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Ukdiche Modak (sweet stuffed rice flour dumplings)

Ingredients :

Ukadiche ModakFor the stuffing:

Fresh grated/scraped coconut - 1 cups
Jaggery-  1/2 cups
Cardamom powder – 1 Teaspoon

 For the covering :
Rice Flour - 1 cup
Water -  1 cup
oil – ½ Tablespoon
2 pinches of salt
Maida – 1 Tablespoon

How to Make :

 stuffing :
In a thick bottomed pan, mix grated coconut, jaggery. When jaggery starts melting, mix well and Ukadiche Modakcook on medium heat for 5-6 mins. Add cardamom powder and Filling is ready.

covering which is known as ukad :

In a thick bottomed pan, boil 1 cup water with oil and salt. Add rice flour and maida to boiling water and mix well stirring continuously for 2 minutes. Remove from heat and put a lid on the pan. After 2-3 minutes,knead the flour when its hot. You can add little warm water to make a soft dough.

Divide the dough into small balls. Place the ball on the palm and flatten it like a puri. (alternatively you can also roll it like a puri). Put 1 Tablespoon filling on the puri and bring together the ends in form of plates and form a tip and seal. Repeat the procedure for rest of the modaks. Once all the modaks are done, steam these modaks in a steamer/cooker for 10-12 minutes. Serve hot modaks with Ghee.


KhirapatIn Maharashtra, khirapat is often given as a prasad during Ganapati. It is very easy to make and you can do little variation as per your liking. You can make it in advance and store it in a container.

 Ingredients :

 Grated Dry Coconut - 1 Cup

Powdered Sugar -  1/2 cup

Cardamom powder - 1/2 tsp

Nutmeg Powder – Few pinches

Almond Powder  - 1/8 cup

Dry Date Powder – 1/8 cup (optional)

Poppy Seeds powder – ½ tablespoon (optional)

Few strands of crushed saffron (Optional)


How to Make :

 In a thick bottomed pan, roast the dry coconut over slow heat until the color changes to golden.

 Dry roast the Almond powder, date powder and poppy seeds powder slightly.

 Crush the roasted coconut with hand. Mix all the ingredients together and grind it in a coarse powder.

 Khirapat is ready.

Makhane ki Kheer


Makhane KheerMakhana cut into halves ½ cup
Almonds slivered ½ cup
Ghee 1 tsp
Milk 6 cups
Sweetened condensed milk ½ can

Roast makhanas and almonds in a heavy bottom pan till crispy. Add milk and bring it to boil. Leave it to simmer on low till the volume reduces into approximately half. Add condensed milk and turn the stove off.
Serve cold. Makes 4-6 servings.


Here's a very easy to make recipe of Pedhe Modak for Ganesh Chaturthi.

Pedhe Modak

Unsalted Butter ¾ Stick
Milk powder 1 Cup
Sweetened Condensed Milk 1 Can
Icing Sugar approx. 1 ½ Cup
Cardamom powder as required per taste
Saffron as required per taste


1. Mix all the ingredients except icing sugar in a microwave safe bowl.
2. Microwave for 2 minutes. Mix well.
3. Microwave again for 1 minute and mix well.
4. Repeat step 3 until the mixture starts leaving the sides of bowl.
5. Allow it to cool down a little then mix icing sugar.
6. Add cardamom powder, saffron, mix well.
7. Shape into modak shape using the modak mold

Stuffed Kesar Jamun


For stuffing

- 5 to 6 alomds

For jamuns

- Readymade jamun mix (for 20 stuffed jamuns you need mix enough for 50 regular jaumns)

- 4 to 5 drops of orange food color

- Milk for the dough

- Vegetable or Canola oil for frying

- ¾ strands of good quality saffron

For syrup

- 4 cups sugar

- 4 cups water

How To Make:

Soak almonds in warm water for 3 to 4 hrs or until soft and skin peels off easily. Cut each into 4 pieces and pat dry. Toast the saffron strands in a small pan, crush and mix with milk. Let is stand for a few minutes as the milk absorbs the color and aroma.

Split the jamun mix into two parts – 1/3rd and 2/3rd respectively. Add the color and some milk in the smaller part. Mix and knead well so the color is spread evenly. Make a smooth but stiff ball of dough. Similarly make a ball of dough with the non-colored part. Make about 1/3rd inch balls from the orange dough and 2/3rd inch balls from the white dough.

In each orange ball, make an indent, stuff a piece of almond, and cover up to smoothen the ball. Then take a white ball, indent, stuff the orange ball, cover and smoothen. Fry the jamuns on medium heat, until they turn golden brown. Cut each jamun into half. Prepare syrup by heating water and sugar together and letting it thicken a little bit. Pour hot syrup over warm fried jaumns and let them stand overnight before serving.

Note: These jaumns should be served in halves to make a beautiful presentation.

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