Ukadiche Modak with & without Mould | Modak Banane ki Vidhi with detailed photo and video recipe. Traditional Indian dessert dumplings made with rice flour and coconut jaggery stuffing. It is specifically made during the Indian festival of Ganapathi Chaturthi. It is believed that these steamed dumplings are Lord Ganesha’s favourite snack, and hence they are offered as bhog during this festival time.
Ukadiche Modak with & without Mould | Modak Banane ki Vidhi with step-by-step photo and video recipe. Indian traditional sweets and Indian festivals are like synonyms for each other. Each festival and occasion has its own unique way of celebrating it, often accompanied by a traditional Indian dessert. One such traditional dessert recipe is the easy ukadiche Modaka recipe made specifically during the Ganesh Chaturthi festival.
I guess this is my 7th year with my blog and other social media handles. Each year during the time of Ganesh Chaturthi, I post different types of Modak recipes. This year, I revisited my old traditional ukadiche recipe. In this post, I show 2 ways of making it. The first one follows the traditional hand method. You have to pleat and stuff by hand, which can overwhelm beginners. You need practice to pleat neatly and get a perfect shape. The second method uses a mould or Modak shaper. This method is easiest, but most people prefer the hand method. Choose the mould if you make large numbers or work in a rush. I still recommend beginners try the first option.
Furthermore, before we jump into the actual recipe, I would like to add some more tips, suggestions, and variations to the easy Ukadiche Modak recipe. Firstly, respect the ratio of water to rice flour. Adding too little or too much water ruins the texture and makes shaping impossible. Secondly, once you form the dough, it tends to dry while making Modaks. Do not add water directly; wet your hands and shape it instead. Lastly, if you find pleating difficult, shape it like karanji. It does not count as Modak but delivers the same taste.
Finally, do visit my other related Indian Sweets Recipes Collection with this post on the Ukadiche Modak recipe. It includes my other related recipes like fried modak, mawa modak, modak, sugar-free Modak, Rasmalai, Mysore Pak, easy gulab jamun, instant malpua, Malpua, and carrot halwa. Further to these, I would also like to include my other related recipe categories, like,
About Ukadiche Modak
Ukadiche Modak is a traditional rice dumpling sweet filled with coconut and jaggery stuffing. The word Ukad comes from Marathi, meaning steam, while Modak refers to the dumpling itself. People prepare it by steaming rice flour dough filled with a sweet coconut jaggery mix. It holds special importance during Ganesh Chaturthi in Maharashtra and is also enjoyed in nearby states. Devotees believe it to be the favourite sweet of Lord Ganesha, and they offer it as prasadam to family and friends. The soft outer rice flour shell combines perfectly with the rich and aromatic filling. The process requires skill to shape and seal the pleats neatly, which makes it unique. With or without mould, the final outcome always looks festive and divine.
The traditional recipe uses rice flour for the outer layer and jaggery and coconut stuffing for the filling. People also prepare countless variations while still offering them to Lord Ganapathi. The outer layer usually stays the same, but the filling may change to suit taste. Some use sugar or dry fruits instead of jaggery to bring different sweetness levels. Others mix the dough itself with chocolate, dates, or nuts and shape it like a Modak without stuffing. These variations give a modern touch while keeping the cultural value intact. The mould makes shaping easier, especially for beginners, while hand pleating keeps the authentic feel alive. Both ways, the steamed dumpling remains a symbol of devotion and festivity.
Fun Fact:
Many beginners say making pleats for Ukadiche Modak feels harder than solving a math problem, which is why the mould has quietly become every rookie’s best friend in the kitchen.
Chef Tips for Ukadiche Modak
Ukadiche Modak needs patience and practice to get right. These simple tips and variations make it easier to prepare with or without a mould.
- Dough Preparation: Use hot water to knead the rice flour dough, and keep it soft to avoid cracks while shaping.
- Shaping: Use a mould for neat and quick results, but try hand pleating for an authentic and traditional touch.
- Filling: Stick to coconut and jaggery for the classic taste, or try dry fruits and nuts for a richer variation.
- Steaming: Steam on medium heat to keep them soft, but avoid over-steaming to prevent them from turning hard.
- Practice: Make a few small modaks first to improve pleating skills, and notice how each attempt becomes better.
FAQs for Ukadiche Modak
- What is Ukadiche Modak? It is a steamed rice-flour dumpling filled with coconut and jaggery, offered to Lord Ganesha.
- How do I prevent cracks in the outer dough? Use hot water to make a soft dough, knead while warm, and keep it covered to retain moisture.
- How do I stop the filling from leaking? Cook the coconut-jaggery until slightly dry, cool it, and seal the pleats tightly with wet fingers.
- How long do I steam and how do I check doneness? Steam 10–12 minutes on medium heat; the shell turns shiny and non-sticky when done.
