Ukadiche Modak are traditional Maharashtrian steamed dumplings made with a soft rice flour covering and a sweet coconut-jaggery filling flavored with cardamom, nutmeg, and saffron. Prepared as prasad for Lord Ganesha during Ganesh Chaturthi, these homemade modaks are best served warm with a drizzle of ghee.
In this detailed Ukadiche Modak recipe, I'll show you how to prepare the filling, make soft and pliable rice flour dough, and shape modak with or without a mold. I've also included stovetop and Instant Pot pressure cooker steaming instructions, along with tips to prevent the modak from cracking or turning chewy.
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Ganesh Chaturthi celebrations in our home have always been incomplete without Ukadiche Modak.
Growing up, my Aaji and mom made them as prasad on the first day of the festival. The sweet aroma of coconut, jaggery, cardamom, and freshly steamed modak would fill the entire house and make the occasion feel even more special.
Making modak can feel intimidating at first, especially when shaping them by hand. But once you get the dough consistency right, the process becomes much easier. In this post, I'm sharing the method and tips I learned from my family so you can make soft, beautifully shaped modak at home too.
If you're planning a Ganesh Chaturthi menu, try my recipes for Fried Modak, Kesar Mawa Modak, Varan Bhaat, and Batata Bhaji too.
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What is Modak?
Modak is a small, dumpling-shaped Indian sweet traditionally made with a rice or wheat flour covering and a filling of freshly grated coconut and jaggery, often flavored with cardamom and a touch of nutmeg.
It is considered Lord Ganesha's favorite sweet and is prepared during the Ganesh Chaturthi festival as naivedya (food offered during the puja), then shared with family and friends as prasad.
There are wide traditional and modern varieties of modak, including steamed, fried modak, mawa modak, chocolate modak, and dry-fruit versions. However, the variety most commonly associated with Ganesh Chaturthi in Maharashtra is the steamed version, known as Ukadiche Modak.
What are Ukadiche Modak?
Ukadiche Modak translates to "steamed modak" in Marathi. It is the classic version of modak most closely associated with Maharashtrian homes and Ganesh Chaturthi celebrations.
The soft outer covering is made with fine rice flour cooked with boiling water, ghee, and a little salt. This cooked rice flour dough is called ukad. You knead it while still warm until soft and pliable, then fill it with saran, a fragrant, slightly sticky mixture of fresh coconut and jaggery flavored with cardamom, nutmeg, and saffron.
Once filled, the modak are traditionally shaped by hand into a rounded base, signature pleated sides, and pointed top, then steamed until soft and slightly translucent. They are best served warm with a generous drizzle of melted ghee, known as sajuk toop in Marathi.
In addition to Ganesh Chaturthi, many Maharashtrian families prepare Ukadiche Modak for Sankashti Chaturthi, Angarika Chaturthi, and other occasions devoted to Lord Ganesha.
Making Ukadiche Modak by hand is considered a labor of love and devotion. The pleating technique is often passed down from mothers and grandmothers, and getting the shape just right takes practice. A modak mold makes the process much easier and is a great option for beginners.
Recipe Ingredients and Notes
For the Coconut Jaggery Filling (Saran)
Coconut - Freshly grated coconut produces the most traditional flavor and texture. Frozen grated coconut also works well; thaw it completely before measuring and cooking.
Jaggery: Jaggery gives the filling its characteristic caramel-like sweetness. Use light-golden sugarcane jaggery, such as Kolhapuri jaggery, for balanced sweetness and traditional flavor. Grate block jaggery so it melts quickly and evenly. Avoid dark-colored jaggery, as it will make the filling much darker.
Cardamom, Nutmeg, and Saffron: I like to flavor the filling with cardamom, freshly grated nutmeg, and a pinch of saffron. Freshly ground cardamom gives the best aroma, but store-bought cardamom powder works well too. The saffron is optional, but it adds a lovely festive touch.
