Ukadiche Modak Recipe (Steamed Modak with Coconut Filling)

ukadiche modak on steel plate with front modak cut into half

Ukadiche Modak Recipe (Steamed Modak with Coconut Filling)

Perfect ukadiche modak — soft steamed rice flour shell with chewy coconut-jaggery filling. Step-by-step with mould + hand method. Tips to prevent cracking!

Course Dessert

Cuisine Maharashtrian

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 88kcal

Author Kanan

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