📝 About This Recipe
A centerpiece of Maharashtrian culinary heritage, Ukadiche Modak are ethereal steamed dumplings traditionally prepared during the Ganesh Chaturthi festival. These delicate parcels feature a soft, snow-white rice flour shell (ukad) that yields to a luscious, aromatic filling of fresh grated coconut and molten jaggery. Scented with green cardamom and nutmeg, each modak is a masterclass in texture and a soul-warming tribute to South Asian confectionery.
🥗 Ingredients
For the Sweet Coconut Filling (Saran)
- 2 cups Fresh Grated Coconut (tightly packed; avoid the brown skin)
- 1 cup Jaggery (Gud) (grated or finely chopped)
- 1 teaspoon Poppy Seeds (Khus Khus) (lightly toasted)
- 1/2 teaspoon Cardamom Powder (freshly ground for best aroma)
- 1/4 teaspoon Nutmeg Powder (just a pinch for depth)
- 1 teaspoon Ghee
For the Rice Flour Dough (Ukad)
- 1.5 cups Fine Rice Flour (specifically 'Basmati' or 'Ambemohar' rice flour)
- 1.5 cups Water (equal ratio to the flour)
- 1 teaspoon Ghee (plus extra for greasing hands)
- 1/4 teaspoon Salt (to balance the sweetness)
- 2 tablespoons Milk (optional, for a whiter finish)
For Steaming and Garnish
- 8-10 Saffron Strands (soaked in a teaspoon of warm milk)
- 1 piece Banana Leaf or Muslin Cloth (to line the steamer)
👨🍳 Instructions
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1
Start by preparing the filling: Heat 1 tsp ghee in a pan over medium-low heat. Add the poppy seeds and sauté for 30 seconds until they crackle.
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2
Add the fresh grated coconut and jaggery to the pan. Stir continuously for 5-7 minutes until the jaggery melts and the mixture begins to thicken. Do not overcook, or the jaggery will become hard and chewy.
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3
Finish the filling by stirring in the cardamom and nutmeg powder. Remove from heat and transfer to a plate to cool completely. The mixture will firm up as it cools.
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4
For the dough (Ukad): In a deep saucepan, bring 1.5 cups of water, salt, 1 tsp ghee, and 2 tbsp milk to a rolling boil.
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5
Reduce the heat to the lowest setting. Gradually add the rice flour while stirring constantly with a wooden spatula to prevent large lumps. Mix until the flour absorbs all the water.
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6
Cover the pan with a tight lid and let it steam on low heat for 2-3 minutes. Turn off the heat and let the dough rest, covered, for another 5 minutes.
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7
Transfer the warm dough to a large plate or 'parat'. Grease your palms with a little ghee and begin kneading the dough while it is still hot. This is crucial for a smooth, crack-free texture.
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8
Knead for at least 5 minutes. If the dough feels too dry, sprinkle a few drops of warm water. The final dough should be soft, pliable, and have a slight sheen.
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9
Divide the dough into 12-15 equal-sized balls. Keep them covered with a damp cloth to prevent them from drying out while you work.
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10
Take one dough ball, flatten it, and use your thumbs to press the edges to form a small bowl or 'cup' shape. The center should be slightly thicker than the edges.
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11
Place a spoonful of the coconut filling in the center. Using your thumb and index finger, pinch the edges of the dough to create 7-9 pleats around the circumference.
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12
Gently gather the pleats toward the center and pinch them together at the top to form a pointed peak, sealing the modak carefully.
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13
Line a steamer with a greased banana leaf or a damp muslin cloth. Arrange the modaks inside, leaving space between them. Dip each modak in a bowl of water quickly before placing in the steamer to ensure they stay moist.
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14
Steam over medium heat for 10-12 minutes. The modaks will look slightly translucent and shiny when done.
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15
Carefully remove from the steamer. While hot, place a drop of saffron milk on the tip of each modak and drizzle with a little extra ghee.
💡 Chef's Tips
Always use fresh, fine-milled rice flour; older flour tends to crack easily during shaping. Kneading the dough while it is still hot is the secret to a smooth, velvet-like exterior. If you find hand-pleating difficult, you can use a store-bought modak mold—just grease it well with ghee first. Ensure the coconut filling is completely cool before stuffing, otherwise the steam from the filling will tear the delicate dough. Don't overfill the modaks; leave enough room to gather the pleats comfortably at the top.
🍽️ Serving Suggestions
Serve warm with a generous drizzle of warm, melted A2 Cow Ghee on top. Pair with a hot cup of Masala Chai for a perfect afternoon snack. Serve alongside a traditional Maharashtrian meal featuring 'Varan Bhaat' (Lentils and Rice). Enjoy as a stand-alone dessert after a festive lunch. Store leftovers in an airtight container and re-steam for 2 minutes before eating the next day.