Nuts - Optional, but I like adding chopped cashews to the filling. You can also add roasted poppy seeds, almonds, or raisins to the filling based on your family's preference.
For the Rice Flour Covering (Ukad)
Rice flour: Use fresh, finely ground rice flour for a smooth, pliable dough. Old or Coarse rice flour can make the covering grainy and more likely to crack. Sift the rice flour before using.
Ghee: Ghee adds flavor, helps make the dough pliable, and prevents the modak from sticking to your hands and the mold.
You'll also need salt and water. Salt is optional, but a small amount of salt balances the sweetness of the filling.
Please refer to the recipe card for exact ingredient measurements.
How to Make Ukadiche Modak (Stepwise Photos)
Making Ukadiche Modak involves four main steps: preparing the coconut-jaggery filling, making the rice flour dough, shaping the modak, and steaming them.
Prepare the Coconut Jaggery Filling
1. Cook the coconut: Heat a heavy-bottomed pan over medium heat. Add the fresh or frozen (thawed) grated coconut and cook for 3-5 minutes, stirring frequently, to remove any excess moisture. Do not brown the coconut.
2. Add the jaggery: Reduce the heat to low and add the grated jaggery. Mix until the jaggery melts and combines with the coconut. The mixture will loosen and become moist as the jaggery melts.
3. Add the flavorings and nuts: Stir in the cardamom powder, nutmeg powder, saffron, and chopped cashews.
4. Cook the filling: Continue cooking, stirring continuously, until the mixture thickens (approximately 2 minutes) and becomes moist and sticky but is no longer watery. Do not overcook it, nor cook it until completely dry, as it can become hard as it cools.
Turn off the heat and transfer the filling to a plate or bowl.
5. Cool completely: Let the coconut-jaggery filling cool completely before assembling the modak. Warm or excessively wet filling can soften the rice flour covering and cause it to tear or leak during steaming.
While the coconut jaggery mixture (saran) cools, let's make the rice flour dough (ukad).
Prepare the Rice Flour Dough or Ukad
1. Boil the water: Add the water, salt, and 1 teaspoon of ghee to a saucepan. Bring the water to a rolling boil.
2. Add the rice flour: Reduce the heat to low and add the rice flour. Mix immediately with a sturdy spoon or spatula until the flour absorbs the water. The mixture will look lumpy and slightly crumbly at this stage.
3. Cover and rest: Cover the saucepan, turn off the heat, and let the mixture rest for 5 minutes. This allows the rice flour to cook in the residual steam.
4. Cool slightly: Transfer the mixture to a wide plate or mixing bowl. Let it cool just until it is comfortable enough to handle. Do not let it cool completely because the dough is easier to knead while warm.
5. Knead the dough: Grease your hands lightly with ghee and knead the mixture for about 5 minutes. Add warm water, 1 tablespoon at a time, as needed until the dough becomes soft, smooth, pliable, and free of cracks.
6. Keep it covered: Cover the dough with a damp kitchen towel while you prepare the portions. Rice flour dough dries quickly when exposed to air, which can cause the modak to crack while shaping.
7. Divide the dough and filling: Divide the rice flour dough and coconut jaggery filling into equal portions. Roll each dough portion into a smooth ball.
8. You can either make modak with your hands or use molds. There are two types of mold available aluminum ones and plastic. I have used the aluminum one for this Ukadiche modak recipe.
How to Make Modak With a Mold
Using a modak mold is the easiest option for beginners and produces evenly shaped modak.
9. Lightly grease the steamer basket and the inside of the modak mold with ghee, making sure the grooves are coated. Place one rice flour dough ball inside the mold. Close the mold.
10. Using your fingers, press and spread the dough evenly against the walls of the mold, leaving the center hollow. Keep the covering thin and even without tearing it. Allow a little excess dough to extend beyond the opening so you can use it to seal the bottom.
