Steaming Modak: Pressure Cooker Method Explored

Modak is a traditional Indian sweet dumpling, popular in the state of Maharashtra. It is made with a rice flour dough and stuffed with a sweet coconut and jaggery filling. Modak is believed to be one of the favourite foods of Lord Ganesha and is often offered to him during the Ganesh Chaturthi festival.

Modak can be steamed in a pressure cooker without the whistle, vent and weight. The preparation involves making the stuffing, the outer layer dough, shaping the modak, and then steaming them. The process of making modak is a labour of love and is often done with devotion and offered as prasad (a religious offering) to Lord Ganesha.

How to make the stuffing for Ukadiche Modak

Ukadiche modak is a traditional Indian sweet dumpling made with rice flour and a stuffing of grated coconut and jaggery. The dumplings are steamed and offered to Lord Ganesha during the Ganesh Chaturthi festival.

Ingredients:

• Grated Coconut
• Jaggery (grated or powdered)
• Cardamom powder
• Nutmeg powder
• Poppy seeds (roasted)
• Ghee
• Salt
• Water

Method:

• Heat ghee in a pan and add the poppy seeds. Fry for a few seconds until the poppy seeds start to crackle.
• Add the grated coconut and jaggery to the pan. Mix well and cook on low heat.
• Stir the mixture occasionally until the jaggery melts and blends with the coconut.
• Cook until the mixture thickens and dries slightly. Be careful not to overcook, as this can cause the jaggery to harden.
• Add the cardamom and nutmeg powder to the mixture and mix well.
• Turn off the heat and let the stuffing cool completely. The mixture will continue to thicken as it cools.

Note: You can also add a tablespoon of rice flour to the stuffing to help absorb any excess moisture.

Once the stuffing is ready, you can follow the rest of the recipe to assemble and steam the modak. Enjoy your delicious Ukadiche Modak!

How to make the dough for the outer covering

The outer covering of the modak is made from rice flour. To make the dough, follow these steps:

• In a pan, add water, ghee or oil, and salt. Bring this mixture to a boil.
• Reduce the heat and gradually add the rice flour, stirring continuously to prevent lumps from forming.
• Cook this mixture on very low heat for about 2 to 3 minutes.
• Switch off the heat and cover the pan with a lid for 4 to 5 minutes.
• Transfer the dough to a plate or bowl. The dough will be hot, so apply some water to your palms and knead the dough until it is smooth and pliable. If the dough looks hard or dry, add a little warm water and continue to knead until it is completely smooth.
• Rest the dough, covered with a damp cloth.

The dough for the outer covering should be smooth, soft, and pliable. It should not be dry or sticky. If the dough is dry, it will be difficult to shape, and the resulting texture after steaming will be chewy and dense. If the dough is sticky, it means there is too much moisture, and you can add a little rice flour to soak it up.

Shaping the modaks using a mould

To shape the modaks using a mould, first grease the modak mould with ghee or oil. Then, close or lock the mould. Put the dough ball inside the mould and press it so that a space is made in the centre. The rice dough will form a layer touching the walls of the mould. Place the sweet stuffing inside and cover the bottom with a small piece of dough. Press and smoothen it, sealing the modak. Open or unlock the modak mould and remove the modak gently. Shape all modaks in the same way using the mould.

Shaping the modaks by hand

• Take a ball-sized portion of the rice flour dough and roll it into a smooth ball.
• Using both thumbs, start pressing the edges of the dough ball and create a dent in the centre.
• Slowly press from the edges until it forms a cup shape.
• Start creating pleats with your index finger and thumb. Dip your fingers in water if the edges break.
• Scoop a tablespoon of the prepared coconut-jaggery stuffing and place it in the centre of the cup.
• Get the pleats together to form a bundle and close the top by pinching and making it pointed.
• Place the shaped modak on a greased steamer, leaving gaps between each one.
• Cover and steam the modaks for about 7 to 15 minutes, until they are cooked through.

Some tips for shaping the modaks by hand:

• The dough may dry out while shaping the modaks, so keep it covered with a damp cloth.
• If you are a beginner, it is recommended to use a modak mould to shape the modaks, as it is easier and less messy.
• Do not overfill the modaks, as the stuffing may ooze out from the sides.
• The handmade pleats for the modaks are considered special and auspicious, especially when offered to Lord Ganesh.

Steaming the modaks

To steam the modaks, you will need a steamer, a pressure cooker, or an electric rice cooker. If you are using a pressure cooker, make sure to remove the weight/whistle. If you are using a steamer or a pressure cooker, you will also need a flat, steel sifter or a thali/pan/basket to place the modaks on. Cover the sifter/thali/pan/basket with a damp cloth and keep the modaks on it.

If you are using an electric rice cooker, simply follow the manufacturer's instructions to steam the modaks. If you are using a steamer or a pressure cooker, carefully place the sifter/thali/pan/basket with the modaks into the steamer/pressure cooker and steam for about 10-15 minutes on medium heat.

After steaming, drizzle a few teaspoons of pure ghee on the modaks and they are ready to be offered to Lord Ganesha.

Frequently asked questions