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Modak Recipe – Ukadiche Modak or Steamed Modak Step by Step Recipe

by dassana amit updated September 12, 2013

Modak Recipe: Ukadiche Modak Recipe, How to make Modak Recipe

Ukadiche Modak or Steamed Modak – One of the most popular modak recipe made during Ganesh Chaturthi Festival in Maharashtra.

A Happy Ganesh Chaturthi to all the readers of my blog. I pray that Lord Ganesha bestows prosperity, luck and blessings to everyone. If you are looking for recipes which are made during lord ganesha festival then check this list of 51 recipes for ganesh chaturthi.

The Ganesh Chaturthi Festival is one festival I have grown up with. I would see as a kid how the devotess of Lord Ganesha would bring him and worship him with so much devotion and prayerfulness in their homes. This aspect of devotion and gratitude became a part of me and is something which i still have. I can never forget those days when I would simply wait for Ganesh Chaturthi festival and would not like when we had to leave Lord Ganesha.

Ganesh Chaturthi - modak recipe image source: http://www.topnews.in

I would wait to have the sumptous feast…. the prashad/prasad or naivedya or bhog that was first offered to Lord Ganesha and then to us. This feast had its own beautiful feeling of love and devotion infused in it.

The vegetarian feast served on plaintain leaf, would consist of panchamrit, puris or vadas ( a malvani recipe of puris made from flour comprising of lentils, rice flour etc),  steamed rice, a beans or cauliflower or potato veggie dish, dal or varan bhaat, kala vatana sambar, banana sheera and of course and obviously modak - Lord Ganesha’s favorite sweet… and mine too. I would simply love the sweet jaggery and coconut filling inside the modak.

ukadiche modak sliced vertically

This filling has a resemblance to the filling used in patholi ( a konkani recipe of steamed sweet rice flour delicacy made in haldi leaves). Patholi is a sweet that is made during the Gauri – Ganesh festival in the regions of Konkan & Goa.

I remember having modaks… plenty of them only during Ganesh Chaturthi and not any other time. I would always ask my mother to make them at other times and she would not make them. Now I know why she wouldn’t make them. Its takes quite some time to make modaks and can be a messy affair, especially if you don’t get the things right.

By practice, you will learn to make the perfect modaks at home. I made modaks for the first time and making them does require patience, effort and some cooking skills from your side. Since I have enough experience and practice of cooking, I made fairly good modaks the first time though…. a pat on my back :-)

The only thing, I was not successful in the modaks was the pleated effect on the the surface of the modaks. I did not have the modak mold and had to shape them by hand.  It is better if you can get your hands on the modak mould and things would be much easier for you.

ukadiche modak recipe

This post is a step by step recipe with images for making modaks at home. This is a maharastrian modak recipe. Its also called as ukadiche modak where the modaks are steamed.

There is another version of modak recipe where the modaks are fried and an easy modak made from rava or sooji (semolina). the semolina modaks do not require any steaming.

Step by Step Recipe for making Ukadiche Modaks for Ganesh Chaturthi:

Making the sweet filling for the modak:

  • grate the coconut and keep aside.

grated coconut for modak recipe

  • crumble or grate or powder the jaggery and keep aside.

crumbled jaggery for modak recipe

  • crush the cardamoms in a mortar-pestle.

crushed cardamom for modak recipe

  • In a thick bottomed pan, take the jaggery and add the coconut to it. Heat up the stove.

coconut and jaggery for modak recipe

  • Mix the jaggery and coconut together and stir.

coconut jaggery mix for modak

  • The jaggery will start to melt now….. keep on stirring for sometime….

jaggery starting to melt - modak recipe

  • The jaggery will continue to melt more. Keep on stirring.

jaggery melting for ukadiche modak

  • Once the entire jaggery is melted… you will see a moist liquid mass of jaggery and coconut and a heavenly aroma coming from the pan.

jaggery melted for modak

  • Keep stirring and let the mixture cook till the mixture becomes a little dry. Just keep in mind that the jaggery should not be over cooked as then your mixture would become very sticky and hard.

jaggery coconut for modak

  • When done, add the cardamom powder….

jaggery coconut for modak

  • mix the cardamom powder

jaggery coconut mixture for modak

  • The coconut jaggery filling is ready. Keep it aside.

