North Indian modak recipe popularly known as Ukadiche modak in Marathi, Maharashtra was in my try list for long time. Last year during Ganesh chaturthi I tried this modak along with fried modak recipe. But the modak shape was not satisfactory. I posted fried modak with wheat flour but skipped posting this steamed modak recipe. So this year I was determined to make ukdiche modak recipe and prepared it successfully after 2 attempts. I watched a Maharashtrian modak video in YouTube which helped me lot to solve all my doubts and to make a good modak recipe after my flop shows. To make soft modak, dough should be kneaded smooth without cracks. I have used little milk as per the video recipe. So milk helped to keep this modak soft. Unlike South Indian kozhukattai recipe, North Indian modak dough is prepared with a slightly different procedure. Water quantity used is very less here. But the coconut stuffing part is almost the same like thengai pooranam we prepare in Tamil nadu. Apart from shaping the modak, I din’t feel anything difficult in this recipe. Modak pleats are not perfect but I am happy that I could make a decent ones. Due to lack of time, I couldn’t capture a video. Next year I will surely make a video for better understanding. Ok, lets see how to make Modak recipe in step by step with picture.
Check out Fried modak recipe using wheat flour.
Modak recipe - Ukadiche modak recipe
North Indian modak recipe - Ukadiche modak recipe with step by step picture.
Cuisine: North Indian
Category: Modak recipe
Serves: 10 nos
Prep time: 10 Minutes
Cook time: 10 Minutes
Total time: 20 Minutes
1 cup - 250ml
- Idiyappam flour / Kozhukattai flour / Processed rice flour - 1 cup
- Water - 1 cup
- Milk - 2 tbsp
- Ghee - 1 tsp
- Salt - 1/4 tsp
For stuffing
- Grated coconut - 1/2 cup
- Powdered jaggery - 1/2 cup
- Cardamom powder - 1/4 tsp
- Chopped nuts - 1 tbsp
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HOW TO MAKE MODAK
- To make modak, firstly prepare the coconut stuffing part.
- Heat coconut and jaggery. Mix till it leaves the sides of pan.
- Add cardamom powder, chopped nuts. Mix and set to cool.
- For modak dough, heat water adding ghee and milk in a wide kadai.
- When it roll boils, add rice flour. Switch off the flame and mix well.
- Cover the kadai with a lid and rest for 10 minutes. Knead it well by dipping hands in water.
- Make smooth dough and cover with wet cloth.
- Shape the modak and fill the coconut stuffing. Seal it.
- Arrange all the modak in greased idli plate and steam it for 10 minutes.
- Switch off the flame. Remove the modak when warm. Enjoy !
MODAK RECIPE - STEP BY STEP PICTURES
- For modak recipe, firstly make the coconut jaggery stuffing part. In a kadai, take the grated coconut and powdered jaggery. Mix well in medium flame till jaggery melts and mixes with coconut.
- Keep mixing in medium flame till the stuffing starts to leave the sides of pan. Check if you are able to roll a non-sticky, soft ball. Switch off the flame and let it cool. It will become crumbly once it cools down completely.
- In a kadai, heat 1 cup of water adding 1 tsp ghee and 2 tbsp milk. Let it come to a roll boil. Simmer the flame completely. Add rice flour, mix well to coat the rice flour with water. Do it quickly.
- Switch off the flame and cover the kadai with a lid. Rest for 10 minutes. Transfer the modak mixture to a plate. Keep a bowl with water for dipping the water.
- Dip your hands in water and gather the dough in the plate. Make a smooth, non-sticky dough. Knead well for 5 minutes. Dip your hands in water whenever needed while kneading the dough.
- Now cover the dough with a wet cloth. In a small bowl, take little water with few drops of oil. Use this water to dip your fingers while shaping the modak. Now start to make shapes. For this, take a lemon sized ball. Press it using your fingers to make a cup shape. Dip your fingers in water whenever its sticky or difficult to press. Make sure the corners of the cup is thin.
- Press it with your finger and make pleats in equal intervals. Place 1 tbsp of stuffing inside the cup. Hold the top of modak with your fingers and keep rotating it gently to bring all the pleats together. Once the stuffing is completely covered, seal the top of modak and make a coconut shape. Dip the bottom of modak slightly in water+oil and arrange the modak in a plate or box. It helps to prevent sticking to the plate. Cover it to prevent drying. Make all the modak and arrange it.
- You can also make a half moon shape as shown in the above pictures.
- Heat water in a idli pot and let it come to a roll boil. Grease idli plate with oil and arrange the modak. After the water starts to roll boil, keep the idli plate with modak.
- Cook in high flame for 6 to 8 minutes. Switch off the flame and let the modak becomes warm. Then remove in a plate. Offer to Lord. Enjoy !
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Note
- Do not overcook the coconut, jaggery mixture. It will become hard and chewy.
- Do not add more water.Ratio of rice flour and water should be 1:1. Milk is added to bring softness and to make white colored modak.
- Always make the coconut stuffing first. Then make the dough.
- After making the dough, start to shape the modak immediately.Do not rest the dough for long time.
- Always cover the dough with a wet cloth while shaping the kozhukattai/ modak.
- Similarly keep the shaped modak covered till you steam it.
- Do not steam for long time. Modak may crack. Steam cook only for 6 to 8 minutes after the water in the idli pot roll boils.
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Try this yummy North Indian style Ukadiche modak and enjoy !
from Chitra's Food Book https://ift.tt/2CUDpBA
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