Ukadiche Modak

Ukadiche modak is a traditional Indian sweet, particularly popular in Maharashtra and especially associated with the Ganesh Chaturthi festival.

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Modak is believed to be the favorite sweet of Lord Ganesha. Ukadiche modak is a traditional Indian sweet, particularly popular in Maharashtra and especially associated with the Ganesh Chaturthi festival. This steamed dumpling is made from rice flour and filled with a sweet mixture of jaggery and coconut.

While the sweet is enjoyed across India, ukadiche modak holds a special place in Maharashtra, where it has become a culinary symbol of the region’s rich cultural heritage. The steamed modak, with its unique filling of jaggery and coconut reflects the use of local ingredients and traditional cooking method of the region.

The recipe and method of making ukadiche modak have been passed down through generations, with each family often adding its own touch to this beloved sweet.

Here I am sharing easy ukadiche modak recipe with step by step instructions and video.

Recipe Video :-

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How to make Ukadiche Modak :-

For Filling :

Heat 1 tsp of ghee in a pan on medium heat.

Once ghee is hot add 1 tbsp finely chopped almonds, 1 tbsp finely chopped cashews, 1 tsp poppy seeds and roast for 2 minutes.

Now add 1 cup grated coconut and saute for 2 minutes.

Add 3/4 cup jaggery and mix well with the coconut. Cook the mixture on low heat until the jaggery melts completely and blends with the coconut. Stir continuously to prevent it from sticking to the pan.

Once the mixture thickens and comes together, add 1/8 tsp cardmom powder. Mix everthing well.

Remove the pan from heat and let it cool down completely.

For Dough :

Add 1 cup of water, pinch of salt, 1 tsp ghee in the pot/pan and bring it to boil.

Gradually add 1 cup of rice flour to the boiling water while stirring continuously to avoid lumps. Stir until the mixture comes together.

Turn off the heat, cover the pan and let it rest for 5 minutes.

Remove the mixture from the pan and transfer it to a plate. While the mixture is still warm, wet your hands with water or grease with ghee and knead it until it turns soft. If require add 1 or 2 tsp of warm water to get the perfect smooth dough.

Divide the dough into 10-12 equal sized balls. Cover the dough ball with a damp cloth. It is important to keep the dough damp and soft.

Shaping the modak with Mold :

Lightly grease the inside of the modak mold with ghee. This will prevent the dough from sticking to the mold and make it easier to release the modak.

Close the modak mold and place a small ball of dough inside. The dough ball should be big enough to cover the entire inside of the mold.

Press the dough gently with your fingers so that it evenly lines the inside of the mold, making a cavity in the center.

Place a spoonful of the coconut jaggery filling into the cavity. Make sure the filling is well packed but not overflowing.

Take a small portion of dough and flatten it into a disc. Place this disc over the filling to seal the bottom of the modak.

Press gently to ensure that the dough covers the filling completely.

Carefully open the mold. Remove the shaped modak from the mold. Repeat the process for remaining dough and filling.

Shaping the modak with hands :

Take a small portion of the dough and flatten it into a small disc, about 2-3 inches in diameter. You can use little water to smooth out the edges.

Place a spoonful of the coconut jaggery filling in the center of the disk.

Gently start pinching the edges of the disc to form pleats.

Bring all the pleats together at the top and seal them, giving the modak its pointed shape. Repeat the process for remaining dough and filling.

Steaming the Modak :

Grease a steamer plate with ghee or line it with banana leaves or cheesecloth.

Place the shaped modaks on the plate, making sure they don’t touch each other.

Steam the modaks for 10-12 minutes on medium heat. You should see a shine appear on the modak.

Once cooked, remove them from the steamer and let them cool slightly.

Serve the Ukadiche modak warm with a drizzle of ghee and shaffron/kesar milk on top.

Tips :-

Stuffing can be made a couple of days in advance and refrigerated until ready to be used.

If fresh coconut is not available, you can use frozen coconut.

Ensure that the dough is soft and pliable. If it’s too dry, it might crack while shaping.

Lightly greasing the mold each time before adding the dough will make it easier to release the modak.

Adjust sweetness as per your taste.