Ukadiche modak are the steamed sweet dumplings offered to Lord Ganesha, said to be his favourite food. During Ganesh Chaturthi, Maharashtrian and Konkani homes make them by the dozen, traditionally twenty-one as the first offering. The name comes from ukad, the cooked rice flour dough that forms the delicate shell.
Inside is saran, a filling of freshly grated coconut cooked with jaggery, cardamom, nutmeg and sometimes poppy seeds, until sticky and fragrant. The shell is thin, soft and slightly translucent after steaming, pleated into a peak that looks like a closed lotus bud. A spoon of ghee is poured over each modak before eating.
Shaping takes practice, but moulds are widely available for beginners. Modak are best eaten warm on the day they are made, as the rice shell firms up when it cools. Steaming them on turmeric or banana leaves adds a gentle aroma. Fried modak, made with a wheat flour shell, are a popular alternative in some homes.
At a glance
| Region | Maharashtra |
|---|---|
| Cuisine | Maharashtrian |
| Diet | Vegetarian |
| Course | Dessert |
| Prep time | 45 minutes |
| Cook time | 30 minutes |
| Total time | 75 minutes |
| Serves | 6 |
| Spice level | Mild |
| Difficulty | Hard |
| Gluten-free | Yes |
| Key ingredients | rice flour / fresh coconut / jaggery / ghee |
Ingredients
For the filling (saran)
- 2 cups freshly grated coconut
- 1 cup (180 g) grated jaggery
- 1 tsp ghee
- 1/2 tsp cardamom powder
- A pinch of grated nutmeg
- 1 tsp poppy seeds, lightly roasted (optional)
For the dough (ukad)
- 1 cup fine rice flour (preferably ambemohar or basmati)
- 1 cup water
- 1/4 tsp salt
- 1 tsp ghee
- Turmeric or banana leaves for steaming (optional)
- Ghee to serve
Method
- Heat ghee in a heavy pan on medium-low, add coconut and jaggery and stir. The jaggery will melt and the mixture will turn wet.
- Cook for 8-10 minutes, stirring often, until the moisture evaporates and the filling looks glossy and comes together. Add cardamom, nutmeg and poppy seeds. Cool.
- Bring the water, salt and ghee to a rolling boil in a pan. Lower the heat and add the rice flour all at once, stirring quickly to combine.
- Cover and leave on the lowest heat for 2 minutes, then turn off and keep covered for 5 minutes to steam.
- Transfer to a plate and, while still hot, knead with a bowl of cold water beside you for dipping your hands. Knead for 4-5 minutes until perfectly smooth and soft. Keep covered with a damp cloth.
- Take a lime-sized ball, oil your fingers and press it into a thin cup about 3 inches across, keeping the centre slightly thicker. Pinch the edge into 9-11 small pleats.
- Place a spoonful of filling inside, gather the pleats together and press them to a point at the top. Place each finished modak on a damp cloth.
- Line a steamer plate with leaves or a damp cloth, arrange the modak, and steam on medium-high for 12-15 minutes until the shells turn slightly glossy and translucent. Serve warm with ghee.
Tips
- Knead the dough while it is hot; cold dough cracks when shaped.
- Use fresh coconut, not desiccated; the moisture keeps the filling soft.
- Dip modak briefly in cold water before steaming to prevent cracking.
Serve with
A spoon of warm ghee poured over each modak.