Modak (Ukadiche)

Steamed rice dumplings filled with sweet coconut filling (made specially for Ganesh festivals)

I did not make modak the first year I came to USA and it almost made me cry.. The next year I HAD to make some. But damn I didn't think about this before I made modak each year but I didn't  know how to make the filling and the dough, just knew how to shape the dumplings! How dumb.. So I got the recipe from my mom and this is the second year in a row I am making it from scratch :) and I am proud because I think it tastes just like my aji's (grandmom). I still feel like I am in the 'grand' kitchen of my old house, making modak with my mom while aji would sit on a highchair and supervise us and appreciate our artwork :)

I wanted to publish this post before Ganesh chaturthi, as I finished making mine the night before, however we had a power cut and an accident.. And well just too many things went wrong :/ so anyway for those of you who plan on making modaks this weekend or anytime you crave them, enjoy!
I assure you you can't go wrong with this recipe :)

This recipe makes around 30-35 medium-sized modaks

You can easily scale up or down.

You will need:

For filling:
1 packet frozen grated coconut (I used daily delight brand)- completely thawed at room temp (no Microwave)- squeeze the coconut by hand and get rid of the milky water in it- this packet yields about 4 cups coconut
1 cup minced Jaggery
1 cup granulated sugar
1 teaspoon ghee
1 teaspoon powdered cardamom seeds
1/2 teaspoon saffron strands- crushed

For the rice dough:
5 cups water
5 cups fine rice flour
2 teaspoons oil
1 teaspoon salt

For Preparation:
a cup each of water and oil (for dipping fingers in, for smoother workability with the dough)
Pieces of damp muslin cloth or bounty.
Some kind of a steamer (i used an idli steamer)


Procedure:

Make the filling first- this has to be at room temperature completely before you fill it in the modak
Take the coconut, Jaggery, sugar and ghee in a large non-stick pan and start cooking on low heat stirring CONSTANTLY. Break pieces of Jaggery with the spatula while stirring. The filling transforms as you continue cooking as shown in the pictures. The sugar and Jaggery will dissolve and mix with the coconut and become a nice homogenous mixture. I cooked it on the lowest heat on my stove for about 16 minutes. Take it off the heat and stir in the saffron and cardamom powder when a little cooled off.
Cool this filling thoroughly at room temperature.  (the pictures at zero time, 5, 10 and 15 minutes)

To make the dough:
This has to be made just a little before the actual modak-making cannot be made in advance.
Bring the water to a rolling boil, add oil and salt. Add the rice flour stirring constantly, **turn off the heat immediately * it will get very thick and dry, some of the rice flour will not hydrate, and remain chalky and powdery this is ok (sorry I forgot to take a picture at this point) **DO NOT COOK THIS MIXTURE, turn the what off immediately after adding the rice flour**. Make cuts in the rice mixture wih the spatula and cover it with a plate.
In about 2-5 minutes, take the rice mixture in manageable portions in a
Big dish and knead it into a smooth soft dough (soft play dough like consistency) Dip hand in oil and add cold water little at a time as needed. Knead until you get a smooth, homogenous dough.
Cover it with a wet cloth.

This dough is partially cooked, which is ok as it will get completely cooked when the modaks are steamed.

Modak preparation:
Keep a bowl of water and another of oil handy. Take a medium sized ball of rice dough and make a smooth oval ball. Poke the tall end of the oval ball with thumb and start making a cup shape out of the ball (as if working with clay!). When ou have a uniformly thin large cup
Shape fill a tablespoon or so of the filling mixture into the bowl. Start pinching the edges of the bowl into creases or folds that stick out. Don't go upto where the filling comes in contact with the cup. Throughout the shaping process dip fingers in oil and water to prevent the cup from cracking due to dryness. Once the entire circumference is folded, gather up all the folds with your palm in the centre on the top of the cup and press them together to make a peak. Cover the prepared modaks with a wet cloth until you have enough to fit one batch of your steamer.

Line the steamer with Muslim cloth or banana leaves, or just brush a little oil. Bring water to a boil in the lower compartment of the steamer. Dip each modak in water and place it over the lined top of the steamer. Place the top in the steamer that has boiling water and close the lid and steam for just about 5-10 minutes.

Yummmmm modaks are ready. Serve hot with ghee and/or coconut milk.