Skip to main content
Modak Recipe

Time and servings

Nutrition

Per modak.

​
About

Ukadiche Modak is a traditional rice dumpling sweet filled with coconut and jaggery stuffing. The word Ukad comes from Marathi, meaning steam, while Modak refers to the dumpling itself. People prepare it by steaming rice flour dough filled with a sweet coconut jaggery mix. It holds special importance during Ganesh Chaturthi in Maharashtra and is also enjoyed in nearby states. Devotees believe it to be the favourite sweet of Lord Ganesha, and they offer it as prasadam to family and friends. The soft outer rice flour shell combines perfectly with the rich and aromatic filling. The process requires skill to shape and seal the pleats neatly, which makes it unique. With or without mould, the final outcome always looks festive and divine. The traditional recipe uses rice flour for the outer layer and jaggery and coconut stuffing for the filling. People also prepare countless variations while still offering them to Lord Ganapathi. The outer layer usually stays the same, but the filling may change to suit taste. Some use sugar or dry fruits instead of jaggery to bring different sweetness levels. Others mix the dough itself with chocolate, dates, or nuts and shape it like a Modak without stuffing. These variations give a modern touch while keeping the cultural value intact. The mould makes shaping easier, especially for beginners, while hand pleating keeps the authentic feel alive. Both ways, the steamed dumpling remains a symbol of devotion and festivity. Fun Fact:
Many beginners say making pleats for Ukadiche Modak feels harder than solving a math problem, which is why the mould has quietly become every rookie’s best friend in the kitchen.

​
Ingredients

​
for coconut stuffing:

  • 1 tsp ghee
  • 2 cup coconut (grated)
  • 1 cup jaggery
  • ½ tsp cardamom powder

​
for dough:

  • 2 cup water
  • ½ tsp salt
  • 1 tsp ghee
  • 2 cup rice flour

​
Instructions

​
How to make coconut jaggery stuffing:

  1. Firstly, in a large kadai heat 1 tsp ghee and saute 2 cup coconut.
  2. Saute until the coconut turns aromatic.
  3. Now add 1 cup of jaggery and mix well.
  4. Keep cooking on medium flame until the jaggery melts.
  5. Continue to cook until the mixture thickens and still remains moist.
  6. Now add ½ tsp cardamom powder and mix well. Stuffing is ready, keep it aside.

​
How to make Modak dough:

  1. Firstly, in a large kadai take 2 cup water, ½ tsp salt, and 1 tsp ghee.
  2. Mix well and bring the water to a boil.
  3. Further, add 2 cup rice flour and mix gently.
  4. Mix until the rice flour absorbs all the water.
  5. Cover and rest for 3 minutes.
  6. Now transfer to a large bowl and start to knead the dough. Wet your hand to prevent it from burning.
  7. Knead for 5 minutes or until the dough turns soft. Wet your hand and knead if the dough seems dry.

​
How to shape Modak using hand:

  1. Now take a ball-sized rice flour dough and roll.
  2. With the help of both thumbs start pressing the edges and create a dent in the center.
  3. Slowly press from the edges till it forms a cup.
  4. Start creating pleats with your index finger and thumb.
  5. Now scoop a tbsp of prepared coconut-jaggery stuffing.
  6. Get the pleats together to form a bundle.
  7. Close the top by pinching and making it pointed.

​
How to shape Modak using mould:

  1. Grease the modak mould with ghee to prevent it from sticking.
  2. Stuff the rice flour dough into the mould walls.
  3. Also, place a small ball-sized mixture in the centre.
  4. Close tightly and scrape off the excess mixture.
  5. Unmould the modak gently without breaking.
  6. Place the modak in steamer leaving gaps in between.
  7. cover and steam the modak for 10 minutes or till the shiny texture appears on them.
  8. Finally, of Ukadiche Modak to lord Ganesha and celebrate Ganesh Chathurthi.

​
Video

​
Tips

Ukadiche Modak needs patience and practice to get right. These simple tips and variations make it easier to prepare with or without a mould.
  1. Dough Preparation: Use hot water to knead the rice flour dough, and keep it soft to avoid cracks while shaping.
  2. Shaping: Use a mould for neat and quick results, but try hand pleating for an authentic and traditional touch.
  3. Filling: Stick to coconut and jaggery for the classic taste, or try dry fruits and nuts for a richer variation.
  4. Steaming: Steam on medium heat to keep them soft, but avoid over-steaming to prevent them from turning hard.
  5. Practice: Make a few small modaks first to improve pleating skills, and notice how each attempt becomes better.

​
FAQ

It is a steamed rice-flour dumpling filled with coconut and jaggery, offered to Lord Ganesha.
Use hot water to make a soft dough, knead while warm, and keep it covered to retain moisture.
Cook the coconut-jaggery until slightly dry, cool it, and seal the pleats tightly with wet fingers.
Steam 10–12 minutes on medium heat; the shell turns shiny and non-sticky when done.
Yes, start with small shells, oil your hands, make thin even edges, and practise simple 5–6 pleats.

​
Notes

  • Firstly, vary the stuffing of your choice by adding a few dry fruits, sesame seeds, and poppy seeds.
  • Further, knead the dough well, sprinkling the required amount of water and ghee till it forms a smooth dough.
  • Also, if the modaks break while you are pressing and creating a cup, do not worry. Sprinkle water and ghee, and knead well.
  • Finally, grease your hand with ghee before you start preparing Ukadiche Modak, or else it will stick to your hand.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/modak-recipe-easy-ukadiche-modak-recipe/