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    Home » Recipe Course » Desserts

    Ukadiche Modak (Steamed rice dumplings with sweet coconut filling)

    September 7, 2022 . By Meeta Arora . 8 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    Ukadiche Modak (sweet rice dumplings) in a plate and lord Ganesha idol in the back

    Ukadiche Modak is an Indian sweet dumpling made during the festival of Ganesh Chaturthi. It is made from steamed rice flour and stuffed with a sweet mixture of jaggery and grated coconut.

    Modak served in a silver plate with Ganesha statue on the back

    I am not a Maharashtrian, however I grew up in Mumbai where Ganesh Chaturthi is celebrated with much flair. We used to go to many of our friends house who had Ganesh offerings in their house and enjoyed eating all the sweets.

    Today I am sharing my Maharashtrain friend Shweta Pimparkar's authentic family recipe and tips to make Modak. I was quite afraid to try making Ukadiche Modak as I had heard it is hard to shape them and they can break when steaming.

    However once I spoke to her, she assured me that with her recipe and her mom's expert tips, I will be able to make modak. So here you have the best Ganesh Chaturthi recipe with expert tips to try your hand at making modak at home!

    Jump to:
    • What is Modak?
    • What is Ukadiche Modak?
    • How to make Ukadiche Modak?
    • Tips for making the best Ukadiche Modak
    • Common Questions
    • Ukadiche Modak (steamed rice dumplings with sweet coconut filling)

    What is Modak?

    Modak is a sweet made during the festival of Ganesh Chaturthi as an offering to Lord Ganesha. There are 2 types of modak - steamed (ukadiche modak) and fried (talniche modak). You can also make sweet modak with dry fruits or mawa.

    What is Ukadiche Modak?

    Ukadiche means steamed in Marathi. Ukadiche Modak is a Maharashtrain sweet recipe for steamed modak. It has a sweet stuffing of coconut and jaggery, stuffed in a layer of steamed rice flour. The outer layer is made from rice flour dough.

    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.

    How to make Ukadiche Modak?

    The three main ingredients of Ukadiche Modak are - rice flour, coconut and jaggery.

    Prepare the filling:

    • Heat a heavy bottom pan on medium flame. Add 1 teaspoon ghee and grated coconut and roast it for 2-3 minutes.
    • Add jaggery, cardamom and roasted poppy seeds. Cook until they blend together and ooze out a little liquid, about 2-3 minutes. Do not overcook. You just want the jaggery to mix well with the coconut and not have any lumps.
    • Take the pan off the flame and let it cool. It is important that the mixture completely cools.
    • You can also add finely chopped cashews, almonds and raisins added to it.
    • You can also add ⅛ teaspoon nutmeg in this mixture if you like, along with the cardamom.
    Filling for ukadiche Modak

    Prepare the covering:

    • In a pot, bring 1 cup of water to a rolling boil. Add 1 tsp ghee and salt (optional).
    • Turn the flame to low. Add the rice flour, mix it well with a spoon. This will make a lumpy mixture. Turn off the flame. Cover the pot and leave it for 3-5 minutes.
    • Note: The rice flour used here must be very fine. Some Indian grocery stores might carry Modak flour. Otherwise you can buy the normal rice flour at the store and run it through a fine sieve.
    • Remove this to a large bowl and let it cool a bit. You want this mixture to be still warm while you make a dough from it.
    • While the mixture is still warm, apply some ghee and warm water  to your hands and knead it until it is soft, about 5-7 minutes. The dough should not look patchy or crumble. You will need to add 2-3 tablespoons of warm water to get the perfect smooth dough. Optionally, you can add couple of teaspoons of warm milk while kneading the dough which will make it extra soft.
    • Wrap the dough with a damp cloth. It is important to keep the dough damp and soft. Now make 12-14 lemon size balls. Note: The size of the balls will also depend on the size of the modak mold you have. Also keep the balls covered with the damp cloth.
    Covering for ukadiche Modak

    Assembling Modak:

    Modak can be shaped in two ways - using hands or using a mold. Using a mold is great for beginners and you get very good results with modak that does not break when steamed. Pleating and shaping modak by hand takes a lot of practice to get right. I am a beginner myself at making modak and hence used a mold, and I could get perfect results in my first try with my friend's recipe and tips (all here in this post).

