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Wednesday, September 25, 2013

Ukdiche Modak

Ukdiche Modak


Food Blogging Marathon from 2/9/2013 to 30/9/2013. 

Each day a new alphabet. 4 categories. 

Regional Food, 

Baked Dishes, 

International Flavors / Fusion flavors, 

Street Food / Condiments / Misc / Recipe less Posts on Food

I was very tempted to post this on Ganesh Chaturthi with a different name but somehow it did not feel right. Our family Ganapati is the main home where my husband's cousin and his family live. For one and half day's celebration we are there the whole time. Now all the children have flown the coop and it is just us oldies who celebrate, but when everyone was there or was able to come it use to be great. The older generation was there to guide us and 3 generations of guests would be there for the pooja and prasad which is the afternoon meal.
Modak and at least two other sweets is a must. The vegetables too are the same that are used for 'Naivaidya'. 
This is how the Ukdiche Modak are done.
To make the Ukad for the outer covering:
 Rice is the only important ingredient in this.  We use a local variety called 'kasbai'. But any which is sticky is fine. Now a days even Basmati is used.

Ingredients:
1/2 kilo rice
Soak the rice in water for 1/2 an hour and then drain and let dry in shade for a day or two. It should be absolutely dry. The grind it at home or get it done in the flour mill. See to it that it is pure rice flour and not mixed with some other grain. Now to make Ukad
1+ 1/4 cup rice flour
1/2 tsp salt
1+1/2 cups water
1 tsp oil
extra oil for kneading
Keep the water to boil in a thick bottom pan or non stick pan. Add salt and 1 tsp oil and bring it to a rolling boil. lower the heat and while stirring the water add the rice flour in a steady trickle and once all rice flour is gone give a good stir and cover and cook for 10 minutes on low flame. remove lid and give it a good stir. If it has all come together it is done. If not sprinkle some water and cover and cook further for 5 to 8 minutes. Remove in a steel plate to knead. as soon as you can handle it start kneading while still hot. Be careful. Do not burn yourself. If you can't handle the warm dough use a small vessel or back of a katori/steel cup to press and knead the dough. Kneading is very very important. It should become pliable and soft and smooth as you knead. Use oiled palms. Once done keep the dough (Ukad) under a wet muslin cloth or a clean kitchen towel. Now break off a lemon size ball of Ukad and flatten it in the palms of your hands to make a flat disc. Make pleats around the disc and fill about 1 tblsp of the coconut filling and close the open pleated edge by bringing together all the pleats and pinching and making a point at the top. remove excess ukad. In this much amount you should get 21 Modaks. 





To make the coconut filling:
1 big fresh coconut, grated or scraped
Jaggery equal amount of coconut by volume
1 tsp nutmeg powder
1/2 tsp cardamom powder

Mix everything together and keep aside for 10 minutes. In a heavy bottom pan or a non stick pan heat the coconut mixture stirring all the time till jaggery is dissolved and there are no traces of any liquid. Do not over cook or it will become hard. It takes about 10 to 12 minutes. Cool and use to fill the Modaks.
Once you have enough modaks done heat water in the lower half of the a double boiler or modak patra and keep the modaks in single layer in the lined upper basket of the double boiler. Line it with banana leaves. 


Close the vessel and steam Modaks for 15 to 20 minutes or till translucent. 















Let cool and remove to be served with home made ghee.





This is the way the Naivaidya is offered. Each thing has a sequence on how and where to put on the thali.
Traditionally Banana leaf is used But we put it vertical with the narrow part away from you. Salt is never offered with this. It is served after one starts the meal. 
                       


 Decorated Ganapati with offerings in the front. This is a permanent place. The peacocks are done in glazed tiles and are more than 75 years old. The wooden frame is hand carved. 




 The true Naivaidya of Modaks in the special silver vessel for this purpose. 



This is my 6th recipe in regional category

I tried loading a video I had shot while making these modaks but could not upload. Will try again and hope this time it will upload. 







18 comments:

  1. wow perfectly made modak and superb naivaidya offered to god :) very well made dear !! :)

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  2. Loved reading this post and beautiful modals..wish the pics were nice and big.the stuffing sounds divine and I am tempted to eat these.

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    1. The picture will enlarge if you click on them Vaishali.

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  3. This year I have also made steamed Modak and enjoyed ..
    Yours Modak looks picture perfect !

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  4. Perfectly made modak.. Lovely post.

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  5. Very neat and prefect looking modak..My favourite anytime.

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  6. Lovely write up,delicious modak looks divine...

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  7. very professionally done looking modak.. so delicious!!

    Sowmya

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  8. Modaks have been shaped so well..such festival looking pictures!

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  9. they are so adorable and shaped so perfectly

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  10. I too have posted Ganesh Chathurti prasad for the letter U! Your Modaks look so perfect and love the stuffing. The click with the plantain leaf the the kadai and modak look awesome.Lovely post !!!

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  11. divine, love them and the aura it creates around

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  12. Beautiful modak....looks divine...lovely post

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  13. Wow these are so beautifully done. You are an expert in making these modak. I assue they are all hand made.

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  14. i find it difficult to accept that moulds are used tomake these.

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  15. The prashad platter looks very inviting. And the way you have explained the recipe makes it very easy even for a beginner to make the modaks. they look delicious...

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