Ukadiche Modak (Steamed Modak) Recipe

Ukadiche Modak (Steamed Modak) Recipe | Zelish

Ukadiche Modak for Ganesh Chaturthi Festival. This recipe makes soft, melt-in-your-mouth kind outer layer stuffed with chewy, sweet coconut filling. They have the perfect combination of flavors and textures. In other words, pure festive bliss!

For cooking them, the steaming method is used. So they are also called ‘steamed modak’.

Ukadiche is the Marathi word, meaning ‘steamed’. Modak is the sweet treat and there are many verities of modak recipes. This is a traditional and classic Maharashtrian recipe usually made on the first day of the Ganesh Chaturthi festival as an offering (Prasad) to Lord Ganesha.

These steamed modak are made of three main ingredients – rice flour, jaggery and coconut. These three are said to be local produce of Maharashtra.

This classic ukadiche modak is one of Ganpati Bappa’s favorite foods. So these are made with devotion and offered to him as a prasad (naivedya) during Ganesh Mahotsav.

Ingredients of Ukadiche Modak (Steamed Modak)

For Stuffing:
1 cup Coconut (Fresh or frozen), grated
½ cup Jaggery (Gur) powdered or grated
½ teaspoon Green cardamom seeds powder
1 tablespoon Poppy seeds (khuskhus)
5-6 Cashew nuts chopped
1 tablespoon Raisins

For Outer Covering:
1 ¼ cups Water
⅛ teaspoon Salt
¼ teaspoon Ghee (Clarified butter)
1 cup Rice flour

How to make Ukadiche Modak (Steamed Modak)

Making Stuffing:
Step 1: Take grated coconut and jaggery in a pan on medium heat. Cook till it becomes thick and most of the moisture evaporates. It takes around 6-7 minutes. The cooking time depends on how much moisture your coconut and jaggery has. So keep an eye on it.
Step 2: Now add poppy seeds, cashews, raisins and cardamom powder. Mix and cook a minute.
Step 3: Turn off the stove, remove the stuffing to a plate and let it cool down.

Making The Dough:
Step 1: Bring water to a boil and add ghee. Keep the heat on medium-low.
Step 2: Add rice flour and stir immediately to avoid lumps. It will come together like a dough.
Step 3: Cover it with lid and Cook for 2-3 minutes. Do stir once or twice in between.
Step 4: Remove it to a plate and let it cool to touch.
Step 5: Once it is warm or cool enough to handle. Start kneading and if it feels hot, apply some water on your palm and continue kneading. Make the smooth and lump-free dough.

Shaping Method 1 (Using Modak Mould):
Step 1: See the step-by-step photos shared above for visual understanding.
Step 2: Grease the inside of the mould using ghee. Take a small ball from the dough and add it into the mould.
Step 3: Press it tightly and make the hollow center using your fingers. Add the stuffing & lightly press it.

Step 4: Take little dough and seal the open part.
Open and gently remove it and place it on the plate. Keep it covered with a clean kitchen towel while you shape the rest.

Shaping Method 2 (Using your hands):
Step 1: Grease your hand with ghee or just wet with water. take one ball on your palm.
Step 2: Now using your other hand, slightly press it to make the small disc. Now using two hands (thumbs and fingers), gently press it and keep shaping it to make about 3-4 inch diameter circle.
Step 3: In the center, add 2-3 teaspoons of stuffing.

Step 4: Now using your thumb and first finger, start pinching the little edges and make the pleats. I made only 5 pleats only. Now carefully pinch it together and seal it.

Steaming The Modaks:
Step 1: While shaping, don’t forget to keep them covered to avoid drying.
Step 2: Prepare the steamer and let the water come to a boil. Meanwhile, Brush all the modak using water. Or alternately you can dip them in a glass of water.
Step 3: Prepare the steamer thali. Arrange the parchment paper or muslin cloth or banana leaf on the steamer thali. Arrange modaks on the thali.
Step 4: Steam them for 13-15 minutes on medium heat. Let it cool to touch. Meantime they will firm up. Now remove them and place them on the plate. Drizzle ghee or saffron-milk over ukadiche modak.

