Ganesh Chaturthi 2022: Many benefits of Ukadiche Modak; know how to make it

Ganesh Chaturthi 2022: Ganesh Chaturthi celebrates the birth of Lord Ganesha and the festivities extend to 10 days during which Ganpati is believed to come to Earth to bless his devotees. This year the celebrations started on August 31 and will end on September 9. To accommodate his stay, a variety of sweet and savory dishes are prepared during Ganeshotsav including modak, Ganesha’s favorite food, being the most popular. On this occasion a bhog with 21 types of modak is generally offered. (Also Read: Ganesh Chaturthi 2022: 5 Unique Modak Recipes To Enjoy During The Festival)

Modak are prepared in various ways, while some are steamed, others fried. One of its more traditional forms is its steamed Ukadiche Modak variety, prepared with rice flour or wheat flour and stuffed with grated coconut, dried fruit and jaggery. The simple preparation is not only delicious to eat, but offers many health benefits.

Shivani Bavalekar Senior Nutritionist, Cloudnine Group of Hospitals, Navi Mumbai, Vashi in an interview with HT Digital shared the health benefits of Ukadiche Modak.

* Ukadiche Modak can increase iron levels due to the presence of jaggery and helps maintain hemoglobin level.

* Ukadiche Modak is good for bowel movement and helps get rid of constipation, as it contains clarified butter which helps rebuild the intestinal lining and eliminate toxins.

* The coconut in Ukadiche Modak contains sterol which helps reduce LDL and improves HDL.

* The medium chain triglyceride in coconut used in Ukadiche Modak helps maintain heart health.

* Modak also helps boost immunity as it contains jaggery, is rich in saturated fat, vitamins and minerals.

* Ukadiche Modak can be a healthful food during pregnancy as it has a good amount of iron, magnesium and healthy fats.

Here is a Ukadiche Modak recipe that you can try from Chef Pankaj Bhadouria

Ukadian Modak

Preparation time: 30 minutes

Cooking time: 40 minutes


For the Modak external cladding:

1 cup

1 ½ cup of water

1 teaspoon of ghee

¼ teaspoon of salt

To fill:

1 cup of freshly grated coconut

1 grated parmesan

1 teaspoon of cardamom powder

¼ teaspoon of nutmeg powder

1 teaspoon of poppy seeds

1 teaspoon of ghee


– Heat the clarified butter in a pan. Add the poppy seeds.

– Then add the grated fresh coconut, the jaggery. Mix well and cook this coconut and jaggery mixture over low heat and cook this mixture for 7-9 minutes until the moisture from the jaggery starts to dry.

– Turn off the flame. Add the cardamom powder and grated nutmeg.

– Keep the filling aside to cool.

Prepare the rice flour dough:

– In a pan, add water, oil or clarified butter and salt and bring to a boil.

– Lower the heat and gradually add the rice flour. Stir quickly and mix the flour with the water. Stir until all the rice flour has blended with the water.

– Turn off the flame. Cover and set aside for 10 minutes.

– Now take the dough into a large plate and knead until you get a smooth and elastic dough.

– If you feel the dough feels thick, hard or dry, add a few teaspoons of warm water and continue kneading.

– Make balls with the dough. Roll the balls until they are smooth between your palms.

– Take a ball and flatten it with your fingers until you get a round disc or a shallow bowl. You can apply ghee or oil to your palms while flattening. Put the sweet filling in the center.

– Join all edges and join them. Remove the extra dough from the top, if any. Shape and taper the top of the modak with your fingers.

– Grease the steamer with a little clarified butter or oil.

– Arrange the shaped modak in the greased pan with some space between them.

– The water must be hot or boiling when you put the modak in the streamer. Cover the pan and steam modak for 10-15 minutes over medium-low heat.

– Once the modak ukadiche is steamed, sprinkle some saffron milk. The modak are ready.

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