jaggery coconut filling for modak

Making the outer cover of the Ukadiche Modak:

  • In a pan or dekchi add the water, oil and salt.

water oil salt mixture for ukadiche modak

  • Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil.

boiling water oil for maharashtrian modak

  • Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour. Keep on mixing as you want the mixture to be free from lumps and smooth. If the mixture becomes dry, add little water. If it becomes too liquidy, add a little rice flour. Consistency is very important here as you do not want the dough to break when making the modaks.

adding rice flour for modak

  • Mix all the rice flour and keep on mixing with a wooden spoon or spatula.

mixing flour for modak preparation

  • Now keep this pan with the rice flour on low flame and keep on stirring till the rice mixture becomes thick and one solid mass. The rice flour should be cooked. Check out the below pic where the rice flour has mixture all become one and gathered on the spatula.

flour thickens for maharashtrian modak

  • Cover and allow this mixture to sit for 5-6 mins. When the mixture is still warm or slightly hot, then begin to knead it. Apply some oil on your palms while kneading the dough so that it does not stick to your fingers.

kneaded rice flour dough for maharashtrian modak

  • Apply some water or oil on your palm. Take a small portion of the rice dough and make a smooth ball out of it with your hands. Keep this rice flour dough ball on your palm.

rice flour - modak preparation

  • Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm.

modak - rice flour disc puri

  • Keep a small portion of the jaggery-coconut mixture on the center of this puri.

adding filling for modak

  • Bring together all the edges together and close the top. This is quite a task especially if you have not made something similar to this before.

bringing together modak edges

  • Remove the extra portion of the dough from the top.

maharashtrian modak preparation

  • Shape and taper the top of the modak with your fingers.

ready modak

  • Make all the modaks this way.

ready modaks

  • Steam the modaks for 8-10 mins on a low to medium flame in a pressure cooker without the whistle/vent weight. Some modaks may crack whilst steaming as was the case with me, buts its alright. You can forgive yourself if you are making this first time.

steamed maharashtrian modaks

  • The modaks are ready to be offered to Lord Ganesha.

ukadiche modak recipe

Important Note: If you are making the modaks as prasad or naivedyam than please refrain from tasting the filling or the dough. Prepare with utmost care, love and devotion and this prasad of modaks will nourish everyone’s being subtly. Use clean utensils and good quality ingredients and prepare in a clean and hygienic manner.

If you are looking for more Ganesh Chaturthi Recipes then do check Puran Poli, Alu Vadi, Kala Vatana Sambar, Chana Sundal and Poori Bhaji.

Ukadiche Modak or Steamed Modak recipe below:

