Ukadiche modak - steamed modak or sweet dumplings are made as an offering to Lord Ganesh on the occasion of Ganesh Chaturthi and on Sankashti chaturthi.
Ukadiche means 'cooked by steaming' in Marathi language.
Modak is the particular shape of this item, it is a bundle shape.
Lord Sri Ganesh or Ganapathi, the elephant headed Indian god, is worshiped on all religious occasions.
But the Ganesh chaturthi day it is his special day, his birthday. There are many other sweets made and offered to Ganapatibappa on this festival and modak is his favorite.
Sankasti chaturthi is once a month. It is a day when people fast the whole day and then have a meal after the moon rise, after taking a look at the moon.
offered to the god's idol and then the meal is consumed. Some
traditional sweet, such a kheer is made for this meal.
Modak is also made on the 'Angaraki Chaturthi' day (on a fasting day) as an offering to Lord Ganesh.
'Angarki chaturthi' is the Sankashti chaturthi day which falls on a Tuesday.
In 2016 Ganesh churthi is to be celebrated on 5th September.
Ganesh chaturthi is celebrated in many parts of India but in the western state of Maharashtra, it has a special relevance.
There, it is celebrated for 10 days. It is a religious as well as social celebration.
The ganesh chaturthi festival starts on Bhadrapad Chaturthi (4th day in the month of Bhadrapad according to the Indian calendar) and ends 10 days later on Anant Chaturdashi day.
Modak is a bundle where the outer shell, the covering, is made generally with rice flour for steamed modak or with wheat flour for deep fried variety.
Mava modak is also available, in which the stuffing is made with milk solids.
Steamed or fried Modak is a favorite of Lord Ganesh and is a specialty of Maharashtra. It is also prepared in Karnataka.
The special shape has the name of modak. The Karnataka modak may be made the shape of a 'Karanji', a 'half moon' shape and that is called as 'kadabu'.
What ever name or shape, modak is wonderful.
Modak is made by steaming or by deep frying.
The deep fried modak can be kept for a few days whereas the steamed modak should be eaten within a day or two.
The preparation is simple(though a bit long) and the recipe needs very few ingredients. The filling is very easy to make.
The fried modak covering is easy but the covering for the steamed modak, which is a healthier version of modak, is a bit tricky.
Here I am giving your the recipe for the steamed modak as I like to make this healthier version on a Ganesh chaturthi day.
The preparation for ukadiche or steamed modak starts 2-3 days earlier. You may prepare the covering rice flour at home or you may use the ready-made rice flour available. The homemade rice flour gives better results.
The rice used for making this rice flour may be basmati or ambemohor, jasmine rice or any white rice. The
fragrance of the rice adds taste to the final modak. So use a good quality rice.
This rice flour is used to make the covering for modak.
Ingredients for modak covering:
Make modak covering with rice flour:
Your modak covering is ready. Now let us make the coconut filling for modak.
Ingredients for modak filling:
Cook coconut filling for modak :
Your modak filling ready.
Make other modaks in the similar way. Handle the modak carefully as they may tend to break.
Serve ukdiche modak hot with a little ghee.
These steamed modak taste good even when cold. You can keep them in the fridge for 2 days in airtight container.
Tips and variations
Nov 10, 17 11:04 PM
Lal bhopla gharge or red pumpkin sweet poori is a Maharashtrian recipe.
Nov 07, 17 12:12 AM
Shankarpale Shakkarpare, Maharashtrian Diwali sweet recipe
Nov 04, 17 01:14 AM
Ratalyacha kees grated sweet potato stirfry, vrat upvas recipe