Made with love and everyday ingredients, Mala Flavors' recipe brings the kind of fluffiness and taste that feels just like home. With simple tricks and easy steps, it’s a breeze to get it just right.
When we talk about Ganesh Chaturthi, the first thing that comes to mind is Modak – Lord Ganesha’s favorite sweet. In fact, no Ganesh festival feels complete without offering Modak during the rituals.
What is Modak?
Modak is a traditional Indian sweet dumpling, especially popular in Maharashtra, offered to Lord Ganesha during Ganesh Chaturthi. The most famous version is Ukadiche Modak (steamed Modak), filled with coconut and jaggery and covered with soft rice flour dough.
Nowadays, you can also find Modak online in various flavors like chocolate, kesar, and dry fruit Modak. But nothing can beat the homemade taste of Ukadiche Modak sweet prepared with love and devotion.
How to make Ukadiche Modak
Course: DessertsCuisine: MaharashtrianDifficulty: MediumServings
12
modaksCooking time
30
minutesCalories
150
kcalTotal time
50
minutesIngredients for Modak
- For the Outer Cover
2 cups rice flour
2 cups water
1 tsp ghee
A pinch of salt
For the Filling:
1 cup grated fresh coconut
¾ cup jaggery (grated)
1 tsp ghee
½ tsp cardamom powder
1 tbsp chopped dry fruits (optional)
Directions
- Prepare the Filling (Saran)
- Heat 1 tsp ghee in a pan.
- Add grated coconut and jaggery. Stir well until jaggery melts.
- Add cardamom powder and dry fruits.
- Cook for 4–5 minutes till mixture becomes slightly sticky. Keep aside to cool.
- Prepare the Dough (Ukad)
- Boil 2 cups water with a pinch of salt and 1 tsp ghee.
- Add rice flour gradually, stir continuously to avoid lumps.
- Cover and cook for 2 minutes. Switch off the flame.
- When slightly cool, knead into a smooth soft dough.
- Shape the Modaks
- Grease your palms with ghee.
- Take a small ball of dough, flatten it into a cup shape.
- Fill with coconut-jaggery mixture.
- Gather edges and seal into a pointed top shape.
- Alternatively, you can use a modak mould for uniform shapes.
- Steam the Modaks
- Place all shaped modaks in a steamer lined with banana leaf or muslin cloth.
- Steam for 10–12 minutes until they turn glossy.
Tips for Perfect Ukadiche Modak:
- Always use fresh grated coconut for authentic taste.
- Grease the modak mould lightly with ghee before use.
- Do not overcook jaggery filling, else it will harden.
Variations of Modak
- Fried Modak – deep fried for extra crunch.
- Chocolate Modak – kid’s favorite twist.
- Dry Fruit Modak – rich and festive.
Why You’ll Love Making Modak
There’s something magical about preparing Modaks at home—the soft rice flour cover, the sweet aroma of jaggery and coconut, and the joy of shaping them with your own hands. It’s not just a recipe, it’s an experience that connects family, tradition, and devotion.
Serve them fresh from the steamer with a drizzle of ghee, and you’ll understand why Modak is more than just a sweet—it’s a bite of happiness offered to Bappa and shared with loved ones.
