Ukadiche Modak in Cook & Serve Saucepot & Stahl Versatil Pressure Cooker


Ukadiche Modak is a melt in mouth sweet dumpling made by steaming rice flour dough filled with coconut & jaggery. Ukadiche Modak is traditionally made at homes on Ganesh Chaturthi & special occasions. Ukadiche Modak Recipe is presented in this post with step by step pictures and video.

Blogger Sharmilee Jayprakash (Sharmis Passions) made this festive treat in her Cook & Serve Saucepot / Casserole and Stahl Versatil Pressure Cooker.

Ukadiche Modak is also relished as an anytime snack that fills the heart and as well as tummy. Ukadiche Modak is a healthy snack compared to the store bought packed & junk foods.


Ukadiche in Marathi means “steamed” – steaming rice flour dough with grated coconut blend with jaggery & nuts as filling – Hence the name Ukadiche Modak. In fact, momos are the eastern world version of Adiche Modak made with maida / refined wheat flour.

In the making of Ukadiche Modak, firstly, we make the filling by sauteing grated coconut with powdered jaggery, ghee nuts and flavours. Secondly, we make the dough by mixing hot water, salt and rice flour. Thirdly, the dough is shaped with or without mould, and stuffed with sweet filling. Finally it is steamed & then garnished with saffron milk or ghee before serving.



Use any flat thick bottomed cookware which works best. For steamer you can use your idli steamer. I have used my Stahl stockpot cook & serve for making the filling and dough and my favourite Stahl Clasp on Cooker for steaming the modaks.



Ukadiche Modak is offered to Lord Ganesha in Neivaidhyam (pooja) and then consumed & shared with friends and neighbours. Ukadiche Modak is commonly offered as Prasad in Ganesh Temples on Ganesh Chaturthi.



Looks can be deceiving! Ukadiche Modak is shaped with a mould or with hand. The secret to tasty Ukadiche Modak is by moulding the modak with hand – as shaping with hand yield thinner outer cover so that juicy sweet inner filling makes the most of Modak. It takes about 2 to 3 times to get to the near perfect shape but after that it is a bliss for making & tasting! However, for a perfect shape, size and for sharing portions, you can make the Ukadiche Modak with mould. When mould is used, make sure to make a thin outer covering.

Recipe Stats:

Prep Time: 30 mins

Cook Time: 15 mins

Servings: 10 Modaks


Nutrition Facts:

Amount per Serving (50 g)

Calories: 105 | Calories from Fat: 27

Fat: 3g

Saturated Fat: 2g

Polyunsaturated Fat: 0.2g

Monounsaturated Fat: 1g

Cholesterol: 2mg

Sodium: 390mg

Potassium: 35mg

Carbohydrates: 19g

Fiber: 1g

Sugar: 5g

Protein: 1g

Vitamin A: 1IU

Vitamin C: 0.2mg

Calcium: 6mg

Iron: 0.3mg




For the Outer Cover:

  • 1 cup Rice Flour
  • 1 cup Water
  • 1 tsp Ghee
  • Salt to Taste

For the Coconut Stuffing:

  • 1 cup Coconut
  • 1 cup Jaggery
  • 10 nos. Cashews Broken
  • 1 tsp Ghee
  • ¼ tsp Cardamom Powder



1. Heat 1 tsp ghee in a pan.


2. Add 1 cup grated coconut.


3. Sauté for few mins, do not let the colour change.


4. Then add 1 cup powdered jaggery to it.


5. Mix well and cook for few mins until jaggery melts completely.


6. Add 10 nos. cashews broken and 1/4 tsp cardamom powder.


7. Mix it well. Cook until it is slightly thick but moist not dry.


8. Mix well and switch off.



9. Add 1 cup water, add 1 tsp ghee and salt to taste. Boil it.


10. Simmer and add 1 cup flour to it.


11. Mix well until no dry flour is seen.


12. Switch off, keep covered and let it rest.


13. Then open after 5 mins, when it is still warm enough to handle transfer to a bowl.


14. When it’s warm to handle knead the dough.


15. Pinch a small lemon sized portion roll into a ball. Repeat to finish.



16. Grease your mould with oil or ghee. Fill it with a pinch of small lemon sized dough. Using your finger make space for the filling as shown. Make sure the sides of the modak are slightly thin. Make sure to cover the resting dough balls with a cloth to avoid drying.


17. Add coconut jaggery filling inside the space, may be a spoonful.


18. Seal using the side dough first. Now pinch a small portion of dough flatten it and seal the base like shown below. Grease your fingers with oil if it sticks.


19. Gently open. Modak is shaped and ready. Repeat and finish.


20. Add enough water say 2 cups to the steamer pot. Let it start to boil.


21. Grease the steamer plate. Arrange the modaks on it.


22. Cover with lid.


23. Steam cook in low medium flame for 10 mins or until the outer covering turns shiny. If the modaks are big in size it may take up to 12 mins. Do not overcook as the modaks will turn hard.


24. Steamed hot modaks are ready.



25. Add 12-15 saffron strands to hot milk. Crush and mix well – Saffron milk is ready.


26. Pour a spoonful of saffron milk.


27. You can even pour a tsp of ghee and serve.

Hot delicious Ukadiche Modaks are ready.




We make modak in different shapes with mould and without mould. So, this Ukadiche Modak is made without mould Ukadiche modak is one of the popular dishes in Maharashtrian cuisine.

This modak is Lord Ganesha’s favourite sweet and is one of the popular Ganesh Chaturthi Recipe that everyone tries especially in Indian homes. The first time I tried this I was so excited as the pleats was new to try.


1. Roll a ball.


2. Flatten it and make it like a cup. Grease your fingers with oil if it sticks.


3. Pinch the edges as shown.


4. Add the prepared coconut stuffing inside.


5. Gather the edges.


6. Bring it to center like the shape of a modak.


7. Repeat to finish dough. Prepare the steamer and steam cook for 10 mins. When the kozhukattais turn shiny then it shows they are done.

Ukadiche modak is ready!



  • Always have 1/2 cup hot water reserved if the dough doesn’t come together and looks dry or crumbly sprinkle little by little water to make a dough.
  • For 1 cup flour 1 cup water will be perfect but it depends on the rice flour too so make sure to have hot water to sprinkle while kneading.
  • Make sure to knead well else shaping will be tough, it will start breaking.



  • Make it as a brunch – after pooja – with no breakfast or lunch menu additionally! Just Ukadiche Modak& other delicacies of pooja and you!
  • Consume on the same day of making as the recipes contain coconut. Refrigeration is not needed. However, if we are going to reserve some of it for friends / relatives for the next day, we can refrigerate and then steam it lightly / heat with microwave before serving.



Apart from the regular Ukadiche Modak making with & without mould following options can be explored.

  • Adding more dry fruits like fig, raisins, dates and nuts like almond, pista to the inner filling if you prefer.
  • Replace rice flour with wheat flour or refined wheat flour (maida) or ragi flour.
  • For a savoury version of Ukadiche Modak temper carrots with spices & dal and replace it with the inner filling.




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