Ukadiche Modak Recipe (Steamed Modak)

ByKanan Patel Updated on
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This ukadiche modak recipe makes the softest, most melt-in-your-mouth steamed modak — the kind with a silky rice flour outer layer and a chewy, golden coconut-jaggery filling fragrant with cardamom. Pure festive bliss, and absolutely worth the effort.

Flavor: Delicately sweet, coconutty, warmly spiced with cardamom
Texture: Soft, smooth outer layer — not sticky, not dry. Chewy, sweet filling inside.

6 steamed modak on oval steel plate with few handmade modaks and swastika lamp on back

Ganesh Chaturthi 2026 — Monday, 14 September 2026

What is Ukadiche Modak? 

Modak is a traditional Indian sweet dumpling made with an outer rice flour dough and a coconut-jaggery filling. In Marathi, the steamed version is called Ukadiche Modak. The word ukadiche means “steamed,” while ukad refers to the steamed rice flour dough used for the outer covering.

Ukadiche Modak is made on the first day of Ganesh Chaturthi as an offering or prasad. People also make it on Sankasti Chaturthi and Angarika Chaturthi.

Lord Ganesha is also called modakapriya — one of his 108 names in the Ganesha Ashtothram — meaning “the one who loves modak.” This is why ukadiche modak is the most sacred and most important prasad offering during Ganesh Mahotsav. It is always made first, on the main Chaturthi day, before any other sweet.

The three main ingredients of ukadiche modak — rice, coconut, and jaggery — are all traditional, local produce of Maharashtra. The recipe has three stages: (1) make the modak filling, (2) make the outer rice flour dough, (3) shape and steam.

Ukadiche modak vs fried modak — what is the difference? There are two types of modak — steamed (ukadiche modak) and fried (talniche modak). Ukadiche modak has a soft, pillowy, melt-in-your-mouth texture — the outer layer is delicate and silky. Fried modak (talniche modak) has a flaky, crispy, pastry-like shell. Both use the same coconut-jaggery filling. Ukadiche modak is the traditional, primary offering for Ganesh Chaturthi puja; fried modak is a popular variation.

About This Recipe

I’ll be honest — the first time I shaped modak by hand, I made a mess. The dough cracked, the pleats looked uneven, and some split open during steaming. Like anything that requires technique, modak takes practice. The good news is that using a mould makes the whole process very forgiving — even a first-timer can produce beautiful looking modak with a mould.

There are two important things I’ve learned from making this recipe many times:

  1. The stuffing must be dry. If there is excess moisture in the coconut-jaggery filling, it makes the outer shell soggy during steaming — the modak becomes wet, sticky, and falls apart. Cook the stuffing until all the moisture has evaporated and the mixture holds together when pressed. This is the single most important step in the whole recipe.
  2. The dough must be kneaded while warm — not hot, not cold. If kneaded when too hot, it sticks and burns your hands. If left to cool completely before kneading, it becomes stiff and develops cracks. The sweet spot is warm-to-touch — like kneading roti dough that has just cooled enough to handle.
Ukadiche Modak cut into the center to show stuffing

⭐ Why This Recipe Works

  • Both shaping methods covered — mould (easy, beginner-friendly) and hand method (traditional)
  • Full troubleshooting for every common problem: cracking, sticking, breaking during steam
  • Coconut guide for international readers (fresh, frozen, and desiccated — which to use and when)
  • Steaming in a pot, pressure cooker, or Instant Pot — all three methods included
  • Modak filling recipe given as a standalone section so you can search and find it easily

🧾 Ingredient For Ukadiche Modak Recipe

image of ingredients using in making stuffing and outer covering dough for ukadiche modak

For the Modak Filling (Stuffing)

