Traditional Steamed Modak Recipe | Ukadiche modak - Ganesh Chaturthi Special
Jaggery - ½ cup
Ghee - 2 tbsp.
Fresh Coconut (grated) - 1 cup
Poppy Seeds (khus-khus) - 1 tbsp.
Sesame Seeds - 1 tbsp.
Assorted nuts (chopped) - 4 tbsp.
Cardamom - 6 pods
Salt - ¼ tsp.
Sugar - ½ tsp.
Rice Flour - 1 cup
Roast the poppy seeds and sesame seeds. Set it aside.
In a pan, add the jaggery to melt. Add a tsp. of ghee so that it melts well and doesn't stick to the pan. Once the jaggery melts, add in the fresh grated coconut. Next in, add the roasted poppy seeds and roasted sesame seeds. Top it with the nuts and crushed cardamom pods. Stir well and the stuffing is ready.
Take a pan, add a cup of water and let it to boil. Add a 1 tsp. of ghee, salt and sugar to the water. Next, add the rice flour to the mixture, and mix well. Cook it for 2 min And, then off the flame and cover it up with a lid for 5 mins.
To form the dough, bring down the rice flour mix to a surface, and start forming a dough by slowing adding little water and ghee whenever needed. Once, it is smooth, and not breaking, it shall be good for the modaks.
In the steamer bottom, let the water boil and in the mean time lets make the modaks.
Grease the modak mold with ghee, add the dough t it, form the shape, fill the stuffing and close. Bring out of the modak mold. Same way, do all the modaks.
Once all the modaks are done, place them to the steamer decks, which is lined with muslin cloth. Plantain leafs can be used if available. Steam for 15- 20 mins in medium flame.
Pour in some melted ghee to the steaming hot modak, and Modaks are ready to be served.
Now, you gotta try this and serve to our Ganesh Ji 🙂
Mawa Modak, also known as peda modak, khoya modak and amrit modak is one of those sweets which is the most hit in Mumbai sweet shops during the Ganpati Mahotsav. During, the festive time, when we all are struggling to manage our times in everything we do, this is one such recipe which in fact comes handy always. This sweet is basically a milk fudge with some awesome flavors. As always, one could customize the flavors based on availability and desire, here comes the recipe.
In one pot or a kadhai, add the mawa and cook it until the mawa becomes like a dough. 2-3 minutes it should take.
After the mawa is cooked, transfer it to a surface, Add the crushed cardamon pods. When mixture is warm, add the saffron milk, powder sugar to the mawa mixture. Mix well.
Grease the modak mold with some ghee. And, add the mixture into it and make some delicious modaks.
If your mawa mixture gets dry/crumbly: Dont worry take hot milk, add ½ at a time and knead it like a rasgulla/rasmalai/pizza dough.. Until it gets soft, smooth and perfect.. If your mixture gets runny/sticky/wet: Chill it for 1 hour and then shape them.