Modak | Modak Recipe | Ukadiche Modak (With & Without Mould)
Modak also known as ukadiche modak, modagam or thengai poorna kozhukattai is a popular steamed dumplings from India made during the special occasion of Ganesh Chaturthi. Rice flour dough is stuffed with sweetened coconut filling and steamed. This sweet is a rice flour dumpling stuffed with coconut, jaggery, cardamom powder and ghee. Variations of this recipe includes chana dal modak and sesame Modak. In this recipe post, I have shared method of making modak with mould and without mould. Learn how to make Modak with step by step pictures and video.
Equipment
- Sauce Pan & Cooking Pot
- Blender
- Strainer
- Modak Mould
- Steamer
Ingredients
For Modak Dough
- 1 cup Rice Flour (Store Bought can be used)
- ¼ teaspoon Salt
- 1¼ cup Boiling Water as needed
- 2 teaspoon Gingelly Oil + more for greasing mould
For Coconut Filling
- 1½ cup Jaggery / Vellam / Palm Sugar
- ½ cup Water
- 1 cup Fresh Coconut grated
- 1 teaspoon Ground Cardamom
- 1 teaspoon Ghee
Instructions
- Take coconut in a blender and pulse it few times till it is fine. Take jaggery and water in a sauce pan and heat till it is melted. Strain and set aside
- Pour this back into the same kadai. Add in coconut and mix well. Keep cooking this till it is thick. Add in cardamom powder, ghee and mix well. Remove this to a bowl and allow it to cool down.
- Now make the dough. Take water in a sauce pan, add in salt and 1 teaspoon of oil. Once the water reaches a boil add in rice flour and mix well. It will become like a sticky dough. Now remove this to a bowl and let it cool for 15 mins. Once it is cooled, add in 1 teaspoon of oil and make it into a soft dough.
- Shaping with Modak Mould - Now take modak mould and grease it lightly. Take small portion of dough and spread it evenly in mould. Place the filling in and cover it with more dough.Now release the mould, you will have a modak.
- Shaping without Modak Mould - Take a small portion of dough and flatten it thinly. Place a small ball of filling in it and cover it. Roll it between your hands to Smoothen it.
- Now place this in a steamer and steam it for 8 to 10 mins. Let it cool for 5 mins before removing and serve.
Video
Notes
- It is recommended to use homemade rice flour in making modak for best results. But store bought can be used as well.
- Dark coloured jaggery has intense sweet flavour.
- Always make sure the dough | kozhukattai maavu is made soft and pliable. If you make it tough, then it will be hard to roll.
- When rolling the dough, make sure there is no cracks.
- Steam for the mentioned time and not more than that.
- Instead of jaggery you can use sugar as well.
- Nuts can be added in filling but it is not traditional.
Nutrition
Serving: 1servingsCalories: 150kcalCarbohydrates: 30gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gCholesterol: 1mgSodium: 40mgPotassium: 29mgFiber: 1gSugar: 21gVitamin C: 0.2mgCalcium: 9mgIron: 0.4mg
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