4.5 from 2 reviews

Modak Recipe for Ganesh Chaturthi
 
Prep time
Cook time
Total time
 
Modak – A traditional maharashtrian steamed sweet dish offered to lord ganesha on the occasion of ganesh chaturthi festival.
Author:
Recipe type: Desserts
Cuisine: Maharashtrian, Indian
Serves: 12-15
Ingredients
For the outer modak covering:
  • 1 and half cup rice flour
  • 1 tsp oil
  • 1.5 to 2 cups water
  • a pinch of salt
For the inner sweet filling:
  • 2 and half cups grated fresh coconut
  • 2 cups crumbled jaggery or 2 and half cups jaggery……. if you like a more sweeter taste
  • 1 tsp cardamom powder or crushed 4 cardamoms
Instructions
Making the sweet filling:
  1. grate the coconut.
  2. crumble or grate the jaggery.
  3. crush the 4 cardamom pods to a fine or semi-fine powder in a mortar-pestle
  4. In a thick bottomed pan, take the jaggery and add the coconut to it. Heat up the stove.
  5. Mix the jaggery and coconut together and stir.
  6. The jaggery will start to melt.
  7. Once the entire jaggery is melted, you will see a moist liquid mass of jaggery and coconut.
  8. Keep stirring and let the mixture cook till the mixture becomes a little dry. Just keep in mind that the jaggery should not be over cooked as then your mixture would become very sticky and hard.
  9. When done, add the cardamom powder and mix well.
Making the outer cover of the Modak:
  1. In a pan or dekchi add the water, oil and salt.
  2. Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil.
  3. Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour.
  4. Keep on mixing as you want the mixture to be free from lumps and smooth. If the mixture becomes dry, add little water. If it gets a thin consistency, add a little rice flour. Consistency is very important here as you do not want the dough to break when making the modaks.
  5. Mix all the rice flour and keep on mixing with a wooden spoon or spatula.
  6. Now keep this pan with the rice flour on low flame and keep on stirring till the rice mixture becomes thick and one solid mass.
  7. Cover the mixture for 5-6 minutes.
  8. When the mixture is slightly hot or warm, then knead the mixture.
  9. You can apply some oil on your palms while kneading the rice flour dough.
  10. Apply some water or oil on your palm. Take a small portion of the rice dough and make a smooth ball out of it with your hands. Keep this rice flour dough ball on your palm.
  11. Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm.
  12. Keep a small portion of the jaggery-coconut mixture on the center of this puri.
  13. Bring together all the edges together and close the top.
  14. Remove the extra portion of the dough from the top.
  15. Shape and taper the top of the modak with your fingers.
  16. Make all the modaks this way.
  17. Steam the modaks for 7-10 mins on a low to medium flame in a pressure cooker without the whistle. You can also steam in a steamer.
  18. Some modaks may crack whilst steaming as was the case with me, buts its alright. You can forgive yourself if you are making this first time.
  19. The modaks are ready to be offered to Lord Ganesha.
Nutrition Information
Serving size: 4

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{ 66 comments… read them below or add one }

deepa September 20, 2013 1

very clearly explained recipe. Inspires me to try making modak.

Reply

Mehak September 11, 2013 2

Hello Mam

Mam today I tried this recipe for Ganesh Festival ….as I am from Punjab I got Rice flour very hardly here….but problem I faced in making this is…..while making shape my modak base ( Rice with Water ) breaks from little little spaces….I really get depressed as I cooked for Festival… :( plz guide mam

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dassana September 11, 2013 3

please don’t get depressed mehak. when first time made, there are bound to be problems. making perfect modaks comes from experience. as you make modaks often you will get the knack of making them perfect. the dough has to be soft and smooth and when flattened the round disc should neither be thin nor thick. moreover the consistency of the jaggery-coconut mixture should be correct.

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Mehak September 11, 2013 4

ok Mam,

Thanks for ur reply :) i will sure do practice to make perfect one…actually as I am from punjab I never tasted these rice flour modaks so I was really worried :( but u know what happened ….whn i serve in front on Ganesh Ji then of course it turns into “Bhog” it taste quite good :)

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dassana September 11, 2013 5

actually mehak, modaks tastes very good. so even if the cover is broken here and there, the taste is still good. and what matters the most is the devotion and love that we have while preparing naivdeyam or bhog :-)

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Mehak September 19, 2013 6

Hello Mam…….u were right ….love make things more tastier and delicious ….n when prepared for Divine it become obvious :) I tried again n this time it was perfect :) thx for ur support :)

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dassana September 21, 2013 7

welcome mehak

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anjali September 6, 2013 8

thanks dassana for easy and clear recipe.

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dassana September 6, 2013 9

thanks anjali

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ram September 5, 2013 10

Please check this youtube video. We call it as Yomari but it is similar one.

http://www.youtube.com/watch?v=ByOr3FDqx0I

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dassana September 6, 2013 11

thanks ram for sharing this video. looks like yomari is similar to modak.

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Meena Singh September 5, 2013 12

Hi Dasana,
I dont know cooking beginner like me this slide will help me a lot i must try at home today thank you so much

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dassana September 5, 2013 13

meena, as a beginner you might not be able to give perfect shape to modaks. but as far as taste is concerned, feel confident about this recipe and go ahead and make this modak recipe for ganesh chaturthi festival.

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Anusri December 28, 2012 14

HI DASSANA…..the explantaion of modak dish was nice.. i really liked it.. thanks

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dassana December 30, 2012 15

thanks anusri.

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suhani September 20, 2012 16

hey Dassana i made modaks yesterday and they turned out to be so good that i was amazed at myself that how could i make so perfect and that too first time..thanks so much for such easy explanation..

