Ukadiche Modak | Steamed Rice Flour Dumplings

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! 

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

• 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

Recipe FAQs

More Modak Recipes

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