Ukadiche Modak is a traditional Maharashtrian sweet dumpling, often prepared during the festival of Ganesh Chaturthi. Here’s a simple recipe for making Ukadiche Modak.

Ingredients:

For the outer dough (Ukad):

• 1 cup rice flour
• 1 cup water
• 1 tsp ghee (clarified butter)
• A pinch of salt

For the stuffing (Saran):

• 1 cup grated fresh coconut
• 3/4 cup jaggery (adjust to taste)
• 1/4 tsp cardamom powder (optional)
• A pinch of nutmeg (optional)
• 1 tbsp poppy seeds (optional)
• 1 tbsp chopped dry fruits (optional)

Instructions:

For the Stuffing (Saran):

1. Heat a pan on medium heat and add the grated coconut and jaggery.
2. Stir continuously until the jaggery melts and mixes well with the coconut.
3. Add cardamom powder, nutmeg, and optional ingredients like poppy seeds and dry fruits.
4. Cook the mixture until it thickens slightly but remains moist. This should take about 7-10 minutes.
5. Once done, set the stuffing aside to cool.

For the Outer Dough (Ukad):

1. In a pot, boil 1 cup of water with a pinch of salt and 1 tsp ghee.
2. Once the water boils, reduce the heat to low and gradually add the rice flour, stirring continuously to avoid lumps.
3. Mix well until the dough comes together and leaves the sides of the pot.
4. Turn off the heat, cover the pot, and let the dough rest for 10 minutes.
5. After it cools slightly, knead the dough until smooth. You can grease your hands with ghee to prevent sticking.

Making the Modak:

1. Divide the dough into small lemon-sized balls.
2. Grease your palms with ghee and flatten each ball into a thin disc.
3. Place a spoonful of the coconut-jaggery filling in the center of the disc.
4. Pinch the edges of the disc to form pleats and bring them together to close the modak at the top.
5. Repeat for all modaks.

Steaming the Modak:

• Prepare a steamer by boiling water in the bottom section.
• Grease a steamer plate or use a banana leaf.
• Place the modaks in the steamer, ensuring they do not touch each other.
• Steam the modaks for 10-15 minutes on medium heat.

Once done, remove them and brush them with a little ghee

 My personal Tips : After brushing up with ghee and  pinch of kesar for more elegant taste & color

Enjoy!! your Ukadiche Modak.
Also you can try Fried Modak.