Ukadiche modak (steamed rice modak)
Soft steamed dumplings of rice flour with coconut-jaggery filling, served with a spoon of ghee.
Preparation40 min
Cooking30 min
Servings12
Fasting (vrat) suitability
No saltNo onion or garlicContains grains or pulses, so it is usually made as festival prasad rather than eaten during a strict fast.
Fasting and offering customs differ between families, regions and sampradayas — some avoid all salt, milk, sugar or certain vegetables. Follow your own tradition and your elders’ guidance.
Offered on
Ganesha — the main naivedya of Ganesh Chaturthi in Maharashtra
Ingredients
For 12 servings. 1 cup = 240 ml.
- 1 cup fine rice flour
- 1 cup water
- 1 tsp ghee and a pinch of salt for the dough (skip the salt if your custom prefers)
- 1½ cups freshly grated coconut
- 1 cup grated jaggery
- ½ tsp cardamom powder
- A pinch of nutmeg (optional)
- Ghee to serve
Method
- Cook the coconut and jaggery on low heat until the jaggery melts and the filling turns glossy and thick. Add cardamom and nutmeg, then cool.
- Boil the water with the ghee and salt. Lower the heat, add the rice flour all at once, stir quickly, cover and leave for 5 minutes.
- While still warm, knead the dough with wet hands until very smooth.
- Flatten a lime-sized ball into a cup, pinch pleats around the rim, fill with a spoonful of filling and close the pleats to a peak.
- Steam on a greased plate or banana leaf for 10–12 minutes until the modaks look slightly translucent. Offer with a little ghee on top.
Dip your fingers in water or ghee while shaping so the dough does not crack. Many homes offer 21 modaks on the first day.
Also offered on these festivals
Recipes written by our editorial team from common household practice. Measures: 1 cup = 240 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml.