Ukdiche Modak, Two Ways

Mom made the classic version, and I couldn’t resist making my own high protein twist.

This Ganesh Chaturthi, we made ukdiche (steamed) modak two ways in our kitchen, the traditional coconut and jaggery filling my mom has always made, and a high protein version I put together for anyone who wants a little more nutrition tucked into their festive sweet. Both use the exact same steamed rice flour outer coating, so you really can make one batch of dough and split it between two fillings.

Soft, pillowy, and steamed rather than fried, these are the kind of modak that feel light even after a full festive meal.

Jump to Recipe

This recipe is:

• Vegan & dairy free

• Gluten free

• High protein (protein version)

• Made with wholesome, everyday ingredients

Why This Recipe Works

The outer coating comes together with just rice flour and water, boiled with a touch of oil and salt before the flour goes in, which is what gives the dough its soft, pliable texture once kneaded warm. From there, you have two directions to take the filling. The traditional coconut and jaggery filling stays true to what modak has always been, while the protein filling swaps in vanilla protein powder, stevia, and desiccated coconut for a version that still tastes like a treat but does a little more for you nutritionally.

• Boiling the water with oil before adding rice flour makes the dough easier to knead

• Kneading the dough while it is still warm keeps it soft and workable

• The traditional filling relies on just coconut, jaggery, and spices for authentic flavour

• The protein filling comes together in minutes with no cooking required

• A saffron water drizzle before steaming adds that classic festive golden touch

How to Make Ukdiche Modak (Overview)

This comes together in 4 simple steps:

1. Make the Outer Coating

Boil water with salt and oil, stir in rice flour, steam briefly, then knead into a soft dough while warm.

2. Make the Fillings

Cook coconut and jaggery together for the traditional filling, and mix protein powder, stevia, desiccated coconut, and coconut milk for the protein filling.

3. Shape and Fill

Shape the dough into modaks and fill with your chosen filling.

4. Steam

Drizzle with saffron water and steam until cooked through.

Tips for Best Results

• Knead the rice flour dough while it is still warm, it becomes much harder to work with once it cools

• Keep the dough covered with a damp cloth while shaping, so it doesn’t dry out and crack

• Let the coconut jaggery filling cool slightly before filling the modaks, so it doesn’t melt the dough

• Steam in batches if needed, so the modaks aren’t too crowded and cook evenly

Ukdiche Modak, Two Ways

Prep Time: 30 minutes Cook Time: 15 minutes Total Time: about 45 minutes Servings: makes about 12 modaks

Ingredients

Outer Coating

Rice flour and water, in equal amounts

Pinch of salt

1 tsp oil

Traditional Filling

Freshly grated coconut and jaggery, in equal parts

Spices of your choice (cardamom or nutmeg work well)

High-Protein Filling

1 scoop vanilla Shyft protein

2 tbsp stevia

1/4 cup desiccated coconut

2–4 tbsp coconut milk

To Finish

Saffron water and strands

Instructions

1. Bring water to a boil with a pinch of salt and 1 tsp oil.

2. Once boiling, add the rice flour and stir vigorously until combined.

3. Cover and steam for a few minutes, then knead while still warm into a soft, pliable dough.

4. For the traditional filling, cook the grated coconut and jaggery together with your chosen spices, then let cool slightly.

5. For the protein filling, mix together the vanilla protein powder, stevia, desiccated coconut, and coconut milk until well combined.

6. Shape portions of the dough into small cups, fill with your chosen filling, and seal into the traditional modak shape.

7. Drizzle the modaks with saffron water and strands before steaming.

8. Steam for 15 minutes, until cooked through.

Notes

• One batch of dough can easily be split to make both filling variations

• Store any extra desiccated coconut protein filling in the fridge if you have leftovers