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Ukadiche Modak
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4.5 from 4 votes

Ukadiche Modak | Modak Recipe

Ukadiche Modak is a traditional Maharashtrian sweet dumplings made with coconut, jaggery , poppy seeds and covered with rice flour and steamed.This is offered to Lord during Ganesha Festival.
Course Dessert, Sweets
Cuisine Indian, Maharstarian
Keyword Festivals, Gluten Free, Vegan
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 15 Makes
Calories 66kcal
Author Muktha H S


For Modak Filling

  • ½ teaspoon Ghee / Clarified Butter
  • ½ tablespoon Poppy Seeds / Khus khus
  • 1 ½ Cup Fresh Coconut Grated
  • 1 Cup Organic powdered Jaggery or as required ,refer notes
  • ½ teaspoon Cardamom Powder
  • ¼ teaspoon Nutmeg/ Jaiphal grated to powder
  • ½ teaspoon Rice Flour , optional

For Outer Covering

  • 1 ¼ Cup Water
  • 1 Cup Fine Rice Flour or rice flour sieved twice.
  • ¼ teaspoon Salt
  • 1 teaspoon Ghee / Clarified Butter
  • 2-3 tablespoon Hot Water for kneading , only if required refer notes


For Filling

  • Heat ½ teaspoon of Ghee in a pan , add poppy seeds and fry on low heat till it starts to splutter.
  • Add 1 ½ Cup freshly grated coconut .
  • Fry on a medium heat for about 3 minutes .
  • Add ¾ cup to 1 Cup organic jaggery powder ,as per your taste.
  • Saute well on low heat and continue to cook till jaggery melts completely and blends well with coconut.
  • Add ½ teaspoon of cardamom powder and ¼ teaspoon of nutmeg powder.
  • Mix everything together and turn of the heat.
  • Add ½ teaspoon of Rice Flour and mix well , so that any moisture in the coconut jaggery mixture will be absorbed.
  • Allow the mixture to cool down completely.

For Outer Covering

  • Heat 1 ¼ cup water in a wide utensil and bring water to rolling boiling. Add ¼ teaspoon of Salt and ½ teaspoon of ghee/clarified butter.
  • Add 1 cup of rice flour through sieve.
  • Instantly mix well everything and continue to cook on a low flame for 2 minutes.
  • When rice flour completely incorporates with water and look like a dough . Turn off the stove and close the pan with a lid . Allow it to sit for 5-6 minutes.
  • After 5-6 minutes , open the lid and check whether the dough looks dry or smooth. If it is dry sprinkle ¼ cup of hot water part by part and start kneading the dough when it is still hot.
  • Knead dough well enough with your hands till soft and smooth.

Shaping and Steaming Modak

  • Whilst , before start shaping the modak , keep water for boiling in a steamer .
  • Pinch dough and make small lemon size balls . Place one ball into a modak mould and with the help of your fingers cover the innerwal of the mould with the rice flour covering.
  • Depending on the size of the moulds , place 1 teaspoon -½ tablespoon of modak filling inside the mould.
  • Cover the base with rice flour cover and evenly press all the corners.
  • Remove the moulds and shaped modaks are ready for steaming.
  • Place the shaped modak on a steamer pan and place on a stove , cover and cook.
  • Steam for about 15 minutes.
  • When done remove Modak from steamer , drizzle ghee , garnish with saffron strands and offer to Lord Ganesha.



  • For Vegan Option , Use Coconut Oil or any other oil instead of Ghee/clarified butter.
  • Organic Jaggery which I used is was less sweet , hence used 1 cup loosely packed jaggery . Anything between ¾ - 1 cup jaggery should be perfect.
  • Use extra water upto ¼ cup only if dough is dry or else not needed.
  • To knead the hot dough , wet your palms with water and start kneading.


Calories: 66kcal