  • Coconut — the most important ingredient choice
    The quality and type of coconut you use directly determines the flavor and texture of the filling.
  • Fresh grated coconut: The gold standard. Fresh coconut gives the most fragrant, moist, and flavorful filling with the best texture. If you can crack open a coconut and grate it yourself, do it.
  • Frozen grated coconut: The best practical option for readers outside India. Frozen coconut is picked and grated at peak freshness, then flash-frozen — the quality is excellent. Defrost completely before using. This is what I use in the USA and it works perfectly.
  • Desiccated coconut (dry coconut / dessicated): A distant third option. Desiccated coconut has had all the moisture removed, giving it a much drier, less fragrant character than fresh or frozen. If using, soak briefly in warm water or milk, squeeze dry, and use — the texture and flavor will not be as good as fresh or frozen, but it works when nothing else is available. Do not use sweetened desiccated coconut.
  • Jaggery (powdered or grated) – The color of your finished stuffing depends entirely on the color of the jaggery you use. Light-colored jaggery gives a pale gold filling; dark jaggery gives a deep, caramel-brown filling. Both taste excellent. Dark jaggery often has a more complex, molasses-like flavor.
  • Always use grated or powdered jaggery — solid chunks take much longer to melt evenly.
  • Green cardamom powder – Freshly ground from seeds gives a noticeably more fragrant result than pre-ground powder. Break open 4–5 cardamom pods, remove the tiny black seeds, and grind them fine in a mortar and pestle.
  • White poppy seeds / khuskhus (optional) These are the small white poppy seeds used in Indian cooking (not the ones on bagels). They add a subtle nutty, slightly earthy flavor and a gentle crunch. Completely optional but traditional.

For the Outer Rice Flour Dough

  • Rice flour – Use fine rice flour from an Indian grocery store — the kind labelled “rice flour” (not rice starch). This works well with the mould method.
  • For the hand-shaping method with multiple neat pleats: add 2 teaspoons of glutinous rice flour (also called sweet rice flour or mochiko — available at Asian grocery stores). The glutinous rice flour adds elasticity to the dough so it doesn’t crack while making pleats. Without it, regular rice flour dough is too brittle for the hand method.
  • Ghee + salt – A tiny amount of ghee added to the boiling water before the flour enriches the dough slightly and makes it more pliable. The salt is just enough to balance the sweetness of the filling.
  • Water – The exact amount of water needed to make a smooth dough can vary slightly based on your rice flour brand. Start with mentioned amount. If the dough feels too stiff, add a tablespoon more of warm water while kneading.

The Modak Filling Recipe (Nariyal Gur Stuffing)

This section is for anyone searching specifically for the modak filling recipe — the sweet coconut-jaggery stuffing that goes inside.

  1. Step 1 — Prep coconut and jaggery. Take the grated coconut and powdered/grated jaggery together in a heavy-bottomed pan on medium heat. As the pan heats up, the jaggery will begin to melt and the mixture will become loose and almost liquid-looking. This is normal — do not panic.
  2. Step 2 — Cook coconut and jaggery. Continue cooking, stirring frequently, until the mixture thickens and comes together. The moisture from both the coconut and the melted jaggery needs to evaporate. This takes approximately 6–8 minutes depending on how much moisture your coconut has.

– How do you know the filling is ready? The mixture should look thick, hold together when pressed with a spoon, and should not look wet or runny. When you press a small amount between your fingers, it should hold its shape without releasing any liquid. This is the correct consistency.
– Do not overcook — if you cook until the mixture looks completely dry and is pulling away from the pan dramatically, the jaggery has hardened and the filling will become chewy and difficult to eat after steaming.

  1. Step 3 — Add flavorings. Turn the heat to low. Add the cardamom powder, poppy seeds, chopped cashews, and raisins. Mix well and cook for 1 more minute. Turn off the stove.
  2. Step 4 — Cool completely. Transfer the stuffing to a plate and spread it out to cool. The filling must be completely cool before you use it. Hot filling placed inside the dough makes the outer shell soggy and causes the modak to collapse during shaping. Give it at least 20–25 minutes.

Make-ahead: The filling can be made 1–2 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before using.

