Modak, Steamed Modak, Ukadiche Modak for Ganesh Chaturthi
by Tarla Dalal
modak | steamed modak | Ukadiche Modak for Ganesh Chaturthi recipe | modak made with mould | modak handmade recipe | with 20 amazing images.
Here is the Modak recipe made of rice flour shells filled with a succulent mixture of jaggery and coconut. It’s Ganesh Chaturthi ! Time to make umpteen varieties of modak, Ganesha’s favourite.
The authentic sweet filling on the inside of a modak (steamed modak) consists of freshly grated coconut and jaggery. Many people also use dry coconut with nuts and poppy seeds as well. Do not overcook the jaggery mixture, as it will harden once it has cooled.
Ukadiche Modak which is steamed modak is specially made during the first day of Ganesh Chaturti to welcome him.
While this mouth-watering modak delicacy is an inseparable part of Ganesh Chaturthi celebrations, you can try and make it more often as it is a tasty treat for the whole family, especially the young ones.
Offering to Ganesha usually concludes with an offering of 11 or 21 Steamed handmade modaks. On Sankashti Chaturthi which occurs every month and Angarki Chaturthi, steamed modak is made as an offering to the lord.
We also have the recipe of modak made with modak mould.
Enjoy modak | steamed modak | Ukadiche Modak for Ganesh Chaturthi recipe | modak made with mould | modak handmade recipe with detailed step by step photos.
Modak, Steamed Modak, Ukadiche Modak for Ganesh Chaturthi recipe - How to make Modak, Steamed Modak, Ukadiche Modak for Ganesh Chaturthi
Preparation Time: Cooking Time: Total Time:
Makes 21 modaks
For The Modak Dough
2 cups rice flour (chawal ka atta)
For The Modak Filling
1 1/4 cups grated jaggery (gur)
2 cups freshly grated coconut
1 tbsp poppy seeds (khus-khus)
1/2 tsp cardamom (elaichi) powder
Other Ingredients For Modak
1 tsp ghee for kneading and greasing
For the dough
- For the dough
- Boil 1¾ cups of water in a deep non-stick pan.
- Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into a soft and smooth dough.
- Cover with a lid and keep aside for 10 minutes.
For the filling
- For the filling
- Heat a deep non-stick pan, add the jaggery and cook on a slow flame for 1 to 2 minutes or till the jaggery melts, while stirring continuously.
- Add the coconut, poppy seeds and cardamom powder, mix well and cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly.
- Divide the filling into 21 equal portions and keep aside.
How to proceed
- How to proceed
- Knead the dough once again using ½ tsp of ghee and keep aside.
- Grease a modak mould using very little ghee and close it.
- Take a portion of the dough, press it into the cavity of the modak mould till it is evenly lined on all the sides.
- Fill the dough cavity with a portion of the filling.
- Take a smaller portion of the dough and spread it evenly at the base of the modak mould so as to seal the filling.
- Demould the modak from the modak mould.
- Repeat steps 2 to 7 to make the remaining 20 modaks.
- Place a steamer plate in a steamer and place a banana leaf on it.
- Moisten all the modaks with little water using your finger tips.
- Place 10 modaks on the banana leaf and steam on a medium flame for 10 minutes.
- Repeat step 10 to make 11 more modaks in 1 more batch.
- Serve warm
Handy tip:
- Handy tip:
- These modaks stay fresh for a day at room temperature and for 2 days if refrigerated.
- Modak moulds are easily available in local “steel utensils and appliances” shops.
- Two types of moulds are available i. e. Plastic and stainless steel. Plastic moulds range between rs. 10 to rs. 30. Stainless steel moulds range between rs. 40 to rs. 70.
- Available in following Mumbai shops: contact nos. : Murugan steel: 22-28193014 , 22-26184159, 22-25602993, New Andheri Glassware Mart: +(91)-22-28224203, Mehul Steel: 22-25605233
Modak Video by Tarla Dalal
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Ingredient for Handmade Modak
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Handmade Modak.
Preparation Time:15 minutes. Cooking Time:50 minutes. Makes 11 modaks.
Ingredients for handmade modak
For The Dough
1 cup rice flour (chawal ka atta)
½ tbsp ghee
A pinch of salt
For The Filling for handmade modak
½ cup grated jaggery (gur)
1 cup freshly grated coconut
1/2 tbsp ghee
½ tsp cardamom (elaichi) powder
Other Ingredients
1 tsp ghee for kneading and greasing
For the dough of ukadiche modak
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For preparing the dough of ukadiche modak, boil 1 cup of water in a deep non-stick pan.
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Add the ghee and salt, mix well and allow it to boil.
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Once boiled add the rice flour and mix it quickly with a spoon
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Once it starts coming together, close the lids and keep aside for 15 minutes.
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Start kneading the dough with your palm. If you still feel the dough is hot, then wet your palms and then start kneading.
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Divide the dough into 11 equal portions.
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Cover with a damp cloth and keep aside.
For the filling
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Heat a deep non-stick pan, add the jaggery, coconut and ghee and cook for 5 minutes.
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Sprinkle the cardamom powder and mix well.
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Remove in a plate and keep aside to cool slightly.
- Divide the filling into 11 equal portions and keep aside.
How to steam the modak
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Take a portion of the dough and shape it into a smooth round ball. Ensure there are no cracks on the ball.
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Grease your palms with ghee or oil.
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Flatten the dough with your fingers to form a disc shape.
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Give it a shallow bowl shape by pressing the edges & forming the dent.
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Place a portion of the filling in the center.
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Press the edges and create the pleats.
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Get the pleats together in the center and seal it well.
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Close the top by pinching and making it pointed
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Repeat steps 1 to 8 to make the remaining ukadiche modaks.
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Heat water in the steamer. Meanwhile, place a banana leaf on the steamer plate.
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Place the steamer plate inside the steamer and put 6 modaks on the banana leaf.
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Steam on a medium flame for 12 minutes.
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Repeat step 12 to make 5 more modaks in 1 more batch Serve the ukadiche modak warm with a drizzle of ghee.
| Energy | 126 cal |
| Protein | 1.2 g |
| Carbohydrates | 20.1 g |
| Fiber | 1.6 g |
| Fat | 4.4 g |
| Cholesterol | 0 mg |
| Vitamin A | 2.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.4 mg |
| Vitamin C | 0.3 mg |
| Folic Acid | 1.7 mcg |
| Calcium | 9.4 mg |
| Iron | 0.5 mg |
| Magnesium | 7.6 mg |
| Phosphorus | 39.1 mg |
| Sodium | 1.9 mg |
| Potassium | 43.7 mg |
| Zinc | 0.2 mg |
This recipe was truly delightful to prepare and my very first attempt at preparing modaks. I was super impressed with myself. The filling was amazing. I added about 2-3 tbsp of ghee to the filling mixture in the deep pan while cooking it. I need guidance for the rice flour outer covering which was breaking. I thought I was putting less ghee in my modak mould. Would love to know how to make the rice covering thin and the same should not break. Thanks!
how to know the measurements for less modaks?
I prepared the outer covering but it kept breaking ...please help ?? What is the reason??
Hi, what is the purpose for using the Banana leaf??
I liked this recipe very much, I''m going to try it
Can we use sugar instead of jaggery?? If yes what are the precautions to be taken in preparing stuffing??
Curiously waiting for preparing tis recipe..... Hope it vl be Gud