Traditional Maharashtrian Ukadiche Modak (Steamed Rice Flour Dumplings with Coconut‑Jaggery Filling)

MaBapu Foods 🔥 Traditional Maharashtrian Ukadiche Modak (Steamed Rice Flour Dumplings with Coconut‑Jaggery Filling) MF by Mabapu Foods ↑ Swipe to start cooking Jump to section

Recipe Details Before you light the stove… ⏱️ 30 min Prep Time 🔥 20 min Cook Time 🍽️ 4 Servings MABAPU TM Vegetarian (Veg) Healthy Diet

What you'll need Fresh from the market 2 cup 2 cups Long‑Grain Rice Flour / Chawal Ka Atta (चावल का आटा) 0.5 cup ½ cup Lukewarm Water (गुनगुना पानी) 0.25 teaspoon ¼ tsp Rock Salt / Sendha Namak (सेंधा नमक) 1 cup 1 cup Fresh Grated Coconut / Nariyal (नारियल) 0.5 cup ½ cup Organic Jaggery / Gur (गुड़) 0.25 teaspoon ¼ tsp Ground Nutmeg / Jaiphal (जायफल) 0.25 teaspoon ¼ tsp Ground Cardamom / Elaichi (इलायची) 2 tablespoon 2 tbsp Pure Cow Ghee / Desi Ghee (शुद्ध देसी घी)

MaBapu Foods Jump to a section Ingredients Instructions Nutrition Full recipe

01 Step Phase 1: Preparation & Setup In a wide bowl combine rice flour and rock salt. Drizzle lukewarm water slowly while kneading on medium flame (Madhyam Aanch) over a low‑heat pan just to warm the bowl – this prevents the flour from c...

02 Step Phase 1: Preparation & Setup Cover the dough with a clean damp cloth and let it rest for 10 minutes; the flour will fully hydrate (tactile cue: dough becomes supple).

03 Step Phase 2: Coconut‑Jaggery Filling Heat a small non‑stick skillet over medium flame (Madhyam Aanch). Add the grated coconut and dry‑roast for 2‑3 minutes, stirring continuously until you hear a faint nutty crackle and the coconut turns...

04 Step Phase 2: Coconut‑Jaggery Filling Add organic jaggery, ground nutmeg, and ground cardamom. Stir on medium‑low flame (Madhyam‑Low Aanch) until the jaggery fully melts and the mixture becomes glossy, coating the coconut strands (visual...

05 Step Phase 2: Coconut‑Jaggery Filling Remove from heat and let the filling cool slightly; it should be pliable but not liquid (tactile cue: can be pressed between fingers without sticking) over medium flame (madhyam aanch).

06 Step Phase 3: Assembling & Steaming Divide the rested dough into 12‑15 equal balls, each about the size of a small lemon. On a lightly greased surface, roll each ball into a thin disc (≈3 mm) using gentle pressure; the edges should be t...

07 Step Phase 3: Assembling & Steaming Place 1 tbsp of the coconut‑jaggery filling in the centre of each disc. Bring the edges together, pinching firmly to seal and shape into the classic modak “peak” (sensory cue: no gaps, smooth seam).

08 Step Phase 3: Assembling & Steaming Prepare a steamer pot. Fill the bottom with 2 inches of water and bring to a rolling boil over high flame (Tez Aanch). Once boiling, reduce to medium flame (Madhyam Aanch) to maintain a steady simmer.

Per Serving Nutrition Breakdown 4‑6 modaks (≈150 g) 496.75 Calories per serving 9.32g Protein 44.41g Carbs 27.53g Fat Fiber 3.33g Sugar 22.98g Sodium 9806.00mg Cholesterol 0.00mg

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