Modaks are known to be Ganpati Bappa's favorite sweets. So every sankashti and Ganesh Chaturthi, these ukadiche modak are offered to him. This recipe hails from the state of Maharashtra, India. This recipe is my best friend's mom's recipe, and I am so happy to share this amazing recipe with you guys today! Thank you so much for sharing your mom's recipe with me Sonal! I am so grateful to have you!
I have been blogging long enough to be explored different foods from different states in India, and internationally. This recipe is one that I didn't grow up eating, but I did instantly fall in love with it! I first started making this recipe in 2021. My husband, Ajay grew up eating kozhukattai, a Tamilian version of this ukadiche modak recipe. So I was intrigued to try the recipe by my friend Niketa! She hand molds her modaks beautifully! Since then, I have fallen in love with these delicious steamed rice flour dumplings, with sweet coconut and jaggery filling.
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What are Modaks?
Modaks are popular sweets made and offered to Ganesha during the 10 day festival of Ganesh Chaturthi. From my research, the name modak, came from the word Moda which means happiness and joy. The shape of the modak is believed to be of bags with money, representing wealth and prosperity bestowed to the devotees by Ganesha. Traditionally there are two types of modaks, fried and steamed.
While this recipe is a steamed modak recipe, nowadays we make modak from many different varieties, like mawa modak, chocolate modak, coconut modak, etc.
What are Ukadiche Modak?
Ukadiche translates to steamed. These ukadiche modak are believed to be the Hindu God Ganesha's favorite and are offered to him on the first day of Ganesh Chaturthi. This is a Maharashtrian recipe, of steamed rice flour dumplings with sweet coconut and jaggery filling. I love how this recipe is melt-in-mouth delicious, and you just can't stop yourself from eating and relishing this sweet treat!
The filling is made with ghee, poppy seeds, shredded coconut, jaggery, nutmeg and cardamom powder. It is cooked until jaggery melts and absorbs the moisture from the coconut! This filling is then stuffed into rice flour dough, and shaped into a modak shape. These modaks can be made by molding them with your hands or using a mold.
I prefer using molds, as they look very uniform, and is faster. While, I know people who have years of experience and make them with hands, and they work so fast. It is a skill you learn with practice.
What is Modak Filling Made Of?
The first part of modak making involves making the sweet coconut and jaggery filling for the recipe. This modak filling is known as saran in Marathi.
The modak filling is made by tempering ghee with poppy seeds, and then adding freshly shredded coconut and jaggery powder. Once the jaggery starts to melt, we add cardamom powder and a pinch of nutmeg powder. At this stage, you can also add slivered or finely chopped nuts like almonds, cashews, pistachios and raisins. I don't add nuts in the filling, as I love how simply the coconut and jaggery filling brings this recipe to life.
You can also use frozen coconut to make this recipe. I recommend you get the brand Daily Delight, to make this recipe, or any other recipe that uses shredded coconut. Just thaw it before using the frozen shredded coconut in this recipe.
Meet Kanta and Sonal Nikam! Sonal is my best friend, and Kanta Aunty is her mom. Kanta Aunty is a phenomenal cook, and her recipes are easy, perfect, and so delicious!!! She has generously shared her family recipe of these modaks with me to share it here! I have shared all the tips and tricks she shared with me! Sonal, thank you for translating the recipe, taking the time out of your busy schedule to test it, and shooting it with me. I am beyond grateful to you!
What is Ukad?
There are two parts of the recipe to make these ukadiche modak. The first part is to make the coconut and jaggery filling, to stuff the modaks.
The second part is the ukad. Ukad is the rice flour dough prepared to make the dumplings. This ukad is made by bringing milk and water to a boil, then adding ghee and salt. We then add rice flour stirring it continuously. Then, let it steam on a low flame for 5 minutes. Followed by letting it steam further for 10 minutes, after turning off the flame. We then work, on kneading the dough quickly by continuously dipping our hands in warm water and some ghee. Make a nice firm rice flour dough.
You need a fresh packet of stone-ground (very finely ground) rice flour for this recipe. I recommend buying brands like Bob's Red Mill Rice Flour, and Deep Indian Kitchen Rice Flour.
If you feel, your rice flour is gritty, I highly recommend sifting the rice flour using a mesh sieve.
Ingredients to Make Ukadiche Modak Recipe
To make the Ukad
Rice Flour - I recommend you to use finely ground fresh rice flour for this recipe. Old rice flour may not render the perfect ukad, and might crack the modaks.
Water - We will be using water after bringing it to a boil to make the rice flour dumpling dough.
Milk - My friend's mom's recipe adds milk. It makes the dough softer and smoother. But if you wish, you can skip the milk, and use just water instead.
