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Steamed modak, also known as “ukadiche modak” in Marathi, is a traditional Indian sweet dumpling that holds a special place in the culinary heritage of Maharashtra and South India. This delicacy is particularly associated with the festival of Ganesh Chaturthi, which celebrates the birth of Lord Ganesha, the elephant-headed deity who is the remover of obstacles and the god of new beginnings. Steamed modak is revered as Lord Ganesha’s favourite food, and it is offered to him as a mark of devotion and reverence.

What sets steamed modak apart is its unique combination of a soft, outer rice flour shell and a sweet, coconut-jaggery filling. The preparation begins with the filling, made by sautéing grated coconut and jaggery together until the mixture thickens and becomes fragrant. Cardamom powder is often added for an extra layer of flavor. The dough for the outer shell is made from rice flour and hot water, mixed until it forms a smooth, pliable dough. Small portions of the dough are shaped into cups, filled with the coconut-jaggery mixture, and then sealed to form the characteristic modak shape with a pointed top. These modaks are then steamed until the outer shell is soft and translucent.

Beyond their delightful taste, steamed modaks hold deep cultural and religious significance. They are an integral part of the Ganesh Chaturthi celebrations, where devotees prepare these sweet dumplings as a prasad (offering) to Lord Ganesha. The act of making modaks is often a communal activity, bringing families and communities together in a shared culinary tradition. The meticulous process of shaping and steaming modaks reflects the devotion and care that goes into preparing these sacred offerings.

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Steamed modak is more than just a festive sweet; it represents the rich traditions and devotional practices of Indian culture. The use of natural ingredients like coconut and jaggery not only adds to the nutritional value of the modaks but also aligns with the principles of purity and wholesomeness that are central to Indian festivals. The steaming process ensures that the modaks are light and easily digestible, making them a preferred choice for both young and old during the festive season.

In essence, steamed modak embodies the essence of Indian culinary artistry and religious devotion. Its soft, sweet, and aromatic profile makes it a cherished delicacy that transcends mere taste to become a symbol of cultural heritage and spiritual offering. The enduring popularity of modaks highlights their significance in Indian festivals and the joy they bring to celebratory occasions.

In conclusion, steamed modak is a quintessential part of Ganesh Chaturthi celebrations and a beloved sweet in Indian households. Its unique preparation, combining a delicate rice flour shell with a flavorful coconut-jaggery filling, showcases the ingenuity of traditional Indian sweets. Whether enjoyed as part of a religious offering or as a festive treat, steamed modaks continue to be a symbol of devotion, tradition, and the joyous spirit of Indian festivals.

Steamed Modak

Table of Contents

Enjoy the delicate sweetness of Steamed Modak, a traditional Indian sweet dumpling made from rice flour dough filled with a mixture of grated coconut and jaggery. Steamed to perfection, these modaks are soft and aromatic, often flavoured with cardamom and garnished with a drizzle of ghee. Perfect for festive occasions, especially Ganesh Chaturthi, Steamed Modak is a beloved treat that combines the goodness of natural ingredients with a delightful taste. Savor the melt-in-your-mouth texture and rich flavours of this classic sweet, cherished for its cultural significance and deliciousness.

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Prep Time 15

Cook Time 30

Total Time 50

Course Dessert

Cuisine Indian

Servings 10 pieces

Calories 60 kcal

Equipment

2 Pan
1 Measuring Cups
1 Spoon
1 Modak Mould
1 Double Boiler

Ingredients

2 cup Grated fresh Coconut
1 cup Grated Jaggery
1 tsp Cardamom Powder
1½ cup Water
¼ tsp Salt
1 tsp Ghee
1 cup Rice Flour

Instructions

Take a Pan, add 2 cup Grated fresh Coconut and 1 cup Grated Jaggery. Put on the flame for heat and keep mixing them.
After both of them are mixed well, add 1 tsp Cardamom Powder and keep mixing on medium flame until consistency of mixture is achieved. Mixture looks dry.
Transfer the contents to another bowl.
Take a pan and boil 1½ cup Water. Add ¼ tsp Salt and 1 tsp Ghee. Mix until ghee gets melts.
Lower the flame and add 1 cup Rice Flour. Mix them thoroughly to form a perfect batter. Turn off the flame and close it with a lid for 10 Mins.
Transfer the contents to a plate and mash with hands until it gets soft. Add small amount of water as required.
Take a Modak Mould and apply ghee to its inner surface. fill the inner surface with Rice batter then add Sweet Stuffing and again fill with Rice batter.
Remove the Modak from the mould and follow the same to prepare modak's from rest of the batter and stuffing.
Put all the Modak's in double boiler and let them steam for 10 Mins. remove them and pour small amount of ghee on them. Steamed Modak is Ready.