Is Ukadiche Modak healthy?

Ukadiche Modak is a traditional sweet and should be enjoyed in moderation. It is healthier than many deep-fried or refined sugar-based sweets. Jaggery provides some minerals, coconut offers healthy fats, and the steaming method is better than frying. It is also naturally gluten-free.

Why did my modak covering become hard and chewy?

The covering can become hard for a few reasons: the dough was not kneaded well enough while hot, the water-to-flour ratio was incorrect, or the modaks were over-steamed. Ensure you knead the dough until it's very smooth and steam for just 10-12 minutes.

Can I make the dough or filling in advance?

You can prepare the coconut-jaggery filling (saran) a day in advance and store it in an airtight container in the refrigerator. However, the rice flour dough (ukad) must be made fresh and used immediately for the best results.

My modaks are cracking while shaping. What did I do wrong?

Cracking usually indicates that the dough is too dry. This can happen if the flour-to-water ratio is off or if the dough wasn't kneaded enough. Try adding a few drops of hot water and knead again until it's smooth and pliable. Also, keep the unused dough covered with a damp cloth to prevent it from drying out.

Home / Recipes / maharashtrian / Ukadiche Modak

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Ukadiche Modak

POPULARITY

0.0/5

TASTE SCORE

9/10

Delicate, steamed rice flour dumplings filled with a sweet, aromatic mixture of fresh coconut and jaggery. This beloved Maharashtrian sweet is a festive essential, especially for Ganesh Chaturthi, and melts in your mouth with every bite.

PREP

30m

COOK

25m

SERVES

1 PIECE

160 cal

SERVINGS

INGREDIENTS

For 12 servings

1.5 cupFresh Coconut · finely grated1 cupJaggery · grated or powdered½ tspCardamom Powder1 pinchNutmeg Powder · freshly grated is best1 tbspPoppy Seeds · khus khus, optional1 tbspGhee · divided1 cupRice Flour · fine, fresh variety1.25 cupWater1 pinchSalt

NUTRITION · PER SERVING

160

CALORIES · 1 PIECE

Protein1g · 3%

Carbs28g · 70%

Fat5g · 28%

Fiber2g

Sodium21mg

Potassium255mg

Phosphorus40mg

How we calculate →

INSTRUCTIONS

5 steps. 25 minutes total.

5 STEPS

1
Step 1
- a.Prepare the Sweet Filling (Saran)
- b.Heat 1 tsp of ghee in a heavy-bottomed pan over medium-low heat.
- c.If using, add the poppy seeds and toast for about 30 seconds until they become fragrant and start to pop.
- d.Add the grated fresh coconut and grated jaggery to the pan.
- e.Stir continuously for 8-10 minutes. The jaggery will melt, bubble, and then the mixture will start to thicken and dry out. It's ready when it comes together and no longer sticks to the pan.
- f.Turn off the heat. Stir in the cardamom powder and nutmeg powder. Mix well and transfer to a plate to cool completely. This is crucial to prevent the modaks from breaking.
2
Step 2
- a.Make the Rice Flour Dough (Ukad)
- b.In a separate pot, bring 1.25 cups of water to a rolling boil. Add the remaining ghee (about 1 tsp) and the salt.
- c.Reduce the heat to the lowest setting. Add the entire cup of rice flour all at once.
- d.Immediately and vigorously mix with a spatula or wooden spoon until the flour absorbs all the water and forms a single, cohesive lump. There should be no dry flour visible.
- e.Cover the pot with a tight-fitting lid, turn off the heat, and let the dough steam in its own heat for 5-7 minutes.
- f.Transfer the hot dough to a large plate or a 'parat'. Be careful as it will be very hot.
- g.Grease your palms with a little ghee. While the dough is still hot but manageable, begin to knead it for 5-6 minutes until it is completely smooth, soft, and pliable, with no cracks.
3
Step 3
- a.Shape the Modaks
- b.Divide the smooth dough into 12 equal portions and roll them into crack-free balls.
- c.To shape by hand: Take one ball, grease your fingers, and flatten it into a 3-4 inch disc (like a small puri). Make the edges thinner than the center.
- d.Hold the disc in your palm and use your thumb and index finger to create pleats along the edge, about 8-10 pleats per modak.
- e.Place about 1 to 1.5 teaspoons of the cooled filling in the center.
- f.Gently gather all the pleats together at the top. Pinch and seal them, forming a pointed tip.
- g.Alternatively, use a modak mould: Grease the inside of the mould, close it, and press a portion of the dough firmly against the inner walls. Fill the cavity with the coconut-jaggery filling, seal the bottom with a small piece of dough, and carefully open the mould to release the perfectly shaped modak.
4
Step 4
- a.Steam the Modaks
- b.Prepare a steamer by adding water to the bottom pot and bringing it to a boil. Grease the steamer plate or line it with a turmeric leaf, banana leaf, or a damp muslin cloth for extra flavor and to prevent sticking.
- c.Arrange the shaped modaks on the plate, ensuring they do not touch each other to allow for even steaming.
- d.Place the plate in the steamer, cover with a lid, and steam on medium heat for 10-12 minutes.
- e.The modaks are done when they have a slight, glossy sheen and are no longer sticky to the touch.
- f.Turn off the heat and let them rest in the steamer for 2-3 minutes before carefully removing them.
5
Step 5
- a.Serve
- b.Serve the Ukadiche Modak warm, traditionally drizzled with a little extra pure ghee.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the softest covering, use a fine, fresh rice flour. Old flour can result in a dry, cracked dough.
2
Kneading the dough while it is still hot is the most critical step for a smooth, pliable texture. If it's too hot to handle, you can use the back of a small steel bowl (vati) to press and knead it initially.
3
The water-to-flour ratio is key. Stick to the 1:1.25 (flour:water) ratio, but be prepared to add a few drops of hot water during kneading if the dough feels too dry.
4
Ensure the filling is completely cool before stuffing. A warm filling will release moisture and can tear the delicate rice covering.
5
Do not overcook the filling, or the jaggery will crystallize and become hard upon cooling.
6
Don't overcrowd the steamer. Steam in batches if necessary to ensure each modak cooks evenly.

RECIPE VARIATIONS

Adapt it for your goals.

Filling Variation

Add 2 tablespoons of finely chopped nuts like almonds, cashews, or pistachios to the coconut-jaggery filling for extra crunch and richness.

Aromatic Twist

Add a few strands of saffron, soaked in a teaspoon of warm milk, to the water while preparing the dough for a beautiful color and aroma.

Sweetener Swap

You can use an equal amount of finely chopped dates or a mix of dates and figs instead of jaggery for a naturally sweetened filling.

HEALTH BENEFITS

Why this is on our healthy list.

🥥

Source of Healthy Fats

The fresh coconut in the filling is a good source of medium-chain triglycerides (MCTs), which are healthy fats that can provide a quick source of energy.

🌾

Naturally Gluten-Free

Made entirely from rice flour, Ukadiche Modak is a naturally gluten-free dessert, making it a suitable option for individuals with gluten intolerance or celiac disease.

🍯

Better Sweetener Choice

Jaggery is an unrefined sugar that retains more minerals like iron and magnesium compared to white sugar. It provides a rustic sweetness and is considered a healthier alternative in traditional Indian cooking.

QUESTIONS?