Take a bite of simplicity with the OG modaks

Dulce De Leche, pistachio or red velvet modak — varieties of

fusion modaks

are endless. But nothing beats the taste and charm of the OG

ukadiche modak

. Imagine the sweet, invigorating aroma of jaggery-soaked coconut and ghee filling your home and you’ll know why. With modaks being an inseparable part of Ganeshotsav, here’s diving into the simplicity of this traditional dish. The kind that comes with no frills.Not just a sweetUkadiche modaks are indulgent, and healthy if consumed exercising portion control. “The coating is made from rice flour — rich in B vitamins, minerals, gluten-free and a decent source of energy. One can also use millet flour partially mixed with rice flour. The filling can be tweaked by adding besan for protein, less jaggery, added mixed fruit, and a moderate amount of ghee for essential fat,” says Edwina Raj, head of clinical nutrition and dietetics at a Bengaluru-based hospital.Make way for the OGs

The two traditional Maharashtrian varieties are the steamed — ukadiche modak, and the fried — talniche modak. The modak saran (filling) is made of coconut and jaggery. Traditionally, ukadiche modaks, with a rice flour covering, are steamed over banana leaves and served hot with a generous dollop of ghee. Talniche modaks, made with wheat flour, are deep-fried. “It’s the ukad that requires skill, patience and practice. It’s best to make it the same day, and have freshly-made modaks,” says Meena Paranjape, who runs a catering business that specialises in Maharashtrian food.

How to make Ukadiche modakIngredientsFor the filling:l 1 cup freshly grated coconutl ¾ cup jaggeryl 1 tsp gheel ½ tsp green cardamom powderl Pinch of nutmeg powder l 1 tbsp roasted khaskhas (poppy seeds), optionalFor the dough:l 1 cup rice flourl 1 cup waterl 1/2 tbsp gheel 1/4 tsp saltMethod:For the dough:- Bring water, salt, and ghee to a boil - Lower the flame, add flour and stir till absorbed - Turn off the heat, cover and let it rest for 5 mins - Knead the dough until soft and smooth (Tip: Wet your hands with cold water) - Keep the dough covered with a damp clothFor the filling:- Heat 1 tsp ghee, add grated coconut - Add jaggery, cook until it melts and the mixture thickens. Don’t overcook - Add cardamom powder, nutmeg, and roasted poppy seeds - Cook the filling completely. It will thicken furtherFor shaping and steaming:- Take a small ball of dough, flatten into round disc shape - Add the coconut-jaggery mixture - Carefully pleat the edges to seal (You can use a modak mould, too) - Place the modaks in a steamer lined with banana leaf or a muslin cloth - Steam for 12-15 minutes on high heat - Turn off the heat and take the steamer plate out immediately - Wet the modak and the cloth/leaves with a sprinkle of water and let them rest for a minutePro tips for better modaksl Use freshly grated coconutl Ensure that the coconut-jaggery mix is rested for some timel Don’t forget to coat your palms with ghee before shaping the modaks to avoid stickinessl Don’t overstuff, avoid breakingl To check if modak is steamed, gently touch the outer layer to see if it is firm and not stickyl Cover the dough with a damp cloth to prevent dryingl Ensure the proportion of rice flour and water for the ukad is perfectl You can flavour the steaming water with saffron for added aromaSimilar preparations across the countryKozhukatta, Kozhukattai, or Kadubu, as the Malayalis, Tamilians and Kannadigas call it, respectively, are Vinayaka or Pillayar Chaturthi must-haves. While these versatile steamed dumplings have similar ingredients like the modak, they come in both sweet and savoury variants. These are shaped into balls, or conical shapes, sans the pleats of the ukadiche modak.