Steamed Modak (Ukadiche Modak) | How to make Steamed Modak (Ukadiche Modak)

By Ketki Wadhwani  |  12th Sep 2016  |  
4 from 1 review Rate It!
  • Steamed Modak (Ukadiche Modak), How to make Steamed Modak (Ukadiche Modak)
Steamed Modak (Ukadiche Modak)by Ketki Wadhwani
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About Steamed Modak (Ukadiche Modak) Recipe

Ukadiche modak is one of the most popular modak made during Ganapati Festival in Maharashtra. Modak is a favorite sweet of my family too. We all like the sweet jaggery & coconut filling inside the modak.

Steamed Modak (Ukadiche Modak) is a delicious dish which is enjoyed by the people of every age group. The recipe by Ketki Wadhwani teaches how to make Steamed Modak (Ukadiche Modak) step by step in detail. This makes it easy to cook Steamed Modak (Ukadiche Modak) in your kitchen at home. This recipe can be served to 20 people. You can find this dish at most restaurants and you can also prepare Steamed Modak (Ukadiche Modak) at home. This amazing and mouthwatering Steamed Modak (Ukadiche Modak) takes 60 minutes for the preparation and 15 minutes for cooking. The aroma of this Steamed Modak (Ukadiche Modak) is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Steamed Modak (Ukadiche Modak) is a good option for you. The flavour of Steamed Modak (Ukadiche Modak) is palatable and you will enjoy each and every bite of this. Try this Steamed Modak (Ukadiche Modak) and impress your family and friends.

Steamed Modak (Ukadiche Modak)

Ingredients to make Steamed Modak (Ukadiche Modak)

  • For making a dough for outer covering -
  • 2 cups rice flour
  • 1.5 cups water
  • 1tsp sugar
  • A pinch of salt
  • 2 tsp of ghee
  • For the filling -
  • 1 cup fresh grated coconut
  • 1/2 cup thinly sliced or grated jaggery (I have used organic jaggery)
  • 1tsp of cardamon powder
  • 1/4 tsp nutmeg powder
  • 2tsp ghee

How to make Steamed Modak (Ukadiche Modak)

  1. For making sweet filling -
  2. Heat ghee in a pan & then add grated fresh coconut and sliced / grated jaggery.
  3. Mix well and cook this coconut-jaggery mixture on a low flame. the jaggery will melt first.
  4. Stir at times and cook this mixture till the moisture from the jaggery begins to dry. Switch off the flame. (Don't overcook as jaggery will start hardening)
  5. Add cardamon & nutmeg powder to it and mix well. Keep this coconut-jaggery filling aside.
  6. For making dough -
  7. In a pan add the water, ghee, sugar and salt. Keep it on the stove top & let this mixture come to a boil.
  8. Once it start boiling, put the flame off and quickly add rice flour to it and mix the flour well
  9. Now take all the dough in a plate/thali or in a bowl. gather the dough together and begin to knead it.
  10. the dough will be hot when, you begin to knead. so apply some water on your palms and knead the dough. knead the dough very well.
  11. Make small balls from the dough & roll the balls till smooth in your palms. (you can apply ghee to your palms for smoothness & soft texture)
  12. Now, take a modak mould and put rice dough mixture in it and make a thin layer of it.
  13. Now stuff it with coconut -jaggery mixture to it and cover it again with rice dough.
  14. Make all the modaks in this way & keep them in a steamer pan.
  15. Cover the pan with a lid and steam for 10 to 15 minutes on a low flame
  16. Once the ukadiche modaks are steamed, drizzle a few teaspoons of ghee on the modaks. the ukadiche modaks are ready to be offered to Ganapati Bappa.

My Tip:

Once it start boiling, put the flame off and add rice flour gradually to it. Quickly stir and mix the flour with the water. Cover the pan with lid for 10 - 15 minutes. This will bring softness to the dough and once it is steamed it will just melt in your mouth

Reviews for Steamed Modak (Ukadiche Modak) (1)

Vijayalakshmi Upendra2 years ago


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