Ghee - Every dough needs moan. Ghee provides that for this recipe. It makes the dough soft and easier to work with.
Salt - I think it is up to you if you want to add salt or not. I like to add it, as it makes the rice flour dumpling taste delicious.
Ingredients to Make The Modak Filling (Saran)
Ghee - I recommend using homemade ghee for this recipe, but you can also use store-bought. If you are vegan, substitute ghee with vegan ghee.
Poppy Seeds - Poppy seeds are added in the tempering, and they add a beautiful taste and texture to this recipe.
Coconut - I suggest you to use fresh shredded coconut for the recipe, as it just tastes so delicious in this recipe. But, if you don't have access to fresh coconut, thaw and use the frozen shredded coconut.
Jaggery - Use Kolhapuri Jaggery to make the recipe. Some other darker types of jaggery may result in a very dark brown filling, which doesn't look very appetizing. I also recommend not to use powdered jaggery, as it will melt too quickly and burn.
Spices - I like to perfume the filling with cardamom powder and a pinch of freshly grated nutmeg powder.
Expert Tips To Make Ukadiche Modak
Prepare The Ingredients
- Prepare and measure all the ingredients as per the recipe.
- This recipe makes 21 modaks, but if you are hand molding them, they might yield 25 modaks.
- Follow the measurements, blog, recipe, and tips thoroughly before you make the modaks.
- Buy a fresh packet of finely ground rice flour, as old rice flour doesn't give the best result for making the ukad (dumpling dough).
- Use freshly shredded coconut. Ask your local Indian grocery store, if they can shred fresh coconut and give you. If not, I highly recommend using the brand, Daily Delights frozen shredded coconut.
- If you are using frozen coconut, thaw it and then use it for the recipe.
- I recommend using Kolhapuri jaggery for this recipe. Cut the jaggery into small pieces, to make sure it melts easily.
Prepare the Filling
- Make the filling first. The filling needs to come to room temperature when added to the dumpling.
- Stir the coconut jaggery filling continuously.
- For the filling, let the jaggery melt and absorb the moisture completely.
- Do not overcook the mixture as jaggery can harden. Once the filling is aromatic, turn off the stove. You will have to cook this mixture for about 5-7 minutes
Make the Ukad
- Spoon and level 2 cups of rice flour and keep it ready.
- If you think your rice flour is gritty, I recommend you to sift it using a sieve first.
- For the recipe, we use ½ cup of milk, and 1 and a half cups of water. But if you want to skip adding milk, you can use 2 cups of water instead.
- You will need to wait for the milk and water to come to a boil, then add ghee and salt.
- Once the water and milk are boiling, add rice flour and stir continuously with a silicon or wooden spatula.
- Steaming the ukad properly is very important. Steam the ukad for 10 minutes after turning off the stove.
- You have to work fast once the ukad is steamed.
- Knead a soft dough, until the cracks disappear.
- To avoid the dough from drying, use warm water to dip your hands, and keep kneading.
- Occasionally use a tiny drop of ghee, between your palms to make sure the dough doesn't stick to your hands. Ghee will also give a beautiful glossy finish to the dumpling dough.
- Always keep the dough covered with a damp muslin cloth, to avoid the dough from drying.
Molding the Modaks
- Your rice flour dough must be soft, and not cracked. So a well kneaded dough will make the molding of modaks easy.
- I like to make equal-sized dough balls.
- Be gentle when you mold the modaks, as they can break easily.
- Seal the modaks properly, to make sure they don't tear while steaming.
Steaming the Modaks
- Brush a layer of ghee in the steaming plate. You can also use a cotton or muslin cloth to layer the steamer plate and then steam the modaks.
- Place the molded modaks on the plate, I recommend not to crowd the plate too much. I steam 11 at a time in my steamer. If your steamer is small do 5 or 6 at a time.
- Steam the modaks on a medium flame for 15 minutes on a medium-low flame.
Step-By-Step Recipe to Make the Modaks
For The Saran (Filling)
- Measure the ingredients and keep them ready.
- Cut the jaggery into small-sized pieces and keep it aside.
- Add 2 tablespoons of ghee in a frying pan. Once hot, add poppy seeds, and let them crackle.
- Now add 2 cups of fresh/frozen (thawed) shredded coconut and jaggery
- Mix well, until the jaggery melts.
- Then add 1 teaspoon of cardamom powder and ⅛th teaspoon of freshly grated nutmeg powder.
- Mix for about 7-9 minutes, until the moisture from the jaggery is absorbed.
- Keep the filling aside in a bowl to cool.
- While the saran (filling) is cooling down, we will make ukad (dumpling dough)
Make Ukad (Dumpling Dough)
- Measure and keep all the ingredients ready because you have to work fast.
- If your rice flour feels gritty, sift it using a mesh sieve.
