Modak

Steamed Rice-Flour Modak (Ukadiche Modak)

Ukadiche Modak are the classic steamed rice-flour dumplings filled with a sweet coconut-jaggery mixture, traditionally prepared as prasad (an offering) for Lord Ganesha during Ganesh Chaturthi. The delicate pleated exterior holds a fragrant, caramelised filling that melts in the mouth.

Prep

30 min

Cook

20 min

Total

50 min

Serves

12-14 modaks

Difficulty

Medium

Recipe ingredients

• •200 g (1¼ cups) rice flour, fine, stone-ground if possible
• •250 ml (1 cup) water, for the dough
• •1 tbsp ghee, for the dough, plus extra for greasing
• •0.5 tsp (½ tsp) salt
• •200 g (2 cups) fresh grated coconut, tightly packed; frozen thawed works
• •150 g (¾ cup (crumbled)) jaggery, grated or powdered; adjust to taste
• •0.5 tsp (½ tsp) cardamom powder, from 3-4 green pods
• •1 tbsp ghee, for the filling
• •4-5 whole whole green cardamom, optional, lightly crushed
• •1 tbsp poppy seeds (khus khus), optional, dry-roasted
• •0.25 tsp (¼ tsp) nutmeg, optional, freshly grated

Steps

1. 1 Make the filling first: heat 1 tbsp ghee in a heavy pan over medium heat. Add the grated coconut and stir-fry for 2 minutes until it releases its aroma and looks a little glossy.
2. 2 Add the grated jaggery and 50 ml (3 tbsp) of water. Stir constantly over medium heat until the jaggery melts completely and the mixture thickens to a sticky, jam-like consistency, about 6-8 minutes. The moisture should reduce so the filling holds together when pinched.
3. 3 Stir in the cardamom powder, lightly crushed whole cardamoms, poppy seeds, and nutmeg if using. Cook for 30 seconds more. Transfer to a plate and cool completely; the filling should be cool enough to handle but still soft.
4. 4 Make the dough: bring the 250 ml water to a rolling boil in a saucepan with the salt and 1 tbsp ghee. Remove from heat.
5. 5 Add all the rice flour at once and stir vigorously with a wooden spoon or spatula for about 1-2 minutes until the flour is fully incorporated and forms a soft, steaming mass with no dry flour visible. Cover and rest for 4-5 minutes.
6. 6 Transfer the hot dough to a plate (grease your hands with ghee to prevent sticking). Knead while still warm for 2-3 minutes until smooth and pliable. Do not let it cool too much or it will crack when shaped. Keep covered with a damp cloth.
7. 7 Shape the modak: grease your palms with ghee. Take a small lemon-sized portion of dough, about 30 g (1 oz), and roll it between your palms into a smooth ball.
8. 8 Flatten the ball into a cup about 7-8 cm (3 in) across with slightly thinner edges. Place 1 to 1¼ tbsp of the cooled filling in the centre.
9. 9 Pinch and pleat the edges to bring them together over the filling, forming a conical, flower-bud shape with a small pointed tip at the top. There should be no cracks; smooth over any small tears with a greased finger. (Beginners can use a modak mould: press a dough disc into the greased mould, fill, close and unmould.)
10. 10 Prepare a steamer: fill a pot or steamer with water about 2.5 cm (1 in) deep, bring to a boil, and grease the steamer tray or line it with a perforated parchment round or banana leaf.
11. 11 Arrange the shaped modak on the tray with a little space between each (they expand slightly). Cover and steam on medium-high heat for 10-12 minutes.
12. 12 Doneness cues: the modak are ready when the rice-flour exterior turns glossy and slightly translucent rather than chalky-white, and a skewer inserted into the dough comes out clean. The exterior should feel firm but springy, not doughy or sticky.
13. 13 Carefully lift each modak off the tray with a greased spatula (they will be very hot), rest for 2-3 minutes, and serve warm. They are traditionally offered to Lord Ganesha before being shared with family. Serve within a few hours of steaming, as the exterior hardens on standing.