Modak, a traditional Indian sweet dumpling popular in Maharashtra, especially during Ganesh Chaturthi, earns its monikers "Ukdiche Modak" or "Steamed Modak" from its steaming method. Lord Ganesha's favorite sweet, it's an essential offering during the festival. The outer covering, made from rice flour dough, encases a filling typically comprising grated coconut and jaggery, with additional ingredients for flavor. To prepare the dough, mix rice flour with hot water and salt, shape it into small balls, and flatten them into discs. Cook the filling until thick and sticky, then portion it into small balls. Shape the dough into cups or cones, fill them with the coconut-jaggery mixture, and seal them. Traditionally, steam the Modak for 10-15 minutes until the outer covering cooks and turns translucent.
Here's a basic recipe for Mahashtrain traditional steamed Modak:
Ingredients:
For the dough:
– 1 cup rice flour
– 1 cup water
– A pinch of salt
For the filling:
– 1 cup grated coconut (fresh or dried)
– 3/4 cup grated jaggery (adjust to taste)
– 1/2 teaspoon cardamom powder
– 1 tablespoon ghee (clarified butter)
– Optional: Chopped nuts (cashews, almonds, etc.)
Instructions:
1. Firstly, in a saucepan, heat water with a pinch of salt until it comes to a boil.
2. Gradually add the rice flour to the boiling water while stirring continuously to avoid lumps. Keep stirring until the mixture forms a smooth dough with a consistency suitable for shaping without being too sticky or dry. Adjust the texture with more water or rice flour as needed.
3. Cover the dough with a damp cloth and set it aside to rest.
4. Meanwhile, in a separate pan, heat ghee over medium heat. Add the grated coconut and sauté until it becomes slightly golden and aromatic.
5. Mix in the grated jaggery and cook on low heat until it melts and combines with the coconut, creating a thick, sticky mixture. Stir constantly to prevent burning.
6. Once the coconut-jaggery mixture thickens, add cardamom powder and chopped nuts (if using). Cook for another minute, then remove from heat and let it cool to room temperature.
7. Now, take a small portion of the dough and flatten it into a circle. Place a small amount of the coconut-jaggery filling in the center.
8. Gather the edges of the dough circle and pinch them together to seal the filling inside, shaping it into a Modak. Use your fingers or a Modak mold for shaping.
9. Repeat the process to make more Modaks with the remaining dough and filling.
10. Meanwhile, prepare a steamer by filling it with water and bringing it to a boil.
11. Place the Modaks in the steamer basket, ensuring some space between them to prevent sticking. Steam for 10-12 minutes until fully cooked and the outer coating is transparent.
12. Once cooked, remove the Modaks from the steamer and let them cool slightly before serving.