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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Ukadiche Modak

Sapana Behl

Ukadiche modak are steamed rice flour ladoo filled with sweet coconut and jaggery filling. Thye are made for the festival of Ganesha Chaturthi as an offering to Lord Ganesha.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dessert

Cuisine Indian

Calories 157 kcal

Equipment

• Mixing Bowl
• Saucepan

Ingredients

  

For Outer Covering

• 1 cup rice flour
• 1 cup water or as needed
• 1 pinch salt
• 1 teaspoon oil

For filling

• 1 cup grated jaggery
• 1 cup grated coconut
• 1/2 teaspoon cardamom powder

Instructions

 

• Add grated coconut and Jaggery in a heavy bottom wok and roast on low to medium heat.
• Keep the mixture stirring and let it cook till it becomes dry. Add cardamom powder, mix, and set aside.
• Boil water with oil and a pinch of salt in a pan. Add this water slowly to a cup of rice flour in a bowl. Mixing it with a spatula to make a smooth dough and cover it with a wet cloth.
• Make small round balls from the dough. Take one ball and flatten this dough ball in your palm.
• Place a small portion of the jaggery-coconut mixture in the center and bring together all the edges. Shape it round or triangular as you want.
• Steam the modaks for 10-12 mins on a low to medium flame in a steamer or alternatively a pressure cooker without a whistle can also be used.
• Serve with ghee.

Video

Notes

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

Nutrition

Serving: 2piecesCalories: 157kcalCarbohydrates: 27gProtein: 1.8gFat: 4.8gSaturated Fat: 3.6gSodium: 374mgPotassium: 351mgFiber: 1.6gSugar: 7.5gCalcium: 4mgIron: 2mg

Keyword how to make modak without mold, marathi style ukadiche modak, modak, steamed modak, ukadiche modak

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

Always let me know how this recipe turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Ukadiche Modak and please do share your tips and tricks with me.

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Best Regards,
Sapana Behl