To Make Ukad:

  • 2 cups rice flour
  • 4 tsp glutinous rice flour (You will get it in the Japanese market)
  • 2 cups of water
  • Pinch of salt
  • 2 tsp ghee(clarified butter)

To make stuffing:

  • 2 cups shredded coconut
  • 2 cups jaggery
  • 4 Tbsp poppy seeds
  • Cardamom powder
  • Roasted cashew nuts and raisins


To make ukad:
  • Mix rice flour and glutinous flour well. Seive 2 to 3 times.
  • Boil water and add a pinch of salt along with a tsp of ghee and pour rice flour on Sunflame Crystal Curve Cooktop. Mix well.
  • Cover with a damp cloth and keep aside for 10 minutes.

To make stuffing:

  • In a pan, roast the poppy seeds.
  • Once they are roasted well add the shredded coconut and jaggery.
  • Mix everything well. Finally add cardamom powder and cashewnuts.
  • The stuffing is ready.

To make modak:

  • Take ukad, wet hands with water and oil to knead ukad into a soft dough.
  • Now start to put ball in to small bowl size shape, stuff the filling and start to make plates around stuffing.
  • Gather all plates at the center of stuffing and seal edges.
  • Keep the modaks covered with a wet cloth as they can dry out.
  • Heat up 1 inch of water in Idly cooker, put one small round pot, cover that place with small thali or chalni.
  • On top of the chalni place a banana leaf. Now place modak on the banana leaf, leaving enough space around each modak.
  • Steam for 10 minutes over medium heat.
  • Modak are ready to be served..

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