Ukadiche Modak is an Indian sweet dumpling and is one of the must make Ganesh Chaturthi recipes. We make it from steamed rice flour and is stuffed with jaggery and grated coconut mixture. Do read my easy rice flour modak recipe and make it today! Here is how to make it at home.
Ganesh Chaturthi is one of the festivals that I always wait for. Every year. Although it is a Maharashtrian festival, it is celebrated across India with the same devotion and joy. Modak being Lord Ganesha’s favorite are offered to him as a prasadam.
Hence, every year, I try to make them with all sincerity. My family loves them as well. Additionally, trying this recipe is a very spiritual experience for me. I am pretty sure you shall experience the same while making these modaks.
Use fine rice which comes specially to make modak. Although you can use the regular rice flour, the ones made using special modak flour tastes much better as the flour is ground very fine.
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. You can use the base of a bowl to knead. This way you can knead it when it is warm without your hands getting burned.
After mixing the dough with water, just keep it aside and in next 4-5 minutes finish making the stuffing. Immediately after making the filling, you can start to knead the dough.
If you think you cannot make the filling fast enough, then make the filling first and keep it aside to cool and then start to work on the dough.
The skin of the modak should be as thin as possible. So make sure that it’s even and thin. If you are not an expert in making the modak without a mould, use a mould. It makes the work much easy and they look good too.
To sum it up, I would say make these Modak’s yourself because it is a profound experience. Involve your family, celebrate the festival and cherish eating them after worshipping Lord Ganesha. Here’s how to make them at home!
Do have a look at a few more recipes for Ganesh Chaturthi: Puran Poli | Shrikhand | Nariyal ke Laddoo | Kheer | Malai Peda
Ukadiche Modak Recipe
For the dough
- 1 cup Water
- 1 teaspoon Ghee
- ½ teaspoon Salt
- 1 cup Rice Flour
For the filling
- 1 cup Jaggery (Crushed)
- 1 cup Fresh Coconut
- 1 teaspoon Cardamom Powder
- 1 tablespoon Poppy Seeds
- 1 tablespoon Almonds (Chopped)
- 1 tablespoon Cashew Nuts (Chopped)
- 1 tablespoon Raisins (Chopped)
For the dough
- Heat water in a pan.
- Add salt and 1 teaspoon ghee in the pan and bring it to a boil.
- Once the water comes to a boil, switch off the heat and add the rice flour in the pan.
- Mix well and cover and keep aside for 5 minutes.
For the filling
- Add jaggery in a pan and let it melt.
- Add coconut and mix well.
- Cook for 2-3 minutes and add cardamom powder, poppy seeds, cashew nuts, almonds and raisins and mix well.
- Remove the pan from heat and let the filling cool.
- Remove the dough from the pan on a clean surface.
- Apply ghee on your palms and knead the dough well until it is very smooth.
- Keep applying ghee in your palms while kneading the dough.
- You have to knead the dough when it is slightly hot.
- Grease a modak mould.
- Take small ball from the dough and press it in the mould around the edges in a thin and even layer.
- Fill the cavity with the filling mixture.
- Seal the cavity with some dough and remove the modak from the mould very gently.
- Dip the modal in water and keep on a plate.
- Make all the modak in the same manner.
- Heat a steamer.
- Keep the modak on the steamer lined with a muslin cloth or banana leaf.
- Steam for 12-15 minutes until they turn translucent.
How long can I keep these modaks ?? Room temperature ?
You can keep these for 2-3 days at room temperature.
It was a very exciting and humbling experience to make these Modaks for the first time … the steps r beautifully explained and easy to follow … Quite overwhelmed and excited to put this as Parshad tomorrow before Ganpati Bappa .. thx a ton
I am so happy to hear this 🙂
Can we store these in fridge?
No, the covering becomes hard and dry when refrigerated. You must eat them fresh within a day or two.
I make every year, still can’t make without mould.