Homemade Ukadiche Modak

Ukadiche Modak in a steamer basket on a white background

Ukadiche Modak is a delicious, sweet delicacy from India. These models are made from soft rice flour dough. The filling consists of a grated coconut, palm sugar, and a hint of cardamom. After making the Modaks, steam them until done. Each modak has a soft, sticky exterior and a sweet coconut filling with a hint of cardamom. Delicious until the last bite!

Prep Time 10

Cook Time 40

Total Time 50

Course Sweets and Sweet Baking

Cuisine Indian

Servings treats

Calories 262 kcal

Ingredients

Filling

▢ ½ pound Fresh Coconut coarsely grated
▢ 3 ½ oz palm sugar chopped
▢ 3 tablespoons water
▢ ¼ teaspoon ground cardamom

Ingredients you need per step are listed below the step in Italic

Instructions

Modak Filling

Put the coconut, palm sugar, and water in a saucepan and heat over low heat.
½ pound Fresh Coconut, 3 ½ oz palm sugar, 3 tablespoons water
When the palm sugar melts, and everything becomes slightly moist, leave the pan on low heat for a few minutes until it dries.
Mix the cardamom through.
¼ teaspoon ground cardamom
Spread on a plate and let it cool.

Dough

Sieve the plain flour and rice flour with a small strainer.
2 cups rice flour, 1 tablespoon all-purpose flour
In a saucepan, combine the water, butter, and salt and let it come to a boil slowly.
⅔ cup water, ½ teaspoon salt, 2 tablespoons butter
When it boils, pour the flour at once and stir with a wooden spatula until a ball is formed.
Spoon 2 tablespoons of water into the pan, put a lid on the pot, and steam for 1 minute.
Remove from the heat and let it stand for 10 minutes.
Grind finely in a food processor (about a minute).
Knead so you get a smooth dough.

Steam Ukadiche Modak

Fill the pan with water and bring it to a boil. Set the steam basket on top. Place a banana leaf (or towel) in the steamer basket.
Divide the dough into 12 equal pieces and roll each part up into a ball.
Take each ball and flatten them with your hands (your hands should be a little wet) and create a round, flat dough sheet of 10 cm diameter.
Fill this sheet with one tablespoon of Modak (in the middle, free the edges).
Grasp the outside of the dough and push a piece of dough between your fingers toward each other until you get all around.
Then, grab the center together and turn the dough until it is closed (push well to close it thoroughly with your fingers).
Put the Ukadiche Modak in the steamer and steam for 15 to 20 minutes.
Eat them warm and spread them with ghee just before serving.

NOTES

1. Palm sugar: You can buy it at an Asian supermarket. It can also be replaced by coconut blossom sugar, which is similar but made from a different type of palm.

2. Prevent sticking: Moisten your hands when folding the dough. Then, the dough will stick less to your hands.

3. Drying out: Keep the dough under a damp tea towel while working on it so it does not dry out.

4. Storage
Ukadiche Modak tastes best when eaten fresh.

Refrigerator: Store in an airtight container for up to 2 days.
Reheat: Place them in a steamer and warm them slightly before serving again

Nutrition

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