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    Home » Sweets

    Published: Sep 7, 2017 · Modified: Sep 13, 2023 by Smruti · This post may contain affiliate links · Leave a Comment

    Ukadiche Modak | Steamed Rice Flour Dumplings

    Jump to Recipe Jump to Video Print Recipe

    A traditional offering to Lord Ganesha, Ukadiche Modak are easy and perfect to make through the festive season.

    Steamed rice flour covering filled with jaggery coconut mixture and steamed to perfection; these are super delicious as a snack as well! 

    A leaf shaped platter with steamed rice flour modaks with other pooja elements.

    Ganesh Chaturthi is a popular festival in Mumbai and all over Maharashtra. The festival starts with bringing home an idol of Lord Ganesha and worshipping it for either of 1.5, 3, 5, 7 or complete 10 days.

    While there are lot of rituals and traditions involved, food plays a major part in the festival. Modak, ladoo and boondi are enjoyed, masale bhaat and paatra are served and there are several kids of prasad distributed to the devotees which includes sweets, peanuts and chopped fruits.

    The most popular and traditional recipe for Ganesh Chaturthi is Ukadiche Modak. Steamed modaks, this recipe is perfect for everyone to make for the festival.

    Jump to:
    • What is Modak
    • What are Ukadiche Modak
    • Why this recipe works
    • Ingredients and Substitutions
    • How to make this recipe
    • Expert Tips and Notes
    • Making these in the Instant Pot
    • Storage and Serving
    • Recipe FAQs
    • More Modak Recipes
    • Ukadiche Modak | Steamed Rice Flour Dumplings

    What is Modak

    Modak is a pyramid shaped sweet that is made for Ganesh Chaturthi. This sweet is served through the 10 day festival.

    There are several kinds of modaks that are made throughout the festival. The most popular ones include Ukadiche Modak (steamed), fried or the ones made with milk powder and khoya.

    These sweets may be made with different ingredients but the shape makes it a modak. Now a days there are very unique kinds of modaks like rasmalai modak, rava modak, rose modak or chocolate modak.

    What are Ukadiche Modak

    Ukadiche Modak literally translates to steamed dumplings. The word ukad means steamed rice flour, the base for the recipe.

    So these modaks have a signature steamed rice flour covering filled with soft fluffy coconut jaggery mixture and steamed to perfection.

    These are the most popular kind of modak along with the fried version.

    Ukadiche modak need three basic ingredients; rice flour, jaggery and coconut. These signature ingredients with optional add-ins make the most perfect recipe. Plus, the recipe includes three primary steps: prepare the filling and covering dough, shaping and steaming the modaks.

    Why this recipe works

    • The recipe needs only three primary ingredients.
    • These make the best steamed modaks that are loved by Ganesha.
    • We can easily prepare the modaks in advance. They are easy to refrigerate till ready to serve.
    • The filling for the modak can be used in karanji, fried modak or rice paper rolls.
    • Ukadiche Modak made in the mold do not need any special skill or precision.
    • The recipe is pretty easy to make once you get a hang of the steps.
    • Modaks work well as prasad for Ganesh Chaturthi or otherwise.
    • Given that we use only rice flour and jaggery based coconut filling, these are great as a snack.
    • The same recipe works for hand pleated modaks as well.

    Ingredients and Substitutions

    The ingredients for Ukadiche Modak arranged in small bowls.
    • Rice Flour: Fine rice flour is perfect to make the covering of ukadiche modaks. If required, sift the flour before using. Coarse rice flour will not make smooth modaks.
    • Coconut: Shredded coconut is the main ingredient for the filling of the modaks. Both fresh grated or frozen work perfectly for the recipe. Simply thaw frozen coconut before using.
    • Jaggery: The sweetness and softness in the filling comes from jaggery. The buttery nature of molten jaggery works well here. Sugar works too but I prefer jaggery over it. Just ensure that the jaggery is the soft kind and cook it only for a short time. Over cooking it results in chewy texture.
    • Add-ins: I like to add some nuts, cardamom powder and ground nutmeg to the modaks. However, these are optional and easy to skip too. Moreover, pick and choose the add-ins as you like. The nuts I use are almonds, cashews and raisins.
    • Ghee: Good quality ghee is perfect to make this recipe. We need some to bring the dough together and to grease the molds. Oil will work for a Vegan version, but the nutty aroma will be missing.
    • Salt: Like most sweet dishes, I like a pinch of salt in the modak covers. This is perfect to balance the sweetness. Though, one can skip the salt if you like.
    • Apart from this, we need water to steam the modaks and can easily add more ingredients to the filling.

