Ukadiche Mould Modak Recipe 

the origin of modak is thought to have originated in the state of maharashtra Modak is known by many names throughout India  mothagam or kozhukattai in Tamil, modhaka or kadubu in Kannada, and kudumu in Telugu, state-wise. Modak is Bhagwan Ganesha’s favorite sweet and made in many Hindu homes during the first day of Ganesh Chaturthi Festival. The most popular variety of modak that is made is Ukadiche Modak (steamed modak) which is from the Maharashtrian Cuisine. Ukadiche is marathi word which means " STEAMED"

What is modak 

Modak are steamed dumplings with an outer rice flour dough and a coconut-jaggery stuffing. These sweet dumplings are also known as Ukadiche Modak in Marathi language.

The word ukadiche means ‘that which is steamed’ or ‘steamed’. The word ‘ukad’ also means steamed rice flour dough. So in simple English “Ukadiche Modak” means steamed modak.

Modak recipe:

Prepare the filling:

• Heat a heavy bottom pan on medium flame. Add the grated coconut and roast it for 2-3 minutes
• Add jaggery, cardamom and poppy seeds. Cook until they blend together and ooze out a little liquid, about 2-3 minutes. Do not overcook.
• Take the pan off the flame and let it cool. It is important that the mixture completely cools.

Prepare the covering:

• In a pot, bring 1 cup of water to a rolling boil. Add 1 tsp ghee and salt (optional).
• Add the rice flour, mix it well with a spoon. This will make a lumpy dough. Turn off the flame. Cover the pot and leave it for 3-5 minutes
• Remove this to a large bowl and let it cool a bit. You want this mixture to be still warm while you make a dough from it.
• While the mixture is still warm, apply some ghee and warm water to your hands and knead it until it is soft, about 5-7 minutes. The dough should not look patchy or crumble. You will need to add about 2 tablespoons of warm water while kneading to make a smooth dough. Optionally, you can also add couple of teaspoons of warm milk while kneading the dough which will make it extra soft.
• Wrap the dough with a damp cloth. It is important to keep the dough damp and soft. Now make 12 lemon size balls. Note: The size of the balls will also depend on the size of the modak mold you have. Also keep the balls covered with the damp cloth.

Assembling Modak:

•  Apply some ghee or oil to the base of a steamer basket.
• Open the mold and apply ghee with your fingers to the inside of the mold. Close the mold, and place one lemon size dough ball inside the mold.
• Now with your finger start spreading the dough to the sides of the mold so it gets the shape. 
• Allow some dough to come out of the mold which will be used to seal after adding the stuffing.
• Scoop in a spoonful of the filling and gently seal the bottom with the dough that came out of the mold.
• Open the mold and remove the modak gently.
•  Place it in a steamer basket. 
• Make remaining modak's in the same way. 
• Between making Modak's, apply ghee again to the mold.
• Optionally, place a strand of saffron on top of each modak and press it into the rice flour covering.Depending on the size of your steamer basket, you might want to steam modak in multiple batches. 
• You want to make sure the modak are not placed too close to each other.