Ukadiche Modak is the classic steamed Ganesh Chaturthi sweet made with a tender rice flour covering and coconut-jaggery filling. Careful kneading and thin, even shaping give these modaks their soft texture and traditional pleats.

12 modaks | Prep: 30 min | Cook: 25 min | Total: 55 min

Ingredients

• 200 g — Dinesh Flour Mills Rice Atta (Dinesh Flour Mills product)
• 250 ml — Water, plus a little if required
• 1 tsp — Dinesh Flour Mills A2 Gir Cow Bilona Ghee (Dinesh Flour Mills product)
• 1 pinch — Salt
• 200 g — Fresh grated coconut
• 150 g — Dinesh Flour Mills Gud/Jaggery, grated (Dinesh Flour Mills product)
• 1/2 tsp — Dinesh Flour Mills Green Elaichi powder (Dinesh Flour Mills product)
• 1 tsp — Poppy seeds, optional

Method

1. Prepare the filling first. Add coconut and grated jaggery to a heavy pan and cook on low heat for 6-8 minutes until the jaggery melts and the mixture becomes moist but not watery.
2. Stir in cardamom and optional poppy seeds. Cook for 1 minute, then transfer the filling to a plate and cool completely.
3. For the covering, boil water with ghee and salt. Lower the heat, add rice atta in one go and mix firmly until no dry flour remains.
4. Cover and cook on the lowest heat for 2 minutes. Switch off, rest for 5 minutes, then knead while still warm until smooth. Wet or grease your palms lightly as required.
5. Divide the dough into 12 balls. Flatten one ball, then use fingertips to make a thin cup with even thickness, keeping the centre slightly thicker than the edge.
6. Add about 1 tablespoon filling. Pinch 9-11 pleats around the rim, bring them together and seal the pointed top. Keep shaped modaks covered with a damp cloth.
7. Arrange in a greased steamer with space between them. Steam over medium heat for 10-12 minutes until the surface looks slightly glossy.
8. Rest for 3 minutes before lifting out. Serve warm with a small spoonful of ghee if desired.

Cooking Notes

• Knead the rice dough while warm; cold dough tends to crack during pleating.
• If cracks appear, knead in 1-2 teaspoons hot water, not cold water.
• Do not overcook the coconut filling because a dry filling can tear the steamed covering.
• Allergen note: Contains dairy if ghee is used. Coconut is present.