Easy and Traditional modak recipe with and without mould. Follow these simple steps for an authentic Ukadiche Modak.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 12 Modak
  • Category: sweet
  • Cuisine: maharashtrian

Ingredients

for coconut stuffing:

  • 1 tsp ghee
  • 2 cup coconut (grated)
  • 1 cup jaggery
  • ½ tsp cardamom powder

for dough:

  • 2 cup water
  • ½ tsp salt
  • 1 tsp ghee
  • 2 cup rice flour

Method

How to make coconut jaggery stuffing:

  1. Firstly, in a large kadai heat 1 tsp ghee and saute 2 cup coconut.
  2. Saute until the coconut turns aromatic.
  3. Now add 1 cup of jaggery and mix well.
  4. Keep cooking on medium flame until the jaggery melts.
  5. Continue to cook until the mixture thickens and still remains moist.
  6. Now add ½ tsp cardamom powder and mix well. Stuffing is ready, keep it aside.

How to make Modak dough:

  1. Firstly, in a large kadai take 2 cup water, ½ tsp salt, and 1 tsp ghee.
  2. Mix well and bring the water to a boil.
  3. Further, add 2 cup rice flour and mix gently.
  4. Mix until the rice flour absorbs all the water.
  5. Cover and rest for 3 minutes.
  6. Now transfer to a large bowl and start to knead the dough. Wet your hand to prevent it from burning.
  7. Knead for 5 minutes or until the dough turns soft. Wet your hand and knead if the dough seems dry.

How to shape Modak using hand:

  1. Now take a ball-sized rice flour dough and roll.
  2. With the help of both thumbs start pressing the edges and create a dent in the center.
  3. Slowly press from the edges till it forms a cup.
  4. Start creating pleats with your index finger and thumb.
  5. Now scoop a tbsp of prepared coconut-jaggery stuffing.
  6. Get the pleats together to form a bundle.
  7. Close the top by pinching and making it pointed.

How to shape Modak using mould:

  1. Grease the modak mould with ghee to prevent it from sticking.
  2. Stuff the rice flour dough into the mould walls.
  3. Also, place a small ball-sized mixture in the centre.
  4. Close tightly and scrape off the excess mixture.
  5. Unmould the modak gently without breaking.
  6. Place the modak in steamer leaving gaps in between.
  7. cover and steam the modak for 10 minutes or till the shiny texture appears on them.
  8. Finally, of Ukadiche Modak to lord Ganesha and celebrate Ganesh Chathurthi.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.