Ukadiche Modak or Kozhukattai is a very popular steamed sweet dumpling from India prepared on the occasion of the Ganesh Chaturthi festival using rice flour, coconut, and jaggery as main ingredients.
Don't miss out on checking chocolate modak, banana modak, and list of indian sweets and desserts for the festival.
What is Modak?
Modak is a popular sweet recipe made during the Ganesh Chaturthi festival as an offering to Lord Ganesha. There are two types of modak ukadiche modak called steamed modak in English, and talniche modak called fried modak.
Modak is also made during sankashti chaturthi, angarika chaturthi, and gana homa pooja. 21 or 108 modaks are offered in the form of prasad, naivedyam, or bhog to Lord Ganapati during Ganesh Chaturthi. Lord Ganesha is believed to love modak so much that he is even named Modakapriya (one who likes modak). Modak is pure bliss.
Lord Ganesha's favorite food
In our hometown, we believe that Lord Ganapati loves appe (paniyaram) along with fried banana modak, which is entirely different from the modak presented here in taste, texture, and appearance.
There are so many cultural and traditional variations for a single event like Ganesh Chaturthi all across India. However, in my opinion, care, love, devotion, and faith are all that matter. Agree?
List of some authentic recipes that are prepared on Ganesh chaturthi (Vinayaka chavithi) across India.
Today's post is all about ukadiche modak and different ways to make it with and without mold, including steaming in your Instant Pot.
What is Ukadiche modak?
Ukadiche means steamed in Marathi. Ukadiche Modak is a traditional Maharstarian recipe where sweetened coconut and jaggery filling is stuffed inside the rice flour dough.
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.
Pro Tips to make modak perfectly
Want to make the perfect modak every single time? Here are a few tips you need to follow before you start making the dough.
Soft modak dough or outer cover
The texture of the rice flour dough is very important. If the dough is dry due to less water, it won't be easy 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 of rice flour, you will need more than 1 cup of water, which may go up to 1 ½ cups. My best practice is to bring 1 cup of 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.
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 filling or stuffing
Cook the coconut-jaggery stuffing mixture until all the moisture evaporates, 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
For the modak stuffing
Coconut: Freshly grated coconut is traditionally used. You can use shredded ry or frozen coconut flakes too.
Jaggery: Authentic flavor and sweetener to make festival-related sweets.
Cardamom: Adds the flavor. You can use nutmeg and saffron too.
For the outer covering
Rice flour: Fine rice flour will give you the best results. It is available in any Indian grocery store.
Ghee: Not only gives the aroma but also prevents the modak from sticking to the mold and makes your dough soft.
See the recipe card below for a full list of ingredients and measurements.
Step-by-step instructions
For a better understanding, you can also check my video on making traditional ukadiche modak for ganapati bappa.
Coconut jaggery filling
Step 1: Add jaggery to a pan on medium heat.
Step 2: To the same pan, add freshly grated coconut.
Step 3: It will become gooey or bubbly depending on the type of jaggery used.
Continue to cook until all the moisture evaporates and starts drying out.
Step 4: At this point, add cardamom powder, ghee, mix, and switch off the flame. Keep this mixture aside. Let this cool completely.
Outer covering for modak
Step 5: In a pan on medium-high heat, add 1 cup of water along with ghee and salt. Bring it to a boil.
Step 6: Add rice flour and mix until water is incorporated. Switch off the flame. Cover and keep this aside for 4 to 5 minutes.
Step 7: Let the mixture continue to cook in the residual heat. It may look dry or lumpy but don't worry at this point.
Meanwhile, add ½ cup of water to another bowl, heat it, and keep it ready.
Step 8: 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.)
How to shape and steam modak?
Step 9: Grease the modak mold and close
Step 10: Make dough balls from modak dough.
Step 11: Press the dough ball to the inner sides of the mold to make space at the center.
Step 12: Add the filling. Seal the modak with a small piece of dough. Nicely press and smoothen it.
Step 13: Open the mold and remove the modak gently. Place it in a plate or bowl and cover it so that they do not dry out as you shape and fill the remaining modaks.
Step 14: 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.
Pro Tips
- I have used fresh coconut, and it gives you the best results. You can use frozen, desiccated, or shredded coconut flakes.