Collage of making stuffing shows cooking coconut, jaggery and adding flavoring, nuts and poppy seeds

Making the Outer Rice Flour Dough

  1. Step 5 — Boil water with ghee. Measure 1¼ cups of water into a saucepan. Add the salt and ghee. Bring to a full, rolling boil over medium heat.
  2. Step 6 — Add rice flour. Once boiling, reduce heat to medium-low. Add the rice flour all at once and immediately stir vigorously with a wooden spoon or spatula. The flour will absorb the water rapidly and come together into a mass almost instantly. Keep stirring to incorporate all the flour — there should be no dry white patches remaining.
  3. Step 7 — Cover & Cook. Cover with a lid and cook for 2–3 minutes on the lowest heat, stirring once or twice during this time. This brief cooking ensures all the raw rice flour is hydrated.
  4. Step 8 — Work with it while warm. Remove the dough to a plate and let it cool until warm to the touch — not hot. This takes about 5–7 minutes.
  5. Step 9 — Knead while warm. Once warm enough to handle (apply water on your palms if it feels too hot), knead firmly for 2–3 minutes until the dough is completely smooth, soft, and pliable with no lumps. The dough should feel like a soft, smooth clay — it should not crack when you press or fold it, and it should not stick to your hands. A well-kneaded dough is the most important predictor of a crack-free modak.
    TIP: If the dough feels stiff or is cracking while kneading, add water a teaspoon at a time and continue kneading. If it feels sticky, add a tiny bit more rice flour.
  6. Step 10 — Cover. Keep the kneaded dough covered with a clean damp cloth at all times when you’re not actively working with it — the surface dries out quickly and causes cracking.
collage of 6 steps of making dough. Shows adding ghee to water, mixing rice flour, cooking, kneading and smooth ball

Shaping Method 1: Using a Modak Mould (Recommended for Beginners)

  1. Lightly grease the inside of the mould with ghee — this helps the shaped modak release cleanly.
  2. Pinch off a portion of dough — about the size of a large marble.
  3. Press and flatten it slightly with your fingers, then push it into the open mould, pressing it up the sides and into the ridges to make a uniform hollow shell. The shell should be of medium thickness — not too thick (tastes doughy) and not too thin (will crack and leak filling).
  4. Place 2–3 teaspoons of the cooled filling into the hollow shell. Don’t overfill — leave a small gap at the bottom edge.
  5. Take a small piece of dough, flatten it into a small disc, and use it to seal the open bottom of the mould completely.
  6. Open it and carefully unmould the shaped modak onto a plate. Place it sealed-side down. Cover with a clean kitchen towel while you shape the rest.
collage of 6 steps of shaping modak. shows dough ball, shaped into mould, stuffed, sealed and unmould.

Shaping Method 2: By Hand (Traditional Pleated Method)

  1. Grease your hands lightly with ghee or dampen with water. Pinch off a dough ball slightly smaller than a golf ball.
  2. Place it in your palm. Gently press to make a disc.
  3. Using the thumb and fingers of your other hand, gently press and thin out the dough from the center outward, rotating as you go, until you have a disc approximately 3–4 inches across.
  4. The center should be slightly thicker than the edges — the center needs to hold the filling.

💡 Pro Tip: Keep a small bowl of water next to you while kneading and shaping. If the dough feels slightly dry or develops a surface crack while you’re working, dip your finger in the water and smooth it over the surface. Keeping your hands slightly moist prevents the dough from drying out as you work.

collage of 4 steps of shaping modak. shows dough ball on palm, pressing with fingers and round thin disc
  1. Place 2–3 teaspoons of filling in the center of the disc.
  2. Now comes the pleating — the most skill-intensive part. Using the thumb and index finger of one hand, pinch a small fold at the edge of the disc and crease it. Work around the circumference, making small, even pleats — 10–12 pleats is the traditional goal, as a beginner I did only 5. Each pleat should be close to the last.
  3. As you make pleats, gently bring the edges up around the filling, gathering and pinching them together at the top to form the characteristic pointed tip. Twist lightly to seal.
  4. Don’t worry if your first few look imperfect — it genuinely takes practice. Even 5–6 rough pleats tastes exactly the same as 12 perfect ones.
collage of 4 steps of shaping. shows stuffing, pleating and sealing.

