Ukadiche modak, steamed modak, sweet dumplings, ganesh chaturthi, festival recipes

Ukadiche modak - steamed modak or sweet dumplings are made on the occasion of Ganesh Chaturthi. Ukadiche means 'cooked by steaming' in Marathi language.

Lord SriGanesh or Ganapathi, the elephant headed Indian god is worshipped on all religious occasions. But the Ganesh chaturthi day it is his special day. There are many other sweets made and offered to Ganapatibappa on this festival and modak is his favorite. It is also made on the 'Angaraki Chaturthi' day (on a fasting day) as an offering to Lord Ganesh.

Ganesh chaturthi is celebrated in many parts of India but in the western state of Maharashtra, it has a special relevance. There, it is celebrated for 10 days. It is a religious as well as social celebration. The ganesh chaturthi festival starts on bhadrapad chaturthi(4th day in the month of bhadrapad in the Indian calendar) and ends 10 days later on anant chaturdashi day.

Modak is a favorite of lord ganesh and is a speciality of Maharashtra. It is also prepared in Karnataka. The special shape has the name of modak. The Karnataka modak may be made the shape of a 'Karanji'.

Modak is made by steaming or by deep frying. The deep fried modak can be kept for a few days whereas the steamed modak should be eaten within a day or two. The preparation is simple and the recipe needs very few ingredients.

The preparation for ukadiche or steamed modak starts 2-3 days earlier.

The rice used for this recipe can be basmati or ambemohar, jasmine rice or any white rice.

Wash 1 1/2 cup rice and drain immediately.Spread on an absorbent cloth and let dry completely in shade.Grind this rice to a fine powder in your mixer or give it to the flour mill (if you have one in your area) to get it ground.

This rice flour is used to make the covering for modak. The ready rice flour available in the market may also be used but the results may not be that good.

Ingredients for modak covering:

Rice flour (prepared as above) - 1 cupWater - 1 1/2 cupsOil - 1 tspSalt - a pinch

Ingredients for modak filling:

Freshly grated coconut - 2 cups Jaggery (brown sugar)grated - 3/4 cup or more according to tasteCardamom powder - 1/2 tspRice flour(if needed) - 1 tspHeat water in a deep pan. Add salt and a teaspoon of oil or ghee to water.When water starts boiling, reduce flame and add rice flour. Stir to mix. Cover and cook for 2 minutes. Switch the stove off. Keep the pan covered for about 10 minutes.

Let cool a little. The mixture would have become thick. Knead the dough till it is smooth (using a little oil if necessary). Keep covered with a moist cloth. Your modak covering is ready.

Heat a pan. Add scraped fresh coconut and jaggery and Mix well.Keep stirring and cooking till jaggery melts.Cook for about 4-5 minutes. But do not let the mixture go dry.If the mixture is still watery after 4-5 minutes of cooking, Add 1 tsp rice flour and cardamom powder. Mix well.Cook for another minute. The mixture will thicken a little when it cools. Remove from fire and cool completely.

Your modak filling ready.

Divide the covering in lime sized balls. Smoothen each ball using your palms.Flatten it into a disc using your fingers. The sides should be thinner than the center.Take a spoonful of coconut filling and put in the center of the flattened dough circle.Fold the edges in 4-6 pleats and bring them together to close the modak, giving it a bundle shape. Make other modaks in the similar way.Heat water in your steamer / steaming pot. You may use the idli maker too for steaming modak.Place 4-5 modak in it and steam for about 8-10 minutes.Remove carefully with a wide spoon.Put on a plate and let cool.

Make all the modaks and steam them in batches.

Serve ukdiche modak hot with a little ghee. These steamed modak taste good even when cold. You can keep them in the fridge for 2 days in airtight container.

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