Steamed Modak
Ukadiche Modak is rich in healthy fats from coconut and ghee, which aid in digestion and provide energy. The jaggery used as a sweetener is a good source of iron and can help prevent anemia. Nutmeg and cardamom have digestive and antioxidant properties.

1 Piece
For 4 people
Difficulty
Above average
Taste
Extra Sweet
Health Benefits
Natural Sweetener: Jaggery provides a healthier alternative to refined sugar, offering essential minerals like iron.
Digestive Health: Ingredients like coconut and cardamom improve digestion.
Rich in Antioxidants: Nutmeg and cardamom are loaded with antioxidants, promoting overall health.
Energy Boost: The combination of ghee and rice provides sustained energy.
Cultural Significance: Apart from its health benefits, Ukadiche Modak is an integral part of Indian festivals, promoting a sense of tradition and celebration.
120 kcal
in 59g
Protein:
1.5g
Fats:
4.5g
Carbs:
19g
Cholesterol:
1mg
Sodium, Na:
10mg
Potassium, K:
50mg
Allergy Advice
This recipe contains Sugar. People with such allergies should avoid adding such ingredients or try to replace them with better choices.
Ingredients
4
2 cups Fresh coconut
1 cup Jaggery
0.01 cup Ghee
1 pinch Cardamom powder
quarter piece Nut nutmeg
1 cup Tukda basmati rice
1 cup Ambemohar rice
half cup Indrayani rice
1 cup Water
0.01 cup Ghee
1 pinch Salt
Tips
Knead the dough while it’s still hot to achieve a smooth texture. Use a bowl if it’s too hot to handle.
Ensure the modaks are steamed on low flame to prevent them from cracking or becoming too hard.
Directions
Begin by desiccating the coconut using a coconut desiccating machine. Alternatively, you can grate the coconut, but this may slightly alter the texture. Combine the desiccated coconut with the chopped jaggery in a bowl, mixing well, and allow it to rest for about 10 minutes.
Heat ghee in a wok on low flame. Add the coconut-jaggery mixture and cook on low heat until the jaggery melts completely. Be cautious not to overcook, as this can make the filling too hard.
Once done, remove from heat and add cardamom powder and grated nutmeg. Mix well and set aside to cool.
Avoid drying in direct sunlight.Once dried, grind the rice into a fine flour using a chakki (traditional flour mill) or a mixer grinder. Sift the flour thoroughly to ensure a smooth texture. Use 1 cup of this flour for the recipe.In a wok, bring water to a boil.
Add ghee and salt, stirring well. Once the water boils, turn off the heat and add the rice flour. Mix well and cover the wok, allowing the dough to rest for 5 minutes.After resting, transfer the dough to a parath (flat surface) and knead while it is still hot.
Use a bowl to knead if the dough is too hot to handle directly.
Continue kneading for 8-10 minutes until the dough is smooth and soft.
Test the dough by shaping a small portion into a roundel and flattening it to form a paari (cup). If it doesn’t tear, the dough is ready; otherwise, knead a bit more.
Divide the dough into small portions and shape each into a roundel. Flatten each roundel to form a cup, ensuring the thickness is about the size of a coin.
Fill the cavity of each cup with the coconut-jaggery filling. Gently lift the edges and pinch them together to create pleats. Join the pleats at the top to seal the modak.
Repeat the process for the remaining dough and filling.
Prepare a steamer on medium flame. Line the steamer plate with a muslin cloth and place the modaks on the cloth. Lightly spray the modaks with water to prevent cracking.
Steam the modaks for about 12 minutes on low flame.
Once done, remove the modaks from the steamer and let them cool slightly. Serve warm with a drizzle of pure ghee to enhance the flavor.
Total Modak: 12-15
Notes
Individuals with diabetes should consume these modaks in moderation due to the jaggery content.
Those with high cholesterol may also need to limit their intake due to the ghee used in the recipe.
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Ukadiche Modak Recipe
Ukadiche Modak aids digestion, boosts energy levels, and provides essential nutrients like iron and fiber.
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