Ukdiche Modak - Manda Pitha - Kadubu - Kozhakkattai - Kudumu - Kozhakkatta ( Steamed Rice Dumplings with Coconut Jaggery Stuffing)








May the blessings of Sri Ganesha be upon you all! May He remove all the obstacles that stand in your spiritual path! May He bestow on you all material prosperity as well as liberation!

Ganesh Chaturthi or Vinayak Chaturthi is an auspicious occassion in the Hindu Calendar where Lord Ganesh is worshipped on his birthday to give inner spiritual strength, wipe away all sins and  give success in all enterprise.



Ukdiche Modak  is Lord Ganesha’s favourite Prasad and has its reference even in Mahabharata .  Usually, devotees offer 21 Modaks to him. The traditional Modaks are made using Rice Flour and stuffed with a filling of coconut and jaggery and served hot with ghee or clarified butter. Today, people have become quiet innovative and have come up with unique ideas for stuffing and its outer shell. The latest trend I know is chocolate modak or khoya modak. Even the outer shell is replaced with wheat flour or all-purpose flour since working with rice flour is very tricky. Many prefer to deep fry the modaks to increase its life. Steamed ones are however healthy and yummy.




It is surprising how modak has travelled in all direction and is known with different names in different parts of the country. In Odisha, it is prepared during most of the festival time and has a round shape. Similarly, it is known as Kadubu in Kannada, kozhakkattai in Tamil, and kudumu in Telugu and Kozhakkatta in Malayalam.



Getting the shape can be very difficult. Mine does not look perfect but still is very close. You can use store bought moulds to get the perfect rose bud shape. On the other hand, try to make a normal dome shape and then press the sides of the dome with index finger and thumb to get a nearly close rose bud shape.

The below measurement will make about 35 to 40 modaks

What you need for the stuffing :

1 whole coconut grated
½ cup grated dry coconut
½ tsp cardamom powder 
Pinch of jayfal powder (optional) – Use carefully as it can induce sleep
1 cup powdered jiggery
2 tbsp roasted poppy seeds
Chopped cashew and raisins (optional) 


  • In a pan, add jaggery and coconut together. Mix them together.
  • Do not add water or oil for cooking.
  • Cook on low flame to allow jaggery to melt and let coconut cook in the melted jaggery.
  • Once coconut and jaggery are cooked properly, add poppy seeds and cardamom powder.
  • Add raisins and cashew and mix everything well.
  • Let this mixture cook down before you can use it for stuffing. I usually make it the night to make the modak making procedure easy for me.


What you need for the outer shell:

200 grams rice flour
200 grams of water
2 tbsp ghee
1 tsp oil
1/4th tsp salt
Boil water in a pan.
Add ghee, oil and salt to it.


  • When you see water boiling , add rice flour and mix well till there are no dumplings.
  • Cover and cook for 4 to 5 minutes on low flame. Add more water if the rice flour seems to dry up even before it gets cooked.
  • Switch off the flame and transfer it to a steel plate. Use a masher to mash the cooked rice dough nicely.
  • Add little ghee or oil while mashing if you see it has become very dry. Cover it with a damp cloth so it does not dry up till your modaks are ready.



Preparing the modaks:


  • Mix 1/3rd cup of oil and 1/3rd cup of water together. You will need this to keep your modaks moist and prevent it from cracking. It also prevents the rice dough to stick to your palm and fingers.
  • Grease your hand with oil-water mixture. Well, you can use ghee instead of oil for better rich flavour.
  • Take a small amount of dough, almost half the amount you use for making roti.
  • Flatten it out or give a bowl shape to it. The bottom should be thicker than the sides.
  • Stuff with sufficient amount of coconut-jaggery stuffing. Close from  all sides and give a nice dome shape. Do not over stuff as it will try to come out of the shell.
  • As you start preparing, one after another, you must take care to keep them covered. Else, it will dry up even before you steam them and will crack apart.
  • Heat water in a steamer and steam modaks for 15 to 18 minutes.
  • Modaks will be ready to serve.
  • If you find it hard to make, just give it a round shape and make your life easy.  

 




 

9 comments:

  1. Looks yummy and nice in shape.

    ReplyDelete
  2. You have shaped it really well..looks good and yum

    ReplyDelete
  3. was looking for a pic for manda pitha and got this blog nice one.. why don't u enable follower option so that many like me can follow u.. by the way pardon for taking the beautiful snap of manda pitha for my blog. hope u won't mind it..
    cheers..
    pleasure to see the blog once again :-)

    ReplyDelete