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    You are here: Home / Gluten-Free Food / Ukdiche Modak /Steamed Rice Dumplings

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    Ukdiche Modak /Steamed Rice Dumplings

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    A sweet rice dumpling stuffed with jaggery and coconut and steamed!

    A Gluten-free delight of Ganesh Chathurthi! They are light for digestion and perfect for the season, Monsoon! A festival is where the family comes together to worship and to celebrate. 

    Steamed Modak hand moulded
    Ukadiche Modak

    I love to make ukdiche modak for my daughter, Akanksha helps me make them. And I cherish the memories we are creating. Also, I am updating an old recipe with better pictures and writeup.

    Bhadrapada Chathurthi is when we welcome Gajmukh Ganpathi into our homes and hearts. Since he loves Modak an offering called prasad of 21 modak is customary. The story about why 21 you can check here.

    The prasad distributed to the devotees after worshipping Lord Ganesh is generally modak.

    Contents:

    Mould used to make these steamed modak
    Ukdiche Modak made using a mould

    Beautiful Modak

    Steamed modak and the fried modak are the traditional modak.

    To make the steamed sweet dumpling the outer cover, the shell called paari, use fine rice flour. Rice flour is gluten-free and difficult to shape. But the experts, especially from Konkan, make it so thin that the paari is translucent. The modak looks better if it has more petals, called paakli. Again experts can make up to 21 paakli in one cup.

    Practice and patience are what you need but once you pick the method it’s a satisfying job.

    The steamed modak is perishable and the shelf life is 1 day. The fried ones have a shelf life of say 2-3 days. Like all food, Man has developed modern versions of modak. These are chocolate modak, mawa modak, Kesri modak, moonga dal modak, moti chur modak dry fruit modak to name a few. The modern modak has a shelf life of about a week. So when gifting use one of these.

    Hand made and mould made modak
    Vegan and Gluten-free Modak

    How is Ganesh Chaturthi celebrated in Goa?

    Ganesh is the chief festival of Hindus in Goa.  The Goans visit their ancestral homes and celebrate with enthusiasm. The installation and worship of  Vignharata is a joyous occasion where the family comes together. The worshipping is anything from 1 ½ days to 10 days depending on tradition.

    Ganesh loves sweets and every day there is a delicious bhog offered. There is food for all friends and relatives and visitors who stream in all the time.

    Ganpati festival recipe list
    Guess who is coming home?

    How is steamed modak made?

    • Conventionally the outer shell or paari for the modak you shape with your fingers. Not an easy job needs patience and practice.
    • You make a small thin bowl of dough then pleat them. Add a small teaspoonful of filling, seal the dumpling and transfer to the waiting steamer.
    • But like I said you need time and expertise to make this modak. Use a  mould especially if you are a beginner or if you have to make many with limited help. A mould helps you save a lot of time.
    • If you cannot manage any of this make small balls with the filling inside. They will taste as good.

    How to make rice dough/ukad for the outer covering of modak?

    • In a pan add water and oil. Add a little salt to taste. Bring the water to boil.
    • Lower the flame Add rice flour. Switch off the flame. Mix with a wooden spoon or a spatula and cover it well. It is okay if there is dry flour in the mixture.
    • After about half an hour, the dough mixture will be cooler and you can touch it. Transfer to a platform, mixing bowl or a parat (a wide plate with edges used for kneading dough)  and knead the mixture. If it is still hot or sticks to your hand, dip your hand in the water and knead. You can also apply a little oil to your hands.
    • This is important so that you get a nice smooth and lump-free dough.

    How To Make Stuffing For Ukadiche Modak?

    • In a pan heat the coconut and jaggery. I prefer to mix the two and let it stand for an hour or so.  After some time the jaggery dissolves, mix well. Then cook on medium flame.
    • The mixture comes together and the jaggery will melt completely. Stir and cook for a few minutes.
    • You can add poppy seeds, raisins, cashew nuts and cardamom powder. I prefer to add chilli powder in a small part.   The rest I add cardamom powder.
    • Mix and let the moisture evaporate. Remember it will keep cooking in the pan too, once cool,  the mixture should be semidry.
    • It takes about 5-10 minutes depending on the batch size. More the filling the longer you will need to cook.
    • Keep aside and let it cool down completely. Remember jaggery burns are more intense.

