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Lord Ganesha's favorite, Ukadiche Modak are gluten free and steamed dumplings with a sweet filling. Its a famous traditional Maharashtrian sweet or mithai.
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course festival recipe, Indian Sweet
Cuisine Indian, Maharashtrian Cuisine
Servings 16 pieces



  • 1 cup rice flour
  • 1 cup water
  • 1 tbsp ghee
  • 2 tbsp milk
  • 1 tsp sugar
  • ¼ tsp salt


  • ¼ cup jaggery powder
  • ¼ cup grated coconut fresh
  • 2 tbsp sesame seeds roasted
  • 1 tbsp poppy seeds roasted
  • 3 tbsp mixed nut powder coarse
  • 1 tbsp ghee
  • 1 tsp cardamom powder
  • ½ tsp nutmeg powder
  • some water for dipping fingers in
  • extra ghee for greasing



  • Add the water in a pan and place it over medium heat.
  • Add salt, sugar and ghee and bring it to a boil.
  • Add the rice flour and mix it well till not much dry flour is left.
  • Switch off the heat and cover the pan with a lid.
  • Let the dough rest for 10 minutes.


  • Add jaggery to a wide pan over medium heat and stir it constantly till it begins to melt.
  • Add ghee and coconut. Mix well.
  • Add sesame seeds, poppy seeds, nut powder, cardamom and nutmeg powder and mix well.
  • Take the pan off the heat.
  • The mixture should appear moist and when a bit cool you should be able to form a tiny ball easily. If not sprinkle very little milk and mix.


  • Open the modak mold and grease it lightly with ghee.
  • Close the mold. From the hole at the bottom push in a some rice dough.
  • Using wet fingers press the dough to the sides of the mold.
  • Remove any excess dough that comes out. You should have a hole in the middle to fill it with the jaggery filling.
  • Take a tiny ball of filling and stuff it in by pressing it in through the hole.
  • Take a small piece of dough and flatten it into a small thin circle.
  • Cover the bottom with it.
  • Open the mold and remove the modak.
  • Gently press and shape the bottom part well. Press the modak gently on the surface to get a flattish bottom.
  • Place it on a greased tray.
  • Repeat with the remaining dough and filling.


  • Add little water to your steaming device.
  • Line the perforated tray with parchment paper or a thin muslin cloth.
  • When the water begins to boil arrange the modak in the tray.
  • They should not touch each other.
  • Steam for 10 minutes.
  • Slowly remove the steamed modak from the steamer.
  • Arrange on a plate that will be used for offering to Lord Ganesha.
  • Drizzle a few drops of ghee over the modak to give that nice shine.


  • If you find the rice dough is drying out then add a few drops of water or milk and knead the dough.
  • My steaming device is a big pan with a lid. I place a stand in the middle of the pan and place my perforated colander over it. You can use a idli steamer or your rice cooker steamer too.
Keyword festival recipe, homemade, indian sweet, modak recipe, steamed modak, traditional modak recipe, using a modak mold