Ukadiche Modak or Ukdiche Modak is a very popular steamed sweet dumpling from India prepared on the occasion of Ganesh Chaturthi using rice flour, coconut, and jaggery as main ingredients.
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What is modak?
Modak is a popular recipe from Maharashtra prepared using rice flour dough and a coconut and jaggery filling. These are then steamed. The word modak means a small part of bliss.
Ukadiche means steamed in Marathi, and ukad also means steamed rice flour dough. So in simple English, it means steamed modak.
21 or 108 modaks are offered in the form of prasad, naivedyam, or bhog to Lord Ganapati during Ganesh Chaturthi. It is believed that Lord Ganesha loves modak so much that he is even named Modakapriya (one who likes modak).
Kudumu, Kadubu, Kozhukattai , Modakam, and Madhaka are other names for modak in Southern states of India like Kerala, Andhra Pradesh, Tamil Nadu and prepared during Vinayaka Chavithi.
In our hometown, we believe that Lord Ganapati loves APPE (PANIYARAM) along with BANANA MODAK, which is entirely different from the modak presented here in taste, texture, and appearance.
There are so many culture and tradition variation for a single event like Ganesh Chaturthi all across India. However, in my opinion, care, love, devotion, and faith are all that matters. Agree?
Here are some recipes that are prepared on GANESH CHATURTHI (Vinayaka chavithi) across India.
How to shape Modak?
You can make ukadiche modak with mold or without mold. Making modak with mold is super easy and turns out beautiful than the one shaped using hands. But as per tradition, if you want to shape them using hands, I have given quick steps below.
Where to buy Modak Molds?
Modak Molds are easily available in any grocery shop few days before the festival begins. In the United States, these are easily available in your nearby Indian store during festival season. Also, modak molds can be purchased online here.
I had more amount of coconut-jaggery filling, also called churna in konkani, than the dough. Therefore, I made churna modak for my little Ganeshas at home. They love it a lot. My husband calls these golden modaks 🙂
Tips to make the perfect modak dough.
Want to make perfect modak every single time? Here are few tips you need to follow before you start making the dough.
Perfect dough or outer cover for Modak:
The texture of the rice flour dough is very important. If the dough is dry due to less water, it will be difficult to shape the modaks. Modaks may crack and also become chewy after steaming. A soft and smooth dough is all that you need. For 1 cup rice flour, you will need more than 1 cup of water, and it may go up to 1 ½ cups of water. The best practice that I follow is to bring 1 cup water to a boil. Then, add salt, ghee, 1 cup rice flour, mix until water is incorporated with rice flour, and switch off the flame. Cover it for 4 to 5 minutes.
Let the rice flour mixture cook in the residual heat. In another pan, heat ½ cup water and keep ready. After five minutes, transfer the rice flour mixture to a plate or bowl for easy kneading, and while it is still hot, start kneading the dough. Now, if you feel the rice flour mixture is dry, add water in 1 tablespoon increments, continue the kneading process, and add water in increments until a soft and smooth dough is formed. Kneading the dough is very important for a perfect modak cover.
Having said that, use these tips and the amount of water suggested as a guide. The amount of water required may also vary slightly depending on the rice flour texture.
Sweet stuffing or filling for the modak
Cook the coconut-jaggery stuffing mixture till all the moisture has evaporated and then switch off the flame. Do not undercook or overcook. Overcooking may make the modak stuffing hard and chewy. In this case, you can sprinkle hot water into the jaggery mixture and mix well. Undercooking or too much moisture will cause the mixture to ooze out while steaming.
Ingredients used
For the filling
2 cups Coconut, grated
1 cup Jaggery (powder or grated)
¼ teaspoon Cardamom powder
1 tablespoon Ghee
For the outer cover
1 cup Rice flour
1 cup + ½ cup Water (approx, check steps)
1 tablespoon Ghee
¼ teaspoon Salt, adjust to taste
How to prepare them?
Ukadiche Modak Banane Ki Vidhi
First, prepare the filling or stuffing for the modak.
