modak recipe, how to make ukadiche modak, steamed modak recipe

ukadiche modak recipe, steamed modak recipe, modak recipe

ukadiche modak or steamed modak recipe with step by step photos – ukadiche modak is one of the most popular modak variety made during ganesh chaturthi festival in maharashtra. this year ganesh chaturthi is starting on 29th aug 2014 and as usual will last for 10 days.

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 you can 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 devotees 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.

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 plantain leaf, would consist of panchamrit, rice pooris or vades (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.

modak is a favorite sweet of the family too. we all like the sweet jaggery and coconut filling inside the modak. this filling has a resemblance to the filling used in patholi (a konkani recipe of steamed sweet rice flour delicacy made in haldi/turmeric leaves). patholi is a sweet that is made during the gauri – ganesh festival in the regions of konkan & goa.

i remember having plenty of modaks 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 better modaks at home. preparing modaks does require patience & effort. the pleated or fluted effect on modak comes through practice. it is good if you have the modak moulds. they make the stuffing work easier.

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 made from ukad or rice flour dough. after shaping them, the modaks are then steamed.

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

step by step ukadiche modak or steamed modak recipe for ganesh chaturthi:

making the sweet filling for the modak:

1. heat ghee in a pan. add poppy seeds, cardamom powder and nutmeg powder. saute for a minute.

making ukadiche modak

2. then add grated fresh coconut and powdered/grated jaggery.

add jaggery - making ukadiche modak

3.  mix well and cook this coconut-jaggery mixture on a low flame. the jaggery will melt first.

cook jaggery to make ukadiche modak

4. stir at times and cook this mixture till the moisture from the jaggery begins to dry. switch off the flame. don’t overcook as the jaggery then hardens. keep this coconut-jaggery filling aside. on cooling the mixture will thicken more. the following is an optional step. you can add a bit of rice flour to this mixture. a tip from my friend. the rice flour helps to absorb moisture, if any from the filling. keep the filling aside to cool.

making ukadiche modak filling

making the outer cover of the ukadiche modak:

1. in a pan or dekchi add water, oil/ghee and a pinch of salt. keep it on the stove top.

heat oil - making ukadiche modak cover

2. let this mixture come to a boil.

making ukadiche modak cover

3.  add the rice flour and quickly stir and mix the flour with the water.

add rice flour - making steamed modak recipe

4.  stir till all the rice flour is mixed with the water. switch off the flame. remove the pan from the burner and keep on the work place. cover the pan with a lid for 4 to 5 minutes.

stir rice flour - making steamed modak recipe

5. now take all the dough in a plate/thali or in a bowl.

rice flour mixture for making ukadiche modak

6. gather the dough together and begin to knead it. the dough will be hot when, you begin to knead. so apply some water on your palms and knead the dough. knead the dough very well. if you feel the dough looks dense or hard or dry, then just add a few teaspoons of warm water and continue to knead.

ukadiche modak dough

7. the dough should be smooth without any lumps.

ukad or dough for the modaks

8. make small balls from the dough. roll the balls till 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.

ukadiche modak dough

9. take a ball and flatten it with your fingers or on your palms, to a round disc or a shallow bowl shape. you can apply ghee/oil in your palms, while flattening.

making ukadiche modak recipe

10. place the modak filling in the center.

making ukadiche modak recipe

11. press the edges as shown in the pic below. you can also press the edges first and then add the filling.

shaping ukadiche modak recipe

12. bring together all the edges and join them. remove the extra portion of the dough from the top, if any. shape and taper the top of the modak with your fingers. you can also use ready modak moulds. they are usually available in shops and market some days before ganesh chaturthi festival in different sizes.

shaping ukadiche modak

13. make all the modaks this way. keep them in a steamer pan. cover the pan with a lid and steam for 10 to 15 minutes on a low flame. some modaks may crack while shaping or steaming, buts its fine. you can forgive yourself if you are making this first time.

steaming ukadiche modaks

14. once the ukadiche modaks are steamed, drizzle a few teaspoons of ghee on the modaks.

steamed ukadiche modaks

15. the ukadiche modaks are ready to be offered to lord ganesha.

ukadiche modak recipe, steamed modak recipe, modak recipe

important note: If you are making the modaks as prasad or naivedyam then 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 fried modakpuran poli, alu vadi, kala vatana sambar, chana sundal, varan bhaat and poori bhaji.

ukadiche modak or steamed modak recipe below:

