Ukadiche modak recipe: Step-by-Step guide to soft and delicious modaks at home

Ganesh Chaturthi is one of the most widely celebrated Hindu festivals dedicated to Lord Ganesha, who is associated with wisdom, prosperity and auspicious beginnings. In 2026, the festival will be celebrated on Monday, September 14, during Shukla Paksha Chaturthi in the Hindu month of Bhadrapada.

During the festival, homes and pandals are decorated with idols of Lord Ganesha, while devotees offer prayers, flowers, fruits and traditional sweets. Among the most popular offerings is Ukadiche Modak, a steamed rice-flour dumpling filled with jaggery and coconut.

Ganesh Chaturthi 2026: Date and Puja Muhurat

Ganesh Chaturthi will be observed on Monday, September 14, 2026. The festival falls on the Chaturthi Tithi of Shukla Paksha in the Hindu month of Bhadrapada and traditionally marks the birth of Lord Ganesha.


The Chaturthi Tithi begins at 7:06 AM on September 14 and ends at 7:44 AM on September 15. The Madhyahna Ganesha Puja Muhurat is from 11:02 AM to 1:31 PM, with a puja duration of 2 hours and 28 minutes.

The Madhyahna period, or midday, is considered especially auspicious for Ganesh Puja, as Hindu tradition associates Lord Ganesha’s birth with this period.

Ukadiche Modak Recipe: Ingredients

For the outer covering

• 1 cup rice flour
• 1 cup water
• 1 teaspoon ghee
• A pinch of salt

For the coconut-jaggery filling

• 1 cup freshly grated coconut
• ¾ cup grated or powdered jaggery
• ½ teaspoon cardamom powder
• 1 teaspoon ghee
• 1 tablespoon finely chopped dry fruits, optional
• A small pinch of nutmeg powder, optional

For steaming

• Water, as required
• A steamer or deep vessel with a steaming rack
• Banana leaf or parchment paper, optional

How To Make Ukadiche Modak: Step-by-Step

Step 1: Prepare the coconut-jaggery filling

Heat 1 teaspoon of ghee in a heavy-bottomed pan over low to medium heat. Add the freshly grated coconut and jaggery and stir continuously.

Cook until the jaggery melts and combines with the coconut. Continue cooking until the mixture thickens and most of the excess moisture evaporates. Avoid overcooking the filling, as it can become too dry and hard after steaming.

Add cardamom powder along with nutmeg and chopped dry fruits, if using. Mix well, turn off the heat and allow the filling to cool completely.

Step 2: Prepare the rice-flour dough

Bring 1 cup of water to a boil in a saucepan. Add a pinch of salt and 1 teaspoon of ghee.

Reduce the heat and gradually add the rice flour while stirring continuously. Mix until the flour absorbs the water and forms a soft mixture. Cover the pan and let it rest for a few minutes.

Step 3: Knead the dough

Once the mixture is warm enough to handle, transfer it to a plate or bowl. Wet your hands with a little warm water and knead the mixture until the dough becomes smooth, soft and pliable.

The dough should not be dry or crumbly. If cracks appear while shaping the modaks, knead in a little warm water. If it feels too sticky, add a small amount of rice flour.

Keep the prepared dough covered with a damp cloth to prevent it from drying out.

Step 4: Divide the dough

Divide the dough into about 10 to 12 equal portions, depending on the desired size of the modaks. Roll each portion into a smooth ball and keep the remaining dough covered while working.

Step 5: Shape the outer covering

Take one dough ball and gently flatten it between your palms. Using your fingers, press the dough outward to form a small, thin disc. Keep the centre slightly thicker and the edges thinner.

A rolling pin can also be used, but avoid making the disc too thin as the covering may tear when the filling is added.

Step 6: Add the filling

Place around 1 to 1½ tablespoons of the cooled coconut-jaggery filling in the centre of the dough disc.

Avoid adding too much filling, as this can make the modak difficult to seal and cause the outer covering to split.

Step 7: Make the pleats

Using your fingertips, make small pleats around the edge of the dough. Bring the pleats together over the filling and gently pinch them at the top to seal the modak.

The finished modak should have a pointed or slightly rounded top. The pleats do not have to be perfectly uniform, especially if you are making modaks for the first time. The key is to seal the filling properly.

Step 8: Steam the modaks

Prepare a steamer with sufficient water. Place the modaks on a greased steaming plate, banana leaf or parchment paper, leaving some space between them.

Steam over medium heat for around 10 to 15 minutes, depending on the size of the modaks and the thickness of the covering. The outer layer should appear slightly glossy and cooked through.

Turn off the heat and let the modaks rest for a few minutes before removing them from the steamer.

Step 9: Finish and serve

For extra flavour, lightly brush the freshly steamed modaks with ghee. Transfer them to a serving plate and offer them to Lord Ganesha during the puja.

The modaks can then be distributed among family members and guests as prasad.

Tips To Make Soft Ukadiche Modaks

Making soft and well-shaped steamed modaks can take some practice. These tips can help:

• Use fresh rice flour: Finely ground, fresh rice flour can help create a smoother covering
• Get the dough consistency right: The dough should be soft and pliable, not dry or excessively sticky
• Knead while warm: Kneading the dough while it is comfortably warm can make it more flexible
• Keep the dough covered: Rice-flour dough can dry out quickly when exposed to air
• Cool the filling: Allow the coconut-jaggery mixture to cool before stuffing the modaks
• Avoid excessive filling: Too much filling can cause the outer covering to split
• Seal the modaks properly: Ensure the pleats meet securely at the top
• Do not oversteam: Excessive steaming can make the outer covering chewy or dry

How To Prevent Ukadiche Modaks From Cracking

Cracks in the rice-flour covering are one of the most common problems when making Ukadiche Modaks. If the dough cracks while shaping, lightly wet your fingers with warm water and smooth the affected area.

The dough needs enough moisture to remain flexible. If it is too dry, it can break while making the pleats. Keeping the unused dough covered with a damp cloth can also prevent it from drying out.

The coconut-jaggery filling should not be watery. Excess moisture can weaken the covering and cause the modak to split while steaming.

Can You Make Modaks Without A Mould?

Yes, traditional Ukadiche Modaks can be shaped entirely by hand. Flatten a portion of dough into a small disc, then make pleats around the edges using your fingertips. Add the filling and bring the pleats together at the top.

A modak mould is optional and can make the process faster while producing more uniform shapes, particularly for beginners.