Ukadiche Modak | Classic Handmade Steamed Modak For Ganpati

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This traditional recipe for Ukadiche Modak involves creating a soft rice flour dough and a sweet coconut-jaggery filling. Follow these steps to prepare them at home.

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Boil liquid: In a pot, combine equal parts milk and water (½ cup each), 1 tsp ghee, and a pinch of salt. Bring to a quick boil.
Mix flour: Turn off the heat. Add 1 cup of rice flour and mix thoroughly until the liquid is absorbed. It will look crumbly.
Rest: Cover the pot and let it rest for 5–7 minutes. This allows the flour to absorb moisture for a soft, crack-free dough

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Sauté aromatics: In a hot pan, melt 1 tbsp ghee and lightly roast 1½ tsp poppy seeds.
Combine ingredients: Add 1½ cups fresh grated coconut, ¾ cup crushed jaggery, 1 tsp cardamom powder, ¼ tsp nutmeg powder, and 2–3 tbsp of chopped nuts (cashew, almond, pista). Mix well.
Cook: Stir until the jaggery just melts. Do not overcook. Remove from heat and let it cool completely.

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Knead: While the dough is still warm (but handleable), knead it until smooth and elastic. Use a little extra ghee if it sticks to your hands.
Shape: Take a portion of the dough, roll it into a ball, and use your fingers dipped in rice flour to create a small bowl shape with thin, even edges.
Pleating: Pinch and fold the edges of the dough to create delicate pleats.
Fill and Seal: Add a generous amount of the prepared filling into the bowl. Gather the pleats together at the top, twist to seal, and form a peak.

Steam: Lightly dip the finished modaks in water and place them in a steamer. Steam for 10–12 minutes.
Serve: Allow them to cool slightly before removing. Serve warm, optionally drizzled with a little extra ghee.