There is no festival which can be complete without its offering.Each festival comes with its special sweets according to the season.Makar Sankranti, with its 'til patti'.'Holi'with its 'gujiya'.Diwali with its kaju and badam katli.Ganesh chaturthi with its 'ukadiche modak' ,mawa modak and besan laddu and boondi 'laddoo'.
What is modak?
Modakam is the favorite sweet of Shri Ganesha.No Ganesh pooja prasadam is complete without the Modak and laddoos.We serve sweets made of chickpea flour or besan during Ganesh Chaturthi.Just like we offer Shri Krishna,sweets made of milk and dairy products.Traditionally we serve sometimes the steamed or the fried modak recipe.This ukadiche modak maharashtrian recipe is simple once you master the craft of making the shape.We also call it by the following names 'kadubu','kudumu' or 'kozhakkattai'.
Eat fresh , eat local
You can find them along with laddoo across sweet shops.You will find many sweet shops near Ganesh temples and Ganapati Pandals.They will help you offer them if you are unable to make at home.They are a great help to tourists too.Usually,sweets are fresh and finish by end of the day.I miss this the most while abroad.Hence,make your own.
Types of Modak and how to make modak at home?
These days,modak come in different varieties like 'mawa','kesari',dry fruit,chocolate.Easy Modak recipes are much in demand nowadays.However,traditionally 'Ukadiche modak' is a different recipe altogether.We make it with rice flour.It has a filling of coconut flakes and jaggery.Pastry is slightly thick and it cuts out the sweetness of jaggery.This is an easy modak recipe although it doesn't look that way.You can make the modak recipe with mould or without it too.
Benefits of Ukadiche modak
- Totally gluten-free and iron-rich recipe.
- Steaming the sweet ensures no extra calories.
- You can make it with minimum ingredients.
- It needs basic ingredients like rice flour.You can grind it in grinder at home.Apart from that all you need is jaggery,poppy seeds and coconut.Generally these things are available at home so you do not need any special ingredients
What do we eat on Ganesh Chaturthi?
Puran Poli,Besan Laddoo,besan burfi,Modak,Sheera and Shrikhand poli are commonly served during the festival.
Modaka and Japanese Connect
Yes, there is a connect between India and Japan.
A sweet similar to Modak is Kangiden.It is offered to Lord Kangiten or Ganesha in Japan.
In Andhra,we also prepare salty kudumulu.They are round in shape.
Call God by any name,he will always listen to your prayers 🙂
How to Make modak without mould?
Use the below pictures to make the sweet by hand.With practice,you can make a neat one.You may fill the mix in a round peda and make a smooth truffle. if you are unable to make a neat version.Shri Ganesha sees your effort either way.Kudumulu or round steamed modaks are also served in the South.
How to make modak with mould?
- Make the filling by melting jaggery in a non-stick pan and then cook together coconut,poppy seeds and nutmeg powder/cardamom powder.
For the dough:
Make a dough with rice flour and warm water.
Use any modak sacha /modak maker/modak mould to make the desired quantities by adding the dough and fill the filling inside.
Steam the modaks and serve fresh.
Scroll below to read Ukadiche Modak recipe
Ukadiche Modak
Equipment
- steamer
- frying pan
Ingredients
Ukadiche Modak filling
- ½ cup jaggery
- ¾ cup fresh shredded coconut
- ½ tablespoon poppy seeds/khuskhus
- ¼ teaspoon nutmeg powder optional
- or cardamom powder optional
Ukadiche Modak covering/pastry
- ¾ th cup hot water
- 1 cup rice flour fine
- 1 teaspoon ghee or clarified butter coconut oil if vegan
- pinch of salt
Instructions
For the filling
- Heat jaggery on a non-stick pan till it starts to melt.
- Add the shredded coconut, poppy seeds,nutmeg powder,cardamom powder until it forms a gooey mixture.
For covering/pastry
- Boil water and keep it aside.
- Add all the ingredients for the pastry to this boiled water and mix well with a ladle.
- Cover it and keep it aside for 10 minutes
- Knead the dough till you can form a stiff dough for the pastry.
- Divide it into small balls and roll them into small circles of equal size using a rolling pin.
- Add 1tablespoon filling to each of these dough circles and hold it in your palm.
- Fold the edges of each modak,slowly between fingers,and close their loop, by slowly rotating it.
- Heat the steamer and place them one by one.
- Steam them for 10-12 minutes until they are non-sticky on touch .
Notes
You may need 1 cup of water for dough, depending on the rice flour you are using.You need to ensure that the dough is stiff.
Steam for 3-4 minutes more,if you still find modak sticky.
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