Steaming the Modak

  1. Bring water to a boil in your steamer pot.
  2. While waiting, lightly brush each shaped modak with water using a pastry brush (or dip briefly in a bowl of water). This prevents the outer surface from drying and cracking in the steam.
  3. Line the steamer plate or basket with parchment paper, a muslin cloth, or a fresh banana leaf. The lining prevents the modak from sticking to the metal. Arrange the modak on the lined plate with a small gap between each.
  4. Place the plate in the steamer and cover. Steam for 13–15 minutes on medium heat. Do not open the lid during steaming.
    Let them cool for 5 minutes in the steamer after turning off the heat before attempting to remove them — they are fragile when very hot. They firm up as they cool.

Transfer carefully to a plate. Drizzle with a little warm ghee or a tablespoon of saffron-infused milk before serving.

How to know when they’re done: The outer shell will change from matte white to slightly translucent and shiny — you can often see this through a glass steamer lid. The surface should feel firm (not sticky or soft) when lightly touched.

collage of 4 steps of steaming modak. Shows shaped modak, brushing water, on steamer plate and steamed
  • Steaming in Instant Pot: Add 1 inch of water to the Instant Pot liner. Turn on Sauté mode and let the water come to a boil. Place the trivet, then a steamer basket filled with modak on the muslin cloth. Close the lid with the vent in the Venting position (not Sealing). Select Steam mode and cook for 13–15 minutes using an external timer (the Instant Pot won’t countdown automatically in steam mode). Once done, open the lid carefully.
  • Steaming in a pressure cooker: Add water to the pressure cooker. Place the trivet and a steamer container with modak on top. Close the lid — do not put the weight/whistle on. Steam for 13–15 minutes on medium heat. The steam should escape steadily from the vent throughout — no weight means no pressure builds up.

💡 Expert Tips for Perfect Modak

  • Keep the dough covered at all times. The surface dries out remarkably fast. If even a small section of the surface dries out while you’re shaping, it will crack. Cover with a damp cloth whenever you’re not actively working with the dough, even for 30 seconds.
  • Work with warm dough only. If the dough becomes stiff or cold while you’re shaping, warm a small portion by pressing between your warm palms for a minute. Do not microwave — it dries out unevenly.
  • The outer shell thickness matters. Medium thickness is the goal — about 3–4mm. Too thick: doughy, underseasoned flavor, takes longer to steam. Too thin: cracks during shaping, may break during steaming and leak filling.
  • Don’t overfill. Two to three teaspoons of filling is enough. Overfilling causes the dough to stretch too thin, creating weak spots that burst during steaming.
  • Brush with water just before steaming — not before. If you brush too early, the moisture seeps into the dough and makes it sticky again. Brush right before placing in the steamer.
3 handmade modaks & 4 mould shaped modak on steel plate

🛠️ Troubleshooting — Why Did My Modak…

  • …crack while shaping? The dough is either too dry or too cold. Moisten your hands with a little water and knead the cracked dough again before reshaping. If the dough has cooled down too much, warm it between your palms first.
  • …crack/break during steaming? The outer shell was too thin in one spot, the dough had dry patches from not being covered, or the filling was too wet (excess moisture steamed from inside and burst through). Make sure the filling is completely dry before using, keep the dough covered, and ensure even medium thickness throughout.
  • …stick to the steamer plate? The lining was insufficient or the modak were moved too early while still hot. Always use parchment paper, muslin cloth, or banana leaf as a liner. Let them cool for 5 minutes after steaming before attempting to lift them.
  • …turn out chewy or hard? The filling was overcooked (jaggery hardened), or the modak were oversteamed. Cook the filling just until the moisture evaporates — not until it turns stiff. Steam for exactly 13–15 minutes.
  • …look flat or collapse after steaming? The filling was too wet and released moisture during steaming, causing the shell to become soggy and lose structure. Cook the filling until visibly dry and holding together.

