Ukadiche Modak (Steamed Rice Flour Modak)
Maharashtrian-style steamed modak with coconut-jaggery filling and a soft rice flour shell made using the ukad (hot-water) method. Traditional for Ganesh Chaturthi prasad.
Equipment
- Heavy saucepan or kadai
- Wooden spoon or firm spatula
- Modak steamer, idli stand with modak plates, or steamer basket with muslin
- Small modak mould (optional)
- Wide plate or silicone mat for kneading
Ingredients
Coconut jaggery filling
- 1½ cups tightly packed fresh grated coconut about 150–180 g
- ¾ –1 cup grated jaggery start with ¾ cup
- ½ tsp green cardamom powder
- Tiny pinch fine salt (optional)
- 1 tsp ghee optional
- 1 tbsp poppy seeds khus khus; optional, lightly toasted
Rice flour shell
- 1 cup rice flour about 150 g; fine idiyappam or modak rice flour
- 1¼ cups water plus up to 2 tbsp if needed
- ¼ tsp fine salt
- 1 tsp ghee plus extra for greasing palms and steamer
Instructions
Make the filling
- In a heavy pan on medium heat, combine coconut and jaggery. Cook, stirring often, until thick and the mixture starts leaving the sides in a soft mass, 8–12 minutes. It should taste moist, not dry.
- Stir in cardamom, optional salt, optional ghee, and optional poppy seeds. Spread on a plate and cool completely before shaping.
Make the ukad (dough)
- Bring water, salt, and 1 tsp ghee to a rolling boil. Reduce heat to low, add rice flour all at once, and stir vigorously until a rough mass forms, 30–60 seconds. Turn off heat.
- Cover and rest 3–4 minutes. Turn onto a plate or mat and knead while still hot until smooth and non-sticky, 3–5 minutes. If the dough cracks when pinched, wet hands with a little hot water and knead again. If too sticky, knead in a little extra rice flour a teaspoon at a time.
Shape and steam
- Grease palms with ghee. Divide into 10–12 balls; keep covered with a damp towel.
- Roll each ball into a thin disc, thicker in the centre. Add filling, pleat or use a greased mould, and seal well.
- Arrange in a greased steamer with space between modak. Steam on medium heat 12–15 minutes until the shell looks slightly translucent. Rest 2 minutes before removing.
Notes
Cool filling completely before shaping or the shell will tear.
Knead dough while warm; if it cools and cracks, cover with a damp cloth and microwave on low about 10 seconds, then knead quickly.
Steam gently; very hard steam can split delicate shells.
Best the same day. Refrigerate up to 2 days in an airtight container; re-steam gently to soften.
Vegan: use neutral oil instead of ghee in dough and filling.
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