11. Add one portion of the cooled coconut-jaggery filling. Avoid overfilling, or the modak may be difficult to close.
12. Fold the excess dough over the filling and press it firmly to seal the opening. If necessary, use a small flattened piece of dough to cover the base completely.
13 and 14. Open the mold and gently remove the shaped modak.
16. Place it in a greased steamer basket or on a banana leaf and keep it covered while shaping the remaining modak. Add 1-2 threads of saffron on top of each modak (optional step).
15. Repeat with the remaining dough and filling, greasing the mold again whenever the dough begins to stick.
How to Make Modak Without a Mold
Traditionally, Ukadiche Modak are shaped by hand. It takes a little practice, but soft, properly kneaded dough makes pleating much easier.
- Lightly grease your palms and fingertips with ghee or moisten them with water.
- Take one dough ball and roll it between your palms until completely smooth.
- Press your thumb into the center of the ball. Slowly rotate the dough while pressing it between your thumb and fingers to form a small cup.
- Gradually thin the sides and edges while keeping the bottom slightly thicker.
- Place one portion of the coconut-jaggery filling in the center, leaving enough space around the top to close the modak.
- Pinch the edge between your thumb and index finger to create the first pleat. Continue around the edge to form approximately 7-9 evenly spaced pleats.
- While gently rotating the modak, bring all the pleats together over the filling and pinch them firmly to seal.
- Shape the sealed top into a small point and remove any excess dough.
- Place the modak in the prepared steamer basket and keep it covered while shaping the rest.
Beginner tip: If the dough cracks while you are forming the cup or pleats, it is too dry. Add a few drops of warm water, knead it again until smooth, and keep it covered.
Watch the video to see how to make modak without a mold.
Steam the Modaks
You can steam the modak in a pressure cooker, in an Instant Pot, or on the stovetop.
Steam in multiple batches depending on how many modak the steamer basket can hold. Do not overcrowd. I did 7-8 at a time.
To steam, bring 2 cups of water to a boil in your preferred steamer. Arrange the modak in a greased steamer basket, leaving space between them. Dip the modak in water or lightly sprinkle them with water, cover, and steam for 10-12 minutes, or until the covering looks slightly glossy. Let them rest for 5 minutes, then carefully transfer them to a plate.
Please see the recipe card below for detailed instructions on steaming using a Instant Pot pressure cooker.
Ukadiche Modak is ready!! Drizzle some ghee and serve warm!!
Expert Tips to Make Ukadiche Modak
Coconut-Jaggery Filling
- Fresh coconut gives the best flavor and texture. If using frozen coconut, thaw it completely and cook it for a few minutes to remove excess moisture.
- Check the block jaggery for debris, then grate or finely chop it so it melts quickly and evenly.
- Cook the filling until it is moist and slightly sticky, with no excess liquid. Do not overcook it, as it can become hard after cooling.
- Let the filling cool completely before shaping the modak. Warm filling can soften the covering and cause it to tear.
- You can prepare the filling 2-3 days ahead and refrigerate it in an airtight container. Bring it to room temperature before using.
- If using desiccated coconut, add 1-2 tablespoons of water to restore some moisture.
- Adding chopped cashews, almonds, or poppy seeds to the filling is optional, but they add a lovely crunch and texture.
Soft Rice Flour Dough
- Use fresh and finely ground rice flour.
- Sift it before using if it appears coarse or contains lumps.
- Start with a 1:1 ratio of water to rice flour. Since absorption varies by brand, add more warm water gradually while kneading, if needed.
- Add the rice flour only after the water reaches a rolling boil.
- The cooked flour may look lumpy or crumbly at first, but it will become smooth as you knead it.
- Knead the dough while it is still warm until it becomes soft, smooth, pliable, and free of cracks. Use warm water and a little bit of ghee as needed to knead.
- Keep the dough covered with a damp cloth at all times to prevent it from drying out.
Shaping the Modak
- Keep the dough balls and shaped modak covered until they are ready to be steamed.
- Make the covering thin and even, but not so thin that it tears. A thick covering can remain dense or chewy after steaming.
