Mad over Modak

Mad over Modak

No matter which community you belong to, whether you celebrate Ganesh festival or not, Ukdiche Modak is something you cannot resist. The soft, white dumplings made with rice and stuffed with a good amount of coconut and jaggery, and served with ghee is probably the best part of the 10-day celebrations. The prasad is not only a favourite of Lord Ganesh but also his devotees can eat a couple of these heavenly delights at a go.  

Ukdiche is the traditional modak but if you want to try different flavours, try different stuffings and treat your family and friends to this sweet surprise.   

Go bananas
Feroz Patel, head chef, Fairfield by Marriott Pune Kharadi, points out that the modak, also known as ‘mulik’, is a popular and delicious mouth-watering Konkani recipe. “Many people, both young and old, have adopted a vegan lifestyle as they don’t want to hurt animals. However, food options are limited for vegans, and since most of the prasad served in India contain milk, I have created a Banana Coconut Modak, so that vegans too can be a part of the festivities,” he says.  

Banana Coconut Modak

INGREDIENTS 

  • Wheat flour...    1 cup
  • Fresh coconut...    1 
  • Banana..    .2
  • Sugar..    .4 tbsp
  • Almond milk..    .30 ml
  • Water..    .100 ml

METHOD

  • Take warm water and add wheat flour.
  • Make a soft dough and keep aside.
  • Grind sugar, coconut and banana along with almond milk. 
  • Stuff all the mixture in the dough and shape it as a modak. 
  • Prepare for steam by boiling the water and placing a pan over it.
  • Steam the modaks and serve.

(Tip: Banana Coconut can be replaced with Dark Chocolate stuffing.)

Healthy quinoa
Amol Patil, head chef, Hyatt Pune, Kalyani Nagar, Pune, says that the supergrain — quinoa, has become an instant favourite with everyone. “It is high in fibre and contains more protein than any other grain and is even gluten-free, something that many people are avoiding these days and since they shouldn’t really miss out on the fun, they can replace their regular stuffing with a healthier option,” says Patil.  

Ukadiche Modak with Quinoa

INGREDIENTS 
For modak covering

  • Rice flour...    100 gm
  • Water.    ..150 ml
  • Ghee..    .40 gm
  • Salt to taste

For the filling 

  • Quinoa, boiled...    100 gm
  • Jaggery...    100 gm
  • Cardamom powder...    10 gm
  • Ghee...    30 gm
  • Saffron...    10 strands
  • Almond...    30 gm
  • Pista...    30 gm
  • Poppy seeds...    5 gm

METHOD

  • Take a bowl and add boiled quinoa in it. Add shredded dry fruits, powdered jaggery, saffron, poppy seeds and cardamom powder in the same bowl and mix well.
  • To prepare the dough for the modak, add rice flour in a bowl. Make a well in the rice flour and in the centre pour some hot ghee. Mix well and add a little water and salt to make a soft dough.
  • Take small portions from the dough and roll them into a small sheet with the help of a rolling pin.
  • Add a spoonful of the quinoa-dry fruit mixture in the centre of the dough sheet. Seal the edges of the dough. Shape the dough like a traditional modak.
  • Repeat this and place the modaks in the steamer and steam them for approximately 15-20 minutes.
  • Serve hot or room temperature to relish the inner stuffing.

Arabian wonder
Rajesh Kumar Dubey, chef, Asia Kitchen, Speciality Restaurants Ltd, gives the modak a Middle Eastern flavour. “For this modern-day, Arabian Nights-inspired modak, I have given it a twist by using a date syrup drizzled on steamed dumplings with a rich and sweet stuffing made with cashews and coconut,” he says. 

Coconut Dumplings with Date Syrup

INGREDIENTS

  • White starch flour.    .30 gm
  • Tapioca flour..    10 gm
  • Coconut powder...    120 gm
  • Cashew nut, roasted..    .50 gm
  • Milkmaid..    .50 ml
  • Date syrup..    .40 ml

METHOD

  • Prepare the dough with white starch flour and tapioca flour using hot water. 
  • Mix all the ingredients to prepare stuffing for the dumplings.
  • Steam the dumplings for 3 min. 
  • Placed them on a platter and garnish with date syrup.

The king of modak 

Ukdiche Modak 

INGREDIENTS
For the modak

  • Rice flour..    .1½ cup
  • Salt.....     a pinch
  • Oil (for greasing)...    1tsp

For the stuffing

  • Fresh coconut, grated....    1½ cup
  • Jaggery, grated...    1 cup
  • Poppy seeds, roasted..    .1 tbsp
  • Green cardamom powder..    .a pinch
  • Nutmeg powder..    .a pinch

METHOD

  • Heat one and one-fourth cup of water with salt and one teaspoon oil in a deep non-stick pan.
  • Bring to a boil, reduce heat, and add the rice flour in a steady flow, stirring continuously to prevent lumps. Cover the pan with a deep lid and pour some water into the lid. Cook on low heat for three minutes.
  • Remove the lid, sprinkle some cold water on the rice flour and cover again with the lid. Repeat this process twice more. 
  • Take the pan off the heat and keep it covered for two minutes.
  • Transfer the mixture to a large plate (parat), grease the palms of your hands with oil and knead the dough till completely smooth and pliable. The dough should not stick to your palms. Rest the dough covered with a damp cloth.
  • For the stuffing, combine the coconut and jaggery in a non-stick pan and cook on medium heat for one or two minutes till light golden brown. Make sure that you do not overcook the mixture. Add the roasted poppy seeds, cardamom powder and nutmeg powder.
  • Divide the dough into 12 equal portions and shape them into balls. Grease the palms of your hands and spread each ball to form a three-inch bowl. Press the edges of the bowls to reduce the thickness.
  • Place a portion of the stuffing in the centre; pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.
  • Heat sufficient water in a steamer. Place the modak on a perforated plate in the steamer and steam for 10-12 min. 
  • Serve hot modak with pure ghee.