    How to shape modak by hand?

    • Grease your hand with oil. Take a small ball of dough.
    • Make a smooth ball. Apply oil to your thumb and push in the ball and start pressing with your thumb and forefinger and smoothen out the cup.
    • Gently press the cup and shape it in a thinner cup. In case the dough sticks to your fingers, apply a little oil.
    • I start pinching the dough with my thumb and index finger start making pleats. Halfway through add a teaspoonful of the stuffing and finish making pleats. Make the pleats as close as you can the modak looks beautiful.
    • To finish making the modak pinch the opening together. Seal the mouth of the modak.
    • Keep the modak on a plate and keep covered until you make the rest.

    2 ways to shape modak using moulds?

    You can use the mould to shape your modak in 2 ways.

    • Method 1
      • Keep some refined oil in a bowl ready as you will need it to grease the inside of the mould.
      • Depending on the size of the mould take a small ball and press it in the mould with your finger. The centre should remain hollow. Keep some of the flour overhanging outside the mould.
      • Add a teaspoon of the filling in the hollow.
      • Make a small disc of the dough and apply to the base. Press well but gently.
      • Open the mould and get the modak out for steaming. Keep it covered till you get a batch ready for steaming.
      • Repeat the process to finish all the dough and the filling.
    • Method 2
      • Grease a Modak mould using very little oil.
      • Using your fingers and thumb make a cup.
      • Add the filling and close the opening then transfer it to the mould and close the mould. This method you need lesser dough and the modak tastes as good as the hand moulded ones.

    How to steam sweet dumpling?

    • If you have a steamer get it ready, I use a vessel on which a colander sits snugly. In the vessel, I add water and let it come to boil.
    • Apply a little oil to the base of the colander. You can also lay a  small piece of banana leaf or turmeric leaf. Apply a little oil to the base of the modak and arrange the modak on the colander.
    • Steam them for 15 minutes on medium heat.
    • Once done remove from the tray and arrange the next lot on the colander.
    • As the modak cook, they become more firm.
    • Steamed modak is ready to offer to Lord Vignhesha.
    • Serve them warm drizzled with ghee. If you are vegan avoid the ghee, the modak tastes great without ghee too!

    Recipe Card for Ukdiche Modak:

    Steamed Modak hand moulded

    Ukdiche Modak

    5 from 4 votes
    Print Pin Rate
    Course: Desserts, Lunch
    Cuisine: Indian, Maharashatrian
    Keyword: Festive Cooking, Ganesh Chathurthi, gluten free food, Modak, Steamed, Vegan
    Prep Time: 20 minutes
    Cook Time: 40 minutes
    Cooling Time:: 30 minutes
    Total Time: 1 hour 30 minutes
    Servings: 21 large
    Calories: 177kcal
    Author: ArchanaPotdar

    Equipment

    • Kadhai/wok
    • Spoons and Ladles
    • Pan
    • Steamer
    • Bowl for mixing

    Ingredients

    For the Cover/Ukad:

    • 2 cups rice flour
    • 2 -1/2 cups water
    • 1 tbsp oil
    • Salt to taste

    For the Filling:

    • 1 cup jaggery grated
    • 2 cups coconut freshly grated
    • 2 tsp elichi/cardamom powder
    • 1/2 cup oil you will not need all of it

    Instructions

    Making the Cover Dough/Ukad: (Cook Time:2minutes)

    • In a pan add water and oil. Add a little salt to taste. Bring the water to boil.
    • Lower the flame Add rice flour. Switch off the flame. Mix with a wooden spoon or a spatula and cover it well. It is okay if there is dry flour in the mixture.
    • After about half an hour, the dough mixture will be cooler and you can touch it.
    • Transfer to a mixing bowl and knead the mixture. If it is still hot or sticks to your hand, dip your hand in the water and knead. You can also apply a little oil to your hands.

    Stuffing For Ukadiche Modak:(Cook Time:20minutes)

    • In a kadhai/wok heat the coconut and jaggery cook on medium flame.
    • The mixture comes together and the jaggery will melt completely. Stir and cook for a few minutes. Mix and let the moisture evaporate. Remember it will keep cooking in the pan too, once cool,  the mixture should be semidry.
    • You can add poppy seeds, raisins, cashew nuts and cardamom powder. I prefer to add chilli powder in a small part.   The rest I add cardamom powder.
    • Keep aside and let it cool down completely. Remember jaggery burns are more intense.

