Ukadiche Modak Recipe is a special sweet popular during Ganesh Chaturthi. The word “Ukadiche” means “steamed” in Marathi, which is how these modaks are cooked.
Steaming makes them soft and delicious. If you want to try making this traditional steamed modak recipe at home, this easy recipe will show you how even without a mould. So let’s start making these tasty, steamed Modak sweets at home. (step-by-step-recipe-video)
About Ukadiche Modak Recipe Without Mould:
I got to know about this Ganesh Chaturthi sweet called Ukadiche Modak during Ganesh Chaturthi celebrations in our apartment and also from social media posts.
I saw the world talking about this steamed modak recipe – some discussing the traditional modak, and others making different variants during Ganesh Chaturthi in Mumbai. I got curious about this cute-looking mithai and wanted to try making it myself.
After seeing all this, I realized that I had seen these modak pictures in Ganesha’s photos before but never realized what it was – or you could say I was inattentive.
Anyway, I thought of giving this recipe a try and started with a simpler version, which you can find on my blog here. This simpler recipe is perfect for beginners or for those who are short on time. But trust me, the result, which I believe is all about the taste, will be amazing. So, no need to worry.
But I didn’t stop there. I wanted to learn how to make the traditional Ukadiche Modak without using a mould. So, I tried many times, though it wasn’t easy.
The dough would break, the filling would spill out, and shaping the modaks by hand felt hard. But after trying again and again and being patient, I finally got it almost right!
The modaks turned out soft, delicious, and beautifully shaped, even without a mould.
And I guess you are the best judge who can give me feedback about it. I would be happy to see your comments and hear your thoughts.
This recipe is proof of how focused I was on getting it right. If you’re like me and didn’t grow up with this tradition but want to try it, remember that it’s okay if your first try isn’t perfect.
Keep practicing, and you’ll get it right. I’m still working on perfecting my modaks and exploring other ways to make this sweet, and I’ll be sharing more of those with you soon.
Ukadiche Modak is special because it’s simple but deeply connected to Indian festivals, especially Ganesh Chaturthi.
The soft, steamed rice flour on the outside and the sweet, coconut-jaggery filling inside make it a dessert that’s not just tasty but also a way to bring a little bit of tradition into your home, no matter where you’re from
Serving Suggestion:
Serve Hot: Modaks taste best when served warm, immediately after steamed. The warm, soft outer layer with the sweet coconut jaggery filling is irresistible.
With Ghee: You can serve modak with a little melted ghee by pouring over the modaks before serving for extra flavor and richness.
As Prasad: If making for Ganesh Chaturthi, offer the modaks as prasad before serving to your family.
Storage Suggestion:
Ukadiche Modak is best eaten fresh. However, if you have leftovers, they can be stored at room temperature in an airtight container for up to 1 day.
If you want to store them longer, place the modaks in an airtight container and refrigerate them. They can last up to 3 days in the fridge. Reheat them in a steamer or microwave before serving.
Pro Tips:
Use Fresh Ingredients: Freshly grated coconut and good quality jaggery will make a huge difference in the taste.
Proper Kneading: Knead the dough while it’s still hot for a smooth texture. This is key to making soft modaks.
Avoid Overstuffing: Be careful not to overstuff the modaks, as they might break while steaming.
Steaming Time: Do not over-steam; 12 minutes on a low flame is perfect to cook the modaks without making them dry.
Making Modak: Keep in mind that once your dough is ready then prepare the modak immediately.
Why You Should Make this Modak without Mould:
Traditional Recipe: Modak is a traditional recipe that connects you to Indian traditions.
Healthy Sweet: Steamed and made with natural ingredients like coconut and jaggery, making it a healthier sweet option.
Perfect for Festivals: An important part of Ganesh Chaturthi celebrations.
Customizable: You can easily adjust the sweetness or add dry fruits to the filling.
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Basic Ingredients Used to Make Steamed Modak Recipe:
Coconut: Coconut is the key ingredient for this recipe. Make sure to use freshly grated coconut for a better taste and texture.
Jaggery: Provides a rich, earthy sweetness that complements the coconut perfectly. You can substitute it with brown sugar, but jaggery gives the authentic taste. The color of the filling will depend on the color of the jaggery.
I have used powdered jaggery which is dark in color. You can use jaggery block which you can grate also you can use chopped jaggery.
Rice Flour: Rice flour is another key ingredient. Make sure to use good quality, fine rice flour for best results.
Cardamom and Nutmeg: These spices add a warm, aromatic flavor to the filling.
Ghee: Used both in the filling and dough, it adds richness and helps in binding the ingredients. So it’s an important ingredient.
Salt: A pinch of salt balances the flavor. You can skip if you want to.
