Ukadiche Modak Sweet Rice Dumplings Recipe

There’s something incredibly comforting about creating these little parcels of delight that are steamed modaks, enveloped in a delicate rice flour dough and filled with a luscious mix of coconut, jaggery, and cardamom. 🌿✨ My nostalgic craving comes alive every time I indulge in crafting each one of these sweet memories.

My cherished recipe for Ukadiche Modak is a delectable combination of tender rice flour, fragrant cardamom, and sweet jaggery, paired with freshly grated coconut. I adore adding a touch of ghee for richness.

Occasionally, I add poppy seeds or dried fruit to elevate its nutritional profile. Come Ganesh Chaturthi, this steamed sweet is a must-have.

Ukadiche Modak Sweet Rice Dumplings Recipe Ingredients

• Rice flour: Gluten-free, provides carbohydrates, gives dumplings structure.
• Jaggery: Natural sweetener, provides iron and minerals, adds rich sweetness.
• Fresh coconut: Offers fiber and healthy fats, adds texture and flavor.
• Ghee: Clarified butter, adds richness, source of healthy fats.
• Cardamom powder: Aromatic spice, aids digestion, adds warm, sweet flavor.

Ukadiche Modak Sweet Rice Dumplings Recipe Ingredient Quantities

• 1 cup rice flour
• 1 1/4 cups water
• 1 tsp ghee
• Pinch of salt
• 1 cup grated fresh coconut
• 1 cup jaggery, grated
• 1/4 tsp cardamom powder
• 1 tbsp poppy seeds (optional)
• 1 tbsp chopped dry fruits (such as cashews and almonds) (optional)

How to Make this Ukadiche Modak Sweet Rice Dumplings Recipe

1. In a saucepan, boil 1 1/4 cups of water. To the boiling water, add a pinch of salt and 1 teaspoon of ghee.

2. Reduce the heat and then slowly add 1 cup of rice flour while stirring almost nonstop to prevent lumps from forming. Cook for a few minutes until the mixture becomes a soft dough.

3. Take it off the heat and cover it; allow it to cool a little. When it has cooled enough that you can handle it, give the dough a good kneading until it is smooth and you would say it is kind of ‘playdoughy’ in texture. Keep it covered with a damp cloth while you are working with it to prevent it from drying.

4. In a separate pan, combine 1 cup of freshly grated coconut with 1 cup of grated jaggery in medium heat. Stir continuously until the jaggely melting mixture thickens.

5. Mix 1/4 teaspoon of cardamom powder with 1 tablespoon of poppy seeds and 1 tablespoon of chopped dry fruits if using them, and then let cool. This mixture is the filling.

6. Create a small ball from a portion of the dough. Use your thumb to make an indentation in the center of the ball, then mold the ball into the shape of a bowl.

7. Put a spoonful of coconut-jaggery filling inside the dough bowl. Gather the edges carefully, and pinch them together to seal the modak. When you pinch the modak shut, it should look like it has a pointed top.

8. Perform the operation again with the leftover dough and filling.

9. Get the steamer ready and line it with a muslin cloth or a banana leaf. Put the modaks in the steamer, and make sure they aren’t touching. This is very important!

10. Place the modaks in a steamer basket and set over boiling water. Steam the modaks for 10 to 12 minutes, or until a toothpick inserted into a modak comes out clean. Remove from heat and serve immediately, or let cool for a couple of minutes and then serve. Steamed modaks can be eaten warm, at room temperature, or chilled.

Ukadiche Modak Sweet Rice Dumplings Recipe Equipment Needed

1. Saucepan
2. Stirring spoon
3. Measuring cups
4. Measuring spoons
5. Heatproof bowl
6. Damp cloth
7. Frying pan
8. Mixing spoon
9. Steamer
10. Muslin cloth or banana leaf
11. Steamer basket
12. Toothpick

FAQ

• What is the main filling for Ukadiche Modak?Fresh coconut that is grated goes as the main filling. Then there’s jaggery to sweeten it up. Cardamom powder gives it that distinctive flavor profile. Of course, you’re free to add more ingredients and amp up the flavor even more.
• Can I use store-bought rice flour for this recipe?Indeed, you can use rice flour from the store, but do make sure it is fresh to ensure you have the best taste and texture.
  You can also make your own rice flour from short-grain or long-grain rice.
  • For short-grain rice flour, use the following:
  • 1 part short-grain rice and blend with 2 parts water, then dry.
  • For long-grain rice flour, use the following:
  • 1 part long-grain rice and blend with 1 part water, then dry.
  • The drying will require you to use a dehydrator or your oven.
  • You can also use sunlight. The process will take longer, but it is foolproof.
  • You need to grind the rice finely, as the flour should be as fine as cake flour or all-purpose flour.
• Is it necessary to add ghee to the dough?Of course, the addition of ghee definitely boosts the flavor of the dough, and also helps in making it more pliable and less stickier.
• How do I prevent the Modak from cracking?Make sure the dough is wet and smooth. Knead it very well, and keep it covered with a damp cloth to prevent it from drying out.
• Can Modak be steamed without a mold?Certainly! If a mold is not available, it is possible to shape Modak by hand, although using a mold assists in achieving the consistent shape that is characteristic of Modak.
• How long should I steam the Modak?The Modak must be steamed for around 10 to 15 minutes over medium heat, until they look non-sticky and translucent.
• What type of jaggery should be used?Use high-quality, soft jaggery that can be mixed easily for a smoother filling.

Ukadiche Modak Sweet Rice Dumplings Recipe Substitutions and Variations

Use glutinous rice flour instead of rice flour for a slightly different texture.
Coconut oil can be used in place of ghee for a vegan version.
In the absence of jaggery, you can replace it with brown sugar or coconut sugar.
Nutmeg or cinnamon can be used instead of cardamom powder for a different spice note.

Pro Tips

1. Preventing Dryness: Keep the dough covered with a damp cloth throughout the process to maintain its moisture and prevent it from drying out as you mold the modaks.