    See the recipe card for detailed ingredient information, measurements and nutrition.

    How to make this recipe

    1- Add shredded coconut in a pan and cook on medium flame for 3-4 minutes.

    2- Then add jaggery.

    Collage steps to make Ukadiche Modak; sautéing coconut and adding jaggery.

    3- Keep stirring to avoid it from burning.

    4- In about 3-4 minutes the mixture will start to thicken. Then add nuts, cardamom and nutmeg. Mix everything well and turn down the heat. Set the filling aside.

    Collage steps to make Ukadiche Modak; cook the coconut jaggery mix well and add in nuts and spices.

    5- Next, heat water in a pan and add a pinch of salt. When the water comes to a boil, add ghee and mix well.

    6- Then add the rice flour.

    Collage steps to make Ukadiche Modak; boil water with salt and ghee; then add rice flour.

    7- Then stir vigorously to ensure no lumps are formed. Cook for 3-4 minutes on medium flame, till it all comes together as a dough ball.

    8- Turn down the flame and transfer the dough on a baking mat.

    Collage steps to make Ukadiche Modak; cook the rice flour and transfer to a baking sheet.

    9- Cool for 5-6 minutes and knead the dough well for 4-5 minutes. Add some ghee if required and make a smooth dough.

    10- Then divide it into 12-13 equal size parts. Do the same for the filling.

    Collage steps to make Ukadiche Modak; make the dough soft and divide into balls.

    11- Before you start to make the modaks, prepare the steamer with 2 cups of water. Let the water come to a boil. To use a mold, line the mold with some ghee.

    12- Close the mold and place a dough ball in the mold. Spread it evenly to line the surface. Some flour will come out of the mold. Keep that intact.

    Collage steps to make Ukadiche Modak; grease a modak mold and add in the rice flour dough ball.

    13- Place a ball of the coconut filling in the centre.

    14- Seal the base with the dough that was on the outside of the mold.

    Collage steps to make Ukadiche Modak; add in the filling and seal the modak.

    15- Remove the modak and make all the remaining modaks. Set them aside.

    16- Grease a steamer tray with ghee and arrange the modaks on it, leaving an inch on all sides. Brush some water on them.

    Collage steps to make Ukadiche Modak; remove the modak from the mold and set them in a greased steamer.

    17- Steam the modaks for 14-15 minutes. Check for doneness and turn down the flame.

    18- Remove and add a drop of ghee on top. Enjoy.

    Collage steps to make Ukadiche Modak; the before and after steaming image of modaks.

    Expert Tips and Notes

    • Rice Flour: Choose fresh rice flour over a dated one. The flour dries out as it becomes old and the modaks tend to develop cracks. Also, use 'fine' rice flour for best results.
    • Ratio of water to flour: The water to flour ratio will change slightly based on the brand of rice flour. But generally the ratio of 1:1 does work well. Adjust the water based on consistency of the dough.
    • The filling: We can make the filling with fresh or desiccated coconut. Both work equally well. Plus, use soft jaggery as it gives the best buttery filling for the recipe. Nuts and spices are optional but taste great in the recipe. Do not over fill the stuffing as it might explode while steaming.
    • Shaping the modaks: The modaks can be shaped using hands or with a mold. We do not really need precision when using the mold. However, the ones that are rolled with hands do need a lot of skill and patience. The outer covering should be medium thin. Do not make it too thick or let it run too thin. The thin ones tend to loose shape while steaming.
    • Keep the ingredients covered: The filling, rice flour dough and shaped modaks tend to dry out in no time. So keep them covered with wet kitchen towels while working on the other elements.
    • Steaming the modaks: The water in the steamer needs to be boiling before we place the modaks to steam. Steam the modaks in a steamer till they cook perfectly. Leave some space between the modaks to allow for expansion while steaming.
    A large steel platter with ukadiche modak with diya and pooja elements around it.