    How to make modak using a mold

    • Apply some ghee or oil to the base of a steamer basket.
    • Open the mold and apply ghee with your fingers to the inside of the mold. Close the mold, and place one lemon size dough ball inside the mold. Now with your finger start spreading the dough to the sides of the mold so it gets the shape. Allow some dough to come out of the mold which will be used to seal after adding the stuffing.
    • Scoop in a spoonful of the filling and gently seal the bottom with the dough that came out of the mold. Open the mold and remove the modak gently. Place it in a steamer basket. Make remaining modak's in the same way. Between making modak's, apply ghee again to the mold.
    • Optionally, place a strand of saffron on top of each modak and press it into the rice flour covering.
    • Depending on the size of your steamer basket, you might want to steam modak in multiple batches. You want to make sure the modak are not placed too close to each other.
    Shaping modak using a mold

    How to make modak without mold (using hands)

    • Using your hand flatten the lemon size dough ball by applying pressure at the center, but keeping one finger at the edges to seal any broken sides. Keep applying warm water to your fingers as needed to seal the edges.
    • Scoop in the mixture and slowly with the base of your hands wrap it up.
    • Using a toothpick, make impression all around the modak for an easy pattern.
    • Another way is to make petals on the sides of the flattened dough after adding the filling. Then wrapping it with the base of your hands.

    Steaming Modak

    Steaming Modak in the stovetop steamer

    • In a pot where the steamer basket fits, bring water to a rolling boil. Set the boiling water on medium heat. Place the steamer basket and steam the modak covered for 8-10 minutes. You should see a shine appear on the modak.
    • Take the steamer basket out and let it cool for about 5 minutes. This will help make sure the base does not break when you pick up the modak.
    Rice dumplings, called Ukadiche modak steamed in instant pot

    Steaming Modak in the Instant Pot / Pressure Cooker

    Sweet Rice dumplings (modak) ready to be steamed in instant pot
    • Add 1 cup of water to the Instant Pot insert and place the trivet. Let the water boil on saute mode while you are preparing the modak.
    • Place the steamer basket with modak on the trivet. Close lid with valve in venting position. Set on steam mode and steam for 10 minutes. You will need an external timer to keeo the time.
    • After 10 minutes, remove the lid after the pin has dropped. Carefully remove the steamer basket and let the modak cool for about 5 minutes. This will help make sure the base does not break when you pick up the modak.
    • Ukadiche Modak is ready to be enjoyed!
    Ukadiche Modak (sweet rice dumplings) in a plate and lord Ganesha idol in the back

    Tips for making the best Ukadiche Modak

    Frozen coconut: If fresh coconut is not available, you can use frozen coconut. I used frozen and the mixture looks like with long strands of coconut, but it works well. Ideal is fresh coconut, however this works if fresh is not available.

    Preparing the day before: This stuffing can be made a couple of days in advance and refrigerated until ready to be used.

    Rice flour: It is important the flour is very fine. You can buy Modak rice flour or stone ground rice flour. Another option is to sieve store bought rice flour through a fine sieve before using.

    Making dough: Make sure to knead the dough very well until it is very smooth. Also knead when the dough is warm. Do not wait for it to turn cold. Also, the skin of the modak should be as thin as possible. So make sure that it’s even and thin.

    Common Questions

    Where can I buy modak mold?

    I got the aluminum modak mold from the indian grocery store. They are available on Amazon too. If you don't have the mold, then you can still make the modak using the hands modak method detailed above.

    How to serve ukadiche modak?

    These modak are best served warm with a drizzle of ghee on top. Top with about a teaspoon of ghee.

    How to store steamed modak?

    These modak stay fresh for 1 day at room temperature and couple of days in the refrigerator. We prefer to enjoy the modak while it is still warm. It tastes so good!