Step by Step Process How to Make Ukadiche Modak (Steamed Modak) recipe with Photo:

Making Stuffing For Ukadiche Modak:

Step 1: Take grated coconut and jaggery in a pan on medium heat.

Ukadiche Modak Step 10 | Zelish

Step 2: As jaggery melts, the mixture becomes loose and runny. Continue cooking till it becomes thick and most of the moisture evaporates. It takes around 6-7 minutes. The cooking time depends on how much moisture your coconut and jaggery has. So keep an eye on it.

Ukadiche Modak Step 11 | Zelish

Step 3: Now add poppy seeds, cashews, raisins and cardamom powder.

Ukadiche Modak Step 12 | Zelish

Step 4: Mix and cook a minute. Turn off the stove, remove the stuffing to a plate and let it cool down.

Ukadiche Modak Step 13 | Zelish

Making The Dough For Outer Covering:

Step 1: Bring water to a boil and add ghee. Keep the heat on medium-low.

Ukadiche Modak Step 14 | Zelish

Step 2: Add rice flour and stir immediately to avoid lumps. It will come together like a dough.

Ukadiche Modak Step 15 | Zelish

Step 3: Cover it with lid and Cook for 2-3 minutes. Do stir once or twice in between.

Ukadiche Modak Step 16 | Zelish

Step 4: Remove it to a plate and let it cool to touch.

Ukadiche Modak Step 17 | Zelish

Step 5: Once it is warm or cool enough to handle. Start kneading and if it feels hot, apply some water on your palm and continue kneading.

Ukadiche Modak Step 18 | Zelish

Step 6: Make the smooth and lump-free dough.

Ukadiche Modak Step 19 | Zelish

Shaping Method 1: Using Modak Mould

Step 1: Grease the inside of the mould using ghee. Take a small ball from the dough.

Ukadiche Modak Step 20 | Zelish

Step 2: Add one ball into the mould.

Ukadiche Modak Step 21 | Zelish

Step 3: Press it tightly and make the hollow center. Use your finger to shape it.

Ukadiche Modak Step 22 | Zelish

Step 4: Add the stuffing & lightly press it.

Ukadiche Modak Step 23 | Zelish
Step 5: Take little dough and seal the open part.

Ukadiche Modak Step 24 | Zelish

Step 6: Open and gently remove it and place it on the plate. Keep it covered with a clean kitchen towel while you shape the rest.

Ukadiche Modak Step 25 | Zelish

Shaping Method 2: Using your hands

Step 1: Grease your hand with ghee or just wet with water. take one ball on your palm.

Ukadiche Modak Step 26 | Zelish

Step 2: Now using your other hand, slightly press it to make the small disc.

Ukadiche Modak Step 27 | Zelish

Step 3: Now using two hands (thumbs and fingers), gently press it and keep shaping it.

Ukadiche Modak Step 28 | Zelish

Step 4: Make about 3-4 inch diameter circle.

Ukadiche Modak Step 29 | Zelish

Step 5: In the center, add 2-3 teaspoons of stuffing.

Ukadiche Modak Step 30 | Zelish

Step 6: Now using your thumb and first finger, start pinching the little edges and make the pleats.

Ukadiche Modak Step 31 | Zelish

Step 7: I made only 5 pleats only. More near the pleats, more beautiful it will look. This comes from the practice also as mentioned above you’ll need to add glutinous rice flour

Ukadiche Modak Step 32 | Zelish

Step 8: Now carefully pinch it together and seal it.

Steaming The Modaks:

Step 1: While shaping, don’t forget to keep them covered to avoid drying.

Ukadiche Modak Step 34 | Zelish

Step2: Prepare the steamer and let the water come to a boil. Meanwhile, Brush all the modak using water. Or alternately you can dip them in a glass of water.

Ukadiche Modak Step 35 | Zelish

Step 3: Prepare the steamer thali. Arrange the parchment paper or muslin cloth or banana leaf on the steamer thali. Arrange modaks on the thali.

Ukadiche Modak Step 36 | Zelish

Step 4: Steam them for 13-15 minutes on medium heat. Let it cool to touch. Meantime they will firm up. Now remove them and place them on the plate. Drizzle ghee or saffron-milk over ukadiche modak.

Ukadiche Modak Step 37 | Zelish

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