About the Dish
Steamed Modak, or Ukadiche Modak, is a traditional Indian sweet dumpling made with soft rice flour and a rich, fragrant coconut-jaggery filling. Deeply rooted in Maharashtrian culture, this delicacy is especially popular during Ganesh Chaturthi, as it is considered Lord Ganesha’s favorite sweet.
The dish is a perfect balance of soft, chewy texture on the outside and a naturally sweet, slightly caramelized filling inside. The outer shell, made from steamed rice flour, encases a delicious mix of grated coconut, jaggery, and cardamom, giving it a unique blend of flavors and aromas. Traditionally, Steamed Modak is served warm with a generous drizzle of ghee, enhancing its taste and making it even more indulgent.
Beyond its religious significance, Modak is a symbol of prosperity, devotion, and togetherness, as families come together to prepare it during festive times. While the classic version remains timeless, modern twists like chocolate, saffron, mango, and dry fruit modaks have gained popularity.
Whether offered in prayer or simply enjoyed as a nostalgic treat, Steamed Modak is more than just a dessert—it’s a heartfelt tradition wrapped in a sweet, delicate dumpling!
Recipe
Ingredients
Directions to make
For the Outer Modak
- 1 cup rice flour
- 1 cup water
- 1 tsp ghee
- ¼ tsp salt
- 1 cup grated coconut (fresh or desiccated)
- ½ cup grated jaggery
- ½ tsp cardamom powder
- 1 tsp poppy seeds (optional, for crunch)
- 1 tbsp chopped nuts (cashews, almonds – optional)
- 1 tsp ghee
Step 1 : Prepare the Sweet filling
- Heat 1 tsp ghee in a pan over medium heat.
- Add poppy seeds (if using) and lightly toast for a few seconds.
- Add grated coconut and sauté for 2-3 minutes until it becomes slightly dry.
- Mix in jaggery and cook on low heat, stirring continuously.
- Once the jaggery melts and combines with the coconut, add cardamom powder and chopped nuts.
- Cook for 2-3 more minutes until the mixture thickens. Set aside and let it cool.
- In a pan, bring 1 cup water to a boil. Add salt and ghee.
- Reduce heat to low and gradually add rice flour, stirring continuously to avoid lumps.
- Stir until the mixture thickens and comes together into a dough-like consistency.
- Cover and let it rest for 5-10 minutes to cool slightly.
- While still warm, knead the dough with wet hands until it becomes smooth and pliable. If it feels dry, add a few drops of warm water.
- Grease your hands with ghee and take a small portion of dough.
- Roll it into a small ball and flatten it into a thin disc or cup shape.
- Place a spoonful of coconut-jaggery filling in the center.
- Carefully gather the edges and pinch them together to form a peak.
- Repeat for all Modaks.
- Heat water in a steamer or idli cooker.
- Grease a steamer plate or banana leaf and place the Modaks inside.
- Cover and steam for 10-12 minutes on medium heat until they turn soft and slightly glossy.
- Once done, let them rest for a few minutes.
- Drizzle warm ghee over the Modaks for extra flavor.
- Serve them fresh as an offering to Lord Ganesha and enjoy with family
