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Modak Recipe - Ukadiche Modak Recipe - Steamed Modak

Modak is a famous Indian dessert dumpling made with rice flour which is filled with coconut, jaggery, cardamom, cinnamon, and cashew nuts.

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Modak Recipe - Ukadiche Modak Recipe - Steamed Modak

Prep Time = 20 minutes
Cook Time = 40 minutes
Total Time = 60 minutes
Category = Dessert
Cuisine = Indian
Serves = 12-14
Nutrition Info = 115 calories
Serving Size = 1 modak


» For Making Ukad:

» For Making Filling:


» Make Filling:

  1. In a pan, roast the poppy seeds.
  2. Once they are roasted well add the jaggery on cook for 2-3 minutes.
  3. When the jaggery starts melting add the shredded coconut.
  4. Mix everything well, and cook on medium-low heat until the jaggery is fully melted and you get a thick mixture. (keep stirring occasionally.)
  5. Finally add the cinnamon powder, cardamom powder, and cashew nuts.
  6. Mix well cook for another 2 minutes and keep it aside to let it cool.

» Make Ukad:

  1. Add 1/2 cup of water to a deep pan. Add 1/8 teaspoon, or pinch of salt to this water.
  2. Also, add 1/2 teaspoon of ghee and let it come to a rolling boil.
  3. Turn off the heat. Add rice flour to this water.
  4. Mix well until combined.
  5. Cover with a lid and set it aside for 5-7 minutes.

» Shaping Modak With Hands:

  1. Transfer ukad to a plate.
  2. Add a few drops of ghee to this ukad.
  3. Grease your palm and knead into a smooth dough, or until you get a smooth dough. (This would take around 7-10 minutes.)
  4. Pinch a small lemon size ball, and flatten it with the help of your thumb and fingers and shape into a cup.
  5. Add a spoonful of the coconut-jaggery filling.
  6. Start making plates around the stuffing.
  7. Gather all plates at the center of stuffing and seal edges of the dough using your hands and pinch the top. Shape all the modaks and keep them covered with a wet cloth as they can dry out.

» Shaping Modak With Moulds:

  1. Grease the inner portion of the mould with ghee.
  2. Pinch a small lemon size ball, and flatten it.
  3. Put the dough into the mould.
  4. Using your index finger just spread the dough on the walls of the mould.
  5. Add 1 teaspoon of filling.
  6. Seal the bottom with some dough.
  7. Remove the excess dough, and carefully open the mould. Take out the modak.

» Steaming Modak:

  1. Heat 1.5 glass of water in a steamer or a broad pan.
  2. When the water starts boiling, put a stand.
  3. Grease a steamer plate or chalni with ghee, and place it over the stand.
  4. Arrange the prepared modaks on the steamer plate, leaving enough space around each modak.
  5. Cover with a lid, and steam for 10 minutes over medium heat, or until they become glossy.
  6. Turn off the heat and leave it for 2 minutes. Remove the lid.
  7. Transfer modak onto a serving plate.
  8. Modak is ready to be served. Garnish with nuts or saffron strands. Or Drizzle with saffron milk/ghee.


  1. If you are using the mould, then I would suggest you grease it every time before shaping the modak.
  2. Always keep the modak covered with a damp cloth, else they will get dry and might have cracks after they are steamed.

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