Steamed Modak or Ukadiche Modak (as popularly known in Maharashtra) is a traditional Maharashtrian recipe. It is prepared mostly on Ganesh Chaturthi or during the entire 10-day Ganeshotsav festival, which is a Hindu festival widely celebrated all over India and also in some other countries. Ukadiche Modak is a popular Ganpati festival recipe. Modak is a favourite delicacy of Lord Ganesha. Modak is basically a flour dumpling filled with a sweet stuffing made of coconut and jaggery. It is offered to lord Ganesha as a prasad/naivedya during Ganesh Pooja.
Modak is also known as modakam (in Telugu), kozhukattai (in Tamil), kadubu (in Kannada), or kozhakatta (in Malayalam). Modak can also be prepared in different ways, such as fried modak and mawa modak.
Many people have told me that the traditional recipe seems a bit difficult and thus they buy ukadiche modak directly from sweet shops. But trust me, this recipe is quite easy and not all difficult if you correctly follow the steps outlined in this recipe. Also, it is always satisfying to make an offering of home-made modaks to Lord Ganesha. To make the recipe easier, I have used a modak mould that is easily available in the market. Follow this step-by-step recipe with photos to prepare traditional and delicious steamed modaks at home.
The detailed printable version of the recipe is as follows.
Steamed Modak/Ukadiche Modak is a traditional ganpati festival recipe. Modak is a flour dumpling filled with a sweet stuffing made of coconut and jaggery.
- 1 and 1/2 cups grated coconut (use an entire medium-sized coconut/nariyal)
- 1 cup jaggery (gur)
- 1 tablespoon ghee
- 1 teaspoon cardamom powder (elaichi powder)
- 1 teaspoon nutmeg powder (jaifal powder)
- 1 teaspoon poppy seeds (khus khus)
- 12-14 finely chopped almonds (badam)
- 12-14 finely chopped cashews (kaju)
- 250 grams modak flour (basmatic rice flour)
- 2 tablespoons ghee (1 tablespoon to add in the flour and 1 tablespoon to grease hands while making the modak)
- 3 cups water (or as required)
Place a pan or kadhai on a medium flame. Add 1 tablespoon ghee.
After the ghee melts, add 1 cup jaggery and mix it with the ghee by using a spatula. Allow the jaggery to melt.
The jaggery should just melt and not be cooked further after melting. As soon as it melts, add the grated coconut. Mix the jaggery and coconut thoroughly together.
Stir the mixture until some water gets evaporated. Ensure to not make the mixture very dry. Some water should be present in the mixture. The mixture should be semi-dry.
Then, add the cardamom powder, nutmeg powder, poppy seeds, and chopped dry fruits. Mix them together with the mixture. Cook it further for 2 minutes. Then, switch off the flame.
Remove the prepared filling on a plate and keep it aside.
Place a deep-bottomed pan or kadhai on a medium flame. Add 3 cups water (or as required) and 1 tablespoon ghee in the pan.
After the water starts boiling, add the modak flour in it. Mix the flour and water together well.
After mixing, place a lid on the pan. Steam the flour for 10 minutes.
After 10 minutes, remove the lid and mix the mixture well once again with the help of a spatula. Switch off the flame.
Remove the mixture on a wide plate. Let it cool.
After the mixture is cooled, knead the dough until smooth. There should be no lumps in it.
Keep this kneaded dough aside.
I used a modak mould that is easily available in the market as the modak making procedure becomes very easy with this. Take 1 tablespoon ghee in a small bowl.
To prepare a modak, grease the inner side of the mould with ghee. Take a small ball of the dough mixture and put in the mould (as shown in the pics).
With the help of your fingers, press the dough onto the walls of the mould. The entire inner side of the wall should be coated with the dough. Use extra dough if required, but do not make the layer on the wall very thick.
Now, take some prepared coconut and jaggery stuffing and gently put in the mould (as shown in the photos). Press the stuffing in the mould. Leave some space at the base of the mould to add a layer of dough.
Take some dough and gently press it at the base of the modak mould (as shown in photos).
Now, gently open one side of the mould, then the other side, and remove the prepared modak from the mould. Prepare modaks in the same way until all the dough and stuffing gets over.
