Modak Recipe (Steamed Modak)
Tarla Dalal
• Updated : Jan 08, 2026
If you’re craving a traditional Indian sweet that’s both delightful and deeply cultural, Ukadiche Modak is an absolute must-try! This steamed modak recipe is a classic from Maharashtrian cuisine, beloved for its soft rice flour shell and rich coconut-jaggery filling that melts in your mouth. Often called steamed modak, it’s especially significant during Ganesh Chaturthi, where these sweet dumplings are offered to Lord Ganesha — believed to be his favourite treat.
Table of Content
Whether you’re making them with a modak mould or shaping them by hand, this recipe captures the essence of festive joy and is perfect for celebrations. From family gatherings to themed festive posts, this modak recipe delivers aroma, texture, and tradition in every bite!
When you dive into the Ukadiche Modak recipe itself, the magic begins with the sweet filling. You’ll start by cooking grated coconut and jaggery together until it forms a luscious, aromatic mixture — sometimes enhanced with cardamom and poppy seeds for extra flavour. Meanwhile, the outer dough is made by gently boiling water with a touch of ghee and salt, then incorporating rice flour to form a soft, pliable dough. Once both components are ready, the dough is shaped into small cups, filled generously with the sweet stuffing, and beautifully pleated on top before steaming. The result? Plump, glossy modaks that are as gorgeous as they are delicious — perfect to serve warm with a drizzle of ghee.
The best part about this traditional Indian dessert is its role in celebrations and special occasions. While Ganesh Chaturthi remains the most iconic festival associated with modak, devotees also make these sweet dumplings for monthly Sankashti Chaturthi and other auspicious days dedicated to Lord Ganesha, offering them as naivedhya (prasad) in temples and home altars. Beyond religious occasions, modaks bring a festive vibe to birthdays, family feasts, and cultural gatherings across India. With each bite of this steamed modak recipe, you’re not just enjoying a dessert — you’re celebrating tradition, flavour, and joy passed down through generations.
While this mouth-watering modak delicacy is an inseparable part of Ganesh Chaturthi celebrations, you can try and make it more often as it is a tasty treat for the whole family, especially the young ones.
Offering to Ganesha usually concludes with an offering of 11 or 21 Steamed handmade modaks. On Sankashti Chaturthi which occurs every month and Angarki Chaturthi, steamed modak is made as an offering to the lord.
We also have the recipe of modak made with modak mould.
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
30 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
45 Mins
Makes
21 modaks
Ingredients
For The Modak Dough
- 2 cups rice flour (chawal ka atta)
For The Modak Filling
- 1 1/4 cups grated jaggery (gur)
- 2 cups freshly grated coconut
- 1 tbsp poppy seeds (khus-khus)
- 1/2 tsp cardamom (elaichi) powder
Other Ingredients For Modak
- 1 tsp ghee for kneading and greasing
Method
For the dough
- Boil 1¾ cups of water in a deep non-stick pan.
- Place the rice flour in a deep bowl and add the boiled water gradually. Mix well using a spoon in the beginning and then knead into a soft and smooth dough.
- Cover with a lid and keep aside for 10 minutes.
For the filling
- Heat a deep non-stick pan, add the jaggery and cook on a slow flame for 1 to 2 minutes or till the jaggery melts, while stirring continuously.
- Add the coconut, poppy seeds and cardamom powder, mix well and cook on a slow flame for 4 to 5 minutes or till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly.
- Divide the filling into 21 equal portions and keep aside.
How to proceed
- Knead the dough once again using ½ tsp of ghee and keep aside.
- Grease a modak mould using very little ghee and close it.
- Take a portion of the dough, press it into the cavity of the modak mould till it is evenly lined on all the sides.
- Fill the dough cavity with a portion of the filling.
- Take a smaller portion of the dough and spread it evenly at the base of the modak mould so as to seal the filling.
- Demould the modak from the modak mould.
- Repeat steps 2 to 7 to make the remaining 20 modaks.
- Place a steamer plate in a steamer and place a banana leaf on it.
- Moisten all the modaks with little water using your finger tips.
- Place 10 modaks on the banana leaf and steam on a medium flame for 10 minutes.
- Repeat step 10 to make 11 more modaks in 1 more batch.
- Serve warm
Handy tip:
- These modaks stay fresh for a day at room temperature and for 2 days if refrigerated.
- Modak moulds are easily available in local “steel utensils and appliances” shops.
- Two types of moulds are available i. e. Plastic and stainless steel. Plastic moulds range between rs. 10 to rs. 30. Stainless steel moulds range between rs. 40 to rs. 70.
- Available in following Mumbai shops: contact nos. : Murugan steel: 22-28193014 , 22-26184159, 22-25602993, New Andheri Glassware Mart: +(91)-22-28224203, Mehul Steel: 22-25605233
Modak Recipe (Steamed Modak) Video by Tarla Dalal
Modak, Steamed Modak, Ukadiche Modak for Ganesh Chaturthi recipe with step by step photos
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For preparing the dough of ukadiche modak, boil 1 cup of water in a deep non-stick pan.
