Thengai Poornam Kozhukattai (Ukadiche Modak) Recipe with Rice Flour
Thengai Poornam Kozhukattai, also known as Ukadiche Modak, is a traditional Maharashtrian recipe often associated with the celebration of Ganesh Chaturthi. This delightful steamed dumpling is filled with a sweet coconut-jaggery mixture, encased in a soft, rice flour dough. Whether for a festive offering to Lord Ganesha or a delightful teatime snack, these modaks are sure to win over the hearts of all who taste them.
Ingredients
For the Coconut-Jaggery Filling:
| Ingredient | Quantity |
|---|---|
| Fresh coconut, grated | 1 ½ cups |
| Jaggery (grated) | ½ cup |
| Cardamom powder (Elaichi) | 1 tsp |
For the Outer Rice Flour Wrapper:
| Ingredient | Quantity |
|---|---|
| Rice flour | 1 cup |
| Water | 1 cup |
| Sunflower oil | 1 tsp |
| Salt | ¼ tsp |
Preparation Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Cuisine: Maharashtrian
Course: Snack
Diet: Vegetarian
Instructions
1. Prepare the Coconut-Jaggery Filling
To begin, take a heavy-bottomed saucepan and combine the grated coconut, jaggery, and cardamom powder. Place the saucepan over high heat and stir continuously until the jaggery dissolves completely. Once the jaggery has melted, reduce the heat to medium. Keep stirring the mixture to prevent burning and to ensure even cooking.
After about 7-10 minutes, you will notice that the mixture thickens as the water evaporates. The coconut-jaggery filling will begin to form a sticky consistency, and when stirred, it will come together as a cohesive mixture. At this point, remove the saucepan from the heat and transfer the filling into a bowl to cool.
Once cooled, divide the mixture into 10-15 equal portions. These portions will be used as the sweet filling for the modaks.
2. Prepare the Outer Rice Flour Wrapper
In another pan, bring the water to a boil along with the salt and sunflower oil. Gradually add the rice flour, little by little, while continuously stirring to prevent lumps from forming. Once all the rice flour has been incorporated, keep stirring until the mixture thickens and comes together into a dough-like consistency.
Turn off the heat and transfer the dough to a bowl. Cover the bowl with a damp muslin cloth and let the dough rest for 5 minutes. This will allow the dough to become more pliable, making it easier to shape the modaks.
3. Shape the Modaks
Before handling the dough, smear a little oil on your palms to prevent the dough from sticking. Take a lemon-sized portion of the dough and roll it into a ball. Then, press the dough in the palm of your hand to flatten it into a disc. Use your palms to cup the dough, forming a slight depression in the center.
Place one portion of the coconut-jaggery filling in the center of the dough disc. Carefully bring the edges of the dough together towards the center, pinching them at the top to form a pointed shape. The edges should overlap slightly to seal the filling inside. Repeat this process with the remaining portions of dough and filling.
Pro Tip: To prevent the dough from sticking to your hands, occasionally dip your fingers into sesame oil as you shape each modak.
4. Steam the Modaks
Prepare a steamer by filling it with water and bringing it to a boil. Arrange the filled modaks on a steamer plate, making sure they are not touching each other. Place the plate into the steamer and cover it with a lid.
Steam the modaks for about 10 minutes. You will know they are ready when the outer rice flour dough becomes shiny and smooth. If the dough feels sticky, it may need more time to cook.
5. Serve and Enjoy
Once the modaks are steamed, remove them from the steamer and allow them to cool slightly. These delicious, soft modaks are now ready for offering to Lord Ganesha as part of the Ganesh Chaturthi celebration, or you can enjoy them as a delightful teatime snack with family and friends.
Tips for Perfect Ukadiche Modaks
- Keep the dough covered: Always cover the dough with a wet muslin cloth while working with it to prevent it from drying out.
- Use fresh coconut: Freshly grated coconut gives the filling a richer flavor. If you can’t find fresh coconut, desiccated coconut can be used, but the texture might be slightly different.
- Smooth handling: Smearing oil on your hands will make it much easier to work with the rice flour dough and prevent it from sticking.
Nutritional Information (Per Serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 130 kcal |
| Protein | 2g |
| Fat | 5g |
| Carbohydrates | 20g |
| Fiber | 2g |
| Sugar | 10g |
Why You’ll Love This Recipe
The combination of soft, chewy rice flour dough with the sweet and fragrant coconut-jaggery filling is a classic that never fails to impress. The cardamom powder adds a subtle warmth, while the jaggery provides a natural sweetness. These modaks not only make a great offering for Ganesh Chaturthi, but they are also perfect for any festive occasion or as a savory snack. The steaming process ensures that each modak remains soft and light, making them a true treat for the senses.
Whether you’re making these modaks for a religious celebration or simply to indulge in a delightful homemade snack, this Thengai Poornam Kozhukattai recipe will certainly become a family favorite. Enjoy the rich flavors and textures in every bite!