- Now in a heavy bottom pot add 1 and a half cups of water and half a cup of milk.
- Let the milk and water come to a boil.
- Start adding the rice flour and mixing it with a wooden or silicon spatula. Mix until the rice flour is mixed thoroughly. Looks like the second picture.
- Switch off the flame
- Cover and let it steam for 10 minutes.
- Now add the steamed rice flour to a mixing bowl.
- Have some water and ghee in two separate bowls.
- Dip your hands in warm water and start kneading the dough
- Occasionally dip your hand in ghee and then the warm water, and keep kneading.
- You will be kneading it for 5 minutes, or until the dough looks smooth.
- Make equal parts of the dough it should be 21 or more depending on the size you make.
- Cover the prepared dough balls using a damp muslin cloth.
Mold the Modaks
- Grease the modak mold with ghee, then close or lock the mold.
- Now press the dough ball in the mold, and on the sides using equal pressure.
- Once the dough is covered on all the sides, add roughly 2 teaspoons of the prepared coconut jaggery filling.
- Seal the modak with the dough that is on the top of the mold, or by using some extra dough.
- Open or unlock the mold. Remove the modak out carefully. Place the modaks under a damp muslin cloth or paper towel on a plate. Repeat the steps until all the modaks are made.
Make Modaks without using Molds
- Apply a drop of ghee between your palms.Take a prepared dough ball.
- Now flatten it with your fingers in a small disc or a bowl.
- Hold the flattened dough ball as if you are holding a bowl.
- Now pinch the dough gently and make pleats. You can start with 5 pleats, but, I find Modaks of 7 to 11 pinches look more beautiful, and has more shape.
- Add the sweet filling inside.
- Now keep rotating the modak and gently with your hands start sealing the modak.
- I am no expert at molding the modaks with hands, so I use this hack I learnt from Instagram.
- Use a skewer or a fork and create a line impression on modaks.
- It will make it look like a modak shape.
Steam the Modaks
- Add 2 cups of water to the steaming pot, cover, and bring it to a boil.
- Grease the steamer plate with some ghee.
- Place the prepared modaks on the tray. Add a saffron strand on each modak
- Place the steamer tray in the steaming pot carefully once the water is boiling.
- Cover the steamer pot.
- Let the modaks steam for 15 minutes for medium-low heat.
- Once the modaks are steamed, drizzle some ghee on them if you would like.
- Serve warm!
Serving Suggestions
Serve the ukadiche modak with a drizzle of ghee while they are warm. They taste delicious. Usually, these modaks are served on the first day of Ganesh Chaturthi. So a Stavik meal is served of puris, batata bhaji, other vegetable tomato saar, and masale bhaat, papadamas and pickles are served alongside modaks.
Storage Instructions
Modaks taste the best when enjoyed right away after being steamed, while they are warm with a drizzle of ghee. But you can store these in the refrigerator for 2-3 days in an air-tight container. To reheat them steam using the steamer pot for 3-4 minutes. Or place the modaks in a microwave-safe plate and cover with a damp paper towel. Place this plate in the microwave for 45 seconds. Enjoy the modaks with a drizzle of ghee.
More Recipes You Might Like
Ukadiche in Marathi means steamed. Ukadiche modak's literal translation means, steamed modaks.
From what I have read, after eating 21 modaks Ganesha and Shiva felt full, and perhaps that is why 21 modaks are served to Ganesha.
You can use white sesame seeds to substitute the poppy seeds.
Likely, your dough did not have enough water. You should sprinkle 2-3 tablespoons of warm water and knead the dough again! Don't worry if very fine cracks appear in the dough. Dip your hands in little warm water and continue shaping the modaks. The cracks will fade away.
While I feel that modaks should be prepared on the same day, as they taste the best right off the steamer. But, if you want to you can refrigerate the ukadiche modaks in an air tight container for 2-3 days. To reheat them, place them in a steamer plate, and steam them for 3-4 minutes.
Instead of making modaks in advance, I like to make the stuffing of coconut and jaggery in advance as it holds up well in the refrigerator for 4-5 days.
Ukadiche Modak
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- 1 Heavy Bottom Pot
- 1 Heavy Bottom Pan
- 2 Silicone Spatulas
- 1 Mixing Bowl
- 2-3 Small Mixing Bowls
- 1 Steamer
Ingredients
For The Saran (Filling)
- 2 Tablespoons Ghee
- 1 Teaspoon White Poppy Seeds
- 2 Cups Coconut Fresh/ Frozen and Shredded
- 1.5 Cups Jaggery
- 1 Teaspoon Cardamom Powder
- ⅛ Teaspoon Nutmeg Powder
For The Ukad (Dumpling Dough)
- 1.5 Cups Water
- ½ Cup Whole Milk
- 2 Teaspoons Ghee
- ½ Teaspoon Salt
- 2 Cups Rice Flour
Steaming The Modaks
- 2 Cups Water for steaming the modaks
Toppings
- 2 Tablespoons Ghee
- Saffron Strands
Instructions
Make the Saran (Filling)
- Measure the ingredients and keep them ready.