4.5 from 2 reviews
ukadiche modak recipe for ganesh chaturthi
 
Prep time
Cook time
Total time
 
ukadiche 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 to 15 modaks
Ingredients (american measuring cup used, 1 cup = 250 ml)
for the outer modak covering:
  • 1 cup rice flour
  • 1.5 cups water
  • ¼ tsp oil or ghee
  • a pinch of salt
for the inner sweet filling:
  • 1 cup fresh grated coconut
  • ¾ cup powdered or grated jaggery, for a more sweeter taste, you can add upto 1 cup of powdered jaggery
  • 3 to 4 cardamoms, powdered in a mortar-pestle, about ¼ tsp cardamom powder
  • a pinch of nutmeg powder or grated numeg
  • ½ tsp poppy seeds
  • ½ tsp ghee or oil
  • ½ tsp rice flour (optional)
Instructions
making the sweet filling for ukadiche modak:
  1. heat ghee in a pan. add poppy seeds, cardamom powder and nutmeg powder. saute for a minute.
  2. then add grated fresh coconut and powdered/grated jaggery.
  3. mix well and cook this coconut-jaggery mixture on a low flame. the jaggery will melt first.
  4. stir at times and cook this mixture till the moisture from the jaggery begins to dry. switch off the flame. don't overcook as the jaggery then hardens. keep this coconut-jaggery filling aside. on cooling the mixture will thicken more.
  5. you can also add a bit of rice flour to this mixture. this is an optional step. the rice flour helps to absorb moisture, if any from the filling.
  6. keep the filling aside to cool.
making the outer cover of the ukadiche modak:
  1. in a pan or dekchi add the water, oil and salt. keep it on the stove top.
  2. let this mixture come to a boil.
  3. reduce the flame and add the rice flour gradually. quickly stir and mix the flour with the water.
  4. stir till all the rice flour is mixed with the water.
  5. switch off the flame. remove the pan from the stove top and then cover this pan with a lid for 4 to 5 minutes.
  6. now take all the dough in a plate/thali or in a bowl. gather the dough together and begin to knead it.
  7. the dough will be hot when, you begin to knead. so apply some water on your palms and knead the dough. knead the dough very well.
  8. if you feel the dough looks dense or hard or dry, then just add a few teaspoons of warm water and continue to knead.
  9. make small balls from the dough. roll the balls till smooth in your palms.
  10. you can also apply some water on your palms, while rolling the balls. keep the balls covered with a kitchen towel. the balls should be smooth in appearance and should not have any cracks.
  11. assembling & shaping modaks:
  12. before you start shaping the modaks, keep water for steaming in a pan.
  13. grease the steamer lightly with oil or ghee.
  14. take a ball and flatten it with your fingers to a round disc or a shallow bowl shape. you can apply ghee/oil in your palms, while flattening.
  15. place the modak filling in the center.
  16. press the edges as shown in the pic below. you can also press the edges first and then add
  17. bring together all the edges and join them. remove the extra portion of the dough from the top, if any. shape and taper the top of the modak with your fingers.
  18. make all the modaks this way. keep them in a steamer pan.
  19. cover the pan with a lid and steam for 10 to 15 minutes on a low flame.
  20. some modaks may crack whilst shaping or steaming, buts its alright. you can forgive yourself if you are making this first time.
  21. once the ukadiche modaks are steamed, drizzle a few teaspoons of ghee on the modaks. the ukadiche modaks are ready to be offered to lord ganesha.



{ 69 Responses }

  1. Mehak says

    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

    • says

      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.

      • Mehak says

        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 :)

        • says

          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 :-)

  2. Meena Singh says

    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

    • says

      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.

  3. suhani says

    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..

  4. nava says

    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.

  5. suhani says

    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..

    • says

      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.

  6. Saritha N says

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

  7. says

    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

  8. Anu says

    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!

  9. thavamani says

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

  10. Sudeshna says

    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

    • says

      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.

      • Sudeshna says

        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”

        • says

          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…

  11. Sunitha Dsa says

    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.

  12. sunita says

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

  13. anitha says

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

  14. Harsha Tharwani says

    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,

    • dassana says

      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….

  15. prerana says

    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

  16. Lalita says

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

  17. prerana says

    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

    • dassana says

      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.

      • Sudeshna says

        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… :)

  18. rsn says

    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.

  19. Shilpa says

    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

  20. ritu nischal says

    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.

  21. Dama Revathi says

    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.

    • dassana says

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