Steamed Modak

Steamed sweet dumplings also known as ‘Ukadiche Modak’ in the Konkan region are a heavenly delight for the foodies. Lord Ganesha’s favourite, offered to him during his worship (pooja). Hence every Sankashti chaturthi (fourth day of the waning fortnight of the moon) and Ganesh Utsav, this delicacy finds its way into every household in Konkan. These white beauties win hands down. The steamed nature of these Modak makes it easy to digest. However, the preparation is not that simple. It’s a special skill which is mastered by atleast one woman in every household of Konkan region. As she prepares these mouth-watering delicacy, we continue to savour them. Heavenly, isnt it? Divine indulgence for sure!

The recipe – 

The Steamed Modak are prepared from rice flour which is as white as snow. Rice flour is added to boiling water and dough is prepared. Getting the right texture is of utmost importance hence it requires a proper amount of kneading. Fresh grated coconut is the primary ingredient of the stuffing. Coconut trees standing tall in almost every house backyard provide this fresh ingredient for the recipe. Jaggery is added to the grated coconut. Cardamom or nutmeg powder is added during its preparation. 

The aroma lingers through the house making it irrestible for the children to take a bite or two. Cook it well till the stuffing starts to change color to slight red. Now, the stuffing is ready to use. Portions of the rice dough are shaped in a ball, flattened and then filled with the stuffing. The edges are pleated and folded into petal shape and later pinched together to form a dumpling. Hurray! The modaks are ready to be steamed. 

The recipe is easy to read or write but not that simple to be prepared. A lot of practice and experience is required. Now, keep them in a food steamer. Copper steamers used in the past are now replaced by stainless steel steamers that are easily available. Turmeric leaves are easily found in the kitchen garden. When used for steaming, they leave a lingering soothing aroma of fresh turmeric.

The white luscious Modak served on bright green turmeric leaves is a sight to behold. Wow, so tempting! Food is served on banana leaves in Konkan during auspicious occasions and festivities. Allow the steamer to cool and then the Modak are removed delicately from the steamer. The Modak have acquired a glaze due to steaming. Some people prefer to eat them as it is while some eat them with ghee or a spicy pickle. Once they are served, it is very difficult to resist the urge of eating them right away.

These hot steamed Modak are best if savored right away on the same day. The leftovers can be lightly fried the next day. These luscious white Modak with crispy red tinge are served best for breakfast. To try this delicacy of Konkan, do visit Konkan.