Looking for the perfect, soft Ukadiche Modak? Stop scrolling! Our simple, step-by-step modak recipe shows you exactly how to master the tricky dough and create beautiful, traditional steamed dumplings. Learn the secret to a silky-smooth rice flour dough and the perfect filling, so your modaks are soft and delicious every time. You won’t believe how easy it is! Dive into the full article to discover the best ukadiche modak recipe that will make you a kitchen pro.
Ingredients:
- 1,1/2 Cup of Rice Flour
- 1,1/2 Cup of Water
- Pinch of salt
- 1/2 Small tsp Sugar Powder
- 1 tsp Ghee
- Saffron Strands
- Modak filling of your choice (Modak Saran)
Also Read – 3 Secret Modak Saran Recipes for Ganesh Chaturthi
Instructions:
- In a pan, add water, salt, ghee, and powdered sugar and bring to a boil.
- Add the rice flour and mix well to form a lump-free dough.
- Turn off the heat and cover the pan with a lid. Let it rest for 2 to 3 minutes.
- Transfer the dough to a plate and knead it well with the back of a spoon.
- When the dough is warm enough to handle, knead it with your hands until it becomes smooth and pliable.
- Take a small portion of the dough and roll it into a ball.
- Place the ball on a plastic sheet and press it with a flat-bottomed bowl or your hands to form a small, thin disc.
- Pinch the edges of the disc to form a fluted design.
- Place a spoonful of modak filling in the centre of the disc.
- Bring the edges together and seal them at the top to form a modak shape.
- Repeat the process with the remaining dough and filling.
- Place the modaks in a steamer lined with a muslin cloth.
- Garnish with saffron strands.
- Steam for 10-12 minutes on medium heat.
- Remove carefully and best enjoyed warm, as the outer shell remains soft and the filling aromatic.
FAQs about Ukadiche Modak:
Q1: What is the secret to making soft modak dough?
Ans: The key to a soft and pliable dough lies in cooking the rice flour with boiling water, ghee, salt, and sugar. After mixing, let the dough rest for a few minutes before kneading it thoroughly while still warm.
Q2: Why is my modak dough cracking?
Ans: If your dough is cracking, it’s likely too dry. This can happen if you haven’t added enough water or haven’t kneaded it enough. Try adding a few drops of hot water and continue kneading until it becomes smooth and lump-free.
Q3: Can I use regular flour instead of rice flour for modak?
Ans: No, for traditional Ukadiche Modak, you must use fine rice flour. The specific texture and softness of the steamed modak come from the unique properties of rice flour when cooked with hot water.
Q4: How do I store leftover modaks?
Ans: You can store leftover modaks in an airtight container in the refrigerator for up to 2 days. To reheat them, steam for a few minutes until warm and soft.
Q5: How do you shape a modak without a mould?
Ans: You can easily shape a modak by hand. After making the dough disc, pinch the edges to create pleats or flutes. Place the filling in the centre, then bring the pleats together at the top to form a pointed peak, sealing the modak completely.
Easy Ukadiche Modak Recipe
Ingredients
- 1,1/2 Cup of Rice Flour
- 1,1/2 Cup of Water
- Pinch of salt
- 1/2 Small tsp Sugar Powder
- 1 tsp Ghee
- Saffron Strands
- Modak filling of your choice (Modak Saran)
Instructions
- In a pan, add water, salt, ghee, and powdered sugar and bring to a boil.
- Add the rice flour and mix well to form a lump-free dough.
- Turn off the heat and cover the pan with a lid. Let it rest for 2 to 3 minutes.
- Transfer the dough to a plate and knead it well with the back of a spoon.
- When the dough is warm enough to handle, knead it with your hands until it becomes smooth and pliable.
- Take a small portion of the dough and roll it into a ball.
- Place the ball on a plastic sheet and press it with a flat-bottomed bowl or your hands to form a small, thin disc.
- Pinch the edges of the disc to form a fluted design.
- Place a spoonful of modak filling in the centre of the disc.
- Bring the edges together and seal them at the top to form a modak shape.
- Repeat the process with the remaining dough and filling.
- Place the modaks in a steamer lined with a muslin cloth.
- Garnish with saffron strands.
- Steam for 10-12 minutes on medium heat.
- Remove carefully and best enjoyed warm, as the outer shell remains soft and the filling aromatic.