    Making these in the Instant Pot

    Ukadiche modak can be steamed using an instant pot too. To do so, simply add a cup of water and set the mode to sauté. Also place a trivet and a steamer in the pot.

    Once the water starts to boil, place the modaks in the steamer and close the lid and change the mode to 'steam'. Keep the vent in the venting position. Steam for 13-14 minutes (use an external timer for keeping time); open the lid and remove the modaks.

    Storage and Serving

    The modaks are easy to keep at room temperature for a day. Keep it covered to keep them from drying. Add some ghee on them before serving.

    Then, store them in an airtight container for 3-4 days in the refrigerator. To reheat, simply re steam for 3-4 minutes before serving topped with some homemade ghee.

    Moreover, the filling and covering dough can be made the day before and refrigerated. Then, the next day, simply bring everything to room temperature and start making the modaks.

    I have never tried freezing these but they will work well just like momo and dumplings.

    A Ganesha idol with ukadiche modak arranged in front of it on a marble table.

    Recipe FAQs

    Can I make ukadiche modak with desiccated coconut?

    Yes certainly. Simply sauté the desiccated coconut with a teaspoon of milk to rehydrate it. Then add in jaggery and add-ins to make the filling.

    Can I make the dough and filling before hand?

    Yes we can. Make everything and refrigerate in an airtight container till ready to roll the modaks.

    Where can I buy modak molds?

    Modak molds are widely available in Indian stores and on Amazon, especially before Ganesh Chaturthi. They come in different sizes and are either made of plastic or metal. Both these work well for the recipe.

    Why is my modak filling hard?

    If the jaggery and coconut mixture is cooked too long, it tends to become chewy. Simply cook till the jaggery melts and turn down the flame.

    How do I reheat ukadiche modak?

    To reheat ukadiche modak, simply steam them for 3-4 minutes before serving topped with some ghee.

    What can I serve modak with?

    Modak are generally made for Ganesh Chaturthi and served along with Masale bhaat, varan dal, batata bhaji, puri and alu vadi.

    Why did my modak melt away in the steamer?

    This is a common observation when the covering dough has too much water. Do not add extra water to make the dough soft. Instead knead it well to make it soft. The resultant modak will stand tall instead of melting away on steaming.

    Green plater with ukadiche modak and kumkum and haldi arranged on a board.

    More Modak Recipes

    • Chocolate modak on a plate with flowers and other ingredients on the side.
      Chocolate Modak
    • Front view of kesar malai modak
      Kesar Malai Modak
    • Rava Modak placed in a copper container with Ganesha in the background.
      Rava Modak | Semolina Modak
    • Air Fried Modak with Coconut Jaggery filling

    I love seeing when you share my recipes!

    Tag me on Instagram @herbivorecucina or mention #herbivorecucina so I can enjoy them virtually with you! You can also find me on Pinterest, Facebook, Tik Tok, and YouTube.

    Love this recipe? Please leave a star rating in the recipe card below & if you REALLY like it, consider a review in the comments whilst you are there, thanks!

    Green plate with steamed Ukadiche Modak with Ganesha idol and more decor items in the background.

