Ukadiche Modak is a traditional Maharashtrian sweet made with a soft rice flour covering and a delicious coconut-jaggery filling. These steamed rice dumplings are especially popular during Ganesh Chaturthi, when they are prepared as prasad and offered to Lord Ganesha.
The outer covering is soft and delicate. The filling is sweet, fragrant, and slightly chewy. Fresh coconut, jaggery, and cardamom make a simple combination that tastes incredibly special.
Making modak at home is a beautiful part of the Ganpati celebration. The pleating may take a little practice, but once you understand the dough, it becomes much easier.
This Ukadiche Modak recipe shows you how to make soft steamed modaks with simple ingredients. You can shape them by hand or use a modak mould for an easier finish.
For serving, typically the prasad thali includes Varan Bhat, Batata Bhaji, Bharli Vangi and Modaks along with other curries and pickles.
What is Ukadiche Modak?
Ukadiche Modak is the traditional steamed Maharashtrian modak. “Ukadiche” refers to the cooked or steamed rice flour dough used to make the outer covering.
Unlike fried modak, these modaks are steamed until the rice flour shell becomes soft and slightly glossy. Inside is a sweet filling made with coconut and jaggery.
Modak has a special connection with Ganesh Chaturthi. It is commonly prepared as naivedya or prasad for Lord Ganesha during the festival.
Ganesh Chaturthi Celebrations
Ganesh Chaturthi is a my most favorite Indian festival. I get quiet nostalgic when I think of all the wonderful vibes that resonate Ganesh Chaturthi.
It is a 10 day festival celebration that is integral part of Maharashtra, India and around the world. When we were kids, my sisters and I used to wait for month of September because Ganesh Chaturthi was around.
Lord Ganesh is a deity that is worshipped for all things beautiful. This festival is celebrated with lot of enthusiasm and zeal all over India.
There is a lot of excitement in the air during the festival season. Beautiful Idols are worshipped along with cultural activities and yummy spread.
Heirloom Recipe of Traditional Indian Sweet
This is my favorite Traditional Ukadiche Modak recipe which is our family heirloom recipe. Making modak the old fashioned way is a skillful task. It needs expert kneading techniques and the consistency of the dough has to perfect.
Shaping the modak needs some practice as well. Making soft pliable dough is a work of art. It is important to have these dumpling crack free since they get steamed. The presentation and the taste also has to be perfect.
These recipes are handed down to us from generations. My mom learnt it from her mom and grandma from her's. Do you get the idea? High nostalgic factor indeed
In recent years, the 'modak mould' are becoming very popular. If you are a beginner, these moulds are handy tools that can make your work easier. They make round pleated modaks in perfect shapes.
Ingredients
The modak filling is made with fresh grated coconut, jaggery, and cardamom. You can also add a small pinch of nutmeg for extra warmth. Strands of kesar (saffron) are typically added on top for festive garnish. Some traditional versions include poppy seeds as well.
For the outer covering, you need fine rice flour, water, a little ghee or oil, and salt. Fine rice flour gives the modak a smoother and softer texture. Similar traditional recipes use a roughly equal or slightly higher amount of water to rice flour, depending on the flour and method.
How to Make Ukadiche Modaks
Make Coconut Jaggery Filling
Start by heating a heavy-bottomed pan over low heat. Add the grated coconut and jaggery. Cook while stirring gently.
The jaggery will melt and combine with the coconut. Continue cooking until the mixture becomes thick and most of the excess moisture has cooked away.
Do not cook the filling for too long. Overcooked jaggery can become hard once it cools.
Add cardamom powder and a little nutmeg, if using. Mix well. Transfer the filling to a plate and let it cool completely.
Pro Tip: The filling should be moist but not wet. A watery filling can make the rice flour covering difficult to seal.
How to Make Rice Flour Dough
Bring water, salt, and a little ghee to a boil in a saucepan. Lower the heat. Add the rice flour gradually. Stir continuously until the flour absorbs the water and forms a soft mixture.
Cover the pan and let it rest for a few minutes. Transfer the mixture to a bowl while it is still warm enough to handle. Knead it into a smooth, soft dough.
The dough is the most important part of a good Ukadiche Modak recipe. It should be soft and pliable. It should not feel dry or crumbly.
If the dough feels dry, wet your hands with warm water and knead again. If it feels sticky, add a very small amount of rice flour.
Keep the dough covered with a damp cloth while you work. This prevents it from drying out.
How to Shape Ukadiche Modak Without a Mould
Divide the dough into equal portions. Roll one portion into a smooth ball.
