4.84 from 6 votes
Ukadiche Modak {Steamed rice dumplings with coconut and jaggery stuffing}
Ukadiche Modak {sweet rice dumplings with coconut filling}
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
 
Steamed dumplings made with rice flour dough, stuffed with sweet coconut, jaggery, nutmeg, cardamom and saffron filling!
Course: Dessert
Cuisine: Indian
Keyword: Modak
Servings: 13
Calories: 125 kcal
Author: Archana Mundhe
Ingredients
  • 3 tsp ghee
  • 1/4 tsp salt
  • 1 cup fine rice flour
  • 3/4 cup jaggery
  • 1 cup fresh grated coconut Frozen works well too
  • 1/4 tsp cardamom powder
  • 1/8 tsp nutmeg powder
  • 1/4 tsp saffron
Instructions
  1. To make the stuffing, grate the jaggery or break into small pieces using a pestle. In a heavy bottom pan gently roast the coconut on medium heat for 2 minutes. Add jaggery, saffron, nutmeg powder and cardamom powder and cook on low heat for another 2 minutes. Mix well and keep aside. This stuffing can be made a couple of days in advance and refrigerated until ready to be used.
  2. In a medium pot, bring 1 cup of water to boil. Add 1 tsp ghee and salt. 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 in a mixing bowl and let it cool.
  3. Knead the rice dough using 1 tsp of ghee and 2-4 tablespoon of warm water for 5 mins until the dough is soft and moist. Make 13 lemon sized balls with the dough and keep aside.
  4. Apply little ghee on the inside of the mold. 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 1-2 tsp 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 remaining modak.
  5. Heat 1 cup of water in a steamer pot. Once all the modak are ready, put the steaming rack inside the steamer pot (I do 7-8 at a time*) and cook covered for 10 mins on low to medium heat. Turn the heat off, let the modak cool for 5 mins. Gently remove them from the steaming rack onto a platter. Enjoy!

  6. Tips:

    My steamer basket fits 8 modak without sticking to each other. Make sure there is a little room next to the modak so they do not stick to each other after cooking.

    You may want to rinse and dry the modak mold half way through to make sure the modak do not stick to the mold.

    Apply generous ghee to the mold before making each modak. This will make sure that the modak do not stick to the mold.

Recipe Video

Recipe Notes

Notes on steaming ukadiche modak in the Instant Pot:

Nutrition Facts
Ukadiche Modak {sweet rice dumplings with coconut filling}
Amount Per Serving
Calories 125 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Cholesterol 2mg 1%
Sodium 46mg 2%
Potassium 31mg 1%
Total Carbohydrates 22g 7%
Sugars 12g
Vitamin C 0.2%
Calcium 0.6%
Iron 1.7%
* Percent Daily Values are based on a 2000 calorie diet.