Modak Recipe | Modak Recipe With Coconut

Modak recipe

Modak Recipe: Traditional Indian dessert dumplings filled with coconut jaggery and made with rice flour. It is made specifically for the Indian festival of Ganapathi Chaturthi. It is believed that these steamed dumplings are Lord Ganesha’s favourite snack, so they are served as bhog during this festival.

Food was, is, and will always be an important part of not only the Ganesh Chaturthi or Vinayaka Chaturthi celebrations, but any other Indian festival.

Traditional Indian sweets and Indian festivals are almost synonymous. Each festival and occasion has its own way of commemorating it, usually with some traditional Indian dessert. The easy ukadiche modaka recipe, made especially for the Ganesh Chaturthi festival, is one such traditional dessert recipe.

I post various types of modak recipes. I’ve shown two methods for making it in this recipe post. The first is the traditional handcrafted one. Pleating and stuffing are done by hand, which can be intimidating for beginners. Pleating those may require some practise to achieve a perfect shape. The second method is to use a modak shaper or mould. This is the simplest option, but the former is preferred. If you need to make a large number of items quickly, this is the method to use. Even if you are a beginner, I believe you should try the first option. You might struggle to make the first or second one, but you should get there eventually.

Furthermore, before we get into the recipe, I’d like to add some additional tips, suggestions, and variations to the simple ukadiche modak recipe. First and foremost, the water-to-rice-flour ratio must be followed. Attempting to add less or more water may result in disaster. If the proportions are not correct, you may be unable to shape it. Second, once the dough is formed, it may dry out during the process of making these modaks. Even if it’s dry, don’t add water and wet your hands before attempting to shape it. Finally, if you find pleating difficult, you can shape it like karanji. It would not be called modak, but it would have the same flavour.

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Modak recipe

Moddak Recipe

Modak is an Indian sweet dumpling dish popular in many Indian states and cultures. According to Hindu and Buddhist beliefs, it is considered one of the favourite dishes of Lord Ganesha and the Buddha and is therefore used in prayers.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course sweet
Cuisine Maharashtra
Servings 21 Modak
Calories 330 kcal


As stuffing:

  • 2 tsp ghee / clarified butter
  • 3 cup  coconut   (grated)
  • 1 and 1/2 cup  jaggery
  • 1 tsp  cardamom powder

For the dough:

  • 3 cup  water
  • 1/2 tsp salt
  • 2 tsp ghee / clarified butter
  • 3 cup  rice flour


Preparation of the stuffing:

  • First, heat 2 tsp ghee in a large kadai and sauté 3 cups coconut.
  • Sauté until the coconut becomes aromatic.
  • Now stir in 1 and 1/2 cups jaggery.
  • Cook on medium heat until the jaggery melts.
  • Cook until the mixture thickens but still remains moist.
  • Now stir in 1 teaspoon cardamom powder. The stuffing is done. Set aside.

Preparation of modak dough:

  • firstly, in a large kadai take 3 cup water, ½ tsp salt and 2 tsp ghee.
  • Bring the water to a boil after thoroughly mixing.
  • Mix in the remaining 3 cup rice flour gently.
  • Mix until all of the water has been absorbed by the rice flour.
  • Cover and set aside for 5 minutes.
  • Transfer the dough to a large mixing bowl and begin kneading it. To avoid burning your hand, wet it.
  • Knead the dough for 5 minutes, or until it becomes soft.
  • The modak dough has been prepared. If the dough appears dry, wet your hand and knead it.

Modak shaping by hand:

  • First, flatten a small ball of rice flour dough.
  • Begin pressing the edges and creating a dent in the centre with both thumbs.
  • Slowly press from the edges to form a cup.
  • Begin making pleats with your index and thumb.
  • Scoop a tablespoon of the prepared coconut-jaggery stuffing.
  • Gather the pleats into a bundle.
  • Close the top by pinching and pointing it.

Modak shaping with a mould:

  • To prevent sticking, grease the modak mould with ghee.
  • Stuff the rice flour dough into the mould walls.
  • Place a small ball-sized mixture in the centre as well.
  • Close the container tightly and scrape off any excess mixture.
  • Gently unmould the modak without breaking it.

Modak steaming:

  • Place the modak in the steamer, leaving gaps between them.
  • Cover and steam the modak for 10 minutes, or until they have a shiny texture.
  • Finally, celebrate Ganesh Chathurthi by offering ukadiche modak to Lord Ganesha.
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  • To begin, add a few dry fruits, sesame seeds, and poppy seeds to the stuffing of your choice.
  • Afterward, knead the dough thoroughly with the required amount of water and ghee until it forms a smooth dough.
  • Also, don’t be concerned if the modaks break while you’re pressing and making a cup. Sprinkle with water and ghee and knead thoroughly.
  • Finally, before you begin preparing ukadiche modak, grease your hand with ghee to prevent it from sticking to your hand.