Place it between your palms and gently flatten it. You can also use your fingers to make a thin circle.
Keep the center slightly thicker than the edges. This helps prevent the modak from breaking when you add the filling.
Make small pleats around the edge using your fingertips. Add a spoonful of the cooled coconut-jaggery filling in the center.
Bring the pleated edges together over the filling. Pinch the top gently to seal the modak. Shape the top into a slight point. Place the finished modak on a greased steamer plate.
Don't worry if your first few modaks are not perfectly shaped. Homemade modak is about the taste and the tradition as much as the appearance.
How to Steam Modak
Grease the steamer plate lightly with ghee or oil. Arrange the modaks with a little space between them.
Steam over medium heat for about 10 to 15 minutes, depending on their size. Traditional recipes commonly use this range for steaming.
The outer covering should look cooked and slightly glossy. Remove the modaks carefully from the steamer. Let them rest for a couple of minutes before serving.
Serve your steamed modak warm with a little ghee and strand or two of saffron on top. Serve warm.
Using a Modak Mould
A mould makes shaping much easier, especially if you are making modak for Ganesh Chaturthi for the first time.
Lightly grease the inside of the mould. Place a portion of dough inside and gently press it against the sides. Make sure there is enough space in the center for the filling.
Add the coconut-jaggery stuffing. Cover the bottom with a little more dough and press gently to seal. Open the mould carefully and remove the shaped modak.
Repeat with the remaining dough and filling.
Our popular Indian Sweet Recipes
At Profusion Curry, we love to make and share wonderful and easy Indian recipes. Do check out Indian Sweets and Desserts recipe collection to enjoy traditional Indian sweets.
Hope you enjoy making these Ukadiche Modak and join us in spreading the love and joy of Indian festival Ganesh Chaturthi.
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📖 Recipe
Ukadiche Modak - Rice Dumplings with Sweet Coconut Filling
Equipment
Ingredients
For the Coconut Jaggery Filling
- 1½ cups freshly grated coconut
- ¾ cup jaggery grated or chopped
- ½ teaspoon cardamom powder
- 1 pinch nutmeg powder optional
- 1 teaspoon poppy seeds optional
- pinch Saffron strands
For the Rice Flour Covering
- 1½ cups fine rice flour
- 1½ cups water
- 1 teaspoon ghee
- ¼ teaspoon salt
Instructions
Make the Filling
- Heat a pan over medium-low heat. Add grated coconut and jaggery. Cook for 5–7 minutes, stirring often, until the jaggery melts and the mixture thickens. Do not overcook. Stir in cardamom and nutmeg, if using. Let the filling cool completely.
Make the Rice Flour Dough
- Bring water, salt, and ghee to a boil. Reduce the heat and gradually add the rice flour while stirring continuously. Mix until the flour absorbs the water and forms a soft dough. Cover and let it rest for 5 minutes.
- While the dough is still warm, transfer it to a bowl. Knead with lightly greased or wet hands until smooth and pliable. Keep covered with a damp cloth.
Shape the Modak
- Divide the dough into 10–12 equal portions. Roll one portion into a ball and flatten it into a small circle. Keep the center slightly thicker than the edges.
- Create small pleats around the edges. Place 1–1½ tablespoons of coconut-jaggery filling in the center. Bring the pleats together and pinch the top to seal. You can also use a lightly greased modak mould for easier shaping.
Steam the modak
- Grease a steamer plate with a little ghee. Arrange the modaks without overcrowding. Steam over medium heat for 10–15 minutes, or until the rice flour covering looks cooked and slightly glossy.
- Remove carefully and let them rest for a few minutes. Serve warm with a little ghee and strand of saffron on the top.
Notes
- Use fine rice flour for a smooth, soft covering.
- Keep the dough covered so it does not dry out.
- Knead the dough while it is still warm.
- Cool the coconut-jaggery filling before shaping.
- Do not overcook the filling or it can become hard.
- If the dough cracks, knead in a little warm water.
- You can shape the modaks by hand or use a mould.
If Using a Modak Mould
A mould makes shaping much easier, especially if you are making modak for Ganesh Chaturthi for the first time. Lightly grease the inside of the mould. Place a portion of dough inside and gently press it against the sides. Make sure there is enough space in the center for the filling. Add the coconut-jaggery stuffing. Cover the bottom with a little more dough and press gently to seal. Open the mould carefully and remove the shaped modak. Repeat with the remaining dough and filling.Nutrition
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This recipe was originally published on ProfusionCurry Website on September 12, 2018.
Anjali
Love Ukdiche modak 😍 Ganapati Bappa Moraya!