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dassana September 20, 2012 17

thank you suhani. feels so good. it is possible that one can be a novice and yet make perfect dishes the first time :-)

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nava September 19, 2012 18

Thank you for the lovely recipe. I tried it today morning and it turn out so well. Thank you so much, its an encouragement for a beginner like me. A well written step by step recipe.

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dassana September 19, 2012 19

thanks for your encouraging notes nava :-)

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suhani September 18, 2012 20

hey Dassana..i wanted to know that can i use dessicated coconut instead of fresh one..will it bind well with the jaggery..and also can i use puran poli filling recipe of urs in the modak..

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dassana September 18, 2012 21

hi suhani… you can use dessicated coconut instead of fresh coconut. you can also add sesame seeds if you like, in this mixture. yes, you can use puran poli filling with or without coconut in the modak.

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Saritha N September 18, 2012 22

Presented in a nice way, any one who is learning cooking for the first time this website will help u…

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dassana September 18, 2012 23

thanks saritha for the lovely comments

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Mona September 18, 2012 24

Nice article and Awesome modak. It is kind of hard to prepare it and buy it outside. At mealnut, we home deliver modak prepared by experts like you. If you want it to be home delivered, order on mealnut.com

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Anu September 17, 2012 25

Very helpful recipe. Thanks so much for all the photos and details. Really helps a first-timer :) Now I am confident about being able to offer this to Lord Ganesh this year! A Happy Ganesha Chaturthi to you!

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dassana September 17, 2012 26

happy ganesh chaturthi to you to anu. i hope you make great modaks for lord ganesha.

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shalini September 16, 2012 27

presented in a nice way. step by step. my modak also break as u mentioned but taste was good.

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dassana September 16, 2012 28

thanks shalini. sometimes the modaks do break, but the taste is always good.

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marina September 14, 2012 29

It’s tasty

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thavamani August 15, 2012 30

thanks for the modak recipe .i always hav problems doing it, now i can do better modaks this year.

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dassana August 15, 2012 31

thanks

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Sudeshna August 13, 2012 32

Hey… thanks for the post… In Bengali we call sweet rice does of this kind as “puli pithe” but I never had the idea that modak is also made in the same manner… :D thanks a ton… yumms am actually feeling hungry… would ask mom to make once again today itself… :D

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dassana August 13, 2012 33

thanks sudeshna for taking out the time to comment on so many posts. i did not know you have a similar sweet in bengali cuisine.

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Sudeshna August 14, 2012 34

yup we mainly have it during the bengali month of “Chaitra” which is last month of the bengali calender and during that time most of the harvesting is ready…. so its a celebration time… we even have a dish called “pati shapta” mom makes it with suji and rice mixture with water.. make it like small dosa pattern and fill it with khoya (i preffer it with sweet coconut filling) and roll it… these dishes continues till poila baisakh… you can even try making the same dumplings (steamed) and put it into sweet milk.. its called “dudh puli”

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dassana August 15, 2012 35

thanks for sharing these bengali sweets sudeshna. in konkan/goa there is a similar dish called as “patoli” made with rice flour and stuffed with coconut-jaggery mixture and then steamed in turmeric/haldi leaves. the dudh puli sounds interesting.

after reading your comments yesterday i went through a bengali cookbook which i have. i had got the cookbook some months ago but did not read it all. the book has so many delicious bengali recipes and that too easy to make.in fact i was thinking to make bhappa doi and some more bengali recipes and even putting it on the blog…

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Sunitha Dsa March 30, 2012 36

Nice Recipe. I prepared it today. My hubby & my son both loved it.
The details & picture both helped me to prepare it in the right way.
Thanxs for a lot.

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dassana March 30, 2012 37

thanks sunitha. felt good to know that your family loved the modak recipe.

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sunita November 30, 2011 38

what beautiful and slender fingers and palme more than the modak i have fallen in love with your palm

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anitha September 16, 2011 39

hey its very nice picture presentation. i clearly understood the preparation of modak with this. thank you

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dassana September 16, 2011 40

thanks anitha…

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Harsha Tharwani September 11, 2011 41

Hi,

Happy Anant chaturdarshi to all. Tried “Ukideche Modak and they turned out to be excellent n very tasty prasad….As if Lord Ganesh showered his blessing in terms of the real sweetness in my homemade MODAK. Everyone appreciated in my family too.

