Ukadiche Modak / Steamed Rice Modak

Ukadiche Modak / Steamed Rice Modak

By NamakShamak
  • Serves: 10 - 12
  • Prep Time: 25 minute
  • Cooking: 20 Minute
  • Calories:

Festivities trigger traditions and vice versa….Its very pleasing to see everyone donning a traditional attire , be it at workplace or at home!! Its gives us an excuse to step out of routine and enjoy the change, meet relatives and so on. Ganesh Chaturti is one such occassion that gives you the chance to indulge in a change….. And the traditional treats it gets along , is  just awesome!! Our sweet Lord Ganesha is a star even with the kids, who are extra enthusiastic to bring their Ganpati Bappa home. Ganpati Bappa is worshipped and treated with a variety of sweets and a complete meal called “Nivedyam”! And Ganpati bappa’s favourite food happens to be Modak!! A type of stuffed laddoo,made with coconut stuffings and covered with rice dough and steamed or with wheat dough and fried. Modaks come in different forms , but the traditional one made at home is the Ukadicha Modak (Steamed Modak) I remember making those as a child, helping my Mom ….. And the rewards for all the efforts were just worth it!! I have tried to recreate the magic of Modaks , just like my mom’s today! I m sure she would have been very happy had I made them at my home for her!




  1. For making the stuffing , mix together the scraped coconut with jaggery and place it in a non stick kadhai on a medium flame , mixing occassionally with a spoon to prevent sticking at the bottom.
  2. Cook the stuffing till the stuffing is solid , but still moist. Add the khoya and cardamom powder and mix . Cook for 1-2 mins till khoya is well blended.
  3. Transfer in a bowl to cool. You can make this stuffing in advance and storein refregerator for 1-2 days.
  4. Heat 1 cup water in a pan. Once it boils , add ghee and salt
  5. Lower the flame and add the rice flour and mix. Put off the flame and cover with a lid. Transfer in a plate after 5 mins. Let it cool slightly.
  6. Now knead the dough while still warm, into a smooth texture. Use oil is too sticky. Pinch small balls of the dough and using a mix of oil and water to grease hands, mould the dough into a small bowl or katori shape.
  7. Put 1-2 tsp of stuffing in the shaped dough and pinch the sides and shown.(This ensures the modak gets neat pleats and a nice shape) Now gently gather the edges and pinch them together.
  8. Grease the steaming plates or cooker vessels with some oil (You can use banana leaves to place the modaks , in them,it gives a nice fragrance and flavour) Steam the modaks for 15 mins. Cool for some time and transfer in a plate.

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Author Sonali

Hi! I am Sonali, mom to a fast growing teenager and a homemaker.I love to cook, read and travel ( and in that order). I believe that travel keeps the cook ever so innovative. Each time I travel, I scourge the market places and eateries for some new ingredient or recipies. I believe that every type of cuisine has its own story to relate……One that’s fascinating.Being born and brought up in Mumbai which is often called “a melting pot of culinary delights” helped me explore and experiment with a wide range of cuisines.So come share with me the tang of lime, the bite of chilli, the fresh herbs, the crunch of raw veggies and experience the wide spectrum of textures and sharp flavours of different cusines.

Author Harshada

I’m Harshada Sandhan and welcome to little world of culinary adventure ,where I pour my successful kitchen experiments,rustic learnings and travelogues into systematic ,easy to follow recipes and fun to read blogs.I hope you find my recipes helpful and my blogs as interesting as much as I ve enjoyed Cooking ,Clicking and Writing them. Happy Cooking!