Ukadiche Modak (+Video)

What is Ukadiche Modak?

Ukadiche means covered and modak means sweet dumplings stuffed with coconut and jaggery filling. The cover of the dumpling is made with rice flour. They are one of the popular sweet delicacy of Maharashtra and are often made on Ganesha Chaturthi as an offering for prayers. These steamed modak are traditionally made with hands and are served warm with ghee. It is recommended to enjoy them as soon as possible, as they are perishable and don’t have a long shelf life.

Ingredients Needed for Modak

• Rice flour: To make the outer covering of modak.
• Coconut: Grated fresh coconut or desiccated coconut can be used.
• Jaggery: For sweetener.

How to make Modak?

Step 1. Make the stuffing– In a pan roast coconut with jaggery for a few minutes. In the starting jaggery will melt and then it will combine with coconut and turn it in to a dry and sticky filling. Finally, add cardamom powder and keep the filling aside.

Step 2. Make the covering– Boil a cup of water with a teaspoon of oil and salt and add this water to cup of rice flour and knead with a spatula to make a smooth dough. Keep the dough covered with a wet cloth to avoid dough getting dried.

Step 3. Shape the modak– Take a small portion of the dough in palms and roll into a round ball and then press to spread in to a circular disc. Put a teaspoon of the filling in the center. Bring all the edges towards the center while shaping the modak and seal it properly. Likewise stuff all the modak.

Step 4. Steam the modak– Boil water in a steamer. Arrange the stuffed modak in it and steam for about 10-12 minutes. Remove from heat and serve warm with ghee.

Serving Sugestions

Serve the modak as such or with ghee. For variations, you can add saffron, rose or kewra flavor in the stuffing. You can also add dried nuts and fruits in it. Make this modak with banana sheera, poha laddo and shankarpali and celebrate the festival of Ganesha Chaturthi.

Pro Tips

• Make sure to knead the dough with spatula as we have used boiled water for it.
• Keep the dough covered with wet cloth to avoid drying.
• Make the modak while the dough is warm or else it will not be possible to shape it.
• Instead of using rice flour for making dough, you can soak rice, grind it and cook it until it becomes a soft dough.
• If the stuffing seems dry , add a few drops of ghee and mix well to combine.
• You can use the modak mold to get those beautiful ridges.

Other Sweet Recipes

• Besan Ladoo (+Video)
• Mango Almond Barfi
• Mango Malai Ladoo
• Coconut Semolina Barfi
• Malai Ladoo | How to make Malai Ladoo

Looking for more such sweets recipes to get some ideas for your desserts? Do not miss my Malai Ladoo and Moong Dal Ladoo and the best one’s Besan Pista Barfi.

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This post was originally posted in 2013. I have updated the pictures and content for better engagement.

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Best Regards,
Sapana Behl