- Cut the jaggery into small-sized pieces and keep it aside.
- Add 2 tablespoons of ghee in a frying pan. Once hot, add poppy seeds, and let them crackle.
- Now add 2 cups of fresh/frozen (thawed) shredded coconut and jaggery. Don't stop stirring or the jaggery can stick to the bottom of the pan.
- Mix well, until the jaggery melts while constantly stiring it with a silicone spatula.
- Then add 1 teaspoon of cardamom powder and ⅛th teaspoon of freshly grated nutmeg powder.
- Mix for about 7-9 minutes, until the moisture from the jaggery is absorbed.
- Keep the filling aside in a bowl to cool.
- While the saran (filling) is cooling down, we will make ukad (dumpling dough)
Prepare the Ukad (Rice Flour Dough)
- Measure and keep all the ingredients ready because you have to work fast.
- If your rice flour feels gritty, sift it using a mesh sieve.
- Now in a heavy bottom pot add 1 and a half cups of water and half a cup of milk.
- Let the milk and water come to a boil.
- Start adding the rice flour and mixing it with a wooden or silicon spatula. Mix until the rice flour is mixed thoroughly. Looks like the second picture.
- Switch off the flame
- Cover and let it steam for 10 minutes.
- Now add the steamed rice flour to a mixing bowl.
- Have some water and ghee in two separate bowls.
- Dip your hands in warm water and start kneading the dough
- Occasionally dip your hand in ghee and then the warm water, and keep kneading.
- You will be kneading it for 5 minutes, or until the dough looks smooth.
- Make equal parts of the dough it should be 21 or more depending on the size you make.
- Cover the prepared dough balls using a damp muslin cloth.
Make the Modaks using the Mold
- Grease the modak mold with ghee, then close or lock the mold.
- Now press the dough ball in the mold, and on the sides using equal pressure.
- Once the dough is covered on all the sides, add roughly 2 teaspoons of the prepared coconut jaggery filling.
- Seal the modak with the dough that is on the top of the mold, or by using some extra dough.
- Open or unlock the mold. Remove the modak out carefully. Place the modaks under a damp muslin cloth or paper towel on a plate. Repeat the steps until all the modaks are made.
Make the Modaks Without Using a Mold
- Apply a drop of ghee between your palms.Take a prepared dough ball.
- Now flatten it with your fingers in a small disc or a bowl.
- Hold the flattened dough ball as if you are holding a bowl.
- Now pinch the dough gently and make pleats. You can start with 5 pleats, but, I find Modaks of 7 to 11 pinches look more beautiful, and has more shape.
- Add the sweet filling inside.
- Now keep rotating the modak and gently with your hands start sealing the modak.
- I am no expert at molding the modaks with hands, so I use this hack I learnt from Instagram.
- Use a skewer or a fork and create a line impression on modaks.
- It will make it look like a modak shape.
Steam The Modaks Using a Steamer Pot on the Stovetop
- Add 2 cups of water to the steaming pot, cover, and bring it to a boil.
- Grease the steamer plate with some ghee.
- Place the prepared modaks on the tray. Add a saffron strand on each modak
- Place the steamer tray in the steaming pot carefully once the water is boiling.
- Cover the steamer pot.
- Let the modaks steam for 15 minutes for medium-low heat.
- Once the modaks are steamed, drizzle some ghee on them if you would like.
- Serve warm with a drizzle of ghee.
Notes
- Please read the entire blog thoroughly.
- Use fine ground fresh rice flour. Old rice flour doesn't give good dough, and hence the modaks might tear or break.
- Use a block of jaggery, and cut it into small pieces. I like to use the Kolhapuri jaggery. If you are using powdered jaggery your filling will cook faster so keep a close eye on it, and don't stop stirring it.
- Make sure the dough doesn't dry. You have to work fast after making the ukad. Cover the prepared dough with a damp muslin cloth.
- Do not over cook the stuffing, as it will harden the jaggery. Close the bowl with a plate while the stuffing cools down.
- Skip poppy seeds if you don't have any.
- You can add nuts like almonds, cashews, pistachios, and raisins to the stuffing.
Neha
Can the modaks be made in advance and steamed the next day.
Aayushi Patel
If you don't steam the modaks right away, they dough will dry and start to crack! I suggest you to steam the modaks, and refrigerate for 2-3 days. Before, serving steam them again for 5 minutes. Serve immediately!