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Ukadiche Modak

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Serves | Prep Time 30 minutes | Cook Time 20 minutes

Why I Love This Recipe

“Ukadiche modak” is basically a steamed rice dumpling stuffed with coconut and jaggery. Modak is Lord Ganesha’s favorite food. This is usually made around Ganeshotsav/Ganesh Chaturthi which celebrates arrival of Lord Ganesha to earth from Kaliash Parvat. There is no better way to please the Lord than offering him these homemade modaks as Naivedya.

--Pallavi I.

Ingredients You'll Need

For Outer Covering:
1 cup Rice flour (chawal ka atta)
1 cup Water
1/2 tsp ghee (clarified butter)
A pinch of salt

For Stuffing:
1 cup Fresh grated coconut (Nariyal)
1/2 tsp ghee(clarified butter)
1/2 cup Grated jaggery (gud)
1 tsp poppy seeds (khuskhus)
½ tsp Cardamom powder (elaichi powder)
1 tbsp broken cashew nuts (kaju) – optional

Few strands of Kesar/Saffron
1tbsp of milk


For the stuffing

1. In a pan add ghee and then add freshly grated coconut. Sauté this for 1-2mins on medium flame.
2. Now add grated jaggery and mix well.
3. Keep cooking on medium flame until jaggery melts completely.
4. Now add poppy seeds and cardamom powder to this mixture.
5. Cook on a slow flame till the jaggery completely blends with the coconut.
6. Do not overcook this and the mixture should remain moist. Let it cool.
7. Your stuffing is ready, this stuffing can be stored in air tight container for 1 - 1.5 weeks.

For the Outer Covering

1. Heat 1 cup of water in a pan.
2. When the water starts boiling, add salt, ghee .
3. Now add rice flour and mix gently. The rice flour will absorb all the water.
4. Turn off the heat and cover the pan and keep it aside for 10 minutes.
5. After 10 minutes, when the mixture is still warm, Knead it to a smooth dough and keep it aside.

Making Modaks :

Using modak mould:
1. Grease a modak mould using little ghee.
2. Take a portion of the dough and press it into the modak mould and spread it evenly on all sides of the mould.
3. Then, place a small portion of coconut jaggery stuffing about a tablespoon in the center through the cavity of the mould. Take a small portion of the dough and seal the base of the modak.
4. Demould the modak from the mould.
5. Repeat this for all the modaks.

Without using mould:
1. Make small rice dough balls and roll them smooth in your palms. You can also apply some water on your palms, while rolling the balls. Keep the balls covered with a kitchen towel. The balls should not have cracks. They should be smooth in appearance.
2. Take a ball and flatten it with your fingers or on your palms, to a round disc puri like shape to a medium thickness. Remember the edges should be thin while center can be thick. While doing this you can apply ghee on you palms.
3. Now add coconut jaggery stuffing in the center and then pinch of little dough on side to make pleats and join the edges.

Steaming the modaks:

1. Place all the modaks on a banana/turmeric leaf(optional as it gives more taste to modaks) kept on the steamer plate.
2. If you are not using banana leaf grease the steamer plate with some ghee.
3. Steam the modaks on a medium flame for 10 to 15 minutes.
4. Let it cool a little and now.
5. Add saffron strands in 1tbsp of milk and drizzle it over modaks. Best served hot with ghee.

Questions, Comments & Reviews

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