How to make Ganesh Chaturthi special modak (sweet dumpling): 6 simple steps

Ukadiche modak is one of India's most beloved festive sweets, made with rice flour, fresh coconut, and jaggery. It takes a little practice to shape but the taste makes every bit of effort worth it. Follow these six simple steps to make a perfect batch at home this Ganesh Chaturthi.

For the outer cover: 1 cup rice flour, 1.5 cups water, 1 teaspoon ghee, a pinch of salt.For the filling: 1 cup freshly grated coconut, 3/4 cup powdered jaggery, 1/2 teaspoon cardamom powder, a pinch of nutmeg.Keep everything measured and ready before you start. Fresh coconut makes a big difference here, so avoid using desiccated coconut.

Heat a pan on medium flame. Add grated coconut and jaggery together and stir until the jaggery melts fully and the mixture comes together. This takes about 4 to 5 minutes. Add cardamom powder and nutmeg, mix well, and take it off the heat. Let it cool completely before shaping. Do not overcook or the filling turns hard.

Bring water to a boil with ghee and salt. Lower the flame and add rice flour all at once. Stir quickly to avoid lumps, cover the pan, and let it sit for 2 minutes. Then knead it into a smooth soft dough while it is still warm. Grease your palms with a little ghee while kneading. A warm dough is much easier to shape and will not crack.

Take a small ball of dough and flatten it into a thin round cup using your fingers. The edges should be thinner than the center. Place a spoonful of filling inside. Now gently pleat the edges upward, pressing them together to form the classic pointed top. Seal it firmly so it does not open while steaming. Use a modak mould if handshaping feels tricky.

Line a steamer plate with a damp muslin cloth or banana leaf and place the modaks on it without letting them touch each other. Steam on medium flame for 10 to 12 minutes. You will know they are done when the outer cover turns slightly shiny and stops sticking to your fingers. Do not over-steam or the cover becomes rubbery.

Ukadiche modak taste best when served warm. Drizzle a little ghee on top just before serving. This is how it is traditionally offered as prasad to Lord Ganesha and then shared with family. They are best eaten fresh on the same day. If storing, keep them in a closed container and reheat gently by steaming for a minute or two.