My mom makes the BEST Ukadiche Modak. I grew up eating them every year during the 10-day Ganapati festival and also almost every month as my dad brought home fresh coconuts from the farm. While this mouth-watering modak delicacy is an inseparable part of Ganesh Chaturthi celebrations, you can try and make it more often as it is a tasty treat for the whole family, especially the young ones. Also, take a portion, make a smooth, tight ball and then stuff into mould. It also helps in getting a smooth surface. Scoop in a spoonful of the filling and gently seal the bottom with the dough that came out of the mold. Open the mold and remove the modak gently. Place it in a steamer basket. Make remaining modak’s in the same way. Between making modak’s, apply ghee again to the mold.

Step 4 – Grease the modak mold with some ghee, melted butter, or neutral oil. Now, take a small portion of the chilled chocolate mixture and press it inside the mold using your thumb or index finger. Trim off the excess mixture from the bottom and sides and then gently demould. You have the modak shape, place it on a plate and chill again and they are ready to serve. Cook the filling for 5 to 7 minutes on low-medium heat or until the mixture starts to look dry. This will prevent the jaggery syrup from oozing out of the Modak while steaming. Modak, also known as modakam or kudumu in Telugu, kadubu in Kannada, kozhakatta in Malayalam, and kozhukattai in Tamil, is a Marathi word. It's a rice or wheat flour dumpling with a filling of grated coconut and jaggery. Different Version of Modak Firstly, prepare the dough with high quality rice flour (for softest results) and boiling water with little salt. Keep it covered while we make the stuffing.

Here is the Modak recipe made of rice flour shells filled with a succulent mixture of jaggery and coconut. It’s Ganesh Chaturthi ! Time to make umpteen varieties of modak, Ganesha’s favourite. Gently open the Modak Mould and you will have the Modak shaped beautifully in the center of each indent. Remove any excess dough that is around the sides of the Modak using a small pointy spoon or a butter knife.

How does it work? This is very simple to use. All you need to do is grease the mould and place the mixture on both sides of the cavity. Cover and press it. Once you open it, three modaks will be ready in one go. Definitely not meant for traditional, stuffed and steamed modaks as the cavity space is not as big. The shape of the modak is symmetrical, small and elongated but the edges are not as clean. WELCOME. Over the past few years, I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!First the outer shell covering is made using rice flour and water. Then the sweet stuffing is made using jaggery and coconut. Traditionally jaggery and coconut is used but there are a lot of variations these days to the traditional stuffing. Now shape the dough , add the stuffing inside pull the edges and bring together to form modak shape. Saffron (Kesar): It adds the main flavor to the modak peda. Plus, it gives a nice yellow color to the modak. At first, the dough may seem a little dry and coarse. Knead it well with a couple of tablespoons of warm water and a little bit of ghee. This will make the dough perfectly soft and pliable for making modak shells.

This outer skin is furthermore wrapped around a filling sweet in most cases. There are also savory versions, but in Northern part of India it is majorly sweet filling. Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons. In a medium pot, bring water to a boil. Add 1 teaspoon of ghee and salt. Turn the heat to low and add the rice flour. Mix it well with a spoon. Cook covered for 2-3 minutes on low heat. Turn the heat off and take out the dough in a mixing bowl. Allow it to cool down a little.Another way is to make petals on the sides of the flattened dough after adding the filling. Then, wrapping it with the base of your hands.