Why Is Ukadiche Modak Considered Bappa’s Favourite? Know Its Significance & Recipe

What is Ganesh Chaturthi without a plate of soft, steamed modaks offered to Bappa? Among the many festive sweets prepared during the celebrations, Ukadiche Modak holds a special place. Made with a delicate rice-flour covering and a sweet coconut-jaggery filling, this traditional Maharashtrian sweet is a beloved naivedya for Lord Ganesha. Scroll on to know about its significance and how to prepare it at home.

Why Do We Make Ukadiche Modak For Ganesh Chaturthi?

The word ukadiche refers to the steamed preparation of the modak. Unlike fried modaks, these have a soft, almost melt-in-the-mouth outer layer, while the filling brings together coconut, jaggery, cardamom and other aromatic ingredients.

Modak is traditionally considered one of Lord Ganesha‘s favourite sweets, which is why it is an important part of Ganesh Chaturthi celebrations. Families prepare it at home and offer it to Bappa as naivedya before sharing it with everyone.

According to Hindu mythology, sage Atri’s wife, Anusuya, once hosted Lord Ganesha and served him a huge meal. Despite eating to his heart’s content, Ganesha remained hungry and asked for more food. Anusuya then offered him a modak, which finally satisfied him.

Pleased with the sweet, Ganesha blessed her. This legend is part of the belief that modak is among Lord Ganesha’s favourite sweets, making it an important offering during Ganesh Chaturthi.

The combination of coconut and jaggery also makes Ukadiche Modak a simple yet indulgent festive treat. And, of course, making the delicate pleats by hand is as much a part of the festive ritual as eating them!

Also Read: From Baklava To Apple Pie, 10 Modern Modaks To Add A Twist To Your Ganeshotsav Celebrations

How To Make Ukadiche Modak At Home

Ingredients

For the filling:

1½ cup freshly grated coconut
¾ cup jaggery
1½ tsp poppy seeds
Cashews, chopped
Almonds, chopped
Pistachios, chopped
1 tsp cardamom powder
¼ tsp nutmeg powder
A few saffron strands
1 tbsp ghee

For the outer covering:

1 cup rice flour
½ cup water
½ cup milk
1 tsp ghee
Pinch of salt

Method

For the filling:

1. Heat some ghee in a pan and lightly roast the poppy seeds.
2. Add freshly grated coconut and cook briefly.
3. Add jaggery, followed by cardamom powder and grated nutmeg.
4. Mix in chopped cashews, almonds and pistachios, along with a few strands of saffron.
5. Cook until the jaggery melts and the mixture comes together. Set aside to cool.

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For the modak covering:

1. In a pan, bring water, milk, ghee and a pinch of salt to a boil.
2. Lower the heat and add rice flour, mixing continuously to avoid lumps.
3. Cover and let the mixture rest for a few minutes.
4. Once it is cool enough to handle, knead it into a smooth, soft dough.

Shape & Steam:

1. Take a small portion of the dough and roll it into a ball.
2. Flatten it and shape it into a small cup with thin edges.
3. Make small pleats around the edges.
4. Add the prepared coconut-jaggery filling in the centre.
5. Bring the pleats together and seal the top to create the classic modak shape.
6. Place the prepared modaks in a steamer.
7. Steam for around 10–12 minutes, or until the outer covering turns slightly translucent.
8. Serve the Ukadiche Modaks warm, with a drizzle of ghee if desired.

Also Read:

So, this Ganesh Chaturthi, if you want to make Bappa’s favourite sweet at home, this classic Ukadiche Modak recipe is a delicious place to start.

Cover Image Courtesy: website/chefkunalkapur