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✨ Ukadiche Modak – The most loved and traditional sweet offered to Lord Ganesha during Ganesh Chaturthi. These steamed rice flour dumplings are filled with a fragrant mixture of fresh coconut, jaggery, and cardamom, making them a divine treat. Soft on the outside and sweet inside, Ukadiche Modak is a classic Maharashtrian recipe and a must-have during the festive season.

In this video, I will show you step-by-step how to make perfect Ukadiche Modak at home – with tips to get smooth, crack-free modaks, non-sticky rice flour dough, and a delicious filling that melts in the mouth.

💡 Pro Tips for Perfect Ukadiche Modak:

Always knead the dough while warm for smooth texture.

Keep the filling slightly moist to avoid dryness.

Shape modaks with wet hands for a perfect finish.

गणपती विशेष उकडीचे मोदक करण्यासाठी लागणारे साहित्य
सारण
• १ मोठा चमचा खसखस
• १ मोठा चमचा साजूक तूप
• २ मोठे चमचे सुकामेव्याचे तुकडे (बदाम आणि काजू)(ऐच्छिक)
• २ कप खोवलेलं ओलं खोबरं
• १ कप गूळ
• १/२ चमचा वेलची पूड
• १/४ चमचा जायफळाची पूड
आवरण
• १ कप पाणी
• १/२ कप दूध
• १ मोठा चमचा तेल
• १ १/२ कप तांदळाचं पीठ
• चवीनुसार मीठ
मोदक करण्यासाठी
• काही केशराच्या काड्या

🙏 Prepare these Ukadiche Modak as naivedya for Lord Ganesha and fill your home with the aroma of tradition and devotion.

00:00-Introduction
00:28-Stuffing
03:13-Making ukad
05:40-Making modak
09:07-Steaming modak
11:29-Tasting

#ukadichemodak #ganeshchaturthirecipes #modakrecipe #maharashtrianrecipes #FestivalRecipes #IndianSweets #ganpatispecial #NaivedyaRecipe #steamedmodak #TraditionalModak

Ingredients:
Stuffing
• 1 tbsp Poppy seeds
• 1 tbsp Ghee
• 1 tbsp chopped dry Nuts (Almonds and Cashew nuts) (Optional)
• 2 cups / 300 gm grated fresh Coconut
• 1 cup / 150 gm Jaggery
• 1/2 tsp Cardamom powder
• 1/4 tsp Nutmeg powder
Ukad
• 1 cup Water
• 1/2 cup Milk
• 1 tbsp Oil
• 1 1/2 cup Rice flour
• Salt to taste
Making Modak
• Few Saffron strands

Method:
Stuffing
• Dry roast poppy seeds on medium heat until nice aroma is released and take it out into a bowl.
• In the same pan add ghee and dry nuts and fry the nuts well until they get light golden color.
• Adding dry nuts is optional. You can skip it if you don’t want.
• Add fresh coconut and roast it well for about 7-8 minutes on low heat. The color of the coconut
should not change.
• Add jaggery and mix well.
• Cook well until jaggery dissolves for about 7-8 minutes.
• Turn the gas off and add cardamom powder, nutmeg powder and roasted poppy seeds.
• Mix well and stuffing is ready. Let the stuffing cool down completely.
Ukad
• Heat up a pan on medium heat and add water, milk and oil. Mix well.
• You can use ghee in place of oil.
• When the mixture begins to boil, turn the heat to low and add rice flour and salt.
• Mix everything well quickly and turn the gas off.
• Cover and rest the ukad for just about 5 minutes.
• Take the ukad out into a dish and knead it well.
• Grease a tambya well with oil and knead the ukad really good with it until it turns smooth and
even. Ukad should come together like dough.
Making Modak
• Take a small portion from the ukad and make it smooth and even.
• Make a small, thin Katori from it and pinch the edges to make kalya or paklya.
• Fill in the stuffing and bring the edges together.
• Seal the modak really good and remove excess ukad if any.
Steaming Modak
• Heat up water in a steamer and bring it to boil.
• Line up a dish with banana leaf or clean cotton cloth.
• Dip the base of each modak in water and then place it on the banana leaf. Leave some space
between 2 modaks.
• Garnish each modak with saffron strand.
• Transfer the dish into the steamer and close the lid.
• Steam the modak on medium heat for about 8-10 minutes.
• Turn the gas off and take the modak out. Ukadiche modak are ready.
• Serve them hot with lot of ghee.
• You can make 13 big modak from the ingredients used.
• These modak have shelf life of 2 days at room temperature.

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