Ganesh Utsav is celebrated with great enthusiasm across the country, including in Maharashtra. Grand Ganpati *pandals* are set up, and people welcome 'Bappa' into their homes amidst the sounds of drums and music. He is worshipped and offered various delicacies, but Lord Ganesha is believed to be particularly fond of *Modaks*; thus, any offering is considered incomplete without them. Ganesh Chaturthi falls on September 14, 2024. On this special occasion, do try making the traditional *Ukadiche Modak*.

*Ukadiche Modak* are traditionally made in Maharashtra and are specifically offered during Ganpati worship. They feature an outer layer made of rice flour and a filling of coconut and jaggery. They have a melt-in-the-mouth texture. Let’s take a look at the recipe.

**Ingredients for Ukadiche Modak**

**For the filling:**
1 tbsp ghee, ½ tbsp poppy seeds, 5-6 cashews (chopped), 5-6 almonds (chopped), 3 cups coconut (grated), a pinch of salt, 1½ cups jaggery, ¼ tsp nutmeg powder, 1 tsp cardamom powder.

**Ingredients for the dough:**
1½ cups water, ½ cup milk, a pinch of salt, 1 tbsp ghee, 1 tbsp sago flour (*sabudana atta*), 2 cups fine rice flour, 1 tbsp ghee.

**Extra ingredients:**
A pinch of saffron (soaked in milk), silver leaf (*chandi ka vark*).

**Method for making the filling:**
Heat some ghee in a pan and lightly roast the poppy seeds, cashews, and almonds. Then, add the grated coconut and sauté lightly for 4-5 minutes.

Now, add the jaggery and mix well. Cook until the jaggery melts completely. Continue cooking for another 4-5 minutes or until the mixture dries out slightly. Now, add the cardamom powder and nutmeg powder to the mixture and mix well. Turn off the heat and let the mixture cool down.

**Method for preparing the dough**
Heat some water and milk in a pan. Add salt and ghee, then stir in the sago flour and rice flour, mixing everything thoroughly. Cover and cook on a low flame for 5 minutes. Afterward, remove the mixture, add a little ghee, and knead it again to form a soft dough.

**Method for making Ukadiche Modak**
Shape the dough into lemon-sized balls, dust them with a little rice flour, and roll them out into small *puris* (discs) using a rolling pin.

Place the coconut filling in the center of the prepared *puri*, leaving some space along the edges for sealing.

Now, using your fingers, press the edges into small pleats and bring them together at the top to seal the *modak* securely.

Prepare all the *modaks* in this manner and arrange them on a plate. Place a small amount of milk-soaked saffron on top of each *modak*. Finally, steam them thoroughly in a steamer.

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