🧊 Storage and Make-Ahead

  • Modak filling: Can be made 1–2 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before filling.
  • Shaped, unsteamed modak: Keep covered at room temperature and steam within 1–2 hours. Do not refrigerate before steaming — the cold makes the dough crack.
  • Steamed modak: Best eaten on the day of making while still warm and fresh. They keep for 1 day at room temperature (covered) and 2 days in the refrigerator in an airtight container. Reheat gently by steaming for 3–4 minutes or microwave for 20 seconds — do not overheat or they become rubbery.
  • Do not freeze steamed modak — the rice flour shell becomes mushy and grainy after thawing.
ukadiche modak on steel plate with front modak cut into half

❓ Frequently Asked Questions

Three things prevent cracking:
(1) keeping the dough covered with a damp cloth at all times when not actively shaping — the surface dries out very fast;
(2) kneading the dough while warm, not after it has cooled;
(3) adding 2 teaspoons of glutinous rice flour (available at Asian grocery stores) to the dough if you are doing the hand-pleating method — this adds elasticity and significantly reduces cracking.

Traditionally, 21 modaks are offered to Lord Ganesha on Chaturthi day. Any odd number — 11, 13, or 21 — is acceptable depending on your family tradition and the number of people in your home. For a home puja, 11 is the most practical.

The sweetness of jaggery varies significantly by batch and brand. Always taste the filling before using it — if it’s too sweet, add a few extra tablespoons of fresh coconut. If not sweet enough, add a tablespoon of grated jaggery and cook for 1 more minute.

Check Out All Modak Recipes

More Ganesh Chaturthi Recipes

Tried this ukadiche modak recipe? Please leave a star rating and a comment below! Tag me on Instagram @spice.up.the.curry — I love seeing your festival prasad plates! 🙏

Ukadiche Modak Recipe (Steamed Modak with Coconut Filling)

5 from 2 votes
ukadiche modak on steel plate with front modak cut into half
Perfect ukadiche modak — soft steamed rice flour shell with chewy coconut-jaggery filling. Step-by-step with mould + hand method. Tips to prevent cracking!
Kanan
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Serving Size 15

US measuring cups are used (1 cup = 240 ml)

Ingredients

For Stuffing:

  • 1 cup Coconut, (Fresh or frozen), grated
  • ½ cup Jaggery (Gur), powdered or grated
  • ½ teaspoon Green cardamom seeds powder
  • 1 tablespoon Khas khas (White poppy seeds)
  • 5-6 Cashew nuts, chopped
  • 1 tablespoon Raisins

For Outer Covering:

  • 1 ¼ cups Water
  • ⅛ teaspoon Salt
  • ¼ teaspoon Ghee (Clarified butter)
  • 1 cup Rice flour

