Modak is a sweet dumpling stuffed with ‘saran’ (filling) made with fresh coconut and jaggery. Ukadiche modak is popular Maharashtrian delicacy and it is made in almost every Maharashtrian family for either Sankashti or for Ganesh chaturthi. Most commonly ukadiche modak are made with steamed rice flour but today I am sharing modak with wheat flour (kanik) that we make pretty often on occasion of Sankashti. I hope you will also like this version of modak.
Makes around 35-40 medium sized modaks
For outer cover
- Wheat flour – 2 cups
- Oil – 2-3 tsp
- Salt to taste
For stuffing (saran)
- Fresh coconut – 2
- Jaggery – 1 cup
- Mixture of ground dry ginger and green cardamom – 1 and ½ tsp
- Some cashew nuts, almonds and raisins
- Salt – 2 pinches
- Sajuk tup / clarified butter – 1 tsp
Watch video on YouTube;
How to make Steamed wheat flour modak ?
- Cut fresh coconut into small pieces and grind them.
- Heat up a tsp of clarified butter (Sajuk Tup).
- Add ground coconut and keep stirring constantly to avoid sticking at bottom.
- Once coconut becomes light brown, add jaggary (around a cup or adjust to your taste).
- Allow jaggery to melt, stirring constantly.
- Add 2 pinches of salt and mix.
- Add mixture of dry ginger powder (sunth) and cardamom. Mix well.
- Grind some almonds and cashew nuts to a coarse powder and add into mixture.
- Add some raisins and stuffing is ready.
- Till the time stuffing (modakache saran) cools down, knead the dough for making outer cover.
- Take around 2 cups of wheat flour and sift. Add salt to taste.
- Now start kneading the dough by adding little water at a time.
- Dough should be soft and pliable.
- Add 1-2 tsp of oil and knead again nicely.
- Cover and let it rest for 15-20 minutes.
- Make small sized balls.
- Grease a sifter (Modak patra) to keep prepared modak.
- Take one ball, dip into flour and roll it like a small puri. It should not be very thin or very thick.
- Place a spoonful of stuffing on it. Now fold the edges as shown here and gather them at the center. Please refer to video tutorial to see how to make pleats in detail.
- Follow the same procedure to make rest of the modaks and place them in the greased sifter (Modak patra).
- While you are making modak, prepare steamer. Fill the vessel ¼th with water and bring it to boil. When you see steam is coming out, your steamer is ready.Now place the sifter on top of vessel and cover it.
- Allow modaks to steam for about 10 minutes.
- Modaks will be ready in 10-15 minutes.
- Pour some clarified butter (Sajuk Tup) on them before serving.
- Serve them warm.
For Talaniche modak / Fried modak recipe, please visit – http://www.spicy-aroma.com/2012/05/talniche-modak-maharashtrian-fried.html
For Ukadiche modak with rice flour, please visit – http://www.spicy-aroma.com/2012/05/ukadiche-modak-maharashtrian-recipe.html