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Add the ghee and salt, mix well and allow it to boil.
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Once boiled add the rice flour and mix it quickly with a spoon
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Once it starts coming together, close the lids and keep aside for 15 minutes.
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Start kneading the dough with your palm. If you still feel the dough is hot, then wet your palms and then start kneading.
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Divide the dough into 11 equal portions.
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Cover with a damp cloth and keep aside.
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For preparing the dough of ukadiche modak, boil 1 cup of water in a deep non-stick pan.
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Heat a deep non-stick pan, add the jaggery, coconut and ghee and cook for 5 minutes.
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Sprinkle the cardamom powder and mix well.
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Remove in a plate and keep aside to cool slightly.
- Divide the filling into 11 equal portions and keep aside.
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Heat a deep non-stick pan, add the jaggery, coconut and ghee and cook for 5 minutes.
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Take a portion of the dough and shape it into a smooth round ball. Ensure there are no cracks on the ball.
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Grease your palms with ghee or oil.
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Flatten the dough with your fingers to form a disc shape.
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Give it a shallow bowl shape by pressing the edges & forming the dent.
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Place a portion of the filling in the center.
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Press the edges and create the pleats.
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Get the pleats together in the center and seal it well.
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Close the top by pinching and making it pointed
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Repeat steps 1 to 8 to make the remaining ukadiche modaks.
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Heat water in the steamer. Meanwhile, place a banana leaf on the steamer plate.
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Place the steamer plate inside the steamer and put 6 modaks on the banana leaf.
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Steam on a medium flame for 12 minutes.
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Repeat step 12 to make 5 more modaks in 1 more batch.
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Serve the steamed modak warm with a drizzle of ghee.
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- What is Ukadiche Modak?
Ukadiche Modak is a traditional steamed Indian sweet dumpling made with rice flour and filled with a mixture of jaggery and coconut, commonly offered to Lord Ganesha during Ganesh Chaturthi celebrations. - What are the main ingredients needed?
The dough is made from rice flour, and the filling includes grated jaggery, freshly grated coconut, poppy seeds (khus-khus), and cardamom powder. - How long does this recipe take to prepare and cook?
Preparation takes about 15 minutes and cooking (steaming) takes about 30 minutes, totaling approximately 45 minutes. - How many modaks does this recipe make?
The recipe yields 21 steamed modaks. - Do I need a special mould to make modaks?
While a modak mould makes shaping easier, you can also shape them by hand. Both moulded and handmade versions are described in the recipe. - Can the modak filling be varied?
The traditional filling is jaggery and coconut, but some people also add dry coconut, nuts, or poppy seeds for extra flavor. - How should the modaks be steamed?
Place the shaped modaks on a banana leaf over a steamer plate and steam on medium flame for about 10 minutes per batch. - How long do these modaks stay fresh?
They stay fresh at room temperature for a day and can be refrigerated for up to 2 days. - Can you make a healthier or variation version?
Yes there are many variations of modak (like dry fruit, kesar, chocolate, etc.) and even diabetes-friendly versions with alternative sweeteners, though not in the original recipe. - Why are modaks popular during Ganesh Chaturthi?
Modaks, especially steamed ones, are considered Lord Ganesha’s favorite sweet and are traditionally made as an offering (bhog) to Him during Ganesh Chaturthi.
If you liked this Modak Recipe (Steamed Modak) then also check out other recipes like:
1. Use Fresh Ingredients
Always use freshly grated coconut and jaggery for the filling this gives the best texture and flavor to the modak. The recipe uses freshly grated coconut with jaggery and poppy seeds for a rich, classic taste.
2. Cook the Filling Just Right
When you cook the jaggery with coconut, stir until the moisture evaporates and the mixture thickens. Do not overcook, as it will harden once cooled.
3. Perfect Dough Texture Matters
While making the dough, add boiled water gradually to the rice flour and knead into a soft, smooth dough. A smooth dough ensures the outer shell of the modak doesn’t crack.
4. Use Little Ghee While Kneading
Adding a small amount of ghee while kneading helps make the dough pliable and gives a smoother finish inside the modak.
5. Grease the Mould Lightly
If you’re using a modak mould, always grease it with a bit of ghee before pressing the dough in this helps in easy removal of modaks from the mould without tearing.
6. Seal the Filling Properly
Make sure to seal the filling well with dough at the base and edges so that during steaming the filling doesn’t leak out.
7. Moisten Modaks Before Steaming
Before placing the modaks in the steamer, lightly moisten the surface with water using your fingertips this prevents drying and helps in smooth steaming.
8. Steam on Medium Flame
Steam the modaks over medium flame for the recommended time (about 10–12 minutes) steaming too fast can make them crack.
9. Rest Dough Covered
If you’re splitting the dough into portions and shaping them in batches, cover any unused dough with a damp cloth to prevent it from drying out.
