Authentic Ukadiche Modak

Jump to Recipe

Ukadiche Modak is a Maharashtrian delicacy made with steamed rice flour and a sweet coconut filling laced with nutmeg, cardamom, and saffron. I am excited to share my detailed recipe with all the tips and tricks to help you make Modak like a pro!

Ukadiche Modak served in a silver platter

Jump to:

What is Modak
What are Ukadiche Modak
Tips to make soft covering/shell
Tips for making perfect Modak filling
Ingredients
Step-by-step Instructions to make Ukadiche Modak
How to serve Modak
Storing and Reheating Modak
Frequently Asked Questions
More Indian Dessert Recipes
Recipe

What is Modak

Modak is a sweet dish popular in Western India, especially Maharashtra where I grew up. They are made during the 10-day Ganesha festival and offered to Lord Ganesha. Modak is either steamed or fried and has an outer dough covering with a sweet aromatic filling inside.

What are Ukadiche Modak

"Ukadiche" literally means steamed. Ukadiche Modak is similar to dumplings, with an outer layer of steamed rice flour dough and a sweet filling of fresh coconut and jaggery. After shaping and filling the dumplings they are then steamed which gives them a soft melt-in-the-mouth texture.

My mom makes the BEST Ukadiche Modak. I grew up eating them every year during the 10-day Ganapati festival and also almost every month as my dad brought home fresh coconuts from the farm.

My Mom is well-known amongst friends and family for her scrumptious Modak. Her signature Tri-Color Modak is made by shaping the outer covering with colored dough. She is always whipping up batches of Modak to share and also makes them when she gets special requests.

UPDATE: Please check the instructions and video for steaming modak in Instant Pot

Ukadiche Modak in a silver platter placed in front of Instant Pot

When I first started to cook, I never thought I would attempt to make Modak as the process seemed a bit tedious. Then, I came across an article in an Indian newspaper that was all about foods to prepare during the Ganesha festival. The article with over a dozen tips on how to make perfect Modak gave me many good ideas that I became confident in making them.

During my trip to India, I also got a chance to fine-tune my Modak-making skills with expert tips from my cousin, Prajakta. Look at these gorgeous tri-color handmade modak, she makes!

Tips to make soft covering/shell

Use fine rice flour. Recently I found "Sohum" brand rice flour in Indian grocery stores in NJ that works really well.
Add enough water when steaming the dough, 1:1 water to flour ratio
Allow the steamed dough to cool down
At first, the dough may seem a little dry and coarse. Knead it well with a couple of tablespoons of warm water and a little bit of ghee. This will make the dough perfectly soft and pliable for making modak shells.
Take your time to assemble the modak, the dough does not have to be hot, simply keep it covered under a moist paper towel

Tips for making perfect Modak filling

If using frozen pre-shredded coconut, dry roast the coconut on medium heat for 5 minutes. This will allow the excess moisture to evaporate and the filling will not release water when the Modak is steamed.
I would recommend grating the jaggery or break into very small pieces. There should be no lumps of jaggery in the filling.
Cook the filling for 5 to 7 minutes on low-medium heat or until the mixture starts to look dry. This will prevent the jaggery syrup from oozing out of the Modak while steaming.

Ingredients

Ukadiche Modak needs just a handful of ingredients most of which are available at Indian grocery stores:

Fine rice flour - Make sure to sift the rice flour. I have used fine rice flour from brands like Sohum and Laxmi Foods and both work well for this recipe.
Ghee - Good quality homemade ghee adds a nutty aroma to the Modak. It helps to make the smooth dough as well as helps prevent the Modak from sticking to the mold.
Grated Coconut - Frozen coconut from Anand or Deep brand comes in handy for this recipe and also makes the process quicker. Remember to thaw the coconut at room temperature before making the filling
Jaggery - Adds buttery rich sweetness and authentic flavor to this dish. Make sure to grate the jaggery to avoid any lumps. Also remember to not overcook the jaggery, cook only until the filling is mixed in well.
Cardamom and Nutmeg - I recommend buying ground powders to save time. If you have the whole cardamom, make sure to discard the outer shell and finely grind the inside seeds with mortar and pestle. Whole nutmeg can be grated with a small grater.

