Every year, right during Ganesh Chaturti Festival, Modak is being served as Prasad or Naivedya to Lord Ganesha since this is his favorite food. Ukadiche, on the other hand, literally means ‘steamed’ in Marathi. In other words, Ukadiche Modak is a steamed Maharashtrian Indian dish that consists mainly of rice flour, coconut and jaggery. These three ingredients are also said to be local ingredients of Maharashtra.

Ukadiche Modak
Ukadiche Modak




For Filling

  • 1 cup Fresh or Frozen Coconut, grated
  • ½ cup Jaggery, powdered or grated
  • ½ tsp. Cardamom Powder
  • 1 tbsp. Poppy Seeds
  • 5-6 pcs. Cashew nuts, chopped
  • 1 tbsp. Raisins


For Outer Covering

  • 1 ¼ cups Water
  • 1/8 tsp. Salt
  • ¼ tsp. Ghee of clarified butter
  • 1 cup Rice flour



  1. Make the sweet stuffing first putting the grated coconut in a medium-heated pan, add jiggery and mix well. Keep stirring for a couple of minutes then add poppy seeds, cardamom powder, cashew nuts and raisins. Mix well until it gets dry then let it cool by setting it aside.


  1. Make the dough by putting water in a saucepan while adding a pinch of salt. As the water boils, add ghee and rice flour. Mix it well and make sure that there are no lumps. Cook for at least 2 to 3 minutes, stirring occasionally. When it is cool, start kneading the dough and make small balls out of it.


  1. Using ghee, grease the inside of the modak mould. Add one ball inside the mould and press it lightly to make a hollowed center. Add the stuffing inside the hollow, pressing it lightly to keep it from coming out. Take a little dough to seal the open part before closing the mould. The pre-cooked modak will come out once you open the mould again. Brush the modak with a little water.


  1. Prepare the steamer by putting muslin cloth or parchment paper inside it. Steam the modak for 13-15 minutes before setting it on a serving plate and letting it cool. Once the dish is finished, you can now offer it.