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

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 (american measuring cup used, 1 cup = 250 ml)
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


Comments

  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 :)

  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. 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

  7. 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!

  8. 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

      • 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…

  9. 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.

  10. 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….

  11. 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

  12. Lalita says

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

  13. 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.

  14. 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.

  15. 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

  16. 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.

  17. 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.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: