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Maharashtra’s Ukadiche Modak (Steamed Modak) is a traditional sweet made during Ganesh Chaturthi as an offering to Lord Ganesha. Modak in general is an Indian sweet popular in many parts of India. The sweet filling on the inside of a modak consists of freshly grated coconut and jaggery while the outer soft shell is made from rice flour or wheat flour mixed with maida flour. The modak can be fried or steamed and the steamed ones in particularly known as Ukadiche Modak. Today i’m sharing the traditional recipe that i made using Mealthy Multi Pot. I have been doing a series of Multi Pot recipes from past few days. Check here.
What is a Multi Pot ?
Multipot is modern kitchen appliance that is electronically controlled and works as combined pressure cooker as well as slow cooker. The multipot comes with an electronic center panel that has some manual as well as preset modes of cooking. Mealthy India brings you MultiPot that does the job of slow cooker, electric pressure cooker, steamer, yogurt maker, saute, warm. This multipot does the job of 7 different kitchen appliances all alone. Mealthy Multi Pot is a 9-in-1 Programmable Smart Electric Pressure Cooker in which you can now make curries, poultry, beans, multigrains, rice, eggs, yogurt and even cakes in this Multi Pot by Mealthy India.
To make Ukadiche Modak in Multi Pot : Fist heat a non stick pan and add grated jaggery and melt it in low flames. Once the jaggery melts, add 1/2 tbsp of ghee into it so that it combines nicely without getting sticky. Now add in the grated coconut into the melted jaggery and combine till it leaves moisture. Add dry roasted khuskhus, sesame seeds and chopped nuts (cashews, almonds) and raisins into the coconut mix and stir well. As soon as the mix combines well, turn off the gas and allow it to rest and cool down in room temperature.
Now heat water in a pan and wait till it comes to a boil. Add 1/2 tsp of ghee, salt and sugar into it and wait till the sugar dissolves. Simmer the gas and slowly start adding the rice flour and stir vigorously till the flour collects and combine to form a lump. Turn off the gas and close the lid for 2 mins. Transfer the flour mix in a separate plate and carefully start kneading. The dough should be kneaded when hot or else it would be of no use later. Keep wetting your hands and gently knead the flour mix to make a smooth and pliable dough. Apply some ghee all over and give a final mix to make it smooth. Cover the dough with a muslin cloth and keep aside.
How to shape modaks i have used a plastic modak mold. Grease the modak mold with the Ghee and close it with bottom open. Pinch a lemon size ball from the dough and stuff inside from bottom. Press to the sides to form the shape and make a hole in the center. You will see excess dough coming out from sides. Tear them off and keep aside. Stuff the modak with the prepared coconut stuffing and seal the modak with some dough from bottom. Open the mold gently and palace the modak into the plate, similarly, make the remaining modaks. Grease the steaming pan with some oil or ghee and place the prepared modaks. You can steam in batches to avoid cluttering.
To steam modak in Multi Pot firstly turn on the Multi Pot and add 2 cups of water in the stainless steel pot. Place the trivet in the pot and the modaks pan on it. Close the lid, seal the vent and steam the modaks for 10 minutes. Release pressure manually and open the lid. Carefully take the pan out and garnish modaks with soaked saffron strands. Serve warm and enjoy the festivities!
| Prep Time | 15 minutes |
| Cook Time | 10 minutes |
| Servings |
pieces
|
- 1 cup water
- 1 cup rice flour
- 1 tsp Ghee / Clarified Butter
- 1/4 tsp salt
- 1/2 tsp sugar
- 1/2 cup Grated Jaggery
- 1 cup Fresh Grated Coconut
- 1/2 tsp Cardamom Powder
- 1 tbsp Roasted Sesame seeds
- 1 tbsp Roasted Poppy Seeds/ Khuskhus
- Chopped Nuts and Raisins as per choice
- 1-2 tbsp Saffron soaked milk with strands
Ingredients
For Dough :
For Filling :
For Garnish :
|
|
- Heat a non stick pan and add grated jaggery and melt it in low flames.
- Once the jaggery melts, add 1/2 tbsp of ghee into it so that it combines nicely without getting sticky.
- Now add in the grated coconut into the melted jaggery and combine till it leaves moisture.
- Add dry roasted khuskhus, sesame seeds and chopped nuts (cashews, almonds) and raisins into the coconut mix and stir well.
- As soon as the mix combines well, turn off the gas and allow it to rest and cool down in room temperature.
- Heat water in a pan and wait till it comes to a boil.
- Add 1/2 tsp of ghee, salt and sugar into it and wait till the sugar dissolves.
- Simmer the gas and slowly start adding the rice flour and stir vigorously till the flour collects and combine to form a lump.
- Turn off the gas and close the lid for 2 mins.
- Transfer the flour mix in a separate plate and carefully start kneading. The dough should be kneaded when hot or else it would be of no use later.
- Keep wetting your hands and gently knead the flour mix to make a smooth and pliable dough. Apply some ghee all over and give a final mix to make it smooth. Cover the dough with a muslin cloth and keep aside.
- I have used a plastic modak mold. Grease the modak mold with the Ghee and close it with bottom open.
- Pinch a lemon size ball from the dough and stuff inside from bottom. Press to the sides to form the shape and make a hole in the center. You will see excess dough coming out from sides. Tear them off and keep aside.
- Stuff the modak with the prepared coconut stuffing and seal the modak with some dough from bottom.
- Open the mold gently and palace the modak into the plate, similarly, make the remaining modaks. Grease the steaming pan with some oil or ghee and place the prepared modaks. You can steam in batches to avoid cluttering.
- Turn on the Multi Pot and add 2 cups of water in the stainless steel pot.
- Place the trivet in the pot and the modaks pan on it.
- Close the lid, seal the vent and steam the modaks for 10 minutes.
- Release pressure manually and open the lid. Carefully take the pan out and garnish modaks with soaked saffron strands.
- Serve warm and enjoy the festivities!
If you liked this traditional recipe then try making at home and offer as prasadam to Lord Ganesha and seek blessings. For more updates follow me on my Instagram handle @spoonforkandfood