(Recipe by Maharaj Jodharam Choudhary, corporate chef, Khandani Rajdhani)

Nuts over Nutella
Praduman Bisht, executive chef at Marriott Suites Pune, says that this year, he is going to make use of Nutella and peanut butter to stuff the dumpling. “Youngsters these days are all about eating readymade spreads that cater to their taste. Be it savoury or sweet, there are a lot of flavours available in the market that youngsters are drawn to,” says Bisht. He adds that Nutella and peanut butter are one of the spreads that youngsters enjoy the most, so while keeping tradition intact, it is also fun to play around and create a modern modak that takes less time in preparation and also appeals to the younger masses.

Nutella and Peanut  butter Modak 

INGREDIENTS

  • For the stuffing
  • Peanut butter..    .½ cup
  • Nutella..    .1 cup
  • Cardamom powder...    ¼ tsp 

For the modak dough

  • Water...    1 cup
  • Salt..    .¼ tsp 
  • Ghee/ clarified butter...    ½ tsp
  • Rice flour, fine..    .1 cup

METHOD

  • Boil 1 cup of water along with salt and ghee.
  • Turn off the flame and add fine rice flour. Mix the flour well with water.
  • Cover and allow to rest for 3-5 minutes.
  • Transfer the rice flour mixture into a large mixing bowl and when the flour is still hot, knead with your hand. Sprinkle water if required to form a smooth and soft dough.
  • Pinch a small lemon sized ball and flatten it and with the help of both thumbs, start pressing the edges and create a dent in the centre and slowly press from edges till it forms a cup.
  • Start creating pleats with your index finger and thumb.
  • Now scoop in Nutella and peanut butter and get the pleats together to form a bundle.
  • Close the top by pinching and making it pointed.
  • Place the modak in a steamer leaving gaps in between.
  • Cover and steam the modak till the shiny texture appears on them.
  • Serve with melted ghee on the side.

Craving for carrots?  
Nader Shaikh, executive chef, Sheraton Grand Pune Bund Garden Hotel, points out that Gajar Ka Halwa is something that Indians love. “We, Indians, take Gajar Ka Halwa very seriously and it is usually made the maximum number of times in winter, but that does not mean we cannot enjoy it pre winter,” says the chef excitedly. 

Gajar Halwa Ukdiche Modak

INGREDIENTS
For the halwa

  • Ghee...    100 gm
  • Carrots, peeled and grated...    .250 gm
  • Whole milk..    .250 ml
  • Condensed milk..    .50 gm
  • Cardamom powder...    1 tsp
  • Cashews, chopped..    .1tsp
  • Almonds, sliced.    ..1 tsp
  • More chopped nuts for garnishing
  • Sugar..    .50 gm

For the modak

  • Water...    500 ml
  • Rice flour..    .100 gm
  • Ghee..    .5 tbsp

METHOD

  • Peel the carrots and grate. 
  • Heat ghee in a heavy-bottomed pan on medium heat, once hot, add the shredded carrots and sauté for about 10-12 mins or till they change colour and their moisture evaporates completely. 
  • Add the whole milk to the cooked carrots and stir well.
  • Now add the condensed milk/ sugar and mix well.
  • Add cardamom powder and chopped nuts and mix well.
  • In the meantime bring water to a boil on medium-low heat. As it starts boiling, add ghee.
  • Immediately add rice flour and stir it using a spatula or wooden spoon. Make sure there are no lumps.
  • Cover it with lid and cook for 2-3 minutes. Do stir once or twice in between.
  • Once it is cool enough to handle, start kneading the dough. If it feels hot, apply some water on your palm and continue kneading.
  • Grease the inside of the mould using ghee. Take small balls from the dough.
  • Add one ball into the mould.
  • Press it tightly and make a hollow at the centre. Use your finger to shape it.
  • Now add the stuffing, lightly press it. Then take a little dough and seal the open part.
  • Gently remove and place it on the plate. Keep it covered while you shape the rest.
  • Prepare the steamer and let the water come to a boil.
  • Steam the modaks on medium heat.
  • Let the modaks cool to touch. Meanwhile, they will firm up. Now remove them and place them on the plate. 
  • Drizzle ghee over the modak. 

Pick the pumpkin
Anant Bansode, pastry chef, Four Points by Sheraton, Hotel and Serviced Apartments Pune, points out that the trend of eating healthy food is picking up with people of all ages, across various lifestyles. “Some may consider the original modak unhealthy, so they may not take a bite and miss out on its rich taste. So for the health conscious I have created a healthy stuffing with pumpkin,” he says, adding that it is a powerful source of fibre, is low on calories, contains antioxidants and boosts the immune system.   

Bhoplyche Ukdiche Modak

INGREDIENTS                          

  • Rice flour..    .250 gm
  • Water...    100 ml
  • Salt..    .1 gm
  • Oil as required
  • Pumpkin, grated...    250 gm
  • Ghee.    ..50 ml
  • Jaggery...    50 gm
  • Poppy seeds..    .5 gm
  • Pumpkin seeds...    15 gm
  • Nutmeg...    1 gm
  • Cardamom powder...    1 gm
  • Fresh coconut, grated...    50 gm

METHOD

  • Boil water, add rice flour and salt, make a dough and keep aside.
  • Apply ghee on the sauce pan, saute the grated pumpkin with fresh coconut.
  • Add jaggery, poppy seeds, pumpkin seeds, nutmeg and cardamom powder.
  • Cook till it becomes a sticky mixture.
  • Roll the rice flour dough, stuff pumpkin mixture, give it a  modak shape and steam for 10 min.

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