Wednesday, August 27, 2014

उकडीचे मोदक - Ukadiche Modak–Traditional Steamed Modak Recipe–Ganesh Chathurthi Recipe



           Are you guys ready to welcome Ganesha ? Even I am also very excited about Ganesh festivalOpen-mouthed smile. All the preparations are almost done. Cant wait to enjoy those 10 festive days ‘’Genesh utsav’’.  Today I have you all one of the popular sweet made during Ganpati festival in Maharashtra. Modak has very special importance in the worship of lord Ganesha. It is ritual of offering 11 or 21 modaks to lord as a offering “Naivedya”

           Ganesh chathurthi is celebrated all over India, but it is celebrated with more enthusiasm in MaharashtraSmile. The Ganesh chathurthi is one festival, I have grown up with where idols of Ganesha brought to home and people are invited to pray and take prasad. I can never forget those days when we all siblings comes together, make all the decorations and lighting till late night and wait for Ganesh chathurthi .

           Coming back to the recipe, Ukadiche modak is Marathi word which means ‘’Steamed modak’’. The sweet filling is made of fresh coconut and jaggery and the cover is made of rice flour. I like to use modak mould while shaping modak. It is very easy and quick method. Like the neat and proper shape which it gives. Try out this “Ukdiche modak’’ As a “naivedya” for Ganesha.



Prep Time: 1 hour | Cook time: 15-20 minutes | Makes: 12


For Modak stuffing

Shredded coconut

2 cup


1 cup


1/2 tsp

Cardamom powder

1/2 tsp

Poppy seeds

1/4 tsp

Chopped nuts

2 tsp

Nutmeg powder

A pinch


For Modak cover

Rice flour

2 cup


1 cup


1 cup


1 tsp


A pinch


How to make?

  To make modak filling : 

  • Scrap coconut and keep aside. Heat ghee in pan. Add coconut and jaggery and mix well. Cook this mixture on low flame. Cook this mixture for 7-8 minutes or till moisture from the jaggery become dry.

  • Stir frequently to avoid burning. Add cardamom powder and nuts and mix well. Turn off the flame and transfer the mixture into bowl. Keep aside to cool down.


  To Make modak cover :

  • In kadai add water, milk, ghee, and salt. let it boil on medium flame. once it start boiling, turn flame to low and add rice flour. Quickly stir rice flour till all the rice flour mix well.


  • It doesn’t make a dough immediately. Cover and let it steam for another 2-3 minutes. Turn off gas and keep aside the kadai. Keep it covered.

  • Now take dough in a flat plate. Apply some ghee and collect the dough together. knead to a soft pliable dough.


  • Keep water on gas for steaming modak.

  Shaping modak :

  • Make a small lemon size ball and keep the remaining dough covered with kitchen towel. roll the balls till smooth in your palm. Make sure the balls looks smooth and should not have any cracks.

  • Easiest way is to make modak using modak mould. Open the modak mould and grease it with little ghee. Apply some ghee on your palm and take small dough ball. Pinch off little dough and put a remaining dough ball inside the mould.


  • With the help of pointing finger make a dent in the middle for stuffing. The outer cover should be thin, always use greased finger and press with the walls of the mould.

  • Stuff filling inside the ball. Cover the bottom with pinch of dough and seal nicely. Remove extra portion of the dough.  Gently remove it from modak mould and keep it on greased plate. Apply same procedure with remaining dough balls.


  • Or if you don’t have modak mould then take a dough ball and place it in a zip lock bag like this. Slowly flatten the dough using rolling pin  and form disc shape. Gently remove it from zip lock and place it on your left hand. Keep 1 tsp of stuffing in the center.


  • Pinch 5-6 times on the edges by keeping same distance. Gather all the edges together and join them. Remove extra portion of the dough.


  • Prepare all the modak. Grease strainer with ghee & put it on vessel which you have kept on gas to boil water. Carefully place all the modak on strainer. Sprinkle some water on each modak to avoid hardness of modak and steam for 15 minutes.


  • Drizzle some ghee and ‘Ukdiche Modaks’ are ready to offer Ganesha !!


Notes :

  • Always take proper measurement. Do not +/- the quantity.

  • You can use idly steamer for stemming modak. While steaming modak you can use banana leaf or turmeric leaf. It gives a good aroma to the modak.

  • Make sure you keep prepared modak covered to avoid dryness.

  • If the dough is cool down before kneading, it wont form soft dough.

  • If you feel dough is hard or dry, just add 2-3 tsp of water and knead it.



  1. tempting n cute ones..healthy!!

  2. Ukdiche modak look awesome love the way you have put the saffron strand.. Lovely presentation and beautiful click as always..

  3. Modak looks absolutely delicious. Lovely photos and presentation.

  4. Perfectly made modak. looks delicious

  5. I didn't know the mould is available. Let me see if I can find it our here. I love modak, more for the filling.

  6. This Ganesha favorite modaks are my favorite too!! lovely..

  7. Nicely made modak and well explained too..

  8. Very elegant and prefectly shaped modak..

  9. Beautiful modaks.. My mum replaces milk with water for the dough though. Guess adding milk makes them more soft. Lovely pics Sony.

  10. Yemmy Modakas .....adding milk is new to us.. wonderful recipe..

  11. Delicious & perfectly made modak....................lovely presentation.

  12. Can you please tell me the modak mould size/grams you have used for the ukdiche modak??please do let me K ow as soon as possible cause I have to make it for my guests and where can I buy modak moulds from in mumbai

    1. Modak mould size is approx 125 grams. I bought it from pune, No idea about mumbai stores !

  13. Wow..
    very nice..tempting..
    modak..with saffron. :-D


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