INSTANT POT UKADICHE MODAK (sweet rice dumplings with coconut filling)
Ukadiche Modak is a traditional Maharashtrian dessert dumplings made with rice flour and coconut jaggery stuffing. It is specifically made during the indian festival of Ganesh chaturthi as it is believed that these steamed dumplings are Lord Ganesha favourite and hence it is offered as bhog or prasad during this festival. I am excited to share my detailed recipe with all the tips and tricks to help you make modak like a pro!
Prep Time10 minutesmins
Prep time 40 minutes + 4 mins Saute time + 6 mins pressure building + 0 mins pressure cook time + 10 mins NPR41 minutesmins
Total Time51 minutesmins
Course: Dessert
Cuisine: Indian
Keyword: authentic modak recipe, best modak recipe, instant pot modak, instant pot modak recipe, INSTANT POT UKADICHE MODAK, Modak recipe, UKADICHE MODAK
Directions: Instant Pot Instructions for to make the stuffing: Step 1: Plugin the Instant Pot and remove the lid. Place the steel insert/ inner pot inside the IP. Select Sauté/Browning mode andadd poppy seeds to it, roast for few seconds and add grated coconut and roast for 1 minute. Step2: Now add jaggery and nuts. Also, add ½ cup of coconut milk and combine (this helps the pot to come to pressure and add more flavor).Step 3: Close the lid and press the “Manual/ Pressure cook” button, on high for “0 Minutes”. It comes to pressure quickly, in about 2 minutes or so. The pressure will build and once the pressure builds, the timer will automatically switch to “Keep Warm”. Do Quick Pressure Release ((NPR), meaning remove the pressure manually. As soon asthe safety pin drops down, open the Lid.Step 4: Press the “Saute” button and saute until the moisture has evaporated and the filling is dry. Now remove the filling in a bowl and let it cool. Ukad/dough for the outer covering:Step 1: In a large mixing bowl put 2 cups of rice flour. Step 2: Now in a measuring cup add 2 cups of water, ½ teaspoon salt, and 1 teaspoon ghee (clarified butter).Step 3: Microwave the water on high for 3 to 4 minutes until it is boiling. Step 4: Add the boiling water to the flour, little at a time. Use a hand mixer with the dough attachment and start combining the dough. Combine until all the water is absorbed in the now somewhat crumbly dough. Using a hand mixer really helps to combine everything well to give a more pliable dough and work with the dough when it is really hot.Step 5: Now cover the dough and let it rest for 5 minutes. Step 6: After five minutes uncover and using your hands kneadthe rice dough using 1 teaspoon of ghee for 5 to 10 mins or until thedough is smooth and pliable.Step 7: Make a log of the dough, 9-inch in length, and 2-inch wide. Now using a knife or scraper make a line horizontally in the center of the log, then using a scale make 1-inch marks vertically. Using a knife or cutter divide the dough first in the middle going horizontally then divide it into parts by cutting vertically. You will get 18 parts out of this log. Step 8: Make lemon sized balls from each part and cover it up with a cheesecloth or paper napkin to prevent it from drying. For mold shaped modaks you can divide each ball into two as it requires less dough.Make modak by hands:Step 1: Apply ghee on your palm and finger tips and start pressing one ball of rice dough between the palm ofyour hands. Step 2: Using your fingers start pressing from the outside first and then go indside and then gently stretch out the dough until it makes a small cup of around 3-inch diameter. Step 3: If you find the second step hard then just roll out a ball of dough using a rolling pin. Take a dough ball, apply a little ghee to the board and rolling pin and roll out a thin disc and then go to the next step of shaping it.Step 4: Now make the pleats on the dough by dredging your fingers inthe flour first to prevent the dough from tearing while shaping. You can make anywhere from 5 to 9 pleats, start with just 5 pleats first and as you get better you may be able to do more. Step 9: Once you have pleated all around, fill the cup with the filling, and bring all the pleats together in the center. Start pressing them towards the middle and top enclosing the filling. Secure the top by firming and pressing the top together so the Modak does not open up during steaming.Make modak using molds:Step 1: Apply little ghee on the inside of the mold.Step 2: Close the mold and spread the rice dough insidethe mold and start shaping it around gently with your fingers.Some of the dough will also come outside of the mold which will be used to seal the modak. Step 3: Gently put about 1-2 tsp of stuffing inside themold. Seal the bottom with the extra dough that is outside of the mold. Gently open the mold and put the modak on plate, covered with a cheesecloth. Repeat and make remaining modak.Steam ukadiche modak in the InstantPotStep 1: Add 1 cup of water to the Instant Pot steel insert. Step 2: Put a parchment paper inside both stackable steamer baskets and place modak inside both the baskets.Step 3: Place the trivet. Gently place the stackable steamer basket with modak in the Instant Pot. Close Instant Pot lid with pressure valve tosealing.Step 4: Cook on Manual / Pressure Cook (Low pressure) for 0 minutes followed by Natural Pressure Release (or cook on Steam program for 8 mins NPR).When the pin drops, open the Instant Pot, allow the modak to cool for 5 mins. Serve it on a serving plate with some ghee and enjoy!
Notes
Tips:
Make sure you knead the dough well.
If shaping with hand apply a little flour before you start shaping for best results. Also start shaping the circumference first and then go to the centre.
My steamer basket fits 8 modak without sticking to each other. Make sure there is a little room between the modak so they do not stick to each other after cooking.
Apply generous amount of ghee to the mold before making each modak. This will make sure that the modak do not stick to the mold.
Rinse and dry the modak mold half way through to make sure the modak do not stick to the mold.