Steamed Modak

Ukdiche modak ask for patience. Rice flour is cooked into a soft ukad, kneaded while it is still hot, and pressed into thin cups by hand. Each cup is filled with fresh coconut and jaggery, gathered into pleats at the top, and steamed until the shell turns soft and glossy.

And this is where Gharguti Godwa itself began. The first orders this kitchen ever took were for modak, and the orders that followed slowly grew into everything else on this menu. So the modak here is not one more item on the list; it is the reason the list exists.

Eat them warm, with a little desi ghee melting into the pleats; they are sold per piece, in batches of ten. If you want to know what this kitchen tastes like, start here.