Ukadiche Modak Recipe
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Ukadiche modak recipe (Steamed Modak)

Traditional ukadiche modak recipe with step by step photos - a classic Maharashtrian recipe perfect as Ganesh Chaturthi Prasad for offering to the Lord Ganesha.
Course Dessert
Cuisine Maharashtrian
Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes
Servings 15 no.
Calories 88kcal
Author Kanan


For stuffing:

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

For outer covering:

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


Making the sweet stuffing.

  • Take grated coconut in a pan. Turn the heat on medium.
  • Add jaggery. Mix well. as it gets heat up, jaggery will start to melt.
  • Keep stirring and cooking for a couple of minutes.
  • Then add poppy seeds, cardamom powder, cashews, and raisins.
  • Mix well and keep cooking till all the moisture is evaporated. The mixture should be dry. It took me 4-5 minutes.
  • Time may vary. If you are making a bigger batch then it will take more time.
  • Keep aside and let it cool.

Making the dough:

  • Take water in a saucepan, add a pinch of salt. Turn the heat on medium-low.
  • Let it come to a boil.
  • As it starts boiling, add ghee. Mix.
  • Immediately add rice flour. Quickly stir it using a spatula or wooden spoon. Make sure there are no lumps.
  • Cover with lid. Cook for 2-3 minutes. Do stir once or twice in between.
  • Remove it to a plate. Let it cool to touch.
  • Once it is warm or cool enough to handle. Start kneading the dough.
  • If it feels hot, apply some water on your palm and continue kneading.
  • make the smooth and lump free dough.
  • Make smooth balls out of it. With this quantity, I got 15 balls.

Making modak using mould:

  • Grease the inside of the mould using ghee. Add one ball into the mould.
  • Press it tightly and make the hollow center. Use your finger to shape it.
  • Now add the stuffing. Lightly press it.
  • Now take little dough and seal the open part.
  • Now open the mould. Gently remove it and place on the plate.
  • Keep it covered while you shape the rest.

Shaping by hand:

  • Grease your hand with oil or 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.
  • 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.
  • More near the pleats, more beautiful it will look. This comes from the practice.
  • Now carefully pinch it together and seal it.
  • Place on the plate and continue making rest of them. Keep them covered.

Steaming ukadiche modak:

  • 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 modak on the thali.
  • steam them for 13-15 minutes on medium heat.
  • Let it cool to touch.
  • Now remove them and place them on the plate. Drizzle ghee over it.


  • There is special rice flour is available for making modak. It was not available in the USA, so I have used regular rice flour and it worked perfectly fine.
  • Do not make the outer cover too thick otherwise, it takes longer to steam.
  • Do not make the outer cover too thin otherwise, it will break while shaping and steaming.


Serving: 1modak | Calories: 88kcal | Carbohydrates: 15g | Protein: 1.1g | Fat: 2.8g | Saturated Fat: 1.8g | Cholesterol: 0mg | Sodium: 23mg | Potassium: 49mg | Fiber: 0.8g | Sugar: 5.5g
*Nutrition information is a rough estimate for 1 serving
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