    How to reheat modak?

    Steam them for 3-4 minutes to reheat the stored modak. Enjoy warm!

    Involve your family to make modak and celebrate the festival of Ganesh Chaturthi. Enjoy eating them after worshipping Lord Ganesha.

    Serve this modak with Batata bhaji, Poori and Shrikhand.

    If you like this Indian sweet, you will enjoy these Coconut Laddoo, Rava Ladoo and Chocolate Ladoo as well.

    Tried this recipe?Give a rating by clicking the ★ below
    Ukadiche Modak served on a silver plate

    Ukadiche Modak (steamed rice dumplings with sweet coconut filling)

    Meeta Arora
    Ukadiche Modak is an Indian sweet dumpling made during the festival of Ganesh Chaturthi. It is made from steamed rice flour and stuffed with a sweet mixture of jaggery and grated coconut.
    4.92 from 12 votes
    Print Save Saved! Pin
    Servings: 12
    Calories: 160
    Course: Dessert
    Cuisine: Indian
    Diet: Gluten-free, Vegetarian
    Method: Instant Pot/Pressure Cooker, Stovetop
    Prep Time: 40 mins
    Cook Time: 15 mins
    Total Time: 55 mins

    Ingredients
      

    For the filling:

    • 1 cup Grated Coconut fresh or frozen (see notes)
    • ¾ cup Jaggery grated or broken in to small pieces
    • ¼ teaspoon Cardamom powder (Elaichi)
    • 1 tablespoon Poppy Seeds (Khus khus) roasted

    For the covering:

    • 1 cup Water
    • 2 teaspoon Ghee divided
    • ¼ teaspoon Salt (optional)
    • 1 cup Rice flour very fine (see notes)
    • Saffron (optional)
    Prevent your screen from going dark

    Instructions
     

    Prepare the filling:

    • Heat a heavy bottom pan on medium flame. Add the grated coconut and roast it for 2-3 minutes.
      grated coconut in a pan
    • Add jaggery, cardamom and poppy seeds. Cook until they blend together and ooze out a little liquid, about 2-3 minutes. Do not overcook.
      grated coconut with poppy seeds and grated jaggery in a pan
    • Take the pan off the flame and let it cool. It is important that the mixture completely cools.
      coconut and jaggery filling for modak

    Prepare the covering:

    • In a pot, bring 1 cup of water to a rolling boil. Add 1 tsp ghee and salt (optional).
      water boiling in a pan
    • Add the rice flour, mix it well with a spoon. This will make a lumpy dough. Turn off the flame. Cover the pot and leave it for 3-5 minutes.
      rice flour added to boiling water
    • Remove this to a large bowl and let it cool a bit. You want this mixture to be still warm while you make a dough from it.
    • While the mixture is still warm, apply some ghee and warm water to your hands and knead it until it is soft, about 5-7 minutes. The dough should not look patchy or crumble. You will need to add about 2 tablespoons of warm water while kneading to make a smooth dough. Optionally, you can also add couple of teaspoons of warm milk while kneading the dough which will make it extra soft.
      rice flour dough
    • Wrap the dough with a damp cloth. It is important to keep the dough damp and soft. Now make 12 lemon size balls. Note: The size of the balls will also depend on the size of the modak mold you have. Also keep the balls covered with the damp cloth.
      Rice flour balls along with applying ghee to Modak Mold

    Assembling Modak:

    • Apply some ghee or oil to the base of a steamer basket.
    • Open the mold and apply ghee with your fingers to the inside of the mold. Close the mold, and place one lemon size dough ball inside the mold.
      rice flour dough inside Modak Mold
    • Now with your finger start spreading the dough to the sides of the mold so it gets the shape. Allow some dough to come out of the mold which will be used to seal after adding the stuffing.
      shaping modak using a mold
    • Scoop in a spoonful of the filling and gently seal the bottom with the dough that came out of the mold.
      filling added to modak
    • Open the mold and remove the modak gently. Place it in a steamer basket. Make remaining modak's in the same way. Between making modak's, apply ghee again to the mold.
      modak shaped using a mold
    • Optionally, place a strand of saffron on top of each modak and press it into the rice flour covering.
      closeup shot of Ukadiche Modak on hand
    • Depending on the size of your steamer basket, you might want to steam modak in multiple batches. You want to make sure the modak are not placed too close to each other.

