I have this one habit since childhood, rather since the time I learned to read. Whenever my dad (baba) used to bring the new year’s calendar in advance, the very first thing I used to check were the dates for Ganesh Chaturthi & Diwali. Now, since the world is changing so fast, we really don’t have to wait for a printed calendar, we just have to update our Kaalnirnay app. But my habit has remained the same. Once I update my app, I still rush to check for the months from August to November. Growing up in the region of Maharashtra, I have worshipped bappa like no other god. Yeah… I have always been a little partial and biased towards Bappa. Hahaha… jokes apart, this case does not limit to just me, Bappa is the most favorite god of Maharashtra. His arrival is the biggest celebration in Maharashtra. Almost every home welcomes Bappa and offers him his most favorite food. Yeah, we are talking about his most favorite food here, ukadiche modak.
I added my own little variation in the traditional recipe while making it and it turned out super delicious. Like Bappa is most favorite god in Maharashtra, same goes for mangoes. They are the most favorite fruit of Maharashtra. And they grow best in this state, in the whole world. So, I have combined both favorites and worshipping my Bappa this year and offering him this delicacy- Mango Modak.
- 1 cup shredded coconut
- ½ cup jaggery (Concentrated cane sugar)
- ½ tablespoon cardamom powder
- 1 tablespoon ghee (Clarified butter)
- 2 cups mango puree
- 2 cups rice flour
- ½ tablespoon vegetable oil
- salt as per taste
Yields: 10 Modaks
- The very first thing to do is to prepare the stuffing. So that by the time we prepare dough, it will cool down. To prepare stuffing, heat ghee on non-stick pan and add shredded coconut. Sauté for few minutes, then add jaggery. Keep stirring continuously till the mixture blends completely. Add cardamom powder and mix well. Keep it aside to cool down.
- Now, in a nonstick pan, on a medium heat, pour mango puree. Add oil and salt into it. Once it starts boiling, switched off the stove and add the rice flour to it immediately. Mix it with the help of spatula and keep a lid on it for a minute or two. Not more than that.
- Remove this mixture in a separate bowl. This is the most important step. Kneed this dough well. Apply clarified butter or water to your palms, if necessary since the batter will be too sticky and also hot to work with initially.
- Now make small balls of this dough the size of a golf ball. While you work with one ball, keep rest of the balls covered with wet tissue or towel to avoid them drying out.
- Flatten the dough ball into a disc between your palms. Bring together edges to form pleats. (Refer the below picture).
- Now add filling in the created hollow and bring together those pleats slowly as if you are closing a delicate pouch.
- Grease your steamer lightly and steam these modaks for 15 minutes. You can also line your steamer with banana leaf to get beautiful aroma of the leaf.
- Serve hot with some clarified butter poured on them.