In a pan on medium heat, add jaggery and coconut and stir the mixture. It will become gooey or bubbly depending on the type of jaggery used.
Continue to cook till all the moisture evaporates and it starts drying out. At this point, add cardamom powder, ghee, mix, and switch off the flame. Keep this mixture aside.
Prepare the outer covering for modak.
In a pan on medium-high heat, add 1 cup of water along with ghee and salt. Bring it to a boil. Add rice flour and mix until water is incorporated. Switch off the flame. Keep this aside for 4 to 5 minutes. Let the mixture continue to cook in the residual heat. It may look dry or lumpy but don't worry at this point.
Meanwhile, in another bowl, add ½ cup of water, heat it, and keep ready.
After five minutes, transfer the rice mixture to a bowl for easy kneading. Add the hot water in 1 tablespoon increments and keep kneading the dough till smooth, crack-free, non-sticky dough is formed. (I do not boil all 1 ½ cup water at once because the amount of water required may vary depending on the brand and texture of rice flour. So add the remaining ½ cup water in increments only as needed.) (check video on making modak dough for better understanding)
Shaping Modaks
You can divide the dough into equal parts or just take pinch of dough and use it as required. The exact number of modaks from this recipe may vary depending on the size of molds you will use.
Grease the modak mold and close. Check the video for more details. Press the dough ball to the inner sides of the mold to make space at the centre. Add the filling. Seal the modak with a small piece of dough. Nicely press and smoothen it.
Open the mold and remove the modak gently. Place it in a plate or bowl and cover so that they do not dry out as you shape and fill the remaining modaks.
How to steam modaks?
Bring water to a boil in your steamer. I have lined my steamer plate with banana leaves. You can use turmeric leaves or even grease the steamer plate with ghee.
Place the shaped modak in your steamer in a single layer. I have sprinkled saffron strands on a few of them (this is optional). Cover and steam it on a medium flame for 10 to 12 minutes. Switch off the flame. Let it sit for 2 to 3 minutes. Ukadiche modak is ready!
Tips:
- I have used fresh coconut. You can use frozen, desiccated, or shredded coconut flakes.
- I have kept the recipe very simple. You can add poppy seeds, chocolate, crushed nuts, saffron, nutmeg, etc., to the filling if desired.
How to make modak without a mold?
Form lemon-sized ball from the dough. Flatten it with your palm or fingers to a disc of medium thickness. (Keep the edges thin and the center thick - just like you shape momos or dumplings). Place the filling at the center.
Now press the edges to form pleats and bring all the edges to the center to form modak. Excess dough on top can be trimmed. If you find it difficult working with dough during this process, you can grease your hands with ghee.
If you find it difficult to shape it this way, you can shape them into nevri or empanadas ( kadubu, karanji, or gujiya). That is, flatten the dough ball with the help of a rolling pin. Place the filling on one half and fold over the other half. Seal with edges with fingers or fork for a beautiful design.
How to steam modak in your Instant pot?
Pour 2 to 3 cups of water in your instant pot steel insert. Place a trivet or rack. Then, bring it to a boil on saute mode.
Set the steam mode on and keep the steam vent in venting position to release steam during the process. The timer does not work on venting mode, and instant pot (IP) will not beep here, so set an external timer for 10 to 12 minutes.
After the cooking time is done, let this sit for 5 minutes before removing it from the IP.
FAQ
Rice flour covering cracks if your dough is too dry. In this case, sprinkle some water and knead the dough again.
The dough becomes sticky if the water content is high. In this case, sprinkle some more rice flour and knead again.
Modak stays well at room temperature for 1 day. You can refrigerate for 3 days and to reheat steam for 3 to 4 minutes.
Use the coconut-jaggery filling to prepare other versions of modak such as bounty modaks, chocolate modaks, etc. While you are here, also check out chocolate modak recipe.
The coconut-jaggery mix can also be used to prepare delicacies such as patholi, kayiholige, panchkadyi, gujiya, etc.
Video Recipe
Check the video here on how to make the best ukadiche modak.
