Published By: Nibandh Vinod
Last Updated: September 15, 2023, 07:20 IST
Ganesh Chaturthi, a significant Hindu festival celebrating the birth of Lord Ganesha, is fast approaching. During this 10-day festival, devotees present sweets and savouries to the deity, with Modak being a cherished treat believed to be favoured by Lord Ganesha. The most popular type of Modak during this festive season is the steamed version known as Ukadiche Modak, which is not only delicious but also offers health benefits. Let’s delve into the advantages they provide and how to make them at home.
Ukadiche Modak Benefits
- Boosts Iron Levels
Ukadiche Modak can enhance your iron levels and help in maintaining the haemoglobin level due to the presence of jaggery. Iron intake is essential for preventing anaemia.
- Lowers Blood Pressure
Ukadiche Modak contains coconut, which is known to possess several heart-healthy properties. The coconut used in Ukadiche Modak contains sterols, which are known to lower LDL (bad) cholesterol and improve HDL (good) cholesterol levels. Additionally, the medium-chain triglycerides found in coconut contribute to maintaining heart health.
- Improves Bowel Movement
Ghee, another ingredient in Ukadiche Modak, can be beneficial for your gastrointestinal health. It aids in rebuilding the intestinal lining and supports the elimination of toxins, promoting regular bowel movements. This can be particularly helpful for individuals struggling with constipation.
- Boosts Immunity
Jaggery, a key component of Ukadiche Modak, is packed with essential nutrients. It is rich in saturated fats, vitamins, and minerals, all of which can contribute to a robust immune system.
- Healthy during Pregnancy
For expectant mothers, Ukadiche Modak can be a nutritious choice. These sweet dumplings consist of a good amount of iron, magnesium, and healthy fats. During pregnancy, magnesium supports muscle and nerve function while iron helps in preventing anemia.
How to make Ukadiche Modak
For the Outer Modak Covering:
- 1 cup rice flour
- 1 ½ cups water
- 1 tsp ghee (clarified butter)
- ¼ tsp salt
- 1 cup fresh grated coconut
- 1 cup grated jaggery (unrefined cane sugar)
- 1 tsp cardamom powder
- ¼ tsp nutmeg powder
- 1 tsp poppy seeds
- 1 tsp ghee
For the Filling:
Step 1: Heat ghee in a pan and add poppy seeds.
Step 2: Gradually add grated coconut and jaggery. Mix well and cook on low flame for 7 to 9 minutes until the moisture from the jaggery dries up.
Step 3: Turn off the flame and add cardamom powder and grated nutmeg.
Step 4: Let the filling cool, and then set it aside.
Making Rice Flour Dough:
Step 1: Add water, ghee, oil, and salt to the pan and boil it.
Step 2: Now on low flame, gradually add the rice flour while stirring continuously. Make sure that all the rice flour is properly mixed with the water.
Step 3: Turn off the flame, cover, and keep it aside for 10 minutes.
Step 4: On a large plate, take the dough and knead it until it becomes smooth. If the dough appears hard, or dry, add a little warm water and continue kneading.
Step 5: Make small balls from the dough and roll them until smooth in your palms.
Step 6: Now create a round shape by flattening dough balls with your fingers. You can apply ghee or oil to your palms while flattening.
Step 7: Add the coconut and jaggery filling in the centre of the flattened dough.
Step 8: Bring together all the edges of the dough and join them to enclose the filling. Remove any excess dough from the top and shape and taper the top portion of the modak with your fingers.
Step 9: Grease a steamer with a bit of ghee or oil and place the shaped modak, leaving some space between them.
Step 10: While placing the modak in the steamer, ensure the water is hot. Cover the pan and let it steam for 10 to 15 minutes over medium flame.
Step 11: Once it is steamed, drizzle a little saffron milk on top and your Ukadiche Modak is now ready to be served.