Ukadiche Modak

Ukadiche Modak - Plattershare - Recipes, food stories and food lovers
Welcome Lord Ganesha. Ganapati Bappa Morya !!!!! The Secret ingredient in my recipe and preparation of Ukadiche Modak is Lord Ganeshas blessings!!!!!!
Sweet steamed dumpling prepared with rice flour and filled with scrumptious filling of Jaggery and fresh grated coconut flavored with green cardamom and nutmeg powder, served hot drizzled with melted pure ghee
4.80 from 10 votes
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Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Recipe Cuisine Type: Indian
Recipe Taste: Sweet
Calories 507 kcal
Servings 6


  • 1 1/2 cup Rice flour
  • 1 1/4 cup Water
  • 1 pinch Salt a pinch
  • ½ tsp Oil
  • ½ tsp Desi Ghee
  • 1 tsp Oil for greasing

For covering the dough

  • ½ meter Muslin cloth damp
  • 1 1/2 cup Coconut fresh, grated
  • 1 cup Jagerry grated
  • 1 tablespoon Poppy seeds lightly roasted
  • ¼ tsp cardamom powder
  • 1 pinch Nutmeg powder


For the Covering

  • In a deep non-stick heavy bottomed pan, add 1 ¼ th cups of water and bring it boil. Add the ghee, salt, oil and rice flour, mix well and cook for 03 to 04 minutes.
  • Cover in between with a tight fitting lid and cook while stirring in between.
  • Remove from the flame and keep aside. Transfer the mixture on a flat moisture free and greased plate and knead well to prepare a soft dough.
  • Keep the dough covered with a damp muslin cloth to prevent it from drying

For the stuffing / filling

  • In a thick bottomed non-stick pan, combine the coconut and jaggery and cook on medium heat for 02 minutes till light golden brown in colour.
  • Make sure that you do not overcook the mixture as it will impart darker colour and the mixture will tend to become bitter.
  • Add the lightly roasted poppy seeds, cardamom powder and nutmeg powder.

Preparation of Modaks

  • Divide the dough into 12 equal portions and shape them into neat balls. Grease the palms of your hands and spread each ball to form a 2 ½ inch bowl. Press the edges of the bowls to reduce the thickness.
  • If it is too thick there are chances of the modak remaining very raw even after steaming it.
  • Place a portion of the stuffing in the center; neatly pleat the edges of the dough and gather them together to form a bundle. Pinch to seal the edges at the top.
  • Heat sufficient water in a steamer. Place the modak on a perforated plate in the steamer and steam for 12 to 15 minutes.

For the serving

  • Serve modaks warm / hot drizzled with hot melted pure ghee.

Recipe Notes

Chef Tips:
  1. If you judgement is that the dough looks dry, then you may add a few teaspoons of warm water and continue to knead.
  2. You may add roasted coarsely ground white sesame seeds to the filling to enhance the falovour.
  3. These prepared modaks stay fresh for a day at room temperature and for 02 days if refrigerated.
  4. You may freeze the unsteamed modaks and keep it , for days and steam them as and when required.
  5. If you are preparing the modaks as naivedyam then kindly refrain from tasting the filling / stuffing or the dough. Prepare with a pure soul, love , devotion and this prasad of modaks will nourish everyone’s soul. Good quality ingredients and spotlessly clean utensilssss are a must.
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4.80 from 10 votes

Recipe Nutrition

Calories: 507kcal | Carbohydrates: 70g | Protein: 5g | Fat: 23g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 12mg | Potassium: 238mg | Fiber: 3g | Sugar: 34g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 2mg

Chef Reetu Uday Kugaji
Chef Reetu Uday Kugaji

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