Authentic Maharashtrian Modak Recipe

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Modak is considered Lord Ganesha’s favourite sweet, and thus this sweet is prepared during the Ganesh Chaturthi festival.

Modak sweet is mainly prepared in Maharashtrian households, and the most famous variant of modak is the Ukadiche Modak, which we will be preparing today.

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Tips to prepare perfect modak:

  • Do not let the dough be dry; otherwise, it won’t be easy to shape the modak.
  • Do not overcook the jaggery stuffing; it may result in the chewy and hard filling.
  • Put the right amount of water in the dough to avoid cracks in the modak.
  • Do not make the roti too thick or too thin.
Prepare time: 10 mins
Cook: 20 mins
Ready in: 30 mins


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For Stuffing

  • 1 tbsp Ghee
  • ½ tbsp Poppy seeds
  • 5-6 Cashew nuts, chopped
  • 5-6 Almonds, chopped
  • 3 cups Coconut, grated
  • A pinch Salt
  • 1½ cups Jaggery
  • ¼ tsp Nutmeg powder
  • 1 tsp Cardamom powder

For Dough

  • 1½ cup Water
  • ½ cup Milk
  • A pinch Salt
  • 1 tbsp Ghee
  • 1 heaped tbsp Sago flour
  • 2 cups Fine Rice flour
  • 1 tbsp Ghee

Other Ingredients

  • A pinch of Saffron, soaked in milk
  • Silverwork


Via: Envato

For Stuffing

  1. Take a pan, add some ghee and heat it.
  2. Next, add poppy seeds, cashew nuts, almonds and roast them lightly.
  3. Then add grated coconut and roast it lightly for about 4-5 minutes.
  4. Now add jaggery to it and mix well till the jaggery is completely melted.
  5. continue to cook for almost 4-5 minutes or until it turns a little dry.
  6. After that, add cardamom powder, nutmeg powder, and mix really well.
  7. Turn off the flame. Allow the mixture to cool down.

For Dough

  1. In a pan heat some water and milk.
  2. Add salt, ghee, sago flour, and rice flour.
  3. Mix everything perfectly well.
  4. Now cover it and cook on low to medium heat for about 5 minutes.
  5. Remove it and then knead it well.
  6. Add some ghee to it and knead again in a proper soft dough.

For Making Ukadiche Modak

  1. Take out some lemon sized balls of the dough, apply some rice flour and roll it into a small roti with the help of a rolling pin.
  2. Fill the small roti like dough with the coconut filling and leave some space for folding it.
  3. Pinch the outer covering with your fingers into small pleats and then fold them up.
  4. Join them and cover the filling completely.
  5. Take a steamer and fill it with water and bring it to a boil.
  6. Now put the prepared modak on a plate and add some saffron soaked in milk to each one. Keep it in the steamer and cover it with the lid.
  7. Let the modak steam for about 10-12 mins.

You can also serve them with ghee as well.