Authentic Recipe Of Ukadiche Modak. Mouthwatering Indian Traditional Steamed Sweet Coconut Dumplings From Maharashtra. - Agoralia Recipes (2024)

FAQs

What is in Ukadiche Modak? ›

Ukadiche Modak {sweet rice dumplings with coconut filling} Steamed dumplings made with rice flour dough, stuffed with sweet coconut, jaggery, nutmeg, cardamom and saffron filling!

Some health benefits of Modak: Modaks may help to fight against constipation. Since the filling is cooked in ghee it is thought to help the stomach lining build itself up and support bowel movement. Additionally, the added coconut contains a lot of dietary fibre, which is also useful for a healthy digestive system.

Storage suggestion: Modak stays well at room temperature for a day. For extended shelf life they were refrigerated up to 3 days. To reheat simply steam them for 3 to 4 minutes.

Modak is prepared using khoa based material. Khoa is mixed with sugar and then heated in a kadhai made of food-grade metal. Modak is mostly preferred as a Prasad (offering) to Lord Ganesha. Shelf Life : Best before 5 Days from packaging when stored in cool & dry place.

Modak are steamed dumplings with an outer rice flour dough and a coconut-jaggery stuffing. These sweet dumplings are also known as Ukadiche Modak in Marathi language. The word ukadiche means 'that which is steamed' or 'steamed'.

The sweet filling inside a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour mixed with khowa or maida flour. There are two distinct varieties of Modakam, fried and steamed. The steamed version (called Ukadiche Modakam) is often served hot with ghee.

The main difference is that instead of steaming these sweet dumplings, modaks are fried in hot oil to get crispy, golden modaks. Instead of rice flour, you can also use a good quality wheat flour for this fried modak recipe.

The method and process of making the Kozhukattai is also similar as that of this typical modak. However, the one thing that makes the Kozhukattai (or Kolukattai) recipe distinct than its counterpart is the stuffing. The basic stuffing mixture for both is the same, that is, fresh coconut and jaggery.

Modak is sweet dish and momos is salty,spicy ,tangy dish. What are the differences between Momos and Modak? Momos are snacks and modak is a sweet. They are two different food items with just one common feature that is their shape.

Lord Ganesha's love for modak has also earned him the moniker Modakpriya. Modak or laddu is considered to be Lord Ganesha's favourite food and there is a famous story behind it.

Should Laddu be kept in the fridge? ›

Ideally they should be consumed within a day or two and always stored inside the fridge. Dry Indian sweets like besan ladoo and atta ladoo have a comparatively longer shelf life of say 2–3 weeks. Therefore, they are considered best even when travelling long distance.

Sticky dough means there is more moisture in the dough, sprinkle 1 teaspoon rice flour to the dough and knead well again. Cook jaggery and fresh coconut until the mixture looks almost dry. Too much moisture in the mixture will ooze out melted jaggery while steaming the modaks.

Ukadiche Modak is a steamed (sweet) dumpling where ukadiche means "steamed" or "that is steamed" and modak is the name for dumpling of this patented shape. Steamed modak is made with a covering of steamed rice flour, also known as Ukad) and stuffed with a sweet filling made of coconut, jaggery, and cardamom.

The steam-cooked modak containing ground rice, ghee, coconut, jaggery is medium to low on the glycemic index. Modak's consumed in limited amount may help fight constipation, lower blood pressure, diabetes, arthritis and also help in weight loss.

Originating from Maharashtra, the ukadiche modak is the quintessential traditional choice. Crafted with a delicate rice flour covering and a luscious jaggery and coconut filling, this modak embodies tradition and devotion.

Indulge in the flavourful delight of Mawa Modak, a symbol of devotion from Maharashtra, often offered to Lord Ganesha during festivals like Ganesh Chaturthi. Our easy Mawa Modak recipe combines rice flour, milk, Nestlé MILKMAID, cardamom, and butter.

So, when a piece of sweet was offered to Ganesh and he burped after eating it, Lord Shiva burped 21 times. Interestingly, both of them were simultaneously satiated. “Goddess Parvati then enquired about the sweet, and found it to be the famous modak.

Energy 290 (kcal), Protein 4.75 (g), Carbohydrate 73.8 (g), fat 10.25 (g).