Easy, creamy Eggless Custard Vanilla Ice Cream Recipe that is made in the freezer. You can also customise it too for your favourite flavours! Try it!
Ukdiche Modak /Steamed Rice Dumplings
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.
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:
- Beautiful Modak
- How is Ganesh Chaturthi celebrated in Goa?
- How is steamed modak made?
- How to make rice dough/ukad for the outer covering of modak?
- How To Make Stuffing For Ukadiche Modak?
- How to shape modak by hand?
- 2 ways to shape modak using moulds?
- How to steam sweet dumpling?
- Recipe Card for Ukdiche Modak
- Tips to make better-steamed modak
- Your Shopping List
- The Other Offering to Lord Ganesh
- Pin For Later
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.
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.
- Ukdiche Modak and Fried Modak are traditional offerings to the Lord.
- The other sweets you may like are Kann, Mangane, Rava ladoo, Besan ladoo to name a few.
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:
Ukdiche Modak
Steamed dumplings made from gluten-free rice flour with a filling of jaggery and coconut is offered to Lord Ganesh as Modak!
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Servings: 21 large
Calories: 177kcal
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!
Video
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.
Your Shopping List:
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The Other Offering to Lord Ganesh:
- Priya VJ is sharing her Raw Rice Idli
- Sujata Roy shared her Quick-Dry Fruits Coconut Modak
- Kalyani shares her Ammini Kozhukattai
- Priya Iyer has shared her No-Cook Fruit & Nut Modak
- Poonam has shared her 21 Veggie Stir-fry
- Preethi Prasad has shared Kondakadalai Sundal
- Mayuri has shared Gur na ladwa (churma laddoo)
- Lata Lala has shared Dalia Modak with Caramelised Fruits
Pin For Later:
Bless my food by Payal says
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.
ArchanaPotdar says
Go for it Payal.
The Girl Next Door says
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. 🙂
ArchanaPotdar says
You can try them too now, Priya.
Jayashree T.Rao says
Lovely post of Ukadiche Modak.You have made them perfectly. It is one of the essentials during Ganesha Chaturthi
ArchanaPotdar says
Thanks, Jayashree.
Shobha Keshwani says
I love these modaks. Specially during Ganpathi Festival I enjoy them. I haven’t yet tried making these though.
ArchanaPotdar says
Thanks, Shobha. You should try making them you will definitely enjoy it.
Mayuri Patel says
Though it takes a lot of skill and patience to make ukdiche Modak, they simply are the best. Its definitely worth all the effort and the availability of moulds makes it a little easier to make them. Love how you’ve explained the recipe in detail and all the modak.
ArchanaPotdar says
Thanks, Mayuri.
Lata Lala says
Ukdiche modak are my super favorite and I always make them during Ganesh chaturthi. The jaggery and coconut filling makes it so delicious. Loved your detailed post and many thanks for including my dalia modak here in this lovely post.
ArchanaPotdar says
Most welcome Lata.
Pavani says
Beautifully made modak Archana. Thank you for the detailed recipe – I am going to try them soon.
ArchanaPotdar says
Thanks, Pavani.
Malini says
Modak looks perfect and yummy. Ganesh Chathurthi is coming in a few days, It’s a perfect recipe for that. I always spend this festival at my mom’s place, but this time, I can’t go. I can try this Modak during that time. Thanks for sharing, Bookmarking it.
ArchanaPotdar says
Most welcome Malini. I am glad it is of some use.
Uma Srinivas says
Modak is always reminds me chauthi festival! Anyway, the festival is around the corner and thanks for reminding me this awesome and delcious recipe 🙂
ArchanaPotdar says
😀
Vandana says
Great recipe. Modak is one of my favorite desserts. I bought a modak mould from an Indian store last year but then completely forgot about it. Thanks to your recipe now I remember that I have it, will try your recipe soon.
ArchanaPotdar says
😀 Thanks, Vandana. Ta me when you are ready.
amrita says
Modaks reminded me we are approaching towards one of the most celebrated Ganapati Festival.. I love to try varities of modak …Love your post where you have shared each and every details about Ukdiche Modak and tips to make them perfectly ..
ArchanaPotdar says
Thanks, Amrita.
Padma Veeranki says
The modaks turned out just perfect! Coconut and jaggery filling is my all time favourite filling. We too make them for Ganesh Chaturthi. Perfect share at the right time!!
ArchanaPotdar says
😀 Thanks, Padma.
sapana says
I always find it difficult to shape the modak. You have made them so perfectly. Love the delicious coconut jaggery filling.
ArchanaPotdar says
Thanks, Sapana.
Sandhya Ramakrishnan says
I love reading your posts and it brings so many memories of Ganesh Pooja in India. Modak is such an art to make and this coconut and jaggery filled one happens to be my favorite. I have not tried making it using moulds yet. It is on my list to buy next time when I travel to India.
ArchanaPotdar says
Thanks, Sandhya.
Lathiya says
Modak is a healthy snack and I love it. I usually make with coconut stuffing. This filling sounds great.
ArchanaPotdar says
Thanks.
NARMADHA says
Perfectly shaped modaks and I can gobble them all. one of my favorite and this looks so delicious. Waiting for Ganesh Chaturthi to make them.
ArchanaPotdar says
Thanks, Narmadha. Happy Ganesh to you.
Seema Sriram says
Your post brought back the memories of making those 101 or more modak by hand with my mother in law. She was perfect everytime she made the dough and we learnt from her.
ArchanaPotdar says
😀
Sasmita says
Wow! I love this ukdiche modak. Sounds easy and quick to make. Nice share.
Sasmita says
Wow! I love this ukdiche modak. Sounds easy and quick to make. Nice share !
ArchanaPotdar says
Thanks.