Steaming Soft, Perfect Modak: The Cooker Method

Ukadiche Modak is a traditional Maharashtrian delicacy made with steamed rice flour and a sweet coconut filling laced with nutmeg, cardamom, and saffron. Ukadiche means 'steamed' in Marathi. Modak is believed to be one of the favourite foods of Lord Ganesha and is often offered to him during Ganesh Chaturthi.

To steam modak in a cooker, first make the stuffing with grated coconut and jaggery. Then, make the dough for the outer layer with rice flour. Next, shape the modak by hand or using a mould. Finally, place the modak in a steamer basket and steam for 7-15 minutes.

Prepare the steamer and let the water come to a boil

Preparing the steamer and bringing the water to a boil is a crucial step in cooking modak. Here is a detailed, step-by-step guide to help you through the process:

Firstly, take a steamer pot or a pressure cooker and fill it with water. The amount of water required will depend on the size of your steamer and the number of modaks you plan to cook. As a general guideline, use around 1.5 to 2 cups of water for a standard-sized steamer. If you are using a pressure cooker, ensure that you remove the weight/whistle before proceeding.

Next, place the steamer basket or a steel rack inside the pot. If you are using a pressure cooker, you can place a trivet or a long-legged trivet inside. This will ensure that the modaks are not in direct contact with the water and will allow the steam to circulate evenly.

Now, turn on the heat source and bring the water to a rolling boil. You can use a medium-high heat setting for this step. Make sure to keep a close eye on the water to prevent it from boiling over.

Once the water has reached a rolling boil, you are almost ready to start steaming your modaks. However, it is essential to ensure that your modaks are prepared and ready to be steamed before placing them in the steamer. The water should be at a rolling boil when you place the modaks in the steamer basket to ensure even cooking.

While the water is coming to a boil, you can use this time to prepare your modak dough and filling, shape the modaks, and arrange them on a greased steamer thali or plate. Remember to keep the shaped modaks covered with a damp cloth or kitchen towel to prevent them from drying out.

Once the water is boiling and your modaks are ready, carefully place the steamer basket containing the modaks into the pot or cooker. Cover the pot or cooker with a lid, ensuring that there is a vent for the steam to escape if you are using a regular pot.

Now, you can proceed to steam the modaks. The steaming time may vary depending on the size and number of modaks, but a good guideline is to steam them for around 10 minutes on medium-high heat. Remember to set a timer to avoid overcooking.

During the steaming process, the water should be maintained at a rolling boil. If the water temperature drops, adjust the heat setting accordingly to bring it back to a boil.

Once the steaming is complete, turn off the heat and carefully remove the steamer basket from the pot. Allow the modaks to cool for a few minutes before serving or offering them to Lord Ganesha.

Remember, preparing the steamer and bringing the water to a boil is a crucial step in ensuring the success of your modaks. Taking the time to follow these steps carefully will result in perfectly cooked, delicious modaks.

Make the stuffing with grated coconut and jaggery

Making the stuffing for modak involves combining grated coconut and jaggery, along with some additional ingredients for flavour. Here is a step-by-step guide:

Ingredients:

• Grated coconut (fresh or frozen)
• Jaggery (grated or powdered)
• Green cardamom seeds (powdered)
• Nutmeg (powdered) - optional
• White poppy seeds (khuskhus) - optional
• Cashew nuts (chopped)
• Raisins

Method:

• Heat a pan with some ghee. You can also add poppy seeds and briefly fry them on a low flame for added flavour.
• Add the grated coconut to the pan.
• Next, add the jaggery. The amount of jaggery can vary depending on your taste preference.
• Stir the mixture and cook on medium heat. The mixture may become loose and runny as the jaggery melts. Continue cooking until the mixture thickens and most of the moisture evaporates.
• Add the cardamom powder and nutmeg (if using). You can also add poppy seeds, cashews, and raisins at this stage for extra texture and flavour.
• Mix well and cook for another minute. Be careful not to overcook the mixture as it can become hard.
• Turn off the heat and set the stuffing aside to cool completely before using it to fill the modak.

Tips:

• Cook the jaggery and coconut mixture until it looks almost dry. Too much moisture can cause the modak to become soggy during steaming.
• The colour of your stuffing will depend on the colour of the jaggery used.

Make the dough with rice flour, water, ghee and salt

To make the dough, you will need rice flour, water, ghee, and salt. Here is a step-by-step guide:

• Boil water in a pot and add a pinch of salt and ghee.
• Add the rice flour to the hot water and mix until all the water is absorbed by the rice flour.
• Turn off the stove, cover the pot, and let the dough rest for a few minutes.
• Transfer the dough to a plate and knead it with your palms. If the dough feels dry, sprinkle some warm water while mixing.
• The dough should be soft, non-sticky, and pliable.

Now that you have the dough ready, you can move on to the next steps of assembling and steaming the modak.

Shape the modak by hand or with a mould

Shaping modak by hand:

Take a ball of the rice dough and flatten it with your fingers to a round disc or a shallow bowl shape. You can apply ghee or oil to your palms while flattening. Place the sweet filling in the centre. Flute and press the edges. Bring together all the edges and join them. Remove the extra dough from the top, if any. Shape and taper the top of the modak with your fingers.

Shaping modak with a mould:

Grease the modak mould with ghee or oil. 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. Cover the bottom with a small piece of dough. Press and smoothen it, sealing the modak. Open or unlock the modak mould. Remove the modak gently from the mould. Shape all modaks this way with the mould.

Steam the modak for 7-15 minutes

Once you've prepared your modak, it's time to steam them. Place the modak in a steamer basket and cover with a damp cloth. If you don't have a steamer basket, you can use a steel rack or a trivet placed in a pot or pressure cooker with 1.5 to 2 cups of water. Make sure the water is at a rolling boil before placing the modak inside. Cover the pot or cooker and steam for 7-15 minutes on medium to medium-high heat. If using a pressure cooker, be sure to remove the weight/whistle. For Instant Pot users, use the 'Steam' function with the steam release valve in the venting position and an external timer for 10 minutes. After steaming, let the modak rest for 5 minutes before serving or offering to Lord Ganesha.

Frequently asked questions