Скачать или смотреть Ukadiche Modak Recipe | Traditional Ganesh Chaturthi Special | Chef Nehal Karkera

Ukadiche Modak Recipe | Traditional Ganesh Chaturthi Special | Chef Nehal Karkera

Celebrate this Ganesh Chaturthi with a traditional Ukadiche Modak recipe – soft, steamed modaks filled with a sweet coconut and jaggery stuffing, made just the way Bappa loves! 🥥🌸 In this video, I’ll show you step by step how to make authentic Maharashtrian steamed modak at home, with tips on shaping them with or without a mold. Perfect as a Ganesh Chaturthi special recipe, these homemade modaks are a festive sweet you’ll want to prepare and share with family. Ganpati Bappa Morya! 🙏

Ukadiche Modak Recipe (Steamed Rice Flour Modaks)

Servings: 12–15 modaks

Prep time: 30 mins | Cook time: 25 mins

🛒 Ingredients
For the Dough (Ukad):
• 1 cup Basmati rice flour (finely ground)
• 1 ¼ cup water
• 1 tsp ghee
• A pinch of salt

For the Sweet Filling:
• 1 ½ cups freshly grated coconut
• ¾ cup jaggery powder (adjust to taste)
• 2 tbsp ghee
• 2 tbsp chopped nuts (almonds, pistachios, cashews)
• ½ tsp cardamom powder
• ¼ tsp nutmeg powder
• A pinch of cinnamon powder
• Few strands of saffron (for garnish, optional)

👩‍🍳 Method
Step 1: Prepare the Dough (Ukad)
1. In a saucepan, bring water, ghee, and salt to a rapid boil.
2. Once boiling, switch off the heat. Immediately add the rice flour and stir quickly so the water is absorbed by the flour.
3. Cover the pan and let it rest for 15 minutes.
4. When warm to touch, transfer the mixture to a plate and knead for 5–6 minutes until smooth and pliable.
• (No need to grease palms at this stage)
5. Keep covered with a damp cloth to prevent drying.

Step 2: Prepare the Sweet Filling
1. Heat 2 tbsp ghee in a pan, add chopped nuts, and fry until golden.
2. Add the grated coconut and sauté for 2–3 minutes.
3. Stir in the jaggery powder and cook on low until it melts and coats the coconut evenly.
4. Mix in cardamom, nutmeg, and cinnamon powder. Cook until the mixture thickens but is still moist.
5. Remove from heat and let it cool.

Step 3: Shape the Modaks
1. Grease your palms with ghee. Take a table tennis-sized ball of dough.
2. Flatten gently and shape into a small katori (bowl).
3. Place 1–1 ½ tbsp of filling in the center.
4. Bring the edges together, pinch, and seal.
5. Shape into the classic conical Modak and use the back of a spoon to press gentle ridges for the traditional pattern.
6. Garnish with a saffron strand on top.

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