Below you will find the detailed step-by-step recipe for the traditional Maharashtrian-style Ukadiche Modak, also known as Kudumu, Kadubu, Kozhukattai , Modakam, and Madhaka.
Recipe card
Ukadiche Modak | How to make modak | Ganesh Chaturthi Recipe
Equipment
- 1 Steamer
- 1 Modak mold
Ingredients
For the filling (churna)
- 2 cups Coconut (grated)
- 1 cup Jaggery (powder or grated)
- ¼ teaspoon Cardamom powder
- 1 tablespoon Ghee
For the outer cover
- 1 cup Rice flour
- 1 cup + ½ cup Water (approx, check steps)
- 1 tablespoon Ghee
- ¼ teaspoon Salt (adjust to taste)
Instructions
Prepare the filling or stuffing for the modak.
- In a pan on medium heat, add jaggery and coconut and stir the mixture. It will become gooey or bubbly depending on the type of jaggery used.2 cups Coconut, 1 cup Jaggery
- Continue to cook till all the moisture evaporates and it starts drying out. At this point, add cardamom powder, ghee, mix, and switch off the flame. Keep this mixture aside.¼ teaspoon Cardamom powder, 1 tablespoon Ghee
Prepare the outer covering for modak.
- In a pan on medium-high heat, add 1 cup of water along with ghee and salt. Bring it to a boil. Add rice flour and mix until water is incorporated. Switch off the flame.1 tablespoon Ghee, 1 cup Rice flour, 1 cup + ½ cup Water, ¼ teaspoon Salt
- Keep this aside for 4 to 5 minutes. Let the mixture continue to cook in the residual heat. It may look dry or lumpy but don’t worry at this point.
- Meanwhile, in another bowl, add ½ cup of water, heat it, and keep ready.1 cup + ½ cup Water
- After five minutes, transfer the rice mixture to a bowl for easy kneading. Add the hot water in 1 tablespoon increments and keep kneading the dough till smooth, crack-free, non-sticky dough is formed. (I do not boil all 1 ½ cup water at once because the amount of water required may vary depending on the brand and texture of rice flour. So add the remaining ½ cup water in increments only as needed.) (Check video on making of modak dough for better understanding)
Shaping Modak
- You can divide the dough into equal parts or just take pinch of dough and use it as required. The exact number of modaks from this recipe may vary depending on the size of molds you will use.
- Grease the modak mold and close. Check the video for more details. Press the dough ball to the inner sides of the mold to make space at the centre. Add the filling. Seal the modak with a small piece of dough. Nicely press and smoothen it.1 tablespoon Ghee
- Open the mold and remove the modak gently. Place it in a plate or bowl and cover so that they do not dry out as you shape and fill the remaining modaks.
How to steam modaks?
- Bring water to a boil in your steamer. I have lined my steamer plate with banana leaves. You can use turmeric leaves or even grease the steamer plate with ghee.
- Place the shaped modak in your steamer in a single layer. I have sprinkled saffron strands on a few of them (this is optional). Cover and steam it on a medium flame for 10 to 12 minutes. Switch off the flame. Let it sit for 2 to 3 minutes.
How to steam modak in your Instant pot?
- Pour 2 to 3 cups of water in your instant pot steel insert. Place a trivet or rack. Then, bring it to a boil on saute mode.
- Set the steam mode on and keep the steam vent in venting position to release steam during the process. The timer does not work on venting mode, and instant pot will not beep here, so set an external timer for 10 to 12 minutes.
- After the cooking time is done, let this sit for 5 minutes before removing it from the IP.
Video
Notes
- I have used fresh coconut. You can use frozen, desiccated, or shredded coconut flakes.
- I have kept the recipe very simple. You can add poppy seeds, chocolate, crushed nuts, saffron, nutmeg, etc., to the filling if desired.
- Read the post above if you want to make modak without mold
Nutrition
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Kelley
What a beautiful presentation! Can't wait to give this a try!
Caitlin
Such a delicious recipe! Love the flavor and how easy it is to make.