Modak

If there is one thing you are certain of finding in a Marathi household during a festival, it is the popular Maharashtrian dessert known as Modak made with coconut and jaggery. Few weeks away to one of the grandest festivals - Ganesh Chaturthi....sharing a recipe of my mother's amazing ukdhiche modak (aka steamed dumpling).

Ingredients (To make 12-14 modaks)

For outer cover:-

1 cup of fine rice flour

1.5 cups of water

Pinch of salt

For filling:-

1 cup of grated coconut

1 cup of grated jaggery

1/4 tsp of cardamom powder

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How to make?

To prepare the filling:

Step 1:

Heat coconut & jaggery together on low-medium heat in a thick bottom pan. Continue stirring occasionally to avoid the mixture sticking to the pan.

Step 2:

Cook the mixture till it becomes moist and thick. Be careful not to overcook the mixture.

Step 3:

Turn off the heat and let the filling cool down. Add the cardamom powder and mix well.

To prepare the outer cover:

Step 1:

Boil water. Once the water is boiled, add the rice flour & ghee gradually. Mix well immediately.

Step 2:

Knead the dough when the mixture is hot till its soft and smooth.

Step 3:

Put the dough back in the pan and let it on cook on a steam inside on low heat.

Step 4:

Turn off the heat when the steamed flour has a shiny glaze. Knead the dough softly for 2 minutes.

To prepare the modak:

Step 1:

Make 1 inch balls from the dough. Apply oil on your hands.

Step 2:

Flatten the ball to form a shallow bowl shape. Place the modak filling in the middle of the dough. Use your thumb and index finger, start pinching the edges of the dough together. Pinch and fold untill the edges of the circle close up with a pointy top. Place the modaks in a prepared steamer pan.

Step 3:

Fill the steamer pot halfway with water and bring to a boil. Set the steamer pan with modaks on top of the pot and cover with a tight lid. Steam the modaks until cooked, 10-12 minutes.

To eat:

Drizzle some ghee on the modak and enjoy when hot!

Ganpati Bappa Morya!