Ukadiche Modak (Steamed Modak)
Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 15 modaks
  • 1 cup Rice Flour (texture should be fine and smooth)
  • 200 gram grated coconut (fresh)
  • 1 tbsp white sesame seeds
  • 2 tbsp poppy seeds
  • 2 tsp cardamom powder
  • clarified butter (desi ghee)
  • 175 grams jaggery (should be a regular not a chikki jaggery)
  • 1 cup water. Ratio of rice flour and water must be 1:1. So use the same cup for measuring rice flour and water to get the smooth dough
  1. Now lets make dough, also known as Modakachi Ukad.Allow water to simmer in a large vessel.
  2. When water begins to boil, lower the flame and add rice flour.
  3. Mix the rice flour nicely.
  4. Turn off the flame and cover the dough (ukad) with a tight lid.
  5. Lets now make sweet filling also known as Modakacha Saaran. Take 1 tbsp clarified butter in a pan.Add jaggery. Allow jaggery to melt completely until we do not see any lumps.
  6. In 5-7 mins jaggery melts completely.
  7. Now add grated fresh coconut,poppy seeds and white sesame seeds.
  8. Now mix all the ingredients nicely and cook until we get rid of extra moisture.
  9. In about 3 mins, Saaran gets nicely done, and there should not be extra moisture.
  10. Now add cardamom powder. Mix it nicely. Turn off the flame and allow Saaran to cool down.
  11. When rice mixture is only slightly warm, start kneading it into a soft dough.
  12. Apply some ghee in your palms before kneading and do not make use of water for kneading.
  13. Modak dough (Ukad) and filling (saaran) are ready.
  14. Keep some ghee and water while making the dumplings (modak).
  15. Apply little ghee on your palms. Take a small portion from the dough.
  16. Knead this portion again to make it smooth and make it in a shape of a ball.
  17. Hold the ball in one of your palms. Dip thumb of other hand in water. Press the ball gently with your thumb to make a cavity.
  18. Now keep moving the ball and gently press its sides and give it a shape of a bowl. Dip your fingers in water for moisture.
  19. Hold the bowl shaped rice in your palm.Dip first two fingers in water.
  20. Press the sides gently between two fingers and give it shape of petal.
  21. Now we should have a cavity formation in between.
  22. Fill this cavity with filling(saaran). Do not over stuff it as we have to seal the edges.
  23. Bring in the petals together.
  24. Now with petals brought in together, seal the cavity. Keep it in a plate. Grease the plate with some ghee.
  25. Follow the steps for remaining Modaks.
  26. Take some water in a steamer. Amount of water you put in the steamer will depend upon the plate that you put inside the steamer.The plate should be above the level of water and water should never be in direct contact with plate
  27. Allow the water in steamer to boil.
  28. Plate that we use for steaming must have pores for the steaming process. Grease the plate with ghee.Arrange Modaks on this plate. Keep some distance between two Modaks.
  29. When water inside the steamer boils, lower the plate with modak in the steamer.
  30. Steam the Modaks for 10-12 mins covered on low to medium flame.
  31. In 12 mins Modak should be ready.Turn off the flame and prepare for serving.
  32. Modak is best enjoyed when it is warm with some ghee on top of it.
Recipe by Kali Mirch - by Smita at