Ganesh Chaturthi is incomplete without the most loved naivaidya of Ganpati Bappa that is Ukadiche Modak.
These soft, melt-in-mouth modaks filled with jaggery & coconut are not just a festive treat but a symbol of devotion, love and faith.
It is believed that Ukadiche Modak is the favourite sweet of Lord Ganesha.
Traditionally, naivaidya of 21 modaks is offered to Bappa, which symbolises devotion.
Every year, making these modaks is about keeping our traditions alive. It’s a celebration in itself.
The word “Ukadiche” in Marathi means “Steaming”. These modaks, which are made with rice flour filled with coconut-jaggery are steamed and offered to Lord Ganesha.
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Frequently Asked Questions
What to do when ukadiche modaks crack while shaping?
This happens if the dough is too dry. Use slightly warm water to knead the dough. Also, apply ghee to your palms while shaping the modaks.
Can I make Ukadiche modak without a mould?
Yes, traditionally, modaks are hand-shaped, which requires a lot of practice. If you are a beginner, then start with using the mould for ease.
Can I make the dough for Ukadiche Modak in advance?
Yes, but keep it covered with a damp cloth to prevent it from drying.
How many Ukadiche Modaks should be offered to Bappa?
Traditionally, 21 modaks are offered. The number 21 is considered sacred and symbolises completeness.
Variations
Dry Fruit Ukadiche Modak – To give richness to this delicious ukadiche modak, you can add finely chopped dry fruits like almond, cashews, pista, and walnuts to the saran (coconut-jaggery filling). This gives a delightful crunch in every bite.
Saffron & Cardamon Modak – Add saffron-soaked mild & cardamon in the rice flour while making the dough. This gives the modaks a beautiful golden colour, making them extra festive.
Date Modak (No Jaggery) – A healthy version of ukadiche modak where you can replace jaggery with ground dates. Adding dates adds a chewy texture and adds richness. A guilt-free option to enjoy ukadiche modak. Also, the sweetness is less compared to the jaggery modak.
Serving Suggestions
Ukadiche Modaks are served warm with a drizzle of ghee on top.
You can pair them with meals as a side dish for a traditional festive meal.
Storage Options
Ukadiche Modak stays good at room temperature for up to 8 hours. Store them in an airtight container.
You may also refrigerate them. They stay good for 2-3 days. Reheat before serving. Steam them for 5 minutes to bring back their softness.
Related Recipes
No Onion No Garlic (Satvik) Recipes
More Festive Traditional Recipes
Chocolate Modak, Narali Bhat (Sweet Coconut Rice), Narlachi Vadi (Coconut Burfi), Puran Poli, Purnache Dinda (Sweet Wheat Dumpling)
How to make Ukadiche Modak Using a Mould
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Recipe Card
Ukadiche Modak Recipe | उकडीचे मोदक | Ganesh Chaturthi Special Modak recipe
Ingredients
Method
- In a pan, heat ghee. Add 1 cup grated fresh coconut & saute for 2 minutes on low flame.
- Add 1/2 cup jaggery (gul). Adjust the amount of jaggery as per the sweetness you prefer.
- Mix jaggery with the coconut. Cook this mixture till jaggery completely melts into the coconut.
- Once jaggery melts, add nutmeg powder (jaifal). Mix well.
- Coconut-Jaggery filling for modak is ready. Cool down to room temperature.
- Tip: You can also make this filling ahead & refrigerate in an airtight container. Thaw it before using.
- Boil 2 cups of water. Once it starts boiling, add a teaspoon of ghee & salt to taste.
- Add 2 cups of rice flour. Mix the flour into the hot water till everything comes together.
- Continue mixing until the water is completely absorbed by the flour.
- Cover & steam this mixture for 3-4 minutes.
- Tandlachi Ukad (Dough) is ready. Transfer some dough onto a plate.
- The dough should be slightly warm while kneading. Knead the dough till soft & smooth. Dough for modak is ready.
- Grease the modak mould with ghee. Press rice dough inside the mould. Press towards the corner of the mould leaving space in the center.
- Now fill the modak with the coconut-jaggery mixture.
- Seal the base firmly so the filling doesn't come out while steaming the modak. Once filled, carefully remove the modak from the mould.
- Repeat the same process for making the remaining modaks.
- Grease the steamer plate with ghee & place the modaks. Steam for 15 minutes till they turn glossy.
- Ukadiche Modaks are ready.
- Serve warm with a drizzle of ghee.