Instructions

  • The Modak Filling Recipe: Take the grated coconut and powdered/grated jaggery together in a heavy-bottomed pan on medium heat. As the pan heats up, the jaggery will begin to melt and the mixture will become loose and almost liquid-looking. This is normal — do not panic.
  • Continue cooking, stirring frequently, until the mixture thickens and comes together. The moisture from both the coconut and the melted jaggery needs to evaporate. This takes approximately 6–8 minutes depending on how much moisture your coconut has.
  • Turn off the stove. Add the cardamom powder, poppy seeds, chopped cashews, and raisins.
  • Transfer the stuffing to a plate and spread it out to cool. The filling must be completely cool before you use it.
  • Making The Dough: Measure 1¼ cups of water into a saucepan. Add the salt and ghee. Bring to a full, rolling boil over medium heat.
  • Once boiling, reduce heat to medium-low. Add the rice flour all at once and immediately stir vigorously with a wooden spoon or spatula. The flour will absorb the water rapidly and come together into a mass almost instantly. Keep stirring to incorporate all the flour — there should be no dry white patches remaining.
    Cover with a lid and cook for 2–3 minutes on the lowest heat, stirring once or twice during this time. This brief cooking ensures all the raw rice flour starch is hydrated.
  • Remove the dough to a plate and let it cool until warm to the touch — not hot. This takes about 5–7 minutes.
  • Once warm enough to handle (apply water on your palms if it feels too hot), knead firmly for 2–3 minutes until the dough is completely smooth, soft, and pliable with no lumps.
    If the dough feels stiff or is cracking while kneading, add water a teaspoon at a time and continue kneading. If it feels sticky, add a tiny bit more rice flour.
  • Keep the kneaded dough covered with a clean damp cloth at all times when you're not actively working with it — the surface dries out quickly and causes cracking.
  • Shaping Method 1 (Using a Modak Mould): See the step-by-step photos shared above for visual understanding.
  • Grease the inside of the mould using ghee. Take a small ball from the dough and add it into the mould.
  • Press it tightly and make the hollow center using your fingers. Add the stuffing & lightly press it. Take little dough and seal the open part.
  • Open and gently remove it and place it on the plate. Keep it covered with a clean kitchen towel while you shape the rest.
  • Shaping Method 2 (Using your hands): Grease your hand with ghee or just wet with water. take one ball on your palm.
  • Now using your other hand, slightly press it to make the small disc. Now using two hands (thumbs and fingers), gently press it and keep shaping it to make about 3-4 inch diameter circle.
  • In the center, add 2-3 teaspoons of stuffing. Now using your thumb and first finger, start pinching the little edges and make the pleats. I made only 5 pleats only. Now carefully pinch it together and seal it.
  • Steaming: While shaping, don’t forget to keep them covered to avoid drying.
  • Prepare the steamer and let the water come to a boil. Meanwhile, Brush all the modak using water. Or alternately you can dip them in a glass of water.
  • Prepare the steamer thali. Arrange the parchment paper or muslin cloth or banana leaf on the steamer thali. Arrange them on the thali.
  • Steam them for 13-15 minutes on medium heat. Let it cool to touch. Meantime they will firm up. Now remove them and place them on the plate. Drizzle ghee or saffron-milk over ukadiche modak.

Notes

Steaming in Instant Pot: Add 1 inch of water to the Instant Pot liner. Turn on Sauté mode and let the water come to a boil. Place the trivet, then a steamer basket filled with modak on the muslin cloth. Close the lid with the vent in the Venting position (not Sealing). Select Steam mode and cook for 13–15 minutes using an external timer (the Instant Pot won’t countdown automatically in steam mode). Once done, open the lid carefully.
Steaming in a pressure cooker: Add water to the pressure cooker. Place the trivet and a steamer container with modak on top. Close the lid — do not put the weight/whistle on. Steam for 13–15 minutes on medium heat. The steam should escape steadily from the vent throughout — no weight means no pressure builds up.

Nutrition

Serving: 1modak | Calories: 88kcal (4%) | Carbohydrates: 15g (5%) | Protein: 1.1g (2%) | Fat: 2.8g (4%) | Saturated Fat: 1.8g (9%) | Cholesterol: 0mg | Sodium: 23mg (1%) | Potassium: 49mg (1%) | Fiber: 0.8g (3%) | Sugar: 5.5g (6%)
Kanan Patel

To understand the art and science of cooking, I’ve read many cookbooks and culinary books—and now I’m sharing all that experience with you. I started this blog in 2012 to share reliable vegetarian, Indian, and eggless baking recipes (with step-by-step photos and videos) that you can count on.

5 from 2 votes (1 rating without comment)

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8 Comments

  1. Hi Kanan,

    I want to make this receipe but I dont have a steamer. Can I use pressure cooker for this? The measurements will change?

    Reply

    1. Yes you can use pressure cooker without whistle. And make sure that water in the cooker does not touch the thali or tin (in which you place the modaks.)
      No change in the measurements. If you have small cooker then you might need to steam them in batches

      Reply