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ukadiche modak recipe, steamed modak recipe, modak recipe

ukadiche modak is a traditional maharashtrian steamed sweet dish offered to lord ganesha on the occasion of ganesh chaturthi festival.

4.53 from 23 votes
total time:
70minutes

ukadiche 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 25 august 2017 and as usual will last for 10 days.

ukadiche modak recipe, steamed modak recipe, modak recipe

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 60 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.

modak recipe, steamed modak

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.

you can also check these other modak recipes:

  1. mango modak
  2. dry fruits modak
  3. chocolate modak 
  4. quick mawa modaks
  5. kozhukattai recipe
  6. sweet kozhukattai recipe (south indian recipe variation of modaks).

ukadiche modak recipe below:

ukadiche modak recipe, steamed modak recipe, modak recipe
4.53 from 23 votes
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modak recipe

ukadiche modak is a traditional maharashtrian steamed sweet dish offered to lord ganesha on the occasion of ganesh chaturthi festival.
course desserts
cuisine indian, maharashtrian
prep time 1 hour
cook time 10 minutes
total time 1 hour 10 minutes
servings 12 to 15 modaks
rough calories per serving 160 kcal
author dassana amit

ingredients (1 cup = 250 ml)

for the outer modak covering:

  • 1 cup rice flour
  • 1.5 cups water
  • ¼ teaspoon oil or ghee
  • 1 to 2 pinch salt

for inner sweet filling of modaks:

  • 1.5 cups fresh grated coconut
  • 1 cup powdered or grated jaggery, for a more sweeter taste, you can add upto 1 cup of powdered jaggery
  • 4 to 5 green cardamoms, powdered in a mortar-pestle, about ¼ teaspoon cardamom powder (choti elaichi powder)
  • 1 pinch nutmeg powder or grated numeg (jaiphal powder)
  • ½ teaspoon poppy seeds (khus khus) - optional
  • ½ teaspoon ghee or oil
  • ½ teaspoon rice flour (optional)

how to make modak recipe

making sweet filling for ukadiche modak:

  1. heat ghee in a pan. keep flame to a low. add poppy seeds, cardamom powder and nutmeg powder. saute for some seconds till poppy seeds start crackling. 

  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 outer cover of 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.

assembling & shaping ukadiche modaks:

  1. before you start shaping the modaks, keep water for steaming in a pan.
  2. grease the steamer lightly with oil or ghee.
  3. 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.
  4. place the modak filling in the center.
  5. press the edges as shown in the pic below. you can also press the edges first and then add
  6. 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.

steaming ukadiche modak:

  1. make all the modaks this way. keep them in a steamer pan.
  2. cover the pan with a lid and steam for 10 to 15 minutes on a low flame.
  3. some modaks may crack whilst shaping or steaming, buts its alright. you can forgive yourself if you are making this first time.
  4. 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.

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how to make ukadiche 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. keep flame to a low. add poppy seeds, cardamom powder and nutmeg powder. saute for some seconds till poppy seeds start crackling.

making ukadiche modak

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

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


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122 comments/reviews

  1. Hi dassana,
    Is that pic of altar of Lord Ganesha from your home? It’s very beautiful.

    • no Ruchi. its from the Ganesha pandal in our area 😀

      • Oh well 🙂

  2. Hi dassana… I HV tried this recipe.. It was awesome… Everyone loved it ..
    Thank u for such fantastic recipes..
    I loved ur website..
    All the best… Keep it up

    • thanks sharvari for sharing this feedback. glad to know. happy ganesh chaturthi festival to you.

  3. HI,

    Thanks for sharing this but my coating was not smooth enough enough and kept breaking. Can you help?

    • some more water could have been added to the outer cover mixture. it would have become smooth.

  4. All your recipes are top class…First time i tried steamed modaks and it turned fine…. No cracking…. Everyone liked it …. Timely for Ganesh puja!….I would have liked the covering to be thinner… Any tips? Thanks for sharing!

    • thanks a lot brinda. for the covering to be thin, you have to flatten more with the fingers till you get a thin cover. its not difficult but just need more practice and patience.

  5. Hi!! I love steamed modaks. Iv been making them for a while now, but I have no idea how to store them. I wanted to make them a day in advance at least as they are time consuming.
    Plz help! Is there any way that I could store them? At least for 24hrs

    • shannon, store modaks in a casserole or in an air tight steel box. do cover the box tightly. then refrigerate. you can easily keep for 2 to 3 days.

  6. Can we use watermelon seeds instead of poppy seeds? I am going to try it for the first time and want it to come out superb.

    • Ankita, yes you can use watermelon seeds. If you want then you can skip adding poppy seeds (or watermelon seeds) also.

  7. Hi can I make madak a day before and eat them next them

    • Monika, yes you can. but if you are making it for lord ganesha then make it fresh and don’t taste it while making. best taste come when eaten fresh.

  8. Wonderful step-by-step recipe! Mentioned this in my blogpost on festival snacks

    • thanks again subha.

  9. Hi Dassana,
    I tried this recipe for steamed modak but my modaks were not cooked properly even after 20 – 25 minutes on low flame in a steamer.
    The upper portion was undercooked and rest was fine. Not sure what went wrong . I felt really bad so made fried modak next day and they were perfect

    Ritu

    • ritu, fine. no issues. as we all have cooking mishaps at times. thats how we learn. don’t feel bad. it appears that the rice flour dough was under cooked. as 20 to 25 minutes is a long time to steam modaks. also could be that the upper portion must have had too much of rice dough and must be thick. thats why it was not cooked well. but i am glad that the fried modaks came out good for you. hope you had a lovely ganesh chaturthi festival.

  10. Hello,
    I tried this recipe and it came out so well. Modak were tasty and didnt break at all. Sweetness of filling was just about right. I am glad becasue it was my first try and every thing went well. I love all your recipes.
    Thanks for sharing 🙂

    • thanks neha for positive feedback 🙂 glad you liked the modaks, welcome always.

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