Modak Recipe with step by step pictures. This sweet is a flour dumpling stuffed with coconut, jaggery, cardamom powder and ghee. This modak recipe is consumed highly during the festival of Ganesh Chaturthi.

Modak Recipe
Lord Ganesh favorite kolukattai, my favorite too, i hope it is everyones favorite..It turns out so tasty when made the right way. One my relative, make the melt in mouth and the softest modak recipe, but she makes it round shape and not with the mould. She makes it really tiny, it is delicious.
For more kozhukattai recipe check this link, i have pidi kozhukattai, elai paniyaram, paal kozhukattai..If you are looking for savoury kozhukattai, check out my rava kozhukattai, oats kozhukattai, aval kozhukattai.
About Modak or Modakam Recipe
Modakam is a sweet dumpling dish from India that is popular in many Indian states and cultures. According to Hindu belief, it is one of Lord Ganeshas favourite dishes and is thus used in prayers. A modak sweet filling is made of freshly grated coconut and jaggery, while the outer soft shell is made of rice flour or wheat flour mixed
with khava or maida flour.
Modak, also known as modakam or kudumu in Telugu, kadubu in Kannada, kozhakatta in Malayalam, and kozhukattai in Tamil, is a Marathi word. It's a rice or wheat flour dumpling with a filling of grated coconut and jaggery.
Different Version of Modak
Modak comes in two varieties: fried and steamed. The steamed version is frequently served with ghee.
Lord Ganesha's Favorite Modakam
Lord Ganesha loves modak recipe so much that he also goes by the name Modapriya. His liking of the sweet dumplings is mentioned in a number of stories. Devotees prepare various varieties of Modak and present them as prasadham. They are made of rice flour, coconut, and jaggery and are perfectly steamed.
Ingredients for Modak Recipe | Ukadiche Modak Recipe
For Dough:
- Rice Flour / Store Bought Arisi Mavu - 1 cup
- Salt a pinch
- Hot Boiling Water as needed
- Gingerly Oil - 2 tsp + more for greasing mould
For Filling:
- Jaggery / Sarkarai / Palm Sugar - 1.5 cup
- Water - ½ cup
- Fresh Coconut - 1.5 cup grated
- Cardamom Powder / Yelakai podi- 1 tsp
- Ghee - 1 tsp
Jaggery / Sarkarai / Vellam :
Depending on its composition, jaggery can taste like fresh cane juice, maple syrup, caramel, or molasses. The unrefined natural sweetener is available in a variety of colours, including light amber, golden brown, and dark brown. Jaggery is known by many different names, including gur in Urdu, gud in Hindi, and vellam in Tamil.
Rice Flour / Arisi Mavu:
Rice flour is a type of flour that is made from finely ground rice. It differs from rice starch, which is typically made by steeping rice in lye. Rice flour is a popular wheat flour substitute.
Fresh Coconut :
Fresh coconut meat tastes tropical, nutty, and slightly sweet. It has a strong flavour, particularly when dried. When coconut is roasted, it takes on a woodier flavour with hints of vanilla. Fruit, water, and milk are all popular and highly valued for their fresh, sweet, and refreshing qualities.
Cardamom Powder :
Cardamom Powder is an all-natural spice that can be used to sweeten dishes as well as flavour coffee and tea. These Cardamom is also used in traditional Indian and Middle Eastern cooking, as well as Scandinavian baking.

STEP 1: PREPARATION OF THE MODAK INGREDIENTS
- Take coconut in a blender and pulse it few times till it is fine.
- Take jaggery and water in a sauce pan and heat till it is melted. Strain and set aside.
STEP 2: MAKE THE MODAK FILLING
- Pour the jaggery syrup back into the same kadai. Add in coconut and mix well.
- Keep cooking this till it is thick. Add in cardamom powder, ghee and mix well. Remove this to a bowl and allow it to cool down. The filling can be made a day in advance. Stored in fridge.
EASY STEP 3: MAKE THE KOZHUKATTAI MAAVU OR DOUGH
- Now make the dough. Take water in a sauce pan, add in salt and 1 tsp of oil.
- Once the water reaches a boil add in rice flour and mix well. It will become like a sticky dough.
- Now remove this to a bowl and let it cool for 15 mins. Once it is cooