The humble modak has undergone a makeover with different twists like chocolate, brownie, tutti frutti and whatnot in recent years. But if you wish for something traditional, Shilpa Sawant has a solution with Indian flavours such as Gulkand, Rose Paan (stuffing of the betel leaf with an outer covering of paan), Mango and Kesar modaks that she has been making for the past four years, apart from the conventional white ones. This time, the Mulund resident has added Rasmalai, Gud Khobre (jaggery and coconut), Jalebi, Dudhi Halwa, Beetroot Halwa and Gulab Jamun, as well.
“Gulkand and Mango are our bestsellers,” states Shilpa, who is also an interiors designer by profession. Watching her mother make the sweet and her own interest in cooking led Shilpa on this path. “I started preparing modaks after I got married. We make it once a month on Sankashti Chaturthi (an auspicious day dedicated to Lord Ganesha every Hindu lunar month) — that’s how I perfected the art,” she divulges.
What sets her creations apart from others is that they are traditional ukadiche (steamed rice flour) modak and she has avoided altering the ingredients to commercialise her ware. The pure homemade quality is what her customers appreciate the most. Shilpa explains, “Many chefs use maida to provide elasticity so that the modak doesn’t rip open because of the filling; it lasts longer and can also be microwaved. But these things are not possible with steamed ones made from rice flour because they leave water.”
Shilpa makes the treats at her Ghatkopar’s home kitchen setup, which doubles up as a space to experiment with flavours. “You can add any ingredient, like Pista, to plain stuffing and it becomes a new take,” she points out. And a strict no-no for her is readymade essences. “For colour, we use concentrated and condensed syrups,” says she. Shilpa ensures that her customers get what they demand. For instance, she has stored 10 kilos of mango mawa dried at a high temperature in a freezer.
Shilpa Sawant
Shilpa sells the modaks throughout the year through delivery apps. They are so popular that she was overbooked even before the festival began!
Recipe
Ukadiche Amba Modak
INGREDIENTS
For cover
- 1 cup rice (modak) flour
- ½ cup water
- ½ cup mango pulp
- 1 tsp powder sugar
- 1 tsp ghee
- Salt as per taste
For Stuffing
- ¾ cup freshly grated coconut
- ¼ cup mango mawa or thick pulp
- ½ cup grated jiggery
- ½ tsp ghee
- ½ tsp cardamom powder
- ¼ tsp khaskhas
- Dry Fruits – chironji, raisins as per your taste (optional)
PREPARATION
Stuffing
- Heat a little ghee in a pan
- Add jaggery, amba mawa and grated coconut and mix well
- Cook it till the mixture becomes dry and consistent
- Add cardamom and khaskhas
- Switch off the flame and add dry fruits of your choice
- Keep the mixture aside and Allow it to cool
For outer cover
- Add water, mango pulp and ghee in a deep pan
- Boiled this mixture for 2 to 3 minutes
- Add salt and minimise the flame
- Add rice flour to the hot boiling water and mix well, preventing the mixture from burning and sticking to the base
- Cover the pan and let it cook for 5 minutes
- Turn the gas off, mix the ingredients well, place the lid and let it sit for 5 minutes
- Take the mixture on plate and mash it well to release the heat from the dough
- Dip your hands in cold water and knead the dough, without adding any water unless required
- Apply oil to your palm and knead the dough smooth
- Make balls of equal sizes
- Press each ball in the middle and shape it like a bowl, pressing in circular motion
- Place the coconut stuffing in the centre
- Pinch the bowl close from all sides to give a flower shape to the modaks
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