    Ukadiche Modak | Steamed Rice Flour Dumplings

    Smruti
    A traditional offering to Lord Ganesha, these Ukadiche Modak are perfect to make.
    Rice covering stuffed with sweetened Coconut mixture and steamed to perfection; these are super delicious! 
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr
    Course Sweets
    Cuisine Indian, Maharashtrian
    Servings 6
    Calories 275 kcal

    Ingredients
      

    For the Filling

    • 1 cup Grated Coconut (fresh/frozen)
    • ½ cup Jaggery
    • 1 teaspoon Cardamom Powder
    • 4-5 Almonds
    • 4-5 Cashew nuts
    • 8-10 Raisins

    For the Cover

    • 1 cup Rice Flour
    • 1¼ cup Water
    • ⅛ teaspoon Ghee/Clarified Butter
    • ⅛ teaspoon Salt

    Instructions
     

    To make the Filling

    • Add grated coconut in a thick bottom pan and heat on medium flame.
    • Let the coconut cook for about 3-4 minutes.
    • Then add grated jaggery and mix well. The jaggery will melt because of the heat, keep stirring to avoid it from burning.
    • Once all the jaggery melts and the coconut mixture thickens, add slivered almonds, cashews and raisins.
    • Also sprinkle the cardamom powder and mix well.
    • The mixture should be dry to touch. It takes about 10-12 minutes from start to finish. Turn down the heat and set aside.

    To make the Cover

    • Heat 1¼ cup water in a pan. Add a pinch of salt.
    • When the water comes to a boil, add ghee and mix well.
    • Now add the rice flour, stirring vigorously to ensure no lumps are formed.
    • Cook for 3-4 minutes on medium flame, till the rice flour and water come together as a dough ball.
    • Turn down the flame and transfer the dough to a plate.
    • Cool for sometime, such that it can be handled using bare hands. Once cool, knead the dough well for 4-5 minutes.
    • Divide it into 12-13 equal size parts.

    To Assemble and Steam

    • Before you start to make the modaks, prepare the steamer with 2 cups of water. I like to use a thick bottom pan with a sieve on top. Let the water come to a boil while you make the modaks.
    • To use a mold, line the mold with some ghee.
    • Place a dough ball in the mold and line the surface evenly with it.
    • Make a cavity in the middle, and fill it with the coconut filling. Seal the base with the leftover dough.
    • Repeat for all the modaks and set them aside. Just before placing them on the steamer, brush some water on top.
    • Arrange the modaks on a steamer, leaving some space for expansion. Steam for 14-15 minutes for modaks of medium thickness. Thick outer covering will take longer to cook.
    • Remove and add a drop of ghee on top. Enjoy!

    Video

    Notes

    • Rice Flour: Choose fresh rice flour over a dated one. The flour dries out as it becomes old and the modaks tend to develop cracks. Also, use 'fine' rice flour for best results.
    • Ratio of water to flour: The water to flour ratio will change slightly based on the brand of rice flour. But generally the ratio of 1:1 does work well. Adjust the water based on consistency of the dough.
    • The filling: We can make the filling with fresh or desiccated coconut. Both work equally well. Plus, use soft jaggery as it gives the best buttery filling for the recipe. Nuts and spices are optional but taste great in the recipe. Do not over fill the stuffing as it might explode while steaming.
    • Shaping the modaks: The modaks can be shaped using hands or with a mold. We do not really need precision when using the mold. However, the ones that are rolled with hands do need a lot of skill and patience. The outer covering should be medium thin. Do not make it too thick or let it run too thin. The thin ones tend to loose shape while steaming.
    • Keep the ingredients covered: The filling, rice flour dough and shaped modaks tend to dry out in no time. So keep them covered with wet kitchen towels while working on the other elements.
    • Steaming the modaks: The water in the steamer needs to be boiling before we place the modaks to steam. Steam the modaks in a steamer till they cook perfectly. Leave some space between the modaks to allow for expansion while steaming.
    Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 275kcalCarbohydrates: 43gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gCholesterol: 0.3mgSodium: 57mgPotassium: 118mgFiber: 3gSugar: 18gVitamin A: 0.01IUVitamin C: 0.3mgCalcium: 17mgIron: 1mg
    Tried this recipe?Let us know how it was!

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