|Ukdiche Modak - Bappa's favorite!|
These modaks are a popular Maharashtrian tradition during Ganesh Chaturthi. My family usually made a slightly different fried version and performed aarthi with cotton vaatis, dipped in ghee, mounted at the very apex of the modaks. I didn't want to make fried modaks though. So the ukdiche steamed version was the way to go! Ukad is the cooked dough and the filling is made with coconut and jaggery.
Making Ukdiche modak is notorious for being a skillful endeavour.. how thin is the outer-shell, how fine are the petals/pleats, etc etc. Funnily enough, the more difficult the stories made it seem, the more I wanted to make it! ;) What's the fun without some difficulty, eh? And it always tastes great, no matter the shape!
I scoured high and low for a fool proof recipe. No taking a bit of water and a little more rice, please..! Finally I went with Sanjeev Kapoor's recipe and some trial and error modifications to make it convenient for me. Going to note my procedure here:
|Cooked dough (ukad), outer shell pressed out and pinched|
into a cupped-flower-like shape, filled with the jaggery-coconut fillling
and steamed in a cooker (on an idli stand).