- Avoid overfilling so there is enough dough to seal the opening securely.
- Grease the inside of the mold, including the grooves, to prevent sticking.
- If the dough cracks while shaping, moisten your fingers with warm water and smooth the cracks. If it keeps cracking, knead a few drops of warm water into the dough.
- Seal the modaks properly to make sure they don't open or tear while steaming.
- Handmade modak take some practice, so if you're a beginner or making them for the first time, I recommend using a mold.
Steaming the Modak
- Bring the water to a boil before placing the modak in the steamer.
- Grease the steamer basket or line it with a banana leaf to prevent modak from sticking.
- Leave space between the modak so the steam can circulate evenly.
- My mom's tip: Dip the shaped modak briefly in water or lightly sprinkle them with water before steaming. This helps keep the outer covering soft and melt-in-your-mouth.
- Steam only until the covering looks slightly glossy; oversteaming can make it chewy.
- Let the modak rest for about 5 minutes before removing them, as they are delicate when freshly steamed.
How to Serve Ukadiche Modak
Ukadiche Modak are best served warm with a generous drizzle of melted ghee, known as Sajuk Toop in Marathi. Gently open the top and pour in a little ghee for the best flavor. If serving them as prasad, allow the freshly steamed modak to cool slightly before offering them to Lord Ganesha.
For a traditional Maharashtrian festive meal, serve modak as part of a thali with Varan Bhaat, Batata Bhaji, Puri, Shrikhand, Kothimbir Vadi and Koshimbir.
Storage and Reheating Modak
Ukadiche Modak tastes best when freshly steamed and served warm. Store completely cooled modak in an airtight container at room temperature for up to one day or refrigerate them for 2-3 days.
For the softest texture, re-steam refrigerated modak for 3-4 minutes. You can also microwave an individual modak for a few seconds, but overheating can make the rice flour covering chewy.
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Recipe Card
Ukadiche Modak Recipe
Equipment
Ingredients
For the Coconut-Jaggery Filling (Saran)
- 1 cup grated coconut Fresh or Frozen and thawed
- ½ cup jaggery grated
- ½ teaspoon cardamom powder
- ⅛ teaspoon nutmeg powder freshly grated, optional
- pinch saffron optional
- 10-12 cashews coarsely chopped, optional
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Instructions
Prepare the Coconut-Jaggery Filling
- Heat a heavy-bottomed pan over medium heat. Add the grated coconut and cook for 3-5 minutes, stirring frequently, until the excess moisture evaporates. Do not brown the coconut.
- Reduce the heat to low and add the grated jaggery. Cook, stirring continuously, until the jaggery melts and combines with the coconut.
- Add the cardamom, nutmeg, saffron, and chopped cashews. Continue cooking until the filling is moist and slightly sticky but no longer watery. Do not overcook it, as it will firm up as it cools.
- Turn off the heat, transfer the filling to a bowl, and let it cool completely.
Prepare the Rice Flour Dough
- In a pot, bring 1 cup of water to a rolling boil. Add 1 teaspoon ghee and salt (optional).
- Reduce the heat to low and add the rice flour. Mix immediately until the flour absorbs the water and forms a lumpy mixture.
- Cover the saucepan, turn off the heat, and let the mixture rest for 5 minutes.
- Transfer it to a wide plate and let it cool just until comfortable to handle.
- While still warm, knead with the remaining 1 teaspoon ghee for about 5 minutes. Add warm water, 1 tablespoon at a time, as needed until the dough becomes soft, smooth, and free of cracks.
- Divide the dough and cooled filling into 16 equal portions. Keep the dough covered with a damp cloth throughout the shaping process.
Shape Modak Using a Mold
- Grease the inside of the modak mold with ghee.
- Place one dough ball inside and close it. Press the dough evenly against the sides of the mold, leaving the center hollow.
- Add one portion of filling without overfilling. Seal the opening completely with the excess dough.
