MODAK..A TRADITIONAL MAHARASHTRIAN SWEET DISH.

Modak,is a sweet  dumplings  stuffed  with the filling of coconut and jaggery,while the outer soft shell made with rice flour or chawal ke atta or flour or maida.It can be fried or steamed. In Marathi language,steamed modak is called ukadiche modak.Today I am going to  share both steamed  and fried Modak.

Modak,a traditional Maharashtrian  sweet dish offered to  Hindu God Lord Ganesha on the occasion of Ganesh  Chathurti.Here I want to share  a painting  done  by my daughter .

Now I am going to share step by step procudure of  Steamed or Ukadiche Modak.

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Author-Moumita
Preparation Time-20 Minutes
Cooking Time-20 Minutes
Serves-8/10
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INGREDIENTS FOR FILLINGS 
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Freshly  grated coconut -1cup
Sugar or grated jaggery(gur)-1/2 cup
Roasted poppy seeds  (khus khus)-1tsp
Cardamom Powder -powder of 3-4 cardamom
Rice flour - 1tsp


INGREDIENTS FOR COVERING or OUTER PART
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Rice flour ir chawal ke atta-1cup
Flour or Maida-2tbsp
Water-1cup
Ghee-1tsp
Oil -1 / 2 tsp
Salt -a pinch


METHOD FORTHE FILLINGS 
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Heat a non-stick pan, add the coconut and sugar or jaggery,mix well and cook on a medium flame, till the sugar dissolves or jeggery melted completely

Add the cardamom powder, poppy seeds and rice flour to it and cook for some  more time.

Keep aside and allow it to cool.

METHOD OF COVERING /OUTER PART
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In a deep pan, add 1 cup water and bring it to boil.

Add the ghee or clarified butter,  salt, oil, flour  and rice flour, mix well and cook for few minutes.

Stirring in between.

Remove from the flame and keep aside.

Transfer the mixture on a flat dry plate and knead well to prepare a soft dough.

HOW TO MAKE  SHAPE OF MODAK
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Divide the dough into small equal balls.

Roll out each ball into a small  circle then while holding  it in a hand make a small bowl.

Put some filling  into this bowl shaped dough.

Dip fingers  your  in the oil and bring  the sides together to form a peak.

Prepare remaining  modaks in similar  manner.

I

If you want,you can use Modak mould also..I donot prefer  using mould..so I did not.

HOW TO MAKE STEAMED MODAK 
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Spread a damp cotton cloth onto a flat round  bowl and arrange  modaks (according to the size of the bowl) onto it.

Place the sifter in a steamer  with lid and steam for about 10 to 15 minutes.

                                     OR

Heat up 1 inch of water in Idly cooker, put one small round pot, over that place small thali or chalni.

On top of the chalni place a cotton cloth . Now place modak on the on the cotton cloth , leaving enough space around each modak.

Steam for 10 to 15 minutes  minutes over medium heat.

Modak are ready to be served.Itis served with ghee or liquid gur or Jeggery.

HOW TO MAKE FRIED MODAK
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Author-Moumita
Preparation Time-10 Minutes
Cooking Time-10 Minutes
Serves-8/10
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In fried Modak,the inner filling is same as steamed Modak but the outer part is different,it made with refined flour or maida,sooji or Semolina.

INGREDIENTS OF OUTER PART OF FRIED MODAK.
------------------------------------------------------Refined flour (maida) -1 cup
Semolina (suji) -1 cup
Ghee 2 tablespoons
Milk -1/2 cup+more for binding the dough
Oil -2 cups(for fry)

METHOD OF MAKING FRIED MODAK
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Sieve flour and semolina together in a bowl.Add ghee, mix and knead into a stiff dough using a little milk. Keep covered with a damp cloth. After two hours, knead the dough well. 

Make lemon size balls and roll the balls into small puris.Place some filling in the center.Dip your fingers  in the oil and bring  the sides together to form a peak,seal the edges at the top. 

Heat oil in a kadai ,deep-fry these modaks on low heat till golden brown.

Drain onto an absorbent paper and store in airtight containers when completely cooled.

Want to know more sweet recipes,click HERE