Ingredients
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1 tbsp For the Stuffing - Ghee
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2 tbsp Khas Khas (Poppy Seeds)
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1.5 cups Fresh Grated Coconut
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1/2 cup Jaggery Powder
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6-7 Cardamom Pods (crushed into powder)
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1 cup For the Rice Flour Dough - Water
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1 tsp Sugar
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A pinch of Salt
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1 tsp Ghee
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1 cup Rice Flour
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For the Garnish - A few strands of Soaked Kesar (Saffron)
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Extra Ghee (for drizzling)
About
We are welcoming Ganpati Bappa with his absolute favorite—traditional Ukadiche Modak! I always love preparing these authentic, melt-in-your-mouth steamed sweets right at home. Let’s focus on making Ganpati Bappa happy with this beautiful offering of fresh coconut, rich jaggery, and aromatic cardamom.
Estimated Nutritional Values:
(Calculations assume 1 batch makes 12 modaks; values are per 1 modak serving)
* Calories: 110 kcal
* Carbohydrates: 17g
* Protein: 1g
* Fat: 4.5g
Steps
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1
Done
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Making the Stuffing - In a pan, take 1 tbsp ghee. Add the khas khas and let it fry for 1 minute on a medium flame. |
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2
Done
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Add the fresh grated coconut and jaggery powder. Mix everything well. |
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3
Done
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Let the mixture cook until the jaggery completely melts and the mixture becomes dry. |
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4
Done
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Turn off the heat and stir in the cardamom powder until well combined. |
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5
Done
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Remove the mixture into a bowl and set aside to cool down completely. |
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6
Done
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Making the Rice Flour Dough - In a pan, heat 1 cup of water. Add 1 tsp sugar, a pinch of salt, and 1 tsp ghee. |
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7
Done
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Let the water come to a rolling boil. 8. Add the rice flour and mix everything thoroughly. |
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8
Done
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Turn off the heat, cover the vessel, and leave the dough resting in the hot vessel for 10 minutes. |
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9
Done
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Transfer the dough to a wide plate. With wet hands, knead the dough for at least 10 minutes until it becomes smooth and stretchy. |
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10
Done
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Transfer the dough to a wide plate. With wet hands, knead the dough for at least 10 minutes until it becomes smooth and stretchy. |
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11
Done
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Apply a little ghee over the dough so that it doesn’t dry out. |
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12
Done
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Once all the modaks are shaped, heat your steamer on a high flame. |
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13
Done
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Once all the modaks are shaped, heat your steamer on a high flame. |
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14
Done
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Quickly dip all the shaped modaks one by one into water and place them carefully into the steamer (this trick ensures your modaks will never crack) |
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15
Done
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Steam the modaks for 15-18 minutes. |
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16
Done
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Once done, garnish each modak with soaked kesar and pour a little warm ghee on top before offering. . |
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17
Done
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Zero-Waste & Substitutes * Zero-Waste Tip: If you are using fresh whole coconuts, save the empty coconut shells! They make lovely, rustic planters for small kitchen herbs or can be tossed into a green compost bin. Any leftover sweet stuffing can easily be rolled into miniature ladoos or stuffed into a sweet paratha for breakfast the next day. * Substitutes: If you don't have jaggery powder on hand, date palm jaggery or organic coconut sugar will yield a beautiful flavor. To make this completely vegan, substitute the ghee with cold-pressed coconut oil. |