10. Serve Warm with Ghee
Ukadiche modaks taste best when served warm, optionally with a little drizzle of ghee this enhances their aroma and richness.
Nutrient values (Abbrv)per plate
| Energy | 126 Calories |
| Protein | 1.2 g |
| Carbohydrates | 20.1 g |
| Fiber | 1.6 g |
| Fat | 4.4 g |
| Cholesterol | 0 mg |
| Sodium | 2 mg |
Click here to view Calories for Modak, Steamed Modak, Ukadiche Modak for Ganesh Chaturthi
The Nutrient info is complete
A
March 25, 2022, 2:25 p.m.
Hello, I''m from Bangkok. Thank you for great recipe. May I ask you for a favor, I''m looking for Stainless modak mould which is not available in my country. Please could you give me some online shop or where can I buy these. :) Thank you in advance for your help. A
Tarla Dalal
March 25, 2022, 2:25 p.m.
Look at the tips and the numbers are listed where you can get SS modak moulds. I just called Murugan steel: 22-26184159, 22-25602993 and they have stock. So call them. Remember that they are a street shop and busy. So they can be abrupt on the phone.
Hilah Delilah Elias
May 5, 2021, 3:23 p.m.
Sheila
Dec. 7, 2020, 8:18 a.m.
Thanks for this Modak recipe. Was looking for it.
Ajay
Oct. 14, 2020, 2:30 p.m.
Tarla mam''s recipe is really simple n delicious....
Tarla Dalal
Oct. 14, 2020, 2:30 p.m.
Thanks Ajay. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Raveena
Aug. 7, 2020, 4:54 p.m.
Steam Modal mera favorite hai. Yeh mostly Ganpati ke Dino me mere ghar me bante... khuub swad ka anand aatta hai Modal kha ke...
Jigna shroff
Aug. 1, 2020, 11:56 a.m.
Shaadi ke baad first time sasuraal mein Ganpati ke avsaar pe modak banaye tarla Ji ki yeh recipe follow kar ke. Result great!!!! Ganpati bappa aur Tarla Ji ne bachaya...
Healthy Eating
July 15, 2020, 5:24 p.m.
Tasty Maharashtrian sweet. Had typically during Ganesh Chaturti festival.
Mansi J
June 10, 2020, 12:07 p.m.
I always wanted to know how these are made..Saw many other recipes..But I just love your recipes and so i ended up try this recipe only..Its a bit lengthy but too good...It does require a little practice..But you made it easier by showing how to make them in the modak moulds..Too good!!
Charishma Jaikishin Ramchandani
Dec. 21, 2018, 9:39 a.m.
This recipe was truly delightful to prepare and my very first attempt at preparing modaks. I was super impressed with myself. The filling was amazing. I added about 2-3 tbsp of ghee to the filling mixture in the deep pan while cooking it. I need guidance for the rice flour outer covering which was breaking. I thought I was putting less ghee in my modak mould. Would love to know how to make the rice covering thin and the same should not break. Thanks!
Foodie #693424
Dec. 13, 2018, 9:12 a.m.
how to know the measurements for less modaks?
Hemangi
Oct. 18, 2016, 10:11 a.m.
Hi, what is the purpose for using the Banana leaf??
Kruti
June 5, 2016, 11:40 p.m.
Uma aditya
Feb. 29, 2016, 4:44 p.m.
I prepared the outer covering but it kept breaking ...please help ?? What is the reason??
Tarla Dalal
Feb. 29, 2016, 4:44 p.m.
Hi, The breaking of outer covering is because of drynes.. add little more warm water and knead the dough well.. and while you making keep it covered it a damp muslin cloth.. to avoid dryness..
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Feb. 19, 2016, 8:12 p.m.
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naaniz
Jan. 22, 2016, 12:41 p.m.
Love homemade modak recipe.
Archana
Nov. 30, 2015, 9:48 p.m.
I liked this recipe very much, I''m going to try it
shruti jain
May 22, 2015, 3:26 a.m.
PANKHITA
May 12, 2015, 4:09 p.m.
Can we use sugar instead of jaggery?? If yes what are the precautions to be taken in preparing stuffing??
Rajini Lokesh
Nov. 5, 2014, 2:26 p.m.
Curiously waiting for preparing tis recipe..... Hope it vl be Gud
kalpana hazare
Nov. 15, 2012, 11:42 a.m.
I prepared ukadiche modak according to this recipe it was very nice taste and look as well Thanks
Tarla Dalal
Nov. 15, 2012, 11:42 a.m.
Hi Kalpana, We are very happy to know you loved the recipe. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!
Sonal
Aug. 24, 2012, 10:37 a.m.
Excellently naretted recipie with pics.
Tarla Dalal
Aug. 24, 2012, 10:37 a.m.
We are very happy you enjoyed the recipe. Do try more and more recipes and let us know how they turned out. Happy Cooking !!
A. LAKSHMI
June 3, 2012, 12:12 p.m.
