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Handmade Ukadiche Modak served on Silver platter for Ganesh Prasad.
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5 from 3 votes

Ukadiche Modak - Rice Dumplings with Sweet Coconut Filling

Ukadiche Modak are velvety soft Indian Rice Dumplings filled with aromatic and sweet mixture of coconut, jaggery, cardamom, nutmeg and saffron. This traditional delicacy is a treasured recipe for festival celebrations.
Prep Time30 minutes
Cook Time25 minutes
Total Time55 minutes
Course: Desserts
Cuisine: Indian
Diet: Gluten Free, Hindu, Vegetarian
Servings: 8 people
Calories: 251kcal
Author: Prajakta Sukhatme
Cost: $7

Equipment

Ingredients

For the Coconut Jaggery Filling

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

My Tips To Make the Best Modaks
  • 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.
Making without a mould: Ukadiche Modak can be shaped entirely by hand. Make small pleats around the dough circle, add the filling, and pinch the pleats together at the top.
Storage: Refrigerate leftover modaks in an airtight container. Reheat by steaming for a few minutes before serving for the best texture.
Serving: Traditionally served warm as prasad or naivedya during Ganesh Chaturthi. A little melted ghee on top makes them even more delicious.

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

Serving: 2modaks | Calories: 251kcal | Carbohydrates: 46g | Protein: 2g | Fat: 6g