Ukadiche Modak (Steamed Modak)

5 from 95 votes

Have you ever tasted a dessert that is fit for a god? If you haven't tried modak yet, you're in for a treat. This traditional Indian sweet is said to be Lord Ganesha's favorite dish, and it's easy to see why. With a soft and chewy rice flour exterior and a sweet coconut and jaggery filling, modaks are a perfect combination of flavors and textures. In this recipe, I'll show you how to make these delicious treats right in your own kitchen. I have included all the troubleshooting techniques you need to ensure your modaks turn out perfectly every time.

Prep Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: Indian

Diet: Gluten Free, Hindu, Vegetarian

Servings: modakams

Calories: 138kcal

Author: Shilpa Kerur

Ingredients

For the filling:

2 cups coconut
1 cup jaggery
1 tablespoon ghee
½ teaspoon cardamom powder

For the outer cover:

2 cups rice flour
2 cups water
½ teaspoon salt
1 teaspoon ghee (use store-bought or homemade ghee)

Instructions

To make the filling:

Place a heavy bottom pan or kadhai on medium heat and add ghee.
Add coconut and jaggery. Mix well. The jaggery will melt making the mixture slightly moist.
Keep stirring the mixture until it thickens and comes together. This may take around 15 minutes.
To check if the coconut is done, take a small portion and roll it using your fingers. It should come together like a ball and hold the shape.
Turn off the heat once the coconut mixture is done. Add cardamom powder and mix well. Let it cool completely.

To make the dough:

Add water to a large pot or saucepan and bring it to a rolling boil.
Once the water, add salt and ghee.
Reduce the heat and add the rice flour. Mix well until all the water is absorbed.
Cover and let it rest for 5 minutes.
While the flour is still warm, transfer to a large pan and begin kneading.
Continue kneading for 5-6 minutes until it is soft and pliable.
The dough is ready. Keep it covered with a damp cloth to prevent it from drying out.

Shaping using mold:

Lightly grease the modak mold with little ghee and close the mould.
Add some dough into the mold and press it firmly to the wall. You may need 2-3 tablespoons of dough depending on the size of the mold.
Make sure the entire mold is covered and there is a gap in the center for the filling.
Add 1-2 tablespoons of filling in the center (adjust the amount of filling depending on the size of the mold).
Add some dough on top of the filling. Press it gently and seal it.
Unmould and place it in a steamer basket.

Shaping without mould:

Take approximately 3 tablespoons of the dough and make a dent in the center.
Using your finger and thumb, start flattening it gently, moving the dough in a circular motion. Pinch the sides using your thumb and finger to create pleats.
Add 1-2 tablespoons of coconut filling in the center. Gently bring the pleats together and seal them carefully.
Place it in the steamer basket for steaming.

Steaming:

Pour 2 cups of water into the steamer and bring it to a boil.
Place the steamer basket and steam the modak for 10 minutes.
Turn off the heat and remove the basket from the heat. Let the modaks sit for 5 minutes before transferring them to a plate.

Notes

You may replace ghee with coconut oil in this recipe.

See the tips section above for more useful tips to make perfect modakums for Bappa.

Nutrition