While the mixture is still warm, apply some ghee and warm water to your hands and knead it until it is soft, about 5-7 minutes. The dough should not look patchy or crumble. You will need to add 2-3 tablespoons of warm water to get the perfect smooth dough. Optionally, you can add a couple of teaspoons of warm milk while kneading the dough, which will make it extra soft. Modak (sweet dumpling) is an essential prasad (offering) for Ganesh Chaturthi. Traditional modak is ukadiche modak or steamed rice flour dumplings filled with jaggery and coconut stuffing. Depending on the size of your steamer basket, you might want to steam modak in multiple batches. You want to make sure the modak are not placed too close to each other.

Add & grind dry fruits: Now add dates, raisins and dry coconut. Again pulse it to make a coarse mixture. Cocoa powder – Unsweetened cocoa powder is added for the chocolate flavor. I used Dutch-processed cocoa powder here, but you can use any of your favorite cocoa powder. You can also swap cocoa powder with Milk/dark chocolate or even chocolate chips.Steam cook in low medium flame for 5-8 mins or until the outer covering turns shiny.If the modaks are big in size it may take upto 10 mins.Do not overcook as the modaks will turn hard. In heavy bottom vessel, bring 1 cup water to boil firstly. After that, add required salt, sesame oil to the boiling water. Saffron (Kesar): It adds the main flavor to the modak peda. Plus, it gives a nice yellow color to the modak. How does it work? This is a triple sided contraption where you need to close the mould and stuff the filling from the cavity below. Because it can be opened completely, demolding the modak isn’t tough. It is easy to use, and easy to clean. We liked how a tiny, well-shaped modak emerged once we opened the mould. ( See picture for results ) Lord Ganesh favorite kolukattai, my favorite too, i hope it is everyones favorite..It turns out so tasty when made the right way. One my relative, make the melt in mouth and the softest modak recipe, but she makes it round shape and not with the mould. She makes it really tiny, it is delicious.

Our factors include design, usability, and convenience. Their subcategories are as follows: 1. Design Rice flour is a type of flour that is made from finely ground rice. It differs from rice starch, which is typically made by steeping rice in lye. Rice flour is a popular wheat flour substitute. Fresh Coconut : Ukadiche Modak is made on the first day of Ganesh Chaturthi as an offering or prasad.People also make it on Sankasti Chaturthi and Angarika Chaturthi. How to make Ukadiche Modak? Cardamom powder:This is an optional ingredient; however, I highly recommend using cardamom powder as it adds a beautiful aroma to the dish. Step 1 – Add milk and sugar to the pan and cook on medium to low heat until the milk is reduced to half.Cook furthermore in medium heat until the liquid is absorbed. Do not overcook or do it in high flame. It should slightly look moist with syrup so that later as it cools down, it will be right texture. IndiaGiftHub Gold Plated Hammered Dry Fruit Bowl 4 inch with Lid (Pot Shape), Return Gifts for Baby Shower, Serving Bowls/Jars for parties Open the mold and apply ghee with your fingers to the inside of the mold. Close the mold, and place one lemon-sized dough ball inside the mold. Now, with your finger, start spreading the dough to the sides of the mold so it gets the shape. Allow some dough to come out of the mold, which will be used to seal after adding the stuffing. The three main ingredients of Ukadiche Modak are – rice flour, coconut, and jaggery. Prepare the filling: How does it work? Although this modak mould is large, the cavity size isn’t too large for preparing traditional modaks. Moreover, the shape and design of the mould is such that the modak made is wobbly. The base of the modak is slightly small and protruding which makes the sweet very unstable when kept on the plate. The mould is easy to clean and store.

If using frozen pre-shredded coconut, dry roast the coconut on medium heat for 5 minutes. This will allow the excess moisture to evaporate and the filling will not release water when the Modak is steamed. Pinch a lemon sized dough flatten it slightly then make it thin on all sides. Add the coconut jaggery filling on it. Remove the mixture to plate. Grease the mould using ghee and start shaping into modak. usually, keep the mould close, start stuffing and pressing tightly from the bottom hole. Then smooth out the bottom surface and after that, I open and unmould. 💭 Tips For Dry Fruits Modak RecipeThis is the popular kesar modak that you’ll find in all the sweet shops during Ganesh Mahotsav. But why not make at home with love for Lord Ganesha.