By – Laxman Singh Bisht, Executive Chef at Westbay Resort & Spa
One of our favorite traditional sweets – Ukdiche Modak. This delicious Maharashtrian dessert is steamed rice flour dumplings filled with a sweet coconut and jaggery mixture. It’s a true celebration of flavours and textures, perfect for any festive occasion!”
Ingredients:
For the filling (Saran):
- 1 cup freshly grated coconut
- 1 cup grated jaggery
- 1 tsp cardamom powder
- 1 tbsp poppy seeds (optional)
- 1 tbsp chopped nuts (like cashews and almonds)
For the outer cover:
- 1 cup rice flour
- 1 tsp ghee (clarified butter)
- A pinch of salt
- 1 ½ cups water
Instructions:
1. Prepare the filling:
“Let’s begin by making the filling, known as saran.”
- In a heated pan, add the freshly grated coconut and jaggery. Cook it on low heat until the jaggery melts and combines with the coconut.
- Stir continuously so the mixture doesn’t stick. You’ll notice a wonderful caramel-like texture forming.
- Add cardamom powder, poppy seeds, and chopped nuts for a burst of flavor.
- Cook for about 5 minutes and set the filling aside to cool.
Also Read: Bhut Jolokia Cheesecake with Mango Sauce and Pomegranate Jelly
2. Prepare the outer covering:
“Now for the outer covering, which needs to be smooth and delicate!”
- In a separate pan, boil 1 ½ cups of water with a pinch of salt and ghee.
- Once the water boils, reduce the heat and slowly add the rice flour, stirring continuously to avoid lumps.
- Turn off the heat and cover the mixture. Let it sit for about 5 minutes.
- After cooling slightly, knead the dough while it’s still warm until you get a smooth, soft texture. This is important to ensure your modaks are soft and not crumbly.
3. Shaping the modaks:
“Here’s where the magic happens—shaping the modaks!”
- Take a small ball of the rice dough and flatten it into a disc using your fingers. Make sure the edges are thinner than the center.
- Place a spoonful of the coconut-jaggery filling in the centre of the disc.
- Carefully bring the edges together to form pleats, pinching them to seal the modak at the top, shaping it into a pointed peak.
“Don’t worry, practice makes perfect!”
4. Steaming the modaks:
“To retain the softness and enhance the flavor, we’ll steam these beauties!”
- Place the modaks in a steamer lined with banana leaves or parchment paper to prevent sticking.
- Steam for about 10–12 minutes on medium heat, until the outer cover turns translucent and glossy.
5. Serve:
“Finally, drizzle some ghee on top before serving your hot and fresh Ukdiche Modak. The aroma and taste will make you come back for more!”
