Ukadiche Modak

For the Ukadiche Modak, the coconut-jaggery stuffing and rice dough are made initially. Then, portions of the rice dough are shaped in a ball, flattened and filled with the stuffing.

The edges of the flattened rice dough is then pleated, folded and shaped to make a beautiful fluted dumpling what we call as Modak. After shaping the Modak is then steamed.

Modak can be shaped in many ways. You can make them with the fluted petal shape or even in the shape of half-moon similar to Karanji and Gujiya.

To give the fluted shape with hands some practice and experience is required. I prefer to use modak moulds as I find shaping with them is quicker than shaping with hands.

Many shops begin to sell the modak moulds before Ganesh Chaturthi festival. You can even buy them online. If you are beginners then you can make the half-moon shape for modak or buy the moulds.

Making modak recipe does take quite some time and can be a messy affair, especially if you don’t get the texture of the rice dough right.

By practice, you will learn to make better modak at home. Preparing modak recipe does require patience and effort. It is good if you have the modak moulds. They make the stuffing work easier.

There is another variant of modak recipe where the outer crust is made from whole wheat flour and fried – called Fried Modak. Also these Rava Modak also do not require any steaming.