- Open the mold and gently remove the modak. Place it in a greased steamer basket or on a plate and keep it covered.
- Repeat with the remaining portions, greasing the mold as needed.
Shape Modak by Hand
- Lightly grease your palms and fingertips with ghee or moisten them with water.
- Take one dough ball and roll it between your palms until completely smooth.
- Press your thumb into the center of the ball. Slowly rotate the dough while pressing it between your thumb and fingers to form a small cup.
- Gradually thin the sides and edges while keeping the bottom slightly thicker.
- Place one portion of the coconut-jaggery filling in the center, leaving enough space around the top to close the modak.
- Pinch the edge between your thumb and index finger to create the first pleat. Continue around the edge to form approximately 7-9 evenly spaced pleats.
- While gently rotating the modak, bring all the pleats together over the filling and pinch them firmly to seal.
- Shape the sealed top into a small point and remove any excess dough.
- Place the modak in the prepared steamer basket and keep it covered while shaping the rest.
Steam the Modak (Stovetop)
- Bring 2 cups of water to a boil in your preferred steamer.
- Dip or lightly sprinkle modak with water. Arrange the modak in the greased steamer basket, leaving some space between them (I steam 7 to 8 modaks at a time). Add a strand of saffron to each modak.
- Cover and steam for 10-12 minutes on medium-low heat, or until the covering looks slightly glossy.
- Turn off the heat and let the modak rest for 5 minutes before carefully transferring them to a plate. Serve warm, drizzled with ghee.
Steaming Modak in the Instant Pot Pressure Cooker
- Bring 2 cups of water to a boil using Sauté mode.
- Place the steamer basket with modak on the trivet. Cancel Sauté mode.
- Close the lid with the valve in the Venting position. Select Steam mode and steam for 10 minutes. Use an external timer to keep track of time.
- After 10 minutes, open the Instant Pot and carefully remove the steamer basket, and let the modak cool for 5 minutes to prevent the base from breaking. Transfer the modak to a serving platter. Serve warm, drizzled with ghee.
Video
Notes
- Fresh coconut gives the best texture, but frozen coconut works well too. Thaw it completely before using.
- Cook the filling until moist and slightly sticky, with no excess liquid remaining.
- Do not overcook the filling, as it will firm up further as it cools.
- Let the filling cool completely before assembling the modak.
- If the filling becomes hard, add 1-2 tablespoons of water and warm it gently until softened.
- Use fresh, finely ground rice flour. Sift it if it appears coarse or contains lumps.
- For steaming, start with a 1:1 ratio of water to rice flour. Rice flour absorbs water differently depending on the brand. If the dough feels dry or cracks, knead in warm water, 1 teaspoon at a time.
- Knead the dough while it is still warm until soft, smooth, and crack-free.
- If the dough is sticky, knead it for another minute. If needed, add 1 teaspoon of rice flour at a time.
- Keep the dough covered with a damp cloth throughout shaping.
- Keep the covering thin and even. A thick covering can remain dense or chewy, while an excessively thin one may tear.
- If the dough cracks while shaping, smooth the area with moist fingers. If it keeps cracking, knead a few drops of warm water into the dough.
- Take your time while assembling the modak, as rushing can tear the delicate covering.
- Use modak molds; they make shaping easier and create more uniform modak than hand-shaping.
- Avoid oversteaming, as it can make the rice flour covering chewy.
- My Mom's tip: dip the modak in water before steaming for a soft, melt-in-your-mouth modak.
- Freshly steamed modak are delicate, so handle them gently while transferring them from the steamer.
chathu says
please let me know how many days can keep modak dough
Shweta Arora says
The dough is best made fresh and used immediately.
RM says
Thanks for the recipe. Can I shape modals and steam just before serving or should these be steamed right away after filling and shaping?
Shweta Arora says
yes, just make sure they remain moist and soft by covering with wet cloth otherwise they will dry out. My preference is to shape and steam them right away for best results.