- Can I make it without a mould, and what are beginner tips? Yes, start with small shells, oil your hands, make thin even edges, and practise simple 5–6 pleats.
Video Recipe
Recipe Card for Ukadiche Modak
Modak Recipe | Ukadiche Modak With & Without Muold
Ingredients
for coconut stuffing:
- 1 tsp ghee
- 2 cup coconut, grated
- 1 cup jaggery
- ½ tsp cardamom powder
for dough:
- 2 cup water
- ½ tsp salt
- 1 tsp ghee
- 2 cup rice flour
Instructions
How to make coconut jaggery stuffing:
- Firstly, in a large kadai heat 1 tsp ghee and saute 2 cup coconut.
- Saute until the coconut turns aromatic.
- Now add 1 cup of jaggery and mix well.
- Keep cooking on medium flame until the jaggery melts.
- Continue to cook until the mixture thickens and still remains moist.
- Now add ½ tsp cardamom powder and mix well. Stuffing is ready, keep it aside.
How to make Modak dough:
- Firstly, in a large kadai take 2 cup water, ½ tsp salt, and 1 tsp ghee.
- Mix well and bring the water to a boil.
- Further, add 2 cup rice flour and mix gently.
- Mix until the rice flour absorbs all the water.
- Cover and rest for 3 minutes.
- Now transfer to a large bowl and start to knead the dough. Wet your hand to prevent it from burning.
- Knead for 5 minutes or until the dough turns soft. Wet your hand and knead if the dough seems dry.
How to shape Modak using hand:
- Now take a ball-sized rice flour dough and roll.
- With the help of both thumbs start pressing the edges and create a dent in the center.
- Slowly press from the edges till it forms a cup.
- Start creating pleats with your index finger and thumb.
- Now scoop a tbsp of prepared coconut-jaggery stuffing.
- Get the pleats together to form a bundle.
- Close the top by pinching and making it pointed.
How to shape Modak using mould:
- Grease the modak mould with ghee to prevent it from sticking.
- Stuff the rice flour dough into the mould walls.
- Also, place a small ball-sized mixture in the centre.
- Close tightly and scrape off the excess mixture.
- Unmould the modak gently without breaking.
- Place the modak in steamer leaving gaps in between.
- cover and steam the modak for 10 minutes or till the shiny texture appears on them.
- Finally, of Ukadiche Modak to lord Ganesha and celebrate Ganesh Chathurthi.
Nutrition
How to Make Ukadiche Modak with Step-by-step Photos
Coconut jaggery stuffing:
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Firstly, in a large kadai, heat 1 tsp ghee and saute 2 cups of coconut.
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Sauté until the coconut turns aromatic.
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Now add 1 cup of jaggery and mix well.
-
Keep cooking on a medium flame until the jaggery melts.
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Continue to cook until the mixture thickens and still remains moist.
-
Now add ½ tsp cardamom powder and mix well. Stuffing is ready, keep it aside.
How to make Modak dough:
-
Firstly, in a large kadai, take 2 cups of water, ½ tsp salt, and 1 tsp ghee.
-
Mix well and bring the water to a boil.
-
Further, add 2 cups of rice flour and mix gently.
-
Mix until the rice flour absorbs all the water. Cover and rest for 3 minutes.
-
Now transfer to a large bowl and start to knead the dough. Wet your hand to prevent it from burning.
-
Knead for 5 minutes or until the dough turns soft. Wet your hand and knead if the dough seems dry.
Shape Modak without Mould
-
Now take a ball-sized rice flour dough and roll it.
-
With the help of both thumbs, start pressing the edges and create a dent in the centre.
-
Slowly press from the edges till it forms a cup.
-
Start creating pleats with your index finger and thumb.
-
Now, scoop a tbsp of prepared coconut-jaggery stuffing.
-
Get the pleats together to form a bundle.
-
Close the top by pinching and making it pointed.
Modak using a Mould
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Grease the modak mould with ghee to prevent it from sticking.
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Stuff the rice flour dough into the mould walls.
-
Also, place a small ball-sized mixture in the centre.
-
Close tightly and scrape off the excess mixture.
-
Unmould the modak gently without breaking.
-
Place the modak in a steamer, leaving gaps in between. Cover and steam the modak for 10 minutes or till the shiny texture appears on them.
-
Finally, of Ukadiche Modak to lord Ganesha and celebrate Ganesh Chathurthi.
Notes
- Firstly, vary the stuffing of your choice by adding a few dry fruits, sesame seeds, and poppy seeds.
- Further, knead the dough well, sprinkling the required amount of water and ghee till it forms a smooth dough.
- Also, if the modaks break while you are pressing and creating a cup, do not worry. Sprinkle water and ghee, and knead well.
- Finally, grease your hand with ghee before you start preparing Ukadiche Modak, or else it will stick to your hand.
Very Nice!
Thanks a lot