Traditional Modak | Ukadiche Modak | How to make Modak without mould
Modak is a traditional Maharashtrian sweet dumpling made using rice flour, jaggery and coconut as the main ingredients. It is offered as prasaad during Ganesh Chaturthi.
Modaks are prepared in different ways using variety fillings. This post will explain you the traditional version of modak which is steamed.
It is said that Modak is Ganeshji’s favorite and so devotees offer this during Ganesh Chaturthi. Traditionally 21 modaks are offered after puja. But, some do prepare only 11 modaks too.
This easy modak recipe wasn’t new to me as this is similar to Kozhukuttai. The only difference is the way the dumplings are prepared. Looking at these modaks from all over the web always fascinated me to try once.
So, finally I tried my hands on these and glad that it went well without using a mould. Now-a-days, you will get modak moulds / modak maker using which you can make these in beautiful shape and in less time.
For making rice dough, I used my Idiyappam recipe.
For the flour, you can grind the rice in mill, buy ready made rice flour or you can prepare it at home.
Making rice flour at home:
1. Wash 150 gms of basmati rice 2-3 times.
2. Soak it in water for 4-5 hours. Drain the water completely and spread it evenly on a clean cloth.
3. Once it is completely dried, grind it in a mixer to a powder.
4. Sieve it to get fine powder.
5. Residue granules on the sieve can be ground again. Repeat step 4. Use the fine flour to make modaks.
How to make modak shape without mould with step by step photos:
1. For making the rice dough, we need very fine powder.
8. Place little filling at the center. Make pleats around the discos shown in the pic. Combine all the pleats pushing upward and seal it well.
9. Repeat steps 7 and 8 till you are done with all the balls. Steam it for 5-6.
10. You can enjoy this as it is or serve it with a drizzle of ghee over it.
Traditional Modak | Ukadiche Modak
Ingredients
For Filling:
- 1 tsp pure ghee
- 1 cup grated coconut
- 1/2 cup grated jaggery
- 1/4 tsp nutmeg jaiphal powder
- 1 tsp almond powder / 4-5 almonds powdered or crushed
- 1/4 tsp powdered seeds of green cardamom hari elaichi
- 1 tsp poppy seeds Khus Khus
- 1 tbsp Raisins
For Dough:
- 1 cup rice flour / 150 gms of basmati rice
- 1.5 cups water
- 1/4 tsp Salt
- 1 tsp pure ghee
For Garnishing:
- 3 1/2 tbsp melted pure ghee
Instructions
- For making the rice dough, we need very fine powder. Making the flour at home is little time consuming. So, better get it ground from mill.
- Heat required water. Add ghee and salt to it. Once it starts boiling, add the rice flour gradually and keep stirring to combine well. Keep the flame on low while you mix. Turn off the flame and cover the vessel. Let it remain undisturbed for 5-10 minutes. This will help cook the rice flour by the steam.
- Meanwhile prepare the filling. Start roasting poppy seeds. Add ghee and jaggery. Let it melt.
- Add grated coconut, ground almonds. Mix it well. Then add cardamom powder and raisins(any kind). Mix well till combined. Turn off the heat and let it cool till we make the dough.
- Don't let the rice mixture cool completely. When its still little hot, transfer the mixture to a plate to knead. Add little ghee to your palm and knead it well till you get a soft non sticky dough.
- Divide the dough into 11 big balls or 21 small balls.
- Take a ball and with both your thumbs make dent as shown in the picture. Spread it out to make a disk. It shouldn't be too thin.
- Place little filling at the center. Make pleats around the discos shown in the pic. Combine all the pleats pushing upward and seal it well.
- Repeat steps 7 and 8 till you are done with all the balls. Steam it for 5-6.
- You can enjoy this as it is or serve it with a drizzle of ghee over it.
Don’t forget to tag your creation with @flavouredgoodness or use #flavouredgoodness on Instagram. Would love to see it!