- Never overcook the stuffing, as you cannot enjoy overcooked jaggery.
- I have kept the recipe very simple. Add poppy seeds, chocolate, crushed nuts, saffron, nutmeg, etc., to the filling to make it more flavorful.
- Knead the dough while it is still warm.
- If you want to avoid the multiple steps on the same day, you can make the filling a day or 2 in advance and keep it in the refrigerator.
- 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 🙂
- See that you use fine rice flour for the best results.
How to make ukadiche modak without mold?
Form a 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 a modak. Excess dough on top can be trimmed. If you find it difficult to work 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 a fork for a beautiful design.
Steam Modak in Instant Pot
- Pour 2 to 3 cups of water into your instant pot steel insert. Place a trivet or rack. Then, bring it to a boil in saute mode.
- Set the steam mode on and keep the steam vent in a 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.
Serving suggestions
Modak is served along with other prasadam during the festivals like appe, laddu, and panchakajjaya. You can eat it as it is or cut open the modak, drizzle ghee, and serve.
Storage suggestions
Steamed modak can be stored at room temperature for a day and in the refrigerator for 3 to 4 days. Steam them to reheat the modak before serving.
Recipe FAQs
Modak Molds are easily available in any grocery shop a few days before the festival begins. In the United States, these are easily available in your nearby Indian store during the festival season. Also, modak molds can be purchased online.
You can make ukadiche modak with mold or without mold. Making modak with mold is super easy and turns out more beautiful than the one shaped using hands. But as per tradition, if you want to shape them using your hands, check out the steps given above.
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 one day. You can refrigerate for three 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, kayi holige, panchkadayi, gujiya, etc.
More Ganesh Chaturthi recipes
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Recipe card
Ukadiche Modak | Kozhukattai | Ganesh Chaturthi Recipe
Equipment
- Steamer or Instant pot
Ingredients
For the filling or stuffing (churna)
- 2 cups Coconut (grated)
- 1 cup Jaggery (powder or grated)
- ¼ teaspoon Cardamom powder
- 1 tablespoon Ghee
For the outer cover of modak
- 1 cup Rice flour
- 1 cup + ½ cup Water (approx, check steps)
- 1 tablespoon Ghee
- ¼ teaspoon Salt (adjust to taste)
Instructions
Coconut jaggery filling for 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
- Cover and 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)
How to shape modak with mold?
- 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 Press the dough ball to the inner sides of the mold to make space at the center. 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 in the steamer?
- 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, and it gives you the best results. You can use frozen, desiccated, or shredded coconut flakes.
- Never overcook the stuffing, as you cannot enjoy overcooked jaggery.
- I have kept the recipe very simple. Add poppy seeds, chocolate, crushed nuts, saffron, nutmeg, etc., to the filling to make it more flavorful.
- Knead the dough while it is still warm.
- If you want to avoid the multiple steps on the same day, you can make the filling a day or 2 in advance and keep it in the refrigerator.
- 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 🙂
- See that you use fine rice flour for the best results.
How to make ukadiche modak without mould?
- Form a 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 a modak. Excess dough on top can be trimmed. If you find it difficult to work 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 a fork for a beautiful design.
Storage suggestions
Steamed modak can be stored at room temperature for a day and in the refrigerator for 3 to 4 days. Steam them to reheat the modak before serving. Modak Molds are easily available in any grocery shop a few days before the festival begins. In the United States, these are easily available in your nearby Indian store during the festival season. Also, modak molds can be purchased online.Nutrition
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Note: We originally posted this recipe in Sep 2021. It has now been modified in Aug 2023 with Expert Chef Tips, Step by step pics, FAQs, Calories, Storage Instructions, etc.
Chethana Hegde
I was searching for a good modal recipe, and finally found a perfect one! Thank you so much , you have explained the recipe so well making it easy to follow:)
Rachana
I trued out these modaks for Ganesh Chaturthi this year, and it turned out to be wonderfully delicious 🙂 The recipe instruction were so easy to follow, and even the extra tips you gave acted as a good reminder for me to work on my dough & ensure it is soft & pliable. Thank you so much Kushi!!