It is said that Modak is the favourite prasaad of Lord Ganesha. Today I am posting a recipe of steamed Modaks. These are super tasty and have an outer cover made of rice flour and a stuffing made of coconut, jaggery and dryfruits.
These are best enjoyed piping hot with a spoonful of ghee slathered on it.
Today being narali pournima I wanted to make a coconut based sweet so thought of making these modaks. The festival of Narali Purnima is indicative of the coming year that will be filled with happiness, joy and wealth. A coconut based sweet dish is made on this day, and offered as Prasad to the Gods.
Narali Purnima is observed with great zeal and enthusiasm in Maharashtra and adjoining Konkani regions. People from the fisherman community celebrate this festival to ward off unwanted incidents while sailing in the sea. The festival marks the end of the monsoon season in Maharashtra and beginning of the fishing and the water-trade amongst the fisherfolk. Thus, the fishermen offer prayers and worship the sea-God, Varun, for a smooth journey out in the waters. Dancing and singing are an integral part of this festival.
I make these ukdiche modak mostly once or twice a year. Every time I make them the shape of the modak varies. Getting the perfect shape is not quite easy. But that doesn’t stop me from making them. We all relish them irrespective of whether the shape has come perfect or not.
So here’s my not so perfect shaped but awesome tasting ukdiche modak for u. Do make them. Happy cooking!!
Ingredients:
For the filling:
- Fresh grated coconut 2 cups
- Jaggery 1 cup
- Raisins 15
- cashewnuts 10-12 (broken into pieces)
- Cardamon powder 1/2 tsp
- 1/4 cup of milk
- 1 tbsp water
For the modak cover:
- Basmati rice flour – 1.5 cup
- 1.5 cups water
- 1 tsp Ghee
- 1/2 tsp salt
- few strands of kesar/ saffron for garnishing
Method:
In a kadhai or pan mix all the ingredients of the filling and cook on slow flame till the mixture dries up. Stir properly so that the jaggery mixes well with the coconut. Keep aside for cooling.
For the modak cover.
Heat water in a pan. Add salt and ghee and when it boils add the rice flour and stir. Switch the gas off and cover and keep for 10 mins. This allows the flour to cook with the residual steam.
After 10 mins take the mixture out on a plate.
Cool a little and knead. The mixture should be nice and warm. Be so be careful not to burn your fingers. Knead for 5 mins or so till you get a soft dough. Keep the dough covered with a damp cloth.
Before you start making the modaks prepare your steamer. I use a bamboo momos steam basket, which I place on a pan with boiling water. Line the steamer with banana/ haldi leaf. If this is not available just brush with some ghee so that the modaks don’t stick to the steamer.
Take a small amount of dough (approx. size of a lemon) and roll out.
Place a tbsp of the filling in the centre and get the edges together to form a modak shape. (like how we add filling for paratha)
Place the modaks in a steamer and steam for about 10 mins.
Remove once done and enjoy these yummy modaks piping hot with a generous dollop of ghee.
Notes:
Wile making the dough it is mportant that you start kneading when the mixture is still hot but manageable. Knead for a good 4-5 mins till you get a soft dough. If it cools down it will not bind well.
While shaping the modaks, wet your hand with a mix of water and ghee so that the dough doesnt stick to your fingers.
For the filling you can add dryfruits of your choice. I feel cashewnuts and raisins go best, but any other dry fruit of your choice will also taste good.
