Want to make delicious, authentic Ukadiche Modak for Ganesh Chaturthi but worried it’s too difficult? Our simple, easy-to-follow recipe uses wheat flour for a wholesome twist on this traditional sweet. Discover the secret to a perfect, non-sticky dough and the rich, nutty filling that will make your modaks the star of the festival. Learn how to create these melt-in-your-mouth delights that your family will love!
Also Read – Easy Ukadiche Modak Recipe
Ingredients:
- Modak Saran:
- 100-150 g Dry Coconut (Grated)
- 1/2 tsp (3 Green Cardamom, Sugar) Powder
- 1 tbsp Khus Khus (Poppy Seeds) (lightly roasted)
- A Pinch of Salt
- 1 Cup Jaggery (grated)
- 1/2 tbsp Ghee
- Optional: Grated (Almonds, Cashew Nuts, Pistachios)
- 1/4 tsp Nutmeg Powder
- Modak Dough:
- 2 cups of Wheat Flour
- A Pinch of Salt
- 1 tbsp Ghee
- Water
Also Read – 3 Secret Modak Saran Recipes for Ganesh Chaturthi
Instructions:
- Prepare the Filling:
- In a bowl, combine the grated dried coconut, powdered cardamom, roasted poppy seeds, a pinch of salt, grated jaggery, a little ghee, and chopped almonds, cashew nuts and pistachios.
- Mix everything well with your hands until it is well combined.
- Grate a little nutmeg over the mixture for extra flavour. Mix well.
- Set the filling aside.
- Prepare the Dough:
- In another bowl, take wheat flour, add a little salt, and a spoonful of ghee.
- Mix everything well and then gradually add water to knead a firm dough.
- Once the dough is ready, let it rest for 5-7 minutes.
- Shape the Modaks:
- Take a small portion of the dough and roll it out into a thin circle, similar to a chapati.
- Use a small bowl or a cutter to cut out small, round puris from the rolled-out dough.
- Take one puri, place a portion of the filling in the centre, and start making pleats along the edges.
- Bring the pleats together and seal them at the top to form a modak shape.
- Steam the Modaks:
- Grease a steamer plate with ghee and arrange the modaks on it, leaving some space between them.
- Steam the modaks on medium heat for 10-12 minutes.
- To check if they are done, touch one of the modaks; if the dough doesn’t stick to your hand, they are ready.
- Let them cool down before serving.
Frequently Asked Questions:
Q1: How do you make the filling for modaks?
Ans: The filling is made by combining grated dried coconut, powdered cardamom, roasted poppy seeds, a pinch of salt, grated jaggery, a little ghee, and a mix of chopped almonds, cashew nuts, and pistachios in a bowl. Grate some nutmeg over the mixture for extra flavour and mix everything thoroughly by hand.
Q2: What is the best way to make modak dough from wheat flour?
Ans: To prepare the dough, combine wheat flour, a pinch of salt, and a spoonful of ghee in a bowl. Mix well, then gradually add water to knead a firm dough. Allow the dough to rest for 5-7 minutes to achieve the perfect consistency for shaping.
Q3: How can I tell if my steamed modaks are ready?
Ans: Steamed modaks are ready when the outer dough is cooked through. A simple way to check is to lightly touch one of the modaks; if the dough feels firm and does not stick to your finger, they are done. This usually takes about 10-12 minutes on medium heat.
Q4: Can I use different nuts in the modak filling?
Ans: Absolutely! While the instructions mention almonds, cashew nuts, and pistachios, you can customise the filling with other nuts you prefer, such as walnuts, to suit your taste.
Q5: Is it necessary to rest the modak dough?
Ans: Yes, it is highly recommended to let the dough rest for 5-7 minutes. This short rest allows the gluten to relax, making the dough more pliable and easier to roll out into thin circles without it tearing.
Ganesh Chaturthi special: Gavhachya Pithache Ukadiche Modak
Ingredients
Modak Saran:
- 100-150 g Dry Coconut Grated
- 1/2 tsp 3 Green Cardamom, Sugar Powder
- 1 tbsp Khus Khus / Poppy Seeds (lightly roasted)
- A Pinch of Salt
- 1 Cup Jaggery grated
- 1/2 tbsp Ghee
- Optional: Grated (Almonds, Cashew Nuts, Pistachios)
- 1/4 tsp Nutmeg Powder
Modak Dough:
- 2 cups of Wheat Flour
- A Pinch of Salt
- 1 tbsp Ghee
- Water
Instructions
Prepare the Filling:
- In a bowl, combine the grated dried coconut, powdered cardamom, roasted poppy seeds, a pinch of salt, grated jaggery, a little ghee, and chopped almonds, cashew nuts and pistachios.
- Mix everything well with your hands until it is well combined.
- Grate a little nutmeg over the mixture for extra flavour. Mix well.
- Set the filling aside.
Prepare the Dough:
- In another bowl, take wheat flour, add a little salt, and a spoonful of ghee.
- Mix everything well and then gradually add water to knead a firm dough.
- Once the dough is ready, let it rest for 5-7 minutes.
Shape the Modaks:
- Take a small portion of the dough and roll it out into a thin circle, similar to a chapati.
- Use a small bowl or a cutter to cut out small, round puris from the rolled-out dough.
- Take one puri, place a portion of the filling in the centre, and start making pleats along the edges.
- Bring the pleats together and seal them at the top to form a modak shape.
Steam the Modaks:
- Grease a steamer plate with ghee and arrange the modaks on it, leaving some space between them.
- Steam the modaks on medium heat for 10-12 minutes.
- To check if they are done, touch one of the modaks; if the dough doesn’t stick to your hand, they are ready.
- Let them cool down before serving.
