Modak Recipe Ingredients Step For Soft Ukadiche Modak
Modak Recipe Ingredients Step For Soft Ukadiche Modak
Modak Recipe Ingredients Step is a detailed, easy-to-follow recipe for preparing traditional **Ukadiche Modak**, the soft steamed sweet dumpling offered as prasad to Lord Ganesha during festivals like Ganesh Chaturthi. Modaks have an outer rice flour shell filled with a luscious coconut and jaggery mixture — a combination that’s beloved across Maharashtra and Indian households. According to Wikipedia, the classic sweet filling consists of freshly grated coconut and jaggery with a rice flour shell and is considered one of Ganesha’s favorite sweets.
Recipe Card
| Prep Time | 30 mins |
|---|---|
| Cook Time | 30 mins |
| Molding Time | 45 mins (approx.) |
| Total Time | 1 hr 45 mins |
| Servings | 12–15 Modaks |
| Difficulty | Medium |
Ingredients
For Modak Outer Dough
- 2 cups rice flour (150–160 grams), fine quality
- 2½ cups water (600 ml)
- 1 tbsp ghee (clarified butter)
- ½ tsp salt
For Sweet Coconut Filling
- 2 cups freshly grated coconut (200 g)
- 1¼ cups jaggery, grated (150 g)
- 1 tsp cardamom powder
- ⅛ tsp nutmeg powder (optional)
- 1–2 tsp ghee for sauteing
- 2 tbsp chopped nuts (almonds, cashews) — optional
For Steaming
- Steamer with water – enough for 15 modaks
- Modak moulds (optional but helpful)
Step By Step Instructions
1. Prepare The Filling (15–18 mins)
Heat 1–2 tsp ghee in a pan on medium heat. Add grated coconut and stir for 1–2 minutes till fragrant. Add grated jaggery and keep stirring — the jaggery will melt, mix with the coconut, and start to thicken.
Also, continue stirring for about 10–12 minutes until most moisture evaporates and the mixture becomes slightly sticky. Sprinkle cardamom powder and nutmeg powder, mix well and remove from heat. Transfer to a plate and let it cool completely. Understanding Modak Recipe Ingredients Step is essential.
2. Make The Dough (10–12 mins)
Bring 2½ cups of water, salt and 1 tbsp ghee to a boil in a heavy-bottomed pan. Reduce heat to low and add the rice flour gradually, stirring constantly so that no lumps form. Once combined, turn off the flame and cover the pan with a lid. Wait 5 minutes to let the heat finish cooking the dough.
In contrast, transfer to a wide bowl. While still warm, knead with wet hands to make a smooth, pliable dough. Add a few drops of water or ghee if the dough feels dry or cracks. This should take about 5 minutes.
3. Shape The Modaks (30–45 mins)
Pinch out small portions of dough (approx. 1 inch balls). Flatten each into a small disc with damp palms. Place 1–1½ tsp of the cooled filling in the center. Carefully bring up the edges and pleat them, sealing at the top to form a tear-drop shaped modak. If using a mould, grease it with ghee, press dough into it, add filling, and close. Repeat for all modaks. This relates to Modak Recipe Ingredients Step.
4. Steam The Modaks (12–15 mins)
Place the modaks gently in the steamer. Ensure water is boiling before adding modaks. Steam on medium heat for about 12–15 minutes. You’ll know they’re done when the outer shell turns glossy and slightly translucent. Remove carefully and let cool for 5 minutes before serving.
Pro Tips From My Kitchen
- If the dough cracks while shaping, dip fingers in warm water and smooth the edges before sealing.
- Always cool the filling completely before stuffing — warm filling can make the dough sticky and tear it.
- When I visited Pune during Ganesh Chaturthi, I noticed expert cooks sprinkle a tiny bit of saffron milk over modaks just before steaming — it adds a fragrant aroma and color.
- I personally recommend using freshly grated coconut rather than desiccated for the best texture and flavor.
- If you’re a beginner, start with a mould — it saves time and makes shaping uniform modaks easier.
Chef’s Notes
Substitutions
- If rice flour is unavailable, semolina (suji) can be used (for a slightly different texture), though traditional modaks use rice flour.
- Desiccated coconut works if fresh coconut isn’t available, but reduce cooking time since it’s dryer.
- Replace jaggery with sugar for a milder sweetness — but the traditional flavor changes slightly.
Storage Tips
Keep steamed modaks in an airtight container. Refrigerate for up to 2–3 days. Reheat by steaming for 3–5 minutes before serving to restore softness. I’ve stored leftovers this way and the taste is still delightful.
Nutrition Information (Approx per Modak)
| Nutrient | Per Serving (1 Modak) |
|---|---|
| Calories | ≈126 kcal |
| Carbohydrates | ≈20 g |
| Protein | ≈1.5 g |
| Fat | ≈5 g |
These values are based on typical steamed modak made with coconut and jaggery as per nutritional analysis. Learn more about Modak Recipe Ingredients Step.
Frequently Asked Questions
Can I make modaks without a mould?
Yes — handmade pleated modaks look beautiful and authentic. Use wet hands to shape if dough cracks.
How long do modaks stay fresh?
In an airtight container at room temperature: 1 day. Refrigerated: 2–3 days. Steam again before serving to soften. I’ve wrapped modaks in parchment for longer fridge storage.
Can I use sugar instead of jaggery?
Yes — but jaggery gives the traditional caramel sweetness and deeper flavor. Sugar makes modaks sweeter but lacks that earthy tone of jaggery.
On the other hand, modak Recipe Ingredients Step unlocks the joy of making this sacred delicacy at home with exact ingredients and clear steps. Whether it’s your first Ganesh Chaturthi or a cozy family gathering, these soft ukadiche modaks are bound to impress.
