Ukadiche Modak – Coconut & Jaggery Steamed Modak – Ganesh Chaturthi Recipe

Infuse your Ganesh Chaturthi celebration with the joy of Modak-making. Our ukadiche modak recipe walks you through the process of creating these iconic steamed delights with rice flour, ghee, and a symphony of flavors including coconut, jaggery, cardamom, and nutmeg. Our recipe demystifies the process with its easy instructions and a handy modak mold for crafting these delectable steamed modaks.

Watch our recipe video for step by step instructions on how to make Ukadiche Modak. We’ve included demonstrations and pro tips to help you out in the kitchen! For our steamed modak calories and nutrition information, see the recipe card below. We also have an option to view our ukadiche modak recipe in hindi.

Wishing you a joyful Ganesh Chaturthi celebration!

Prep Time1 hr 30 minsCook Time40 minsTotal Time2 hrs 10 mins
DifficultyIntermediate

Ingredients:

Modak Filling:
Fresh Coconut - 1 cup (grated)
Jaggery - 1 cup (finely chopped or grated)
Cardamom Powder - 1/2 tsp
Nutmeg Powder - 1/4 tsp
Poppy Seeds - ½ tsp
Ghee / Oil - ½ tsp
Modak Dough:
Rice Flour - 1 cup
Water - 1 1/2 cups
Ghee / Oil - ¼ tsp
Salt - ¼ tsp

Instructions:

How to Make the Modak Coconut Filling:

1) In a pan on low heat, add 1/2 tsp ghee and 1/2 tsp poppy seeds. Fry for a few seconds until the poppy seeds start popping.

2) Next, add 1 cup of fresh grated coconut, 1 cup jaggery, 1/2 tsp cardamom powder and 1/4 tsp grated nutmeg. Mix well and cook the coconut-jaggery mixture on a low heat.

3) Cook this mixture for 5 to 7 minutes while stirring often until the moisture from the jaggery begins to dry. Turn off the heat. (Do not overcook - the jaggery will harden)

4) Set the coconut-jaggery filling aside to cool.

PRO TIP: Note that after cooling, this jaggery stuffing mixture will thicken more.

How to Make the Modak Rice Flour Dough:

1) In a pan add 1 1/2 cups water, 1/4 tsp oil or ghee and 1/4 tsp salt. Let this mixture come to a boil.

2) After coming to a boil, reduce the heat and add 1 cup rice flour gradually. Quickly stir and mix the flour with the water as you go. Stir until all of the rice flour is mixed with the water.

3) Turn the heat off and remove the pan from the stove top. Cover with a lid for 4 to 5 minutes.

4) Next, transfer all of the dough to a large bowl and knead it together using a spatula.

5) Make 17 evenly sized balls from the dough. Apply water to your hands to make rolling them easier. The balls should be completely smooth without any cracks.

6) Keep the balls covered with a kitchen towel so they do not dry out.

7) Grease the modak mold with a bit of ghee or oil. Put the dough ball inside the mold and close it.

8) Using your finger make some space in the middle of the dough and place some of the coconut mixture into the space.

9) Cover the bottom with the extra dough hanging over the mold. Press and smooth it out to seal the modak.

10) Open or unlock the modak mold, gently remove the modak, and set it aside on a plate.

How to Steam & Cook Modak:

1) Grease a steamer pan lightly with oil or ghee. Place the shaped modak in the greased pan with some space between them.

2) In the steamer, heat the water on med/high flame until it begins to boil.

3) Place the modak in the steamer, cover with lid and steam for 10-15 minutes on med/low heat.

PRO TIP: After steaming, the modak should not feel sticky. If they do, steam for a few more minutes.

4) Once ready, remove from the steamer and place on a serving plate.

5) Happy Ganesh Chaturthi!

Ingredients

Modak Filling:
 Fresh Coconut - 1 cup (grated)
 Jaggery - 1 cup (finely chopped or grated)
 Cardamom Powder - 1/2 tsp
 Nutmeg Powder - 1/4 tsp
 Poppy Seeds - ½ tsp
 Ghee / Oil - ½ tsp
Modak Dough:
 Rice Flour - 1 cup
 Water - 1 1/2 cups
 Ghee / Oil - ¼ tsp
 Salt - ¼ tsp

Directions

How to Make the Modak Coconut Filling:
1

1) In a pan on low heat, add 1/2 tsp ghee and 1/2 tsp poppy seeds. Fry for a few seconds until the poppy seeds start popping.

2

2) Next, add 1 cup of fresh grated coconut, 1 cup jaggery, 1/2 tsp cardamom powder and 1/4 tsp grated nutmeg. Mix well and cook the coconut-jaggery mixture on a low heat.

3

3) Cook this mixture for 5 to 7 minutes while stirring often until the moisture from the jaggery begins to dry. Turn off the heat. (Do not overcook - the jaggery will harden)

4

4) Set the coconut-jaggery filling aside to cool.

PRO TIP: Note that after cooling, this jaggery stuffing mixture will thicken more.

How to Make the Modak Rice Flour Dough:
5

1) In a pan add 1 1/2 cups water, 1/4 tsp oil or ghee and 1/4 tsp salt. Let this mixture come to a boil.

6

2) After coming to a boil, reduce the heat and add 1 cup rice flour gradually. Quickly stir and mix the flour with the water as you go. Stir until all of the rice flour is mixed with the water.

7

3) Turn the heat off and remove the pan from the stove top. Cover with a lid for 4 to 5 minutes.

8

4) Next, transfer all of the dough to a large bowl and knead it together using a spatula.

9

5) Make 17 evenly sized balls from the dough. Apply water to your hands to make rolling them easier. The balls should be completely smooth without any cracks.

10

6) Keep the balls covered with a kitchen towel so they do not dry out.

11

7) Grease the modak mold with a bit of ghee or oil. Put the dough ball inside the mold and close it.

12

8) Using your finger make some space in the middle of the dough and place some of the coconut mixture into the space.

13

9) Cover the bottom with the extra dough hanging over the mold. Press and smooth it out to seal the modak.

14

10) Open or unlock the modak mold, gently remove the modak, and set it aside on a plate.

How to Steam & Cook Modak:
15

1) Grease a steamer pan lightly with oil or ghee. Place the shaped modak in the greased pan with some space between them.

16

2) In the steamer, heat the water on med/high flame until it begins to boil.

17

3) Place the modak in the steamer, cover with lid and steam for 10-15 minutes on med/low heat.

PRO TIP: After steaming, the modak should not feel sticky. If they do, steam for a few more minutes.

18

4) Once ready, remove from the steamer and place on a serving plate.

19

5) Happy Ganesh Chaturthi!

Ukadiche Modak – Coconut & Jaggery Steamed Modak – Ganesh Chaturthi Recipe
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