modak recipe, how to make modak recipe | ukadiche modak recipe

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 2nd september 2019 and as usual will last for 10 days.

modak recipe, ukadiche modak recipe, steamed modak recipe, modak recipe

a happy ganesh chaturthi to all the readers of my blog. i pray that bhagwan ganesha bestows prosperity, luck and blessings to everyone. if you are looking for recipes which are made during 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 bhagwan 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 sumptuous feast, the prashad (prasad) or naivedya or bhog that was first offered to bhagwan 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 poori or vade (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 – bhagwan 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 modak 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 modak 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 modak 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 modak at home. this is a maharastrian modak recipe. its also called as ukadiche modak where the modak are made from ukad or rice flour dough. after shaping them, the modak 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 modak 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 modak
  5. kozhukattai recipe
  6. sweet kozhukattai (south indian recipe variation of modaks).

modak recipe

4.83 from 23 votes
Author:Dassana Amit
Prep Time:1 hr
Cook Time:10 mins
Total Time:1 hr 10 mins
Course:desserts
Cuisine:indian,maharashtrian
Calories: 160kcal
Servings (change the number to scale):12 to 15 modak
modak recipe
ukadiche modak is a traditional maharashtrian steamed sweet dish offered to bhagwan ganesha on the occasion of ganesh chaturthi festival.
(1 CUP = 250 ML)

INGREDIENTS

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 modak

  • 1.5 cups fresh grated coconut
  • 1 cup powdered or grated jaggery - for a more sweeter taste, you can add up to 1.25 cups of powdered jaggery
  • 4 to 5 green cardamoms powdered in a mortar-pestle, about ¼ to ½ 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)

INSTRUCTIONS

making sweet filling for modak recipe

  • heat ghee in a pan. keep flame to a low. add poppy seeds, cardamom powder and nutmeg powder. fry for some seconds till the poppy seeds start crackling. 
  • then add grated fresh coconut and powdered jaggery or grated jaggery.
  • mix well and cook this coconut-jaggery mixture on a low flame. the jaggery will melt first.
  • 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.
  • 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.
  • keep the filling aside to cool.

making outer cover of ukadiche modak

  • in a pan or dekchi add the water, oil or ghee and salt. keep it on the stove top.
  • let this mixture come to a boil.
  • reduce the flame and add the rice flour gradually. quickly stir and mix the flour with the water.
  • stir till all the rice flour is mixed with the water.
  • switch off the flame. remove the pan from the stove top and then cover this pan with a lid for 4 to 5 minutes.
  • now take all the dough in a large plate or thali or in a bowl. 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.
  • 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 be smooth in appearance and should not have any cracks.

making modak

  • before you start shaping the modak, keep 2 to 2.5 cups water for steaming in a large pan. you can even shape the modak first and then keep water to boil. cover the shaped modak with a clean kitchen towel before you begin to steam them.
  • grease a steamer pan lightly with oil or ghee.
  • take a ball and flatten it with your fingers to a round disc or a shallow bowl shape. you can apply ghee or oil in your palms while flattening.
  • place the sweet filling in the center.
  • press the edges as shown in the picture below. you can also press the edges first and then place the sweet filling.
  • 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 modak

  • make all the modak this way. place a rack or stand in the large pan. the place the steamer pan with modak on it. the water should be hot or boiling when you place the modak in the large pan.
  • cover the large pan with a lid and steam for 10 to 15 minutes on a low flame.
  • some modak may crack whilst shaping or steaming, buts it is alright. you can forgive yourself if you are making this first time.
  • once the modak are steamed, drizzle a few teaspoons of ghee on the modak. the ukadiche modak are ready to be offered to bhagwan ganesha.
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how to make modak recipe

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. fry for some seconds till the 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 outer cover of 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

making modak

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 modak 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 modak 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 modak are steamed, drizzle a few teaspoons of ghee on the modak.

steamed ukadiche modaks

15. the ukadiche modak are ready to be offered to bhagwan 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.

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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128 comments/reviews

  1. Your writeup are as lovely as the recipes. Your mentioning not to taste the filling is so apt.
    May lord Ganesha bless you.

  2. Hi Dassana.. thanks for this recipe and thanks for all ur recipes. I usually follow your site to make food. It has, to some extent, reduced my anxiety of making food every day, which was quite troublesome for me before. I simply love the way you describe the preparation method with the pictures, quantities (which we can adjust as per our needs), the do’s and don’ts. Thank you so much for making life easier. May Lord Ganesha bless you with happiness and joy. 🙂

  3. Hi dassana, we tried ukadiche modak but we were unable to shape them properly can you please give more comments on shaping them.