Step-by-step Instructions to make Ukadiche Modak

Step 1: Ukad/dough for the outer covering

Bring 1 cup of water to boil and add salt and 1 teaspoon of ghee.
Turn the heat to low and add the rice flour. Mix it well with a spoon.
Cook covered for 2-3 mins on low heat. Turn the heat off and pour the dough into a mixing bowl and let it cool.

Step 2: Coconut jaggery filling

Grate the jaggery or break it into small pieces using a pestle.
In a heavy bottom pan gently roast the coconut on medium heat for 5 minutes.
Add jaggery, saffron, nutmeg powder, and cardamom powder, and cook on low heat for another 5 to 7 minutes or until the filling starts to look dry. Mix well and keep aside. Pro Tip - Make the filling in advance to save time and refrigerate for 2 to 3 days

Step 3: Prep the dough

Knead the rice dough using 1 teaspoon of ghee and 1-2 tablespoons of warm water for 5 to 10 mins or until the dough is really soft and moist.
Make lemon-sized balls with the dough and keep them covered.

Step 4: Shaping and filling

Grease the inside of the Modak mold really well with oil or ghee (photo 1)
Close the mold and spread the rice dough inside the mold and start pressing gently with your fingers as it evenly spreads inside the mold. Some of the dough will spread outside of the mold, which is used to seal the Modak (photos 2, 3, and 4)

Gently put about 1 to 2 teaspoons of filling inside the mold. (photo 5)
Seal the bottom with the extra dough that is outside of the mold by folding it over to cover the opening (photos 6, 7, and 8)

Carefully open the mold and remove the Modak gently (photos 9 and 10)
Shape the top of the Modak by gently pinching with fingers (photos 11 and 12)
Place it in the steamer. Note: I am using the steaming rack from my old stovetop steamer. But this steamer from amazon works well too.
Repeat the above steps of shaping and filling the Modak for the rest of the dough and filling.

Step 5: Steaming

Heat 2 cups of water in a steamer pot. Once all the Modak are ready, put the steaming rack inside the steamer pot and cook covered for 10 minutes on low to medium heat. Note: Check the detailed recipe for Instant Pot steaming instructions.

Turn the heat off, and let the Modak cool for 5 minutes. Gently remove them from the steaming rack onto a plate. Enjoy!

How to serve Modak

Enjoy warm Modak as is! Traditionally they are served with homemade ghee called Sajuk Toop in Marathi. Slightly cut open the top of the Modak and pour over a teaspoon of melted ghee. I love to eat them warm but they also taste good at room temperature.

Storing and Reheating Modak

Modak stays well at room temperature for a day. For extended shelf life refrigerate in an airtight container for up to 3 days. To reheat simply re-steam them for 3 to 4 minutes.

Frequently Asked Questions

Where to buy Modak mold/mould known as Sacha

I bought my Modak mold from India. From August to September many Indian grocery stores in the US also sell Modak molds. Modak molds are also available on amazon.

How to make Modak without the mold

Do not have the mold? Traditionally Modak was made by hand and it simply takes some practice and patience to shape them uniformly. Here is how to make Modak by hand:

1. Apply ghee to your palm and fingertips and start pressing one ball of the rice dough between the palm of your hands. Gently stretch the sides to form a 3-inch cup.

2. Place the filling in the center and start making pleats on the side by pinching the sides of the dough. Makes 5 to 7 pleats, to begin with, and eventually, you can make more pleats making the Modak look prettier.

3. After pleating all around, gently bring them all together in the center. Start pressing them towards the middle and top enclosing the filling. Secure the top by firmly pressing the top together so the Modak does not open up during steaming.

A complete traditional meal idea to serve along with Modak:

More Indian Dessert Recipes

★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate.

Recipe

Tried this recipe? We love your feedback.Please click on the stars in the recipe card below

Ukadiche Modak {Steamed rice dumplings with coconut and jaggery stuffing}

Print Recipe Pin Recipe Save

4.69 from 16 votes

Ukadiche Modak {sweet rice dumplings with coconut filling}

Steamed dumplings made with rice flour dough, stuffed with sweet coconut, jaggery, nutmeg, cardamom and saffron filling!

