Sep 3, 2012

Modak .. Ukadiche modak (made with Nirapara Appam flour / rice flour)

Modak .. Ukadiche Modak (made with Nirapara Appam Flour / Rice flour)

Modak is a sweet dish which originated in the Indian state of Maharashtra and it is considered to be the favorite dish of Lord Ganesha. It is customary to offer twenty one or hundred and eight modaks to Lord Ganesha. You can make fried or steamed modak. Coconut - jaggery mixture is the main sweet ingredient which enhances the taste. One can also add dry fruits.

Makes: 7
Preparation Time: 30 – 45 minutes
Steaming Time: 15 minutes

For the Coconut Filling:

1/2 cup ( 125 g ) grated coconut or 9 tablespoon grated coconut

1/2 cup ( 60 g ) melted jaggery or 7 - 8 tablespoon melted and sieved jaggery

1 teaspoon ghee

1 pinch cardamom powder

1 tablespoons chopped dry fruits (optional)


In a frying pan, heat ghee. Add melted jaggery and fry for 5 minutes on a low heat till fragrant.

Add grated coconut and mix it well. Do not cover with lid. Stir continuously and fry for 10 - 12 minutes on a low heat till the coconut - jaggery mixture dries up. Add cardamom powder and keep aside. Sweet filling should be dry in consistency.

Microwave method:

In a microwave safe bowl, mix grated coconut and jaggery and microwave high on 750 w for 2 minutes (maximum 3 minutes). Then it will be a thick mixture without water and almost dry in texture.

For the Outer Covering:

Please use same measuring cup to measure rice flour and water (1: 1 ratio, 1 cup rice flour: 1 cup water)

1/2 cup / 100 ml (Indian standard measuring cup of 100 ml / 4 oz capacity) Nirapara Appam flour (rice flour) or any very good quality rice flour. It is very difficult to prepare outer covering with normal rice flour. Always there is a confusion with the ratio of rice flour and water. I found that Appam flour is very useful to prepare Modak too !!

1/2 cup water (100 ml / 4 oz)

1/4 teaspoon salt

1 teaspoon ghee

Extra 1 tablespoon oil

Extra 1/2 cup water

For the Outer covering:

Sieve Rice flour.

In a bowl, boil water. Add 1/4 teaspoon salt and 1 teaspoon ghee. When the water starts boiling , remove the lid, reduce heat to minimum. Pour rice flour evenly with one hand and simultaneously stir with a spatula with the other hand (like Upma / Uppumaav preparation). Mixing of rice flour in boiling water is very important while making dough. It should be mixed evenly - else it may form lumps - which totally spoils the dish. Switch off the heat. Mix all the ingredients thoroughly and cover with a tight lid. Keep aside for 5 minutes.

Transfer this rice flour mixture to another wide bowl, knead again and make an extra soft dough. Now the dough is very elastic in structure. You can fold / bind it to any form. Cover the rice dough with a wet cloth. Then it won't be dry.

It is also very suitable for the preparation of South Indian Modakam / Kozhukkatta / Kolukattai. (Sweet filling in lemon sized rice flour balls or semi cylindrical or half moon (like momos).

Here's the recipe link of  '' How to prepare Modak using Modak Mould?"

Divide rice dough into 7 portions and make round balls. Prepare modak immediately. Do not keep rice flour balls too long. Apply little oil on your palm. Flatten each round ball to form a cup (katori) shape. Place 2 – 3 teaspoon coconut - jaggery filling. Dip thumb and index finger in the oil and make 6 pinches side by side on the outer covering. Bring all the pinches together on top and join. Make perfect modak shape with the help of oil or with little water. Or you can use a modak mould. Dip each prepared modak in water and keep aside carefully. Then the outer covering won’t be dry.

In a flat bowl (or in a steamer bowl) grease 1 teaspoon oil. Arrange modak carefully and steam in a steamer / pedavan / pressure cooker ( without weight ) for 15 minutes on medium heat or until done and soft. Serve warm with ghee.

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