Ukadiche Modak Recipe | Steamed Modak for Ganesh Chaturthi
Ganesh Chaturthi is such a beautiful festival filled with devotion, celebration, family, and delicious homemade food. Every festival has certain recipes that make it feel complete, and for Ganesh Chaturthi, Ukadiche Modak Recipe is one of the most special ones.
This recipe is close to my heart because I learned it from my dear Marathi friend, Sangita, who is part of my community. I had always wanted to learn how to make traditional Ukadiche Modak, and she was kind enough to make them in front of me so I could understand the process step by step. Watching it being made with patience and love made me appreciate this festive sweet even more. This was a team effort made by her and photographed by me.
What Is Ukadiche Modak?
Ukadiche Modak is a traditional Maharashtrian sweet dumpling made especially during Ganesh Chaturthi. It has a soft outer covering made with rice flour dough and a sweet filling made with fresh coconut and jaggery.
The word “ukadiche” means steamed. These modaks are gently steamed instead of fried, which gives them a soft and delicate texture. The filling is simple but so flavorful, with coconut, jaggery, and cardamom coming together beautifully.
Ukadiche Modak is also believed to be one of Lord Ganesha’s favorite sweets, which is why it is often prepared as prasad during Ganesh Chaturthi.
The Tradition Behind Modak
In many Maharashtrian homes, making modak during Ganesh Chaturthi is more than just preparing a dessert. It is a tradition filled with love, devotion, and patience.
Families often come together to prepare the filling, knead the rice flour dough, shape the modaks, and offer them to Ganpati Bappa. Some homes make 11, 21, or more modaks as an offering. The number may vary, but the feeling behind it remains the same.
Food has such a beautiful way of connecting us to culture and tradition. Recipes like this are passed down through families and communities, carrying stories, memories, and blessings with them.
Why You Will Love This Recipe
- It is a traditional festive sweet made especially for Ganesh Chaturthi.
- The recipe uses simple ingredients like rice flour, coconut, jaggery, nuts, nutmeg and cardamom.
- The outer covering is soft and delicate, while the filling is warm, sweet, and flavorful.
- It is steamed, not fried, which gives it a light and beautiful texture.
- Homemade modaks do not have to look perfect — they are special because they are made with love.
- It is a meaningful recipe to learn and share with family and friends during the festive season.
Tips for Making Good Ukadiche Modak
- Use fine rice flour for a smooth and soft outer covering.
- Add the rice flour to hot water so the dough comes together properly.
- Knead the dough while it is still warm for the best texture.
- Keep the dough covered at all times so it does not dry out or crack.
- If the dough feels dry, add a few drops of warm water and knead again.
- Do not overcook the coconut and jaggery filling, or it may become too dry.
- Grease your mould if using or hand lightly with ghee while shaping the modaks. (Used Mould)
- Take your time while shaping them.
A Sweet Festive Memory
What makes Ukadiche Modak truly special is the feeling behind it. From preparing the filling to shaping each modak by hand, the process itself becomes part of the celebration. It is one of those recipes that reminds us to slow down, enjoy the moment, and honor tradition in a meaningful way.
This Ganesh Chaturthi, I hope you try making Ukadiche Modak at home. Even if your first few modaks are not perfect, enjoy the process. The real beauty is in learning, sharing, and making something with love for Ganpati Bappa.
Ganpati Bappa Morya! Agle Baras Tu Jaldi Aa!!
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Happy Cooking!!
Ukadiche Modak Recipe | Traditional Steamed Modak for Ganesh Chaturthi
Ingredients
- 2.5 tbsp ghee
- 2 cups Frozen grated coconut or you can use fresh
- 1.25 cup jaggery 1.5 cup is what i used.
- 1 cup water
- 1 cup r rice flour
- ¼ tsp sugar
- ⅛ tsp salt a pinch
- 1/2-3/4 mix nuts grinded used almonds and cashews
- ½ tsp cardamom powder
- 20-30 strands Kesar
- grated nutmeg
Instructions
- In a non stick frying pan, add 2 tbsp of ghee and along with add the coconut. Roast a little for a few to make sure the raw smell goes away and the water evaporates if any. Do not brown it
- Now add jaggery and mix it well until it melts and mixes well
- To this mixture add the nuts, cardamom powder and nutmeg and stir it for a couple of mins.
- In a separate pot add 1 cup water, along with 1/4 tsp of sugar, 1/2 tsp ghee and pinch of salt and boil until you see the bubbles and turn the gas off.
- To this water add rice flour and mix it. Keep it aside for a few mins until the temperature is warm not hot to touch.
- Knead the dough and make it smooth, if needed add a tsp of water.
- Once the dough is ready, we will start assembling them. We used the moulds as it is easier to give the shape.
- Rub a little ghee on the moulds before adding the dough to it. Take a small portion of the dough and add it to the mould.
- Close the other sides if the mould and gently press and spread the dough within the mould.
- Then add the coconut, jaggery and nuts mixture from the bottom of the mould and close the bottom of the modak with the dough that is hanging outside the mould while shaping them or if you need a little extra dough to close it
- Gently open the mould and take the modak out. Repeat the process until you are done with the dough and the mixture. Don't forget to grease the mould everytime you make the modak.
- In a pot add the water for steaming the modaks. While the water starts heating up and boiling, add kesar strands to the modaks which are ready.
- Add a plate with holes or anything you have to steam the modaks. Depending on how much space you have in your steamer, make that many and place it on the steamer (grease the streamer as well).
- Steam them for 10 mins covered. In the meanwhile prepare the next batch to be steamed.
- Once they are ready, add a few drops of ghee on each modak to serve.
- If you have leftovers, keep it in the fridge covered. When ready to eat, steam them again for a couple of mins. Before putting them in the steamer, dip them one by one in the water and then place on the steamer. They will fresh again to enjoy.