Ukadi Che Modak

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Medium

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  • 2 cups - rice flour
  • 2.5 cups - water
  • A pinch of salt
  • For the filling:
  • 1 cup - grated fresh coconut
  • 1 cup - jaggery
  • 2 tbsp - raisins
  • 2 tbsp - cashew nuts, chopped
  • 1 tsp - cardamom, ground

How to Make Ukadi Che Modak

  • Preparation of the filling:
  • Put 1 tbsp of ghee in a kadai and heat it. Fry the chopped cashewnut till it becomes golden brown. Drain and keep aside.
  • Put the kadai on the gas stove again and put the grated coconut and jaggery into it.
  • Mix well till the coconut becomes soft and till the jaggery melts, blend with the coconut.
  • When the mixture is well cooked and becomes quite dry, take the kadai off the heat. Allow the mixture to cool.
  • After cooling, add the raisins, fried cashewnut and cardamom powder to the coconut and jaggery mixture. Mix well. The filling is ready.
  • For the modak:
  • Heat 2 cups of water in a vessel.
  • Add salt to the water.
  • As the water starts boiling, add rice flour to the water. Lower the flame and mix well. Ensure lumps are not formed. It should be a smooth paste.
  • If you find the mixture is too dry, add the remaining 1/2 cup of water.
  • Keep the vessel on the gas stove till the rice flour is cooked.
  • Take the cooked dough from the vessel and put on a wet cloth.
  • Cover the dough with the cloth and mash it with any metal tumbler. This will make the dough softer.
  • Rub a little ghee on you palms and take small portion of the hot dough. Make a ball out of it.
  • Press the ball with your finger to make a depression into the ball. Then widen the depression to make a small round dent in the ball.
  • Put 2 tsps of the filling in the small indentation.
  • Merge all the sides of the vessel to make in the shape of a fresh fig.
  • Take a colander and spread some ghee in it. Place the modak in it.
  • Make 10-12 modaks from the remaining dough and place all in the colander.
  • Place the modak in such a way that they don't touch one another.
  • Take a big vessel. Pour 4 glasses of water in it. Put the vessel on the heat.
  • As the water starts boiling, cover the vessel with the colander full of modak.
  • Now cover the colander with a tight lid so that the steam should not come out from anywhere.
  • The modak should be steamed for 10 mins.
  • Serve hot modak with a tsp of ghee on it.