    Steaming Modak in the stovetop steamer:

    • In a pot where the steamer basket fits, bring water to a rolling boil. Set the boiling water on medium heat. Place the steamer basket and steam the modak covered for 8-10 minutes. You should see a shine appear on the modak.
      Rice dumplings, called Ukadiche modak steamed in instant pot
    • Take the steamer basket out and let it cool for about 5 minutes. This will help make sure the base does not break when you pick up the modak.

    Steaming Modak in the Instant Pot:

    • Add 1 cup of water to the Instant Pot insert and place the trivet. Let the water boil on saute mode while you are preparing the modak.
    • Place the steamer basket with modak on the trivet. Close lid with valve in venting position. Set on steam mode and steam for 10 minutes. You will need an external timer to keeo the time.
      Sweet Rice dumplings (modak) ready to be steamed in instant pot
    • After 10 minutes, remove the lid after the pin has dropped. Carefully remove the steamer basket and let the modak cool for about 5 minutes. This will help make sure the base does not break when you pick up the modak.
    • Ukadiche Modak is ready to be enjoyed!

    Video

    Notes

    Preparing the day before: This stuffing can be made a couple of days in advance and refrigerated until ready to be used.
    Frozen coconut: If fresh coconut is not available, you can use frozen coconut. I used frozen and the mixture looks like with long strands of coconut, but it works well. Ideal is fresh coconut, however this works if fresh is not available. 
    Rice flour: It is important the flour is very fine. You can buy Modak rice flour or stone ground rice flour. Another option is to sieve store bought rice flour through a fine sieve before using.
    Modak Mold: I got the aluminum modak mold from the indian grocery store. They are available on Amazon. If you don't have the mold, then you can still make the modak.
    Preparing Modak without a mold: Using your hand flatten the lemon size dough ball by applying pressure at the center, but keeping one finger at the edges to seal any broken sides. Scoop in the mixture and slowly with the base of your hands wrap it up. Using a toothpick, make impression all around the modak for an easy pattern. 

    Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

    Nutrition

    Calories: 160kcalCarbohydrates: 25gProtein: 1gFat: 6gSaturated Fat: 5gCholesterol: 2mgSodium: 52mgPotassium: 54mgFiber: 2gSugar: 13gVitamin C: 1mgCalcium: 18mgIron: 1mg
    Keyword ukadiche modak
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    Reader Interactions

    Comments

    1. Sheetu says

      August 31, 2022 at 1:06 pm

      Thank you for another great recipe. Tried these modaks for Ganesh Chaturthi today and they were awesome. The video and detailed step by step recipe really helped.

      Reply
      • Piping Pot Curry says

        September 01, 2022 at 2:41 pm

        Hi Sheetu - That makes me happy. Thank you for sharing it back 🙂

        Reply
    2. picturesofdeliciousfood says

      August 30, 2021 at 2:22 am

      Thanks for awesome recipe.

      Reply
      • Piping Pot Curry says

        September 02, 2021 at 8:25 am

        Thank you! 🙂

        Reply
    3. Anushree Shetty says

      August 22, 2020 at 5:25 pm

      Meeta - the modaks turned out great. I made it in the Instant Pot and they were perfectly cooked. The step by step pictures really helped.

      Reply
      • Piping Pot Curry says

        August 24, 2020 at 10:59 am

        Hi Anushree - Glad to hear that. Thanks for Sharing. 🙂

        Reply
    4. Shweta says

      September 03, 2019 at 10:24 am

      They look delicious..can't wait for next Ganesh chaturthi to try them out!

      Reply
      • Meeta Arora says

        September 09, 2019 at 11:12 pm

        Thank you Shweta!

        Reply

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