Ganesh Chaturthi 2025: The easiest Ukadiche Modak recipe to indulge in this festive season

Devotion and indulgence go hand in hand in the case of Ganesh Chaturthi however to be honest, virtually each Indian competition is an excuse to devour platefuls of wonderful sweets. And whereas fusion mithais are having their second (paan laddoos, tiramisu barfis, yuck), there’s one candy that may by no means lose its magic — the standard, heavenly modak. Ukdiche modak(Khandani Rajdhani ) This recipe, straight from Chef Maharaj Bhawar Singh, Company Chef at Khandani Rajdhani, is a love letter to the OG favorite: Maharastrian Ukadiche Modak. Comfortable rice flour shells, a coronary heart of coconut and jaggery, and a drizzle of ghee to seal the deal. What mithai screams Ganeshotsav extra? Elements: 1 and ½ cups rice flour, a pinch of salt, 2tbsp ghee, 1 and ½ cups contemporary grated coconut, 1 cup of grated jaggery, 1tbsp roasted poppy seeds, a pinch of inexperienced cardamom powder, a pinch of nutmeg powder Methodology: To start, put together the dough by heating one and 1 / 4 cups of water in a deep non-stick pan together with a pinch of salt and a teaspoon of ghee. As soon as the water involves a boil, slowly add the rice flour in a gentle stream, stirring continually to keep away from lumps. Cowl the pan with a lid, pour some water over the lid, and let the combination prepare dinner on low warmth for about three minutes. Take away the lid, sprinkle some chilly water over the flour, cowl once more, and prepare dinner for an additional three minutes. Repeat this course of twice, then take the pan off the warmth and maintain it coated for a few minutes. Switch the combination onto a big plate and, with greased palms, knead the dough till clean, pliable, and non-sticky. Relaxation it beneath a moist fabric when you put together the filling. For the stuffing, mix the grated contemporary coconut with grated jaggery in a non-stick pan. Cook dinner this on medium warmth for a few minutes, simply till it turns frivolously golden — watch out to not overcook. Toss in a the roasted poppy seeds, together with a pinch every of cardamom powder and nutmeg powder, and blend nicely. Subsequent, divide the dough into twelve equal parts and roll them into clean balls. Grease your palms once more, and flatten every ball right into a small disc, gently scaling down the perimeters. Spoon in a little bit of the coconut-jaggery filling, then pleat and fold the dough to convey the perimeters collectively, pinching the highest to seal into that signature modak form. Lastly, steam the modaks. Warmth water in a steamer and organize the ready modaks on a perforated plate, ensuring they don’t contact one another. Allow them to steam for ten to 12 minutes, till shiny and agency. Serve them piping scorching with a drizzle of pure ghee. It’s the providing Lord Ganesha loves probably the most, and a deal with you’ll wish to maintain making lengthy after the competition.