    Shaping Modak by Hand: (About 5 minutes for 2)

    • Grease your hand with oil. Take a small ball of dough. Make a smooth ball.
    • Apply oil to your thumb and push in the ball and start pressing with your thumb and forefinger and smoothen out the cup.
    • Gently press the cup and shape it in a thinner cup. In case the dough sticks to your fingers, apply a little oil.
    • I start pinching the dough with my thumb and index finger start making pleats. Halfway through add a teaspoonful of the stuffing and finish making pleats. Make the pleats as close as you can the modak looks beautiful.
    • To finish making the modak pinch the opening together. Seal the mouth of the modak. Keep the modak on a plate and keep covered until you make the rest.

    2 ways to shape modak using moulds

      Method 1: (About 5 minutes for 3)

      • Keep some refined oil in a bowl ready as you will need it to grease the inside of the mould.
      • Depending on the size of the mould take a small ball and press it in the mould with your finger. The centre should remain hollow. Keep some of the flour overhanging outside the mould.
      • Add a teaspoon of the filling in the hollow.
      • Make a small disc of the dough and apply to the base. Press well but gently.
      • Open the mould and get the modak out for steaming. Keep it covered till you get a batch ready for steaming.
      • Repeat the process to finish all the dough and the filling.

      Method 2: (About 5 minutes for 3)

      • Grease a Modak mould using very little oil.
      • Using your fingers and thumb make a cup.
      • Add the filling and close the opening then transfer it to the mould and close the mould.

      Steaming the Ukdiche Modak: (About 15 minutes for 10)

      • If you have a steamer get it ready, I use a vessel on which a colander sits snugly. In the vessel, I add water and let it come to boil.
      • Apply a little oil to the base of the colander. You can also lay a  small piece of banana leaf or turmeric leaf. Apply a little oil to the base of the modak and arrange the modak on the colander.
      • Steam them for 15 minutes on medium heat.
      • Once done remove from the tray and arrange the next lot on the colander.
      • Serve them warm drizzled with ghee. If you are vegan avoid the ghee, the modak tastes great without ghee too!
      Tried this recipe?Mention @themadscientistskitchen or tag #themadscientistkitchen!

      Tips to make better-steamed modak

      • Buy good quality fine rice flour from the shop. This is most essential to make a smooth dough called ukad. If your flour is coarse you will find it difficult to make the paari.
      • Fresh rice flour is what you need. Remember rice is gluten-free and it loses what little stickiness it has as it gets older.  With the older rice flour, it gets difficult to mould plus you need more oil.
      • Add a teaspoon of oil to the boiling water you can get a smooth dough fast.
      • Knead the dough when warm to a smooth dough. Keep the dough covered and use only a small part out.
      • Make the filling in advance so that it cools down when you start making your modak. I make the stuffing a day in advance keeping it cool, soft and delicious.
      • Do not cook the filling a lot if it dries out the modak and it does not taste good.
      • Steam the modak only for 15 minutes.

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      The Other Offering to Lord Ganesh:

      My filling of modak and sheet laddo

      Pin For Later:

      Sweet Dumpling, modak stuffed with coconut and jaggery in rice dough
      Ukdiche Modak, a Vegan and Gluten-free Dessert

      Archana

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      Reader Interactions

      Comments

      1. 5 stars
        Modak is that one recipe I always wish to make but somehow, could never bring up the task. Yours looking awesome and inspiring me to go for it.

        Reply

        • Go for it Payal.

          Reply

      2. 5 stars
        The modaks look just perfect! I love the coconut and jaggery filling inside these. We make these for Ganesh Chaturthi too – mom makes these wonderfully.

        Thank you for including my Fruit & Nut Modak recipe in your post. 🙂

        Reply

        • You can try them too now, Priya.

          Reply

      3. 5 stars
        Lovely post of Ukadiche Modak.You have made them perfectly. It is one of the essentials during Ganesha Chaturthi

        Reply

        • Thanks, Jayashree.

          Reply

      4. 5 stars
        I love these modaks. Specially during Ganpathi Festival I enjoy them. I haven’t yet tried making these though.

        Reply

        • Thanks, Shobha. You should try making them you will definitely enjoy it.

          Reply

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