Ukadiche Modak Recipe Without Mould
Ingredients
Ingredients for Saran / filling
- 2 cups coconut grated
- 1 cup jaggery powdered, grated or copped
- 1 pinch cardamom powder
- 1/4 no nutmeg grated
- 1 tbsp ghee
Ingredients for Peeth / dough
- 1 cup rice flour
- 1 cup water
- 1 tbsp ghee + 1 tbsp +little more to apply on dough after kneading
- 1 pinch salt
Instructions
- In a vessel add 1 tbsp ghee ( do not heat the ghee too much)
- Now add the grated coconut and jaggery to this.
- Cook on the low flame while stirring continuosly until the jaggery melts into it completely.
- Once the jaggery is cooked switch off the gas.
- Now add cardamom powder and grated nutmeg. Mix everything well. Now let it cool down.
Method for Dough:
- In a vessel add 1 cup of water.
- After adding water add 1 tbsp ghee and a pinch of salt . Stir nicely.
- Now bring the water to boil and as soon as water comes to a boil, immedieately turn of the flame.
- Now add rice flour to it. Mix them well.
- Once the flour mixed with water nicely then cover it with a lid and let it rest for 5 minutes.
- Once you have rested the dough for 5 minutes, your dough will still be hot.
- Transfer it to a big plate.
- You will see that it might still be hot, but it has to be kneaded while it is hot.
- Use your hand and knead the dough nicely.
- Knead the dough for about 8-10 minutes. (if you find the dough is too hot in the beginning , you can use the back side of bowl and flatten out so that the dough gets a little more malleable and gets some binding and your dough should starts coming togeather.
- When you will see the dough started leaving the surface of the plate add 1 tbsp of ghee to it and knead the dough once again for few more minutes.
- Once your dough is ready apply some ghee on it lightly and cover it with a damp cloth intil you shape the modak else your dough will become dry.
- Keep in mind that once your dough is ready then prepare the modak immedietely. (if you leave the dough out for long then the modaks won't shape well.
Shaping Modak:
- First of all apply some ghee on your palm so that the dough doesn't stick to your hands.
- Now take some dough and shape it into a round ball.
- Then flatten it with your palms.
- Keep rotating and pressing and make a disc or chapati out of this. (you can even roll it out using a rolling pin as well to make a disc.
- Do not make the disc to thick or too thin.
- Now place the index finger on top and thump and middle finger below and pinch it and shape it.
- Continue making this shape throughout the whole circle.
- Once you have prepared the whole circle.
- Put little coconut stuffing after making a small round ball of it.
- Now using your thumb, press the mixture slowly.
- Now make a c with your hands and bring all the edges togeather in the centre.
- Make sure not to press the pleats.Bring all the edges togeather to a single peak.
- So the modak is ready to steam.
- Just like this shape ll the modak and then place them in a plate and cover with a damp cloth.
How to steam:
- Preheat a steamer nicely.
- Place a muslin cloth in this. (you can use turmeric leaf or banana leaf)
- Now one by one place modaks on it. (make sure that the modaks should not touch each other.
- Now sprinkle some ater on this and rhen cover the steamer.
- Now you have to cook these modaks on lowest flame for 12 minutes.
- Remove the lid of the steamer our modaks are perfectly cooked.
- Now take out the modak otherwise they will stick on the cloth itself.
- So the Ukadiche Modal are ready to serve.
Nutrition
Frequently Asked Questions About Ukadiche Modak Recipe:
Can I make the modak dough in advance?
Yes, you can prepare the dough a few hours in advance. Just keep it covered with a damp cloth to prevent it from drying out. And make modak
What can I use if I don’t have a steamer?
You can use an idli cooker or any deep vessel with a tight lid. Place a stand inside and steam the modaks on it.
My modak dough is too dry. What can I do?
If the dough is too dry, sprinkle a little warm water and knead again until you reach the desired consistency.
Can I use dry coconut for the filling?
Fresh coconut is recommended for this recipe due to its moisture content and taste. However, if using dry coconut, you may need to add a little more ghee or water while cooking the filling to prevent it from becoming too dry.
Can I use store-bought rice flour for the dough?
Yes, you can use store-bought rice flour. However, make sure it is of fine quality and specifically labeled for making modak or other similar sweets. Some brands offer slightly coarser rice flour, which might affect the texture of the modaks.
My modaks are cracking while shaping them. What should I do?
Cracking usually happens if the dough is too dry or hasn’t been kneaded enough. To fix this, you can apply a little water or ghee to your hands while shaping the modak. Knead the dough again if necessary to make it smoother.
Can I make modak in advance for a party?
Yes, you can make them a few hours in advance. Keep them covered with a damp cloth until serving to ensure they remain soft. If you need to store them longer, refer to the storage suggestions mentioned earlier.
My Recommended Product:
If you are looking for a Nice coconut scrapper for grating coconut then, you might want to check out the product below.
This product is worth buying if you’re planning to make this Ganesh Chaturthi sweet and need a lot of grated coconut.
Please note that this recommendation is based on my experience and preferences, I encourage you to research and choose a product that best suits your needs and budget.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
I am an independent blogger, and the reviews are based on my opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
- Efficient Scraping: The BEEMAX Electric coconut scraper offers a convenient and time-saving solution for grating coconuts.
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