Ukadiche Modak (Steamed Modak) and a variation in the traditional Modak recipe.
Ukadiche Modak (Steamed Modak)
Ingredients:
For the Outer Covering (Rice Flour Dough):
- 1 cup rice flour
- 1 1/4 cups water
- A pinch of salt
- 1 teaspoon ghee
For the Filling:
- 1 cup fresh grated coconut
- 1/2 cup jaggery, grated
- 1/2 teaspoon cardamom powder
- A few saffron strands (optional)
- Ghee for greasing
Method:
Preparing the Filling:
1. Heat a pan, add grated coconut, grated jaggery, and saffron strands (if using).
2. Cook on low-medium heat, stirring continuously until the jaggery melts and combines well with the coconut. The mixture should become slightly dry.
3. Add cardamom powder, mix well, and turn off the heat. Let it cool.
Preparing the Outer Covering:
1. Boil water in a pan with a pinch of salt and ghee.
2. Lower the heat, gradually add rice flour, and mix quickly to avoid lumps. Stir continuously until it forms a dough-like consistency.
3. Cover the dough and let it rest for a few minutes until it's warm enough to handle.
Shaping the Modak:
1. Grease your palms and fingers with ghee.
2. Take a small portion of the dough and shape it into a ball. Flatten it into a small disc using your fingers on the palm of your hand or on a greased banana leaf/parchment paper.
3. Place a spoonful of the prepared coconut and jaggery filling in the center.
4. Gently bring the edges together and pinch to form a top knot. Seal and shape the Modak with your fingers to resemble a pyramid or dumpling shape.
Steaming the Modak:
1. Heat water in a steamer. Grease the steamer plate with ghee.
2. Place the Modaks on the greased plate and steam them for about 10-12 minutes on medium heat until they are cooked and the outer covering becomes translucent.
Serve hot Ukadiche Modak with a dollop of ghee.
Fried Modak
Ingredients:
- All-purpose flour dough (made with water and a pinch of salt)
- Sweetened coconut or sesame-jaggery filling (as mentioned in the Ukadiche Modak recipe)
- Oil for deep frying
Method:
1. Roll out small circles of the dough (like small puris).
2. Place a spoonful of the coconut or sesame-jaggery filling in the center of each circle.
3. Fold and shape the Modaks by pinching the edges together, creating a pleated pattern at the top.
4. Deep fry the Modaks in hot oil until they turn golden brown and crispy.
5. Drain excess oil on a paper towel.
6. Serve crispy Fried Modaks as a delightful variation.
These recipes offer both the traditional steamed Ukadiche Modak, which is considered auspicious during festivals like Ganesh Chaturthi and a delightful fried variation that adds a crispy twist to the celebration.
It seems there might be a typo in your query. If you're referring to a dish called "Wheat Modak" or any other Maharashtrian recipe made with wheat flour, I'll provide you with a popular Maharashtrian sweet dish known as "Wheat Flour Modak" or "Gavhache Modak." This sweet delicacy is commonly made during festivals like Ganesh Chaturthi. Here's a recipe for Wheat Flour Modak:
Wheat Flour Modak (Gavhache Modak)
Ingredients:
For the Outer Covering:
- 1 cup wheat flour (atta)
- 1 tablespoon ghee (clarified butter)
- A pinch of salt
- Warm water, as needed
For the Filling:
- 1 cup grated jaggery (or to taste)
- 1 cup fresh grated coconut
- 1/2 teaspoon cardamom powder
- A few chopped nuts (cashews, almonds - optional)
- Ghee for greasing
Method:
Preparing the Filling:
1. Heat a pan on medium heat, add grated jaggery, and let it melt.
2. Add grated coconut and mix well. Cook until the moisture evaporates and the mixture thickens slightly.
3. Add cardamom powder, and chopped nuts (if using), mix thoroughly, and set aside to cool.
Preparing the Outer Covering:
1. In a mixing bowl, take wheat flour, add a pinch of salt, and ghee. Mix well.
2. Gradually add warm water and knead the dough until it's smooth and firm. Cover it and let it rest for about 15-20 minutes.
Shaping the Modak:
1. Take a small portion of the dough and roll it into a small ball. Flatten it into a small disc (like a puri) using your fingers or a rolling pin.
2. Place a spoonful of the prepared coconut and jaggery filling in the center of the disc.
3. Gently bring the edges together and pinch them to form a top knot. Seal and shape the Modak with your fingers into a pyramid or dumpling shape.
Steaming the Modak:
1. Heat water in a steamer. Grease the steamer plate with ghee.
2. Place the Modaks on the greased plate and steam them for about 10-12 minutes on medium heat until they are cooked and the outer covering becomes translucent.
Rava Modak Recipe (Semolina)
Ingredients:
For the Dough:
- 1 cup fine semolina (rava)
- 1 cup water
- 2 tablespoons ghee (clarified butter)
For the Filling:
- 1 cup grated coconut
- 3/4 cup jaggery (grated or powdered)
- 1/2 teaspoon cardamom powder
Other:
- Modak mould (for shaping)
- Ghee or oil for greasing
Method:
1. Prepare the Filling:
- Heat a pan and add grated coconut and jaggery.
- Stir continuously on medium heat until the jaggery melts and combines with the coconut.
- Add cardamom powder and mix well.
- Cook for a few more minutes until the mixture thickens slightly. Turn off the heat and let the filling cool down.
2. Make the Dough:
- Heat ghee in a pan. Add semolina (rava) and roast it on low-medium heat until it turns aromatic and lightly golden. Be careful not to burn it.
- Boil water separately. Once the semolina is roasted, add the boiling water to it slowly, stirring continuously to avoid lumps.
- Mix well until the water is absorbed, and the mixture comes together as a dough. Remove from heat and allow it to cool slightly.
3. Shaping the Modaks (Shengoli):
- Grease your palms with a little ghee or oil. Take a small portion of the dough and shape it into a ball.
- Flatten the ball to form a small disc with your fingers or using the base of a small bowl.
- Place a spoonful of the prepared coconut-jaggery filling in the center of the disc.
- Gather the edges of the disc to the center, sealing the filling inside, and shape it into a Modak using a Modak mould or pinching the edges to form pleats at the top, resembling a traditional Modak shape.
- Repeat the process with the remaining dough and filling.
4. Steaming:
- Prepare a steamer by boiling water in the bottom vessel.
- Grease a steaming plate or tray with ghee or oil and arrange the shaped Modaks on it, leaving some space between each Modak.
- Once the water in the steamer boils, place the steaming plate with the Modaks inside.
- Steam the Modaks for about 10-12 minutes on medium heat.
5. Serve:
- Once done, remove the steamed Shengoli from the steamer and allow them to cool slightly before serving.
- Offer them as prasad or serve them as a sweet snack during festivals.
Enjoy the delicious Shengoli/Rava Modak as a delightful treat during festive occasions! Adjust the sweetness according to your preference by adding more or less jaggery.
Serve Wheat Flour Modak as an offering to Lord Ganesha or enjoy this delicious sweet treat.
This Wheat Flour Modak recipe brings together the sweetness of jaggery-coconut filling with the nutty flavour of wheat flour, making it a delightful and traditional Maharashtrian dessert.
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