Traditional Ukadiche Modak Recipe is a popular Maharashtrian steamed sweet that is mainly made and offered during Ganesh Chaturthi. This gluten-free dessert is a rice flour dumpling stuffed with delicious fresh coconut and jaggery filling flavoured with cardamom seeds. Here is the step by step recipe to make perfect traditional ukadiche modaks at home.
Every year I welcome Lord Ganesha at home by making this traditional ukadiche modak. But this year due to some personal commitments I was unable to make these Ganesh Chaturthi steamed speciality modaks on the very first day. Instead offered Ganesha’s favourite ladoos and barfis and fruits. But I really wasn’t satisfied and happy unless I make these modaks. Yearly tradition you know.
Finally, I was able to make and offer these ukadiche modak on the 7th day of Ganesh Chaturthi. Better late then never. Isn’t it?!
Oh, how I miss Mumbai this time of the year. Ganesh Chaturthi is such an exciting time, a festive time in whole of Maharashtra. Fun and exciting 10 days. The city is lit in each and every corner. Hundreds of thousands of beautiful Ganesh idols being installed and worshipped for 10 long days everywhere either home or locality.
The streets are filled with celebrations, music and processions as we celebrate one of the most important festival “Ganesh Chaturthi“.
And how can I forget food. Ukadiche modaks are particularly made during this time of the year. It is lord Ganesha’s favourite sweet.
Modaks are gluten-free dessert that is made with rice flour dough and is stuffed with sweet coconut and jaggery filling flavoured with cardamom seeds. Then these dumplings are steamed to perfection. Modak is so delicious that you can’t stop at just one. It is simply irresistible!
Here is my beautiful GANESHA. 🙏🏽
How to make Ukadiche modak?
It is pretty simple to make.
Firstly to make the stuffing: I heat ghee and add fresh grated coconut and sauté. Then add jaggery and mix everything well until the jaggery melts and coconut jaggery comes together. Finally add poppy seeds and cardamom powder, mix well and take it off the heat (You can also add raisins, nuts in the stuffing). Keep it aside to cool.
Secondly to make the rice dough: In a large saucepan heat water along with salt and ghee and bring it to a boil. Then add the rice flour to the boiling water and turn off the gas. Mix well with a large wooden spoon. Cover and keep it aside for 5 to 6 minutes. When it is a little cold to handle take it in a large plate and start kneading the dough while greasing your palm with ghee. Knead the dough until it is smooth.
Thirdly to assemble: Grease a modak mould with some ghee(I used a medium sized mould). Then add a little dough ball in the mould and press it in the mould equally around the sides and edges. Then fill the cavity with the coconut-jaggery filling and seal the cavity with a little dough and remove modak from the mould and keep aside. make the rest of the modaks.
Heat a steamer and add the prepared modaks and steam for 10-12 minutes or until translucent. Remove from the steamer and top it with ghee and saffron(optional).
Oh btw these beautiful roses are form my little garden. Ain’t they gorgeous?! I just love the colour.
Here are few Indian sweet recipes that you can try.
Ukadiche Modak Recipe
Traditional Ukadiche Modak Recipe | Maharashtrian Modak recipe |
- Medium sized modak mould
- large pan
- deep large saucepan
For the rice dough
- 2 cups Rice flour
- 2 cups Water
- 1 tsp Ghee
- 1 tsp Salt
For the stuffing
- 2 cups Coconut fresh grated
- 1 1/2 cups Jaggery powder
- 1 tsp Ghee
- 1 tsp Cardamom powder
- 1 tbsp Poppy seeds
- Saffron optional
- 2 tbsp Ghee to top the modaks in the end
To make the coconut jaggery stuffing
- Heat ghee in a wide pan on medium heat.
- Add grated coconut in the pan and mix well and sauté for a min.
- Now add the jaggery powder and mix everything well. Cook for 2 to 3 minutes.
- Add poppy seeds and cardamom powder and mix everything well.
- Remove from the heat and keep it aside. Let the stuffing cool.
To make the Rice dough
- Heat water along with ghee and salt and bring it to a boil.
- When the water starts boiling add the flour and mix well.
- Take it of the heat and cover and keep it aside for 5-6 minutes.
- When it is a little cold to handle, take it on a large plate and knead the dough while applying a little ghee to your palms. Knead the dough until its smooth. (remember you should knead the dough whilst it is still hot.)
To Assemble the modaks
- Grease the modak mould with ghee. Take a small dough ball and press it in the mould around the sides and edges.
- Fill it with the coconut-jaggery stuffing and seal the cavity with some dough and remove he modak from the mould. Continue making the modaks in the same way.
- Heat a steamer and place the modaks in the steamer lined with banana leaves or parchment paper and steam for 10-12 minutes or until they are translucent.
- Remove from the steamer.
- And top it with ghee and saffron(optional).
I hope you enjoy this delicious Ukadiche Modak Traditional Recipe as much as we do!