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Ganesh Chaturthi celebrations are in full swing, with people across India celebrating the festival with joy and devotion. The pandals are filled with chants, prayers, and vibrant decorations as families come together to honour Lord Ganesha.
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A key part of celebrations is the preparation of prasadam, or offerings like basundi, sheera, payasam, and Maharashtrian delicacies such as karanji and satori, all made with love and devotion. Among these, modak holds a special significance as it is believed to be Lord Ganesha’s favourite sweet. There are many types of modaks, and one of the most popular is one made with rice flour, known as ukadiche modak. In this article, with the help of some simple tips, let’s explore how to make this traditional sweet at home.
Tips To Make Modak With Rice Flour
Choose The Right Flour
The first tip for preparing the best modak is to choose the right rice flour. For the best results, use basmati rice flour. It has a finer texture that helps in making a smoother dough. Additionally, ensure the rice flour is fresh and free from lumps. If you have the option, sift the rice flour before using it to avoid any clumps in the dough.
Image Credits: Wikimedia Commons
Perfect The Dough
The stuffing is a key to delicious modak. Cook the poppy seeds, coconut, and jaggery mixture until it thickens and the flavours meld together. Adding freshly grated nutmeg and cardamom enhances the aroma and taste. Make sure the stuffing cools to room temperature before using it to avoid melting the dough.
Use Ghee For Extra Flavour
Ghee adds a rich flavour and smooth texture to the dough. When heating the ghee, ensure it's not too hot to prevent the rice flour from burning. Adding a bit of ghee to your palms while shaping the modaks will also help prevent the dough from sticking to your hands.
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Knead The Dough Properly
After cooking the rice flour mixture, let it rest for 10 minutes before kneading. This step is crucial for achieving a smooth and pliable dough. Knead the dough on a muslin cloth to prevent sticking and make it easier to handle. The dough should be soft and slightly elastic.
Shape Perfectly
When shaping the modaks, wet your hands with water and ghee alternately to prevent the dough from sticking. Flatten each doughball into a 3-inch bowl and make sure the edges are thin. Place the stuffing in the centre, fold the edges to form a bundle, and pinch to seal.
Steam Perfectly
Use a steamer to cook the modaks, ensuring the water on the lower deck is boiling before placing the modaks on the upper deck. Steaming for 10-12 minutes should be sufficient. Check that the modaks are firm and cooked through before removing them from the steamer.
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Serve Warm
Modaks taste best when served warm. After steaming, let them cool slightly before arranging them on a plate. You can garnish with a few saffron strands for an extra touch of elegance. Enjoy your homemade modaks fresh for the best flavour and texture.