Thanks and Regards,

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dassana September 11, 2011 42

dear harsha, that’s so nice to know.

i am really pleased… i pray that lord ganesha keeps on showering His blessings on you and your family….

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Guruprasad September 8, 2011 43

Thanks for sharing..
I must do this..

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dassana September 8, 2011 44

do try the modak recipe, guruprasad…

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prerana September 5, 2011 45

hi,

Oh! i see lol that was taken with yellow lights!!. The Modakas that I prepared was really nice and came out good. My family like it ..and i am very happy to say that I could prepare this sweet now. Thankyou so much for the explanation and the easy instructions with pics.

Happy cooking and good luck

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dassana September 6, 2011 46

thats nice to know prerana. happy cooking and good luck to you too…

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Malati Sahoo September 3, 2011 47

it is a very good receip.
Thank you very much
Happy Ganesh Chaturthi

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dassana September 3, 2011 48

thanks malati and happy ganesh chaturthi to you too.

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Lalita September 3, 2011 49

Wishing you Happy Ganesh Chathurti. I loved your recipe and you have explained it in a detailed step by step process.

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dassana September 3, 2011 50

thank you lalita and wish you too a happy ganesh chaturthi

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prerana September 2, 2011 51

Hi,

Happy Ganesha festival,
Thankyou very much for the wonderful step by step procedure. Today I did try it…i hope it tastes good after naivedhyam. ..but i have one question. The final modhaka looks still very white instead of golden color like yours…i have pressure cooked it without whistle for 10mins but color is white….please explain about pressure cooking…like do we have to add water at bottom in the cooker and if i add the whistle will it turn golden….yellowish color.

thankyou
prerana

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dassana September 2, 2011 52

happy ganesha festival to you too prerana.

the modaks look golden yellow as the pics were taken in my living room with yellow lights :-)

if you carefully observe the other pics, the pics of the modaks taken in the kitchen are white.

the modaks remain white even after cooking.

secondly we need to add water in the pressure cooker for steaming. you could also use idli racks with the idli vessel for steaming the modaks. its exactly like steaming idlis.

if using pressure cooking the whistle/vent weight has to be removed.
i hope that the modaks have turned out well.

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Sudeshna August 13, 2012 53

My mom does in a heavy bottom kadai.. takes the water in lower level, puts a smaller dish into that and then cover that with a big thali and puts a heavy weight on that… :)

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dassana August 13, 2012 54

thanks sudeshna for sharing the method which your mom uses.

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rsn September 1, 2011 55

thank you for the step by step pictures and for the clear and easy directions to make these modaks. Happy Ganesha Chaturthi -May the Divine bless you and grace you abundantly always.

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dassana September 1, 2011 56

thanks rsn. may the divine shower blessings on you too…

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Shilpa August 15, 2011 57

Hiii,being a malvani I like ur recipe .I hv shifted to Malaysia wid my husband so missing Ganesh festival but will try to make modak for sure thanks a lot

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dassana August 15, 2011 58

thanks shilpa…. do try the modaks…

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rajat August 6, 2011 59

i love it.. avery nice recipe……….

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prachi deshpande May 20, 2011 60

a well explained step-by-step procedure of modaks.

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dassana May 20, 2011 61

thanks prachi

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ritu nischal April 17, 2011 62

I like the recipe of MODAK very much.It is provided with fully satsfying recipe with colourful pictures.I WILL TRY TO MAKE MODAKS AT MY HOME.

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Ashok Marathe Philadelphia January 31, 2011 63

A nice recipe.This sweet dish enjoyed by all family members.Thanks.

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Ashok Marathe Philadelphia January 31, 2011 64

A nice recipe. Modak prepared twice its ok and satisfied.

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Dama Revathi September 10, 2010 65

Happy Ganesh Chaturthi!

I hope this dish really enjoy our Lord Ganesha!
The way you are taking care and especially Wonder Love and devotion while preparing.
I do remember this while prepare.

Thanks a lot.
God bless you.

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dassana September 10, 2010 66

same to you and I pray that Lord Ganesha bestows peace and prosperity in your life. Thanks for the appreciation. God bless you too.

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