Ukadiche Modak – Tradition, Taste & My First Try

The Sweet History of Modak

Modak has always been more than just a festive sweet—it’s a symbol of love and devotion for Lord Ganesha. The word modak comes from Sanskrit, meaning “a small part of bliss.” Ancient texts and folklore mention that offering modaks brings prosperity, wisdom, and happiness.

In Maharashtra, the most sacred offering is 21 ukadiche modaks—steamed dumplings made with rice flour and a jaggery-coconut filling. While there are many modern versions like fried modaks, khoya modaks, or even chocolate ones, the traditional steamed ukadiche modak remains the heart of Ganeshotsav.

Growing Up With a Different Version

Being from North India, the modaks I had seen or tasted were usually made of wheat flour, refined flour, or khoya. I had always heard about the authentic ukadiche modak but never got the chance to try it myself. This Ganeshotsav, I finally decided to change that.

My First Attempt at Ukadiche Modak

I was determined to make ukadiche modaks on my own—without any help. I watched at least five videos, noted down the steps, and began. From kneading the rice flour dough with ghee and warm water to preparing the jaggery-coconut filling, I tried to remember everything.

There were a few steps I might have missed, and since the first batch was for Lord Ganesha, I didn’t taste the filling while cooking. After offering them in the puja, I finally got to try one myself.

The First Bite

The experience was worth it—the soft, gooey outer shell of rice flour paired beautifully with the sweetness of jaggery and coconut. The flavors felt divine, and though they weren’t perfect, they carried the joy and spirit of the festival.

A Tradition I’ll Keep Alive

For me, this attempt was more than just about cooking—it was about connecting with tradition. These modaks may not have been flawless, but they hold a special place in my heart. And the next time, I know they’ll turn out even better.

Ukadiche Modak (Steamed Coconut–Jaggery Modak)

Recipe by Vatsala · Vegetarian · Festive Prasad

Prep: 15–20 min Cook: 10–12 min Total: ~30–35 min Yield: 10–12 modaks

Ingredients (Outer Cover)

• 1 cup rice flour
• 1 cup water
• 1 tsp ghee
• Pinch of salt

Ingredients (Filling)

• 1 cup grated coconut (fresh or desiccated)
• ¾ cup jaggery, grated
• ½ tsp cardamom powder
• 1 tsp ghee

Tip: Keep a small bowl of warm water to dip your fingers—this prevents cracks while shaping.

Method

1. Filling: Warm ghee in a pan. Add coconut and jaggery; cook on low until the jaggery melts and turns slightly sticky. Stir in cardamom. Cool.
2. Dough: Boil water with ghee and salt. Lower heat, whisk in rice flour. Cover 2–3 min. Transfer, then knead warm into a smooth dough (grease hands).
3. Shape: Grease palms. Pinch a small dough ball, press into a cup, add 1 tsp filling, pleat edges and seal to form a modak.
4. Steam: Place on a greased steamer plate/banana leaf. Steam 10–12 min on medium until glossy. Offer the first one to Ganesh Ji, then enjoy.

New to shaping? A modak mould gives neat pleats fast.

Keywords: ukadiche modak, steamed modak, coconut jaggery modak, Ganesh Chaturthi prasad, Indian festive sweets