Prep Time1

Cook Time30

Total Time1 30

Course: Dessert

Cuisine: Indian

Servings: 13

Calories: 125kcal

Author: Archana Mundhe

Equipment

Ingredients

Instructions

In a heavy bottom pan lightly roast the coconut on medium heat for 2 minutes. Add grated jaggery, saffron, nutmeg, and cardamom and cook on low heat for another 2 minutes. Mix well and keep aside. This filling can be made a couple of days in advance and refrigerated until ready to be used.
In a medium pot, bring water to a boil. Add 1 teaspoon of ghee and salt. Turn the heat to low and add the rice flour. Mix it well with a spoon. Cook covered for 2-3 minutes on low heat. Turn the heat off and take out the dough in a mixing bowl. Allow it to cool down a little.
Knead the rice dough using 1 teaspoon of ghee and 2 to 4 tablespoons of warm water for 5 minutes or until the dough is soft and moist. Make 13 lemon-sized balls with the dough and keep them aside.
Coat inside of the modak mold with a layer of ghee. Close the mold and spread the rice dough inside the mold and start shaping it around gently with your fingers. Some of the dough will also come outside of the mold which will be used to seal the modak.
Gently put about 2 teaspoons of stuffing inside the mold. Seal the bottom with the extra dough that is outside of the mold. Gently open the mold and put the modak in a steaming rack. Repeat and make the remaining modak.
Heat 1 cup of water in a steamer pot. Once all the modak are ready, put the steaming rack inside the steamer pot (I steam 7 to 8 modaks at a time) and cook covered for 10 minutes on low to medium heat. Turn the heat off, let the modak cool for 5 minutes. Gently remove them from the steaming rack onto a platter. Enjoy!

Steaming Modak in the Instant Pot

Add 1 cup of water to the Instant Pot insert. Place the trivet. Gently place the steamer basket with modak in the Instant Pot. Close Instant Pot lid with pressure valve to sealing.
Pressure Cook on low pressure mode for 6 minutes followed by Natural Pressure Release. Open the Instant Pot, allow the modak to cool for 5 mins. Take out on a serving platter.

Video

Notes

Tips

Apply a generous amount of ghee to the mold before making each modak. This will make sure that the modak do not stick to the mold.
Rinse and dry the modak mold halfway through to make sure the modak does not stick to the mold.
My steamer basket fits 8 modak without sticking to each other. Make sure there is a little room between the modak so they do not stick to each other after cooking.

Tips to make soft covering/shell

Use fine rice flour. Recently I found "Sohum" brand rice flour in Indian grocery stores in NJ that works really well. If you are using other rice flours (Swad, Deep, or Laxmi foods) made sure to sift the flour with a flour sifter or a fine-mesh strainer.
Add enough water when steaming the dough, 1:1 water to flour ratio
Allow the steamed dough to cool down
At first, the dough may seem a little dry and coarse. Knead it well with a couple of tablespoons of warm water and a little bit of ghee. This will make the dough perfectly soft and pliable for making modak shells.
Take your time to assemble the modak, the dough does not have to be hot, simply keep it covered under a moist paper towel

Tips for making perfect modak filling

If using frozen pre-shredded coconut, dry roast the coconut on medium heat for 5 minutes. This will allow the excess moisture to evaporate and the filling will not release water when the modak are steamed.
I would recommend grating the jaggery or break into very small pieces. There should be no lumps of jaggery in the filling.
Cook the filling for 5 to 7 minutes on low-medium heat or until the mixture starts to look dry. This will prevent the jaggery syrup from oozing out of the modak while steaming.

Nutrition

Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry

♥ We LOVE to hear from you! Did you try this recipe? Please share your food photo with hashtag #ministryofcurry on Facebook or Instagram, so we can see it and our followers can enjoy it too! Thank you and Happy Cooking ♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.

Author: Archana

Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live in New Jersey with my husband and two sons.

Twitter Facebook Linkedin

Ukadiche Modak {Rice Dumplings with Sweet Coconut Filling}

What is Modak

What are Ukadiche Modak

Tips to make soft covering/shell

Tips for making perfect Modak filling

Ingredients

Step-by-step Instructions to make Ukadiche Modak