Modak Recipe (Ukadiche Modak)
Modak is a Indian sweet dumpling, especially cherished during Ganesh Chaturthi celebrations. Modaks made with rice flour dough and a delicious coconut-jaggery filling. Known as Lord Ganesha’s favorite sweet, and is especially prepared as prasad, making them a festive favorite across Maharashtra and South India. Known for their conical shape and delicate pleats, modaks are often prepared using molds, though handmade versions carry a rustic charm. This authentic modak recipe walks you through each step from soaking rice and preparing the dough for modak to shaping and steaming process ensuring soft, melt-in-the-mouth results. Whether you’re making ukadiche modak for puja offerings or simply craving a traditional Indian dessert, this step by step recipe guide brings the flavor and texture of homemade modaks to your kitchen.
Ingredients and Substitutes
- Rice: Use 200 grams short-grain rice like Ambemohar or Sona Masoori for authentic texture. If unavailable, rice flour can be used as a shortcut, though it may slightly alter the dough’s elasticity.
- Water: Needed for soaking and grinding. No substitute here—just ensure it’s clean and room temperature.
- Salt: Enhances the flavor of the dough. You can reduce to ½ tbsp for a milder taste or use Himalayan pink salt for a mineral-rich twist.
- Fresh Grated Coconut: This gives modaks their signature sweetness and texture. Frozen grated coconut works in a pinch—just thaw and squeeze out excess moisture.
- Jaggery Powder or Crushed Jaggery: Adds deep caramel-like sweetness. Brown sugar or coconut sugar can be used if jaggery isn’t available, but the flavor will be slightly different.
- Cardamom Powder: Optional, but adds a fragrant touch. Nutmeg or cinnamon can be used for variation, though cardamom is traditional.
- Ghee (for greasing): Prevents sticking and adds aroma. Coconut oil is a good vegan alternative, especially for festive recipes.
How to Shape Modaks (With or Without a Mold)
Without mold: To shape modaks without a mold, take a small ball of dough and gently flatten it into a disc using your fingers, keeping the edges thinner than the center. Place the filling in the middle, then carefully pleat the edges upward and pinch them together at the top to form a conical shape.
With mold: Grease the mold lightly with ghee to prevent sticking, press a small portion of dough inside, add the coconut-jaggery filling, seal with more dough, and gently unmold to reveal a perfect cone-shaped modak.
How to Make Modak (Recipe Stepwise photos)
1. Wash 1 cup rice thoroughly to remove excess starch and soak the rice in 2 cups water for 2 to 3 hours. After soaking, transfer the rice to a grinder and add 1 tablespoon salt and ¼ to ½ cup water, then grind into a smooth paste.
2. Heat a non-stick pan (no oil). Pour the rice paste into the pan and sauté continuously on medium heat for 5–7 minutes, until it thickens into a soft dough. Set it aside to cool slightly.
3. In a bowl, add 1 cup grated coconut, ¾ cup jaggery powder or crushed jaggery. Stir well until the jaggery melts slightly and blends with the coconut.
4. Take about 1 tablespoon of dough, press it into the mold, add 1 teaspoon of coconut-jaggery filling, seal the top with a little more dough, and gently remove the modak from the mold to reveal a perfectly shaped cone.
6. To steam modak in steamer, add 2 cups of water to the bottom compartment of the steamer, place the steaming plate, and arrange the modaks with enough space between them for even cooking.
7. Cover the steamer with a lid and steam the modaks on medium heat for 15 to 20 minutes, or until the outer shell turns slightly glossy, firm and cooked through. Carefully remove them from the steamer, and serve warm Modaks on a plate garnished with ghee or fresh coconut for added flavor.
Serving Suggestions for Modaks
Modak tastes best when served warm, fresh out of the steamer. Traditionally, they are offered as prasad to Lord Ganesha during Ganesh Chaturthi festival in India.
You can serve Modak alongside a festive thali that includes kanda poha, puran poli, and coconut ladoo to create a wholesome traditional Maharashtrian meal. Pairing Modaks with cardamom-flavored warm milk or kesar milk also makes for a healthy and delightful combination.
For a modern twist, serve Modak with a scoop of vanilla ice cream or a drizzle of saffron syrup. Mini bite-sized chocolate Modaks can also be offered as part of a dessert platter during special occastions or gatherings, making them appealing to both kids and adults.
Cooking Tips
- Dough Ratio Tip – For making modak dough, a good starting ratio is 1 part rice to 2.5 parts water by volume. If you’re using grams, 200g of rice soaked in about 500ml of water (2 cups) is good, which ensures the rice softens properly for grinding and yields a smooth paste ideal for shaping modaks.
- Grease or Line the Steamer – Brush the steamer plate with ghee or line it with banana/turmeric leaves to prevent the modaks from sticking.
- Steam on Medium Heat – Always cook on medium flame, high temperature inside steamer can crack the modaks dough while low heat may undercook the filling.
- Check for Doneness – Perfectly steamed modaks turn slightly translucent and glossy, remove them immediately from the steamer to keep the outer layer soft.
Frequently asked questions
Yes, Modaks can be shaped by hand. Gently press and pinch the edges of the dough while sealing to form petals. It takes practice but looks authentic.
Grease the steamer plate with ghee or place Modaks on a banana leaf or parchment paper to prevent sticking.
You can use wheat flour, semolina, or even refined flour for the outer layer. Some people also make fried Modaks with maida (refined flour) dough for a crisp version.
Yes, instead of jaggery, you can use dates paste or figs for sweetness. For a healthy version, use steamed rice flour covering and avoid frying.
Steamed Modaks taste best the same day but can be refrigerated for up to 2 days and reheated in a steamer. Fried Modaks last a little longer, around 3–4 days, in an airtight container.
Recipe Card
Modak Recipe (With and without Mould)
Equipment
- 1 Mixer grinder
- 1 Heavy-bottomed pan
- 1 Steamer
- 1 Spatula
- 2 Bowls
Ingredients
- 1 cup rice for dough
- A pinch of salt
- 1 cup grated fresh coconut
- ¾ cup grated jaggery
- 1 teaspoon ghee for greasing and flavor
- ½ teaspoon cardamom powder optional, for filling
- Water – as required
Instructions
- Wash and soak rice for 4–5 hours.
- Transfer soaked rice to a grinder, add salt and water, and grind to a smooth paste.
- Cook this paste in a pan on low flame, stirring continuously, until it forms a soft dough. Cover and keep aside.
- In a pan, add grated coconut and jaggery.
- Cook on medium flame until jaggery melts and blends with coconut.
- Stir until slightly dry and add cardamom powder. Let the filling cool.
- Grease a Modak mould with ghee.
- Take a small portion of the rice dough, flatten it, and press it inside the mould.
- Fill with 1–2 teaspoons of coconut-jaggery mixture and seal with another thin layer of dough.
- Carefully unmould to get the Modak shape.
- Add water to a steamer and bring it to boil.
- Place the Modaks on a greased plate or banana leaf inside the steamer.
- Steam for 10–12 minutes until they turn glossy and cooked.
- Drizzle with ghee and serve warm as a festive sweet.