Now steam the modaks for around 20-25 minutes in a steamer on a medium flame. In case you don’t have a steamer, you can also heat water in a steel vessel. Then, place a plate with perforations (holes) on the top of this vessel, such that the heat of the water passes through these holes. Place a banana leaf (optional) on this plate and then the modaks. You can place the modak directly on the plate, if you don’t have a banana leaf. Keep a lid on the modaks and steam them for 20-25 minutes.
Switch off the flame after 25 minutes. Remove the modaks carefully on a plate. Serve them hot. You can serve them directly or with milk or ghee.
1) As soon as the jaggery melts, immediately add the grated coconut. If you cook the jaggery for long, the modak stuffing will become hard. Do not cook the stuffing for too long. 2) In case you do not have a mould, you can shape the modak with your hands.
Step by Step Recipe With Photos
I have divided this recipe in 3 parts: A) preparing the stuffing, B) preparing the coating, and C) making the modaks.
A) Preparing the Stuffing
1) Place a pan on a medium flame, and add 1 tablespoon ghee in the pan.
2) Add 1 cup jaggery in the pan and let it melt. The jaggery should only be melted and not cooked for long. If the jaggery is cooked for long time, the entire stuffing becomes very hard. The stuffing in the modak should always be soft.
3) Then, as soon as the jaggery melts, add 1 and ½ cup of grated coconut.
4) Combine the mixture thoroughly. The mixture should be cooked only till it becomes semi-dry. All the water content should not be evaporated or the mixture will become hard and sticky.
5) Add 1 teaspoon cardamom powder, nutmeg powder, and poppy seeds. Then, add some finely chopped almonds and cashews in this mixture.
6) With the help of a spatula, combine the mixture well together and cook it further for 2 minutes. The dry fruits should be finely chopped or they can pierce the coating of the modak while steaming them and break the modak. Remove this mixture on a plate and then keep it aside.
B) Preparing the coating
1) Place a pan or kadhai on a low flame. Take 3 cups water in this pan. Add 1 tablespoon ghee in the water.
2) After water comes to a boil, add 1 and ½ cups (around 250 grams) of modak flour to the water. Mix it really well with the water. Modak flour is easily available in the market. It is basically a flour made of basmati rice.
3) After mixing the flour and water, place a lid on the pan. Let it steam for 10 minutes.
4) After 10 minutes, switch off the flame and let the mixture cool.
5) After the mixture is cooled, knead the dough until it becomes soft and smooth. No lumps should be present in the mixture. Keep this dough aside.
C) Preparing the Modaks
1) Grease the inner walls of the modak mould with ghee. Now, take a small ball of the dough and put it in the mould.
2) With your fingertips, press the dough on the inner sides of the wall. The dough should coat the entire mould from inside. You can use more dough, if necessary. Do not use a lot of dough and ensure that the coating is not very thick.
3) Now, take some coconut and jaggery stuffing and put in the mould.
4) Gently fill the mould with the stuffing. Leave some space at the bottom of the mould. Do not fill the entire mould.
5) Now, take little dough and put it in the bottom space that we had left.
6) Gently press the dough into the mould such that it forms the base of the modak.
7) Tightly hold the mould in your one hand. Gently open one side of the mould with your other hand.
8) Then, open the second side and remove the modak from the mould. Place it on a plate. Similarly, make more modaks until all the dough and stuffing gets over.
9) Now, steam the modaks in a steamer for 20-25 minutes on a medium flame. In case if you don’t have a steamer, you can also heat water in a steel vessel. Then, place a plate with perforations (holes) on the top of this vessel, such that the heat of the water passes through these holes. Place a banana leaf (optional) on this plate and then the modaks. You can place the modak directly on the plate, if you don’t have a banana leaf.
10) Keep a lid on the modak and steam them for 20 to 25 minutes.
11) Remove the steamed modaks on a plate. Delicious, hot modaks are ready to be served. You can eat them as it is or with milk. They also taste delicious with some pure ghee poured on them.
Make the delicious and traditional Steamed/Ukadiche Modak this Ganeshotsav Festival.
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