Modak Recipe (Ukadiche Modak)

Ukadiche Modak holds a deeply revered place in the celebrations of Ganesh Chaturthi, especially in Maharashtra and Goa. It has a soft rice flour dough (ukad) on the outside and a sweet coconut-jaggery filling inside.

Ukadiche modak

Ganesh Chaturthi, dedicated to Lord Ganesha, marks a time when families come together to prepare elaborate feasts, with modaks being a staple offering to Bappa. The sweet modaks are believed to be Lord Ganesha's favorite, symbolizing sweetness, prosperity, and devotion.

Ukadiche modak is made on the first day of Ganesh Chaturthi, and I fondly remember sitting with my mother as a child, helping her shape the modaks with my tiny fingers. I would also get creative, trying to make different shapes like turtles and stars, and I absolutely loved every moment of it!

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Ukadiche Modak Ingredient

• For the Filling (Saran):

  • 2 cups grated fresh coconut

  • 1 ½ cups grated jaggery

  • 1 tsp cardamom powder (elaichi)

  • 1 tbsp chopped dry fruits (optional)

    
    

• For the Dough (Ukad):

  • 2 cups rice flour (fine quality)

  • 2 cups water

  • 1 tsp ghee (clarified butter)

  • A pinch of salt

    
    

Step 1: Prepare the Coconut-Jaggery Filling:

1. In a pan, heat the grated jaggery on a medium flame until it melts.

2. Add the grated coconut and stir continuously until the mixture thickens and combines well (about 7-8 minutes).

3. Add cardamom powder, and dry fruits, if using.

4. Cook for another 2-3 minutes, then remove from heat. Set aside to cool.

   
   

Step 2: Prepare the Dough (Ukad):

1. In a heavy-bottomed pan, bring 2 cups of water to a boil. Add salt and 1 tsp of ghee.

2. Slowly add the rice flour while continuously stirring to avoid lumps.

3. Once the mixture thickens and leaves the sides of the pan, cover it and let it cook for a couple of minutes on a low flame.

4. Turn off the heat, cover the dough, and let it cool slightly.

5. Knead the dough well while it’s still warm. Apply ghee to your hands to avoid sticking. The dough should be soft and smooth.

Step 3: Shaping the Modaks:

1. Take a small ball of dough (about the size of a lemon).

2. Flatten it into a thin disc, using your fingers to shape it.

3. Place about a tablespoon of the coconut-jaggery filling in the center.

4. Bring the edges together to form pleats and shape them into a modak by pinching the top to seal.

Step 4: Steaming the Modaks:

1. Grease a steaming plate or line it with banana leaves.

2. Place the modaks on the plate, keeping some space between them.

3. Steam the modaks for about 10-12 minutes on medium heat.

4. Once cooked, remove them from the steamer and let them cool slightly.

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Ukadiche Modak is now ready to be served! You can brush them with some ghee and add strands of Kesar before serving for extra flavor.