Sesame Seeds and Jaggery, so it is healthy too. Jaggery is a rich source of iron and protein. Sesame seeds are also healthy due to their nutritional content, including vitamins, minerals, natural oils, and organic compounds which consist of calcium, iron, magnesium, phosphorous, manganese, copper, zinc, fiber, thiamin, vitamin B6, folate, protein, and tryptophan.
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Recipe on my blog please check blog link in my profile!!
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http://www.binjalsvegkitchen.com/til-chikki-til-gajak-tilgul/
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 #indiansweets #indiandessert #desserttable #mumbaifoodie #delhifoodie #mumbaifood #delhifood #foodstagram #chikki #makarsankranti #dessertsofinstagram  #desi_diaries  #foodblogfeed #indianfoodstories #desikhana #winterfood #gajak #foodtalkindia #northindianfood #indiancuisine #tasteofindia #indianfood #desifood #mumbai_igers
Bathua Muthia or Gujarati Cheelia/Chilia also call Bathua Muthia or Gujarati Cheelia/Chilia also called cheel ni bhaji na Muthia, most popular healthy breakfast/snack during winter season in rural Gujarat specially in central and south Gujarat.  Bathua Muthia/ cheelia made using assorted flours and chopped fresh green bathua leaves and spices, steamed and then stir fried.  This is forgotten healthy breakfast dish, but if you are familiar with curries like Chokha Methi nu shaak, Cheel ni Bhaji/Bathua kadhi then you obviously know about this dish.
Recipe on my blog link in profile!
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http://www.binjalsvegkitchen.com/bathua-muthia-or-gujarati-cheelia/
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