Feisty Ukdi Che Modak

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

Take a look at more Dessert Recipes. You may also want to try Strawberry Semiya Kesari, Kaju Khoya Burfi in Hindi, Berry and Mint Compote, Dal Ke Jamun

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  • For the filling:
  • 1 fresh grated coconut
  • 1/2 cup - sugar or grated jaggery
  • 2 to 3 cardamoms, powdered
  • For the pastry:
  • 1/2 kg - rice flour
  • 1 cup - water
  • 1/2 tsp - unsalted butter
  • a pinch salt

How to Make Feisty Ukdi Che Modak

  • For the filling:
  • Combine the coconut, sugar, and cardamom powder in a saucepan.
  • Cook over a slow flame till much of the liquid has evaporated, but the filling is still moist to the touch.
  • Otherwise it can get too dry by the time you are ready to stuff the pastry.
  • For the pastry:
  • In a saucepan, bring water to boil. Stir in butter and salt.
  • When the water has boiled, reduce the heat and pour in the rice flour, stirring constantly to prevent it from lumping.
  • Once steam rises from the mixture and it looks like glass, it is ready.
  • Remove it on to a platter. It cools quickly. Immediately knead it into a dough.
  • Divide it into balls of dough 1 inches in diameter.
  • Using a rolling board and a pin, or your fingers, roll or pat each ball into an even, thin circle, 3 - 5 inches wide.
  • Make the circular cover or pary as thin as possible. If it is too thick, it will taste doughy and over power the flavour of the filling.
  • For steaming:
  • Place 1 teaspoon full of filling in the centre of each path.
  • Fold up the edges to create flattened, inverted cone atop the mound of filling.
  • The result should resemble a fig. Ensure that the filling is tightly sealed in the cover, or it will ooze out during steaming.
  • Traditionally, a vessel called the modak patra is used to steam the dumpling.
  • As most people do not own one and it may be hard to locate, here is an alternative.
  • When all the modaks are ready, arrange them (5 - 6 at a time) in a steel or brass sieve lined with a banana leaf, cheese cloth or plastic.
  • Find the pan atop which the sieve sits comfortably, and can be covered.
  • Boil water in it and place the modak filled sieve on it. Cover tightly.
  • Steaming each batch of modak takes only 3-5 mins.
  • As both dough and filling have been cooked previously.
  • Again, the test to check if it is done is a glassy look to the pastry.
  • If they look evenly glassy, they are ready. Remove to a platter, and put the next batch to steam.
  • These modaks, unlike the deep-fried ones, must be eaten hot, or they will taste doughy.