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of steamed ukadiche modak garnished with saffron

Ukadiche Modak

Soft, steamed rice flour dumplings filled with a sweet coconut-jaggery filling — the traditional Maharashtrian offering for Ganesh Chaturthi.
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Course: Dessert
Cuisine: Indian
Keyword: dessert, ganesh chaturthi sweets, maharashtrian modak, modak recipe, steamed modak, ukadiche modak
Servings: 7 servings

Equipment

  • 1 Steamer
  • 1 Rolling Pin
  • 1 Rolling board
  • 1 Stainless steel wati or small bowl
  • 1 Parat or large mixing bowl
  • 1 Steaming plate
  • 2 Pans

Ingredients

For the Saran (Filling)

  • 1 1/2 tsp Ghee
  • 1/4 cup Sliced almonds
  • 1/2 cup Jaggery chopped
  • 1 cup Grated coconut fresh or frozen and thawed
  • 1 pinch Salt
  • 1 tsp Cardamom powder

For the Ukad (Dough)

  • 1 cup Water
  • 1/8 tsp Salt
  • 3 tsp Ghee divided
  • 1 cup Rice flour

For Shaping and Finishing

  • 1 tbsp Rice flour for dusting
  • 1 tsp Oil for the rolling pin, if needed
  • few strands Saffron
  • 1 tsp Ghee for greasing the steaming plate
  • 1 tbsp Ghee for drizzling, to serve

Instructions

  • Heat 1 1/2 teaspoons ghee in a pan over medium-low flame. Once hot, add the sliced almonds and sauté until lightly toasted.
    1 1/2 tsp Ghee, 1/4 cup Sliced almonds
  • Add the jaggery, grated coconut, and salt. Mix well and cook, stirring frequently, for about 7 minutes, until the jaggery melts completely and the mixture combines.
    1/2 cup Jaggery, 1 cup Grated coconut, 1 pinch Salt
  • Stir in the cardamom powder. The saran is ready when it's juicy — not too dry, not too wet. Turn off the flame, transfer to a bowl, and let it cool completely.
    1 tsp Cardamom powder
  • In a pan, bring the water, salt, and 1 teaspoon of ghee to a boil over medium-high flame — this takes about 4–5 minutes total, from adding the water to it coming to a boil. Lower the flame, add the rice flour, and mix well; it will look lumpy and shaggy. Turn off the flame immediately, cover with a lid, and let it sit for 10 minutes.
    1 cup Water, 1/8 tsp Salt, 3 tsp Ghee, 1 cup Rice flour
  • Transfer the mixture to a parat or large, wide stainless steel bowl. Using a stainless steel wati, press and stretch the clumps for about 3–4 minutes to smooth the dough out.
    3 tsp Ghee
  • Once cool enough to touch, knead with your hands. Work in 1 teaspoon of ghee, then one more teaspoon, kneading until soft (about 8–9 minutes total). Shape into a cylinder and cover with a damp cloth. Do not add extra water or flour.
    3 tsp Ghee
  • Set your steamer on to heat — add water to the base and let it come to a boil.
  • Take a small portion of dough, roll into a ball between your palms, then flatten slightly.
  • Sprinkle rice flour on your rolling board, place the dough on it, and roll it out (rub a little oil on the rolling pin if it sticks).
    1 tbsp Rice flour
  • Add a portion of the cooled saran to the center of the rolled-out dough.
    1 tsp Oil
  • Shape using the pleating method (fold the edge into pleats on the board, then gather and seal into a peak) or the pinch method (pleat while holding the dough in your palm). As you gather the pleats and form the peak, pinch off and remove any excess dough so the top seals cleanly. Keep fingers dry while pleating; lightly wet fingers or palm only when gathering the pleats together at the top.
  • Immerse each shaped modak briefly in water, then place it immediately on a plate under a damp, wrung-out cloth.
  • Place a couple of saffron strands on top of each modak. Grease the steaming plate with oil or ghee and arrange the modaks on it.
    few strands Saffron, 1 tsp Ghee
  • Steam over medium-low flame for 10 minutes.
  • Turn off the flame and let rest for 5 minutes before removing. Wet your hands to gently lift out any that stick.
  • Serve warm with a drizzle of ghee.
    1 tbsp Ghee

Video

Notes

  1. Makes 7 modaks (this batch was made as 6 modaks + 1 karanji).
  2. Keep the dough covered with a damp cloth at all times when not actively working with it — it dries out and cracks quickly.
  3. Do not add extra water or flour while kneading the ukad.
  4. I used everyday rice flour from the grocery store here — idiyappam/modak-specific rice flour is out there too if you want to try it, but it's not a must.
  5. Before steaming, let your steamer's water come to a full boil first so the modaks start steaming right away.
  6. Traditionally offered to Lord Ganesha in a set of 21 during Ganesh Chaturthi.