To prepare Ukadiche Modak / Modhaka / Kadubu / Kozhukkattai, a traditional Maharashtrian sweet dumpling, follow these detailed steps for both the dough and the coconut-jaggery filling.
Ingredients:
For the Coconut-Jaggery Filling:
- Ghee (clarified Butter), Grated Fresh Coconut, Grated Jaggery & Cardamom powder
For the Dough:
- 2 cups water
- ½ teaspoon salt
- 1 teaspoon ghee
- 2 cups MH12 Modak Flour / Modak Pithi
Instructions to make Ukadiche Modak / Modhaka / Kadubu / Kozhukkattai
Step 1: Prepare the Coconut-Jaggery Filling
Prepare the filling by cooking Coconut, Jaggery and cardamom as per taste.
Step 2: Make the Rice Flour Dough
- In a large saucepan, bring 2 cups of water, ½ teaspoon salt, and 1 teaspoon ghee to a boil.
- Gradually add 2 cups of MH12 Modak flour, stirring gently until the flour absorbs all the water.
- Cover the pan and let it rest for about 3 minutes.
- Transfer the mixture to a bowl and knead it while it’s still warm. Wet your hands to prevent burning and to help keep the dough moist. Knead for about 5 minutes until the dough is soft and pliable.
Step 3: Shape the Modaks
- Take a small ball of dough and flatten it into a disc shape using your fingers.
- Create a dent in the center with your thumbs, forming a cup shape.
- Using your fingers, create pleats along the edges of the cup.
- Spoon 1 tablespoon of the coconut-jaggery filling into the center.
- Bring the edges together, pinching them to seal the modak at the top, forming a pointed shape.
Step 4: Steam the Modaks
- Prepare a steamer by lining it with a muslin cloth or banana leaf to prevent sticking.
- Place the shaped Modaks in the steamer, ensuring they are not touching each other to avoid sticking.
- Cover and steam the Modaks on low flame for 10-12 minutes until they appear shiny and cooked through.
Serving Suggestions
Serve the Ukadiche Modak warm, optionally drizzled with Ghee. They are traditionally offered to Lord Ganesha during festivals like Ganesh Chaturthi and can be enjoyed as a sweet treat at any time.