Modak is Lord Ganesha's favorite sweet and is prepared in Hindu homes during Ganesh Chaturthi festival as naivedyam/ prasadam for the Lord. In south India we call it kozhukottai. And in Maharashtra it's "Ukadiche". The word meaning is that which is steamed or steamed rice flour dough. Making modak without molds teaches you to have much patience. It's Kadubu in kannada. The word modak means delightful.
To make filling :
Grated Coconut 1cup
Jaggery Grated 1 cup (I used sharkkara paani (syrup concentrated so i took 3/4 cup)
Cardamom powder 1/4 Tsp
To make dumpling :
Rice flour 1Cup
Water 2Cups (depending on the flour it may vary so use the proportion accordingly)
Ghee 1Tsp
Salt A pinch
Heat a kadai add grated coconut and jaggery. Keep stirring it. Mix well and cook on a low medium flame until the jaggery is fully melted and you will get a thick mixture. keep aside and Let it cool.
Meanwhile heat a heavy bottomed vessel or pan add ghee and water (salt if required) . let it boil. Now keep the flame on low. Gradually add rice flour to the boiling water. Mix well with a spatula. switch off the stove and cover the vessel for five mints. After sometime transfer the dough into a flat vessel or bowl and knead nicely into a smooth dough adding ghee if required.
For shaping modak grease your both the hands with ghee. Take a lemon sized ball and flatten it with the help of your thumb and fingers and shape it to a cup (video attached). Fill the stuffing which is jaggery and coconuut mix. Make plates around the stuffing.Gather all plates around while making a twist. seal the edges thus using your hands and pinch the top. Heat up water in a streamer. when the water starts boiling keep the tray and keep modaks leaving enough space around each modak. cover with a lid. Steam it for 10 minuets .
Modak is ready and there is no hard and fast rule since we are offering it as prasad with a pure heart.
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