    • hi akash, it is due to less water in the rice dough. 2 to 3 teaspoons or more warm water can be added in the rice dough and kneaded again. if you see fine cracks while shaping, then just dap the fingers with some water and shape. the cracks will go away. also knead the dough very well. when flattening the dough balls, you can spread a few drops of water on the palms or fingers and then flatten. the shaping method shown here is the easiest. there is another way of shaping modak with many petals (pleats) and it comes only with practice. hope this helps.

  4. 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 up5 stars

  5. HI,

    Thanks for sharing this but my coating was not smooth enough enough and kept breaking. Can you help?5 stars

  6. 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!5 stars

    • 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.

  7. 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 24hrs5 stars

    • 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.

  8. 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.

    • 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.

  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 🙂5 stars

  11. Hii
    I have a query,
    Can I use dry coconut powder instead of fresh grated coconut? Is it make any difference in steaming?

    • you can use dry coconut. in steaming does not make any difference. one difference would be that dry coconut+jaggery mixture will take less time to cook than the fresh coconut+jaggery mixture. also the taste of modak will be different when made with dry coconut.

  12. I tried your recipe today and the modaks turned out very well. This was my first time making modaks and I was happy with the results. Thank you so much for sharing this recipe. Have a good day ?5 stars

  13. Hi . I don’t have a special steamer. Just wondering if cooker without the whistle will do? Thanks
    R

  14. Hi, I made modaks first time yesterday & the modaks turn out just awesome. Though I made it first time, the modaks didn’t crack at all. The taste was also too good & the sweetness was perfect. Everyone loved it. I am very happy that in first attempt the modaks turn out so good.Thank you so much for sharing this recipe. Your receips are very easy & best to make.5 stars

  15. Hi,
    I have a query.
    Can I use brown rice.
    Like the same way Mangalore style pundi is made. Using the same batter can I make modaks.

    • the rice dough has to be smooth. if there are fine cracks while making the dough bowls, then just apply some water on your palms and the cracks will smoothen up. also keep them stored in a tupper ware or casserole so that the outer cover does not become too dry.

  16. Hi Dassana,
    Hope you’re fine. Please tell me which brand of jaggery powder you’ve used in this recipe as I want to try making modak for Ganesh Chaturthi this year.

    Thanks & regards,

    Neeti

  17. MadamJi, I will tell my wife to try modak this Chathurthi….
    Amazed to see Date update, Appreciate your Attentiveness which make your blog “THE BEST “

  18. Hi, I am going to make them for first time this year on ganesh chaturthi. Can you please let me know if we can store them in fridge for day or two.
    Thanks,

    • firstly all the best for preparing modaks. yes you can store them in the fridge for a couple of days. place them in an air tight container or you can place them in a casserole. so that the outer cover does not dry out. after refrigeration the outer cover does become dense, so you can let the modaks come to room temperature or sprinkle some water on them and microwave for some seconds.

  19. Respected madam, I made these modak twice. First time the filling was little hard as I cooked it for little longer time. But second time the filling was perfect and the modaks were awesome. But with God Grace and your instructions, though I made them only twice the modaks did not break nor crack while steaming. They were perfect. Nearly 10 people ate them and all of them loved it. Thank you very very much. Ur recipes are simple to prepare and The best.5 stars

    • firstly thank you vijay for your positive feedback 🙂 secondly making modak is an art the more times you make you will master the art. glad to know your folks loved the modak. you are welcome always.

  20. I have never been to Maharashtra, but my friend told me that modaks are really nice. So I am going to give it a try with your awesome detailed recipe. Thanks so much for sharing your recipes with us.

    • welcome moumita yes modak is a traditional recipe of maharashtra it takes times but worth every bit of effort. surely try and let us know how it was? thankyou

  21. You guys are absolutely amazing and your recipies are so flawless. None of the dishes I tried from here has ever gone wrong. This page is like another mother/ mother in law for me ;-).
    Modaks, I thought were the toughest to do ( they may break and ooze out, the shape, thickness could go wrong and all those concerns) but this made it look so simple and was simple and tasty/ presentable in actual too!! Keep adding in more n more recipies.. M so dependent on you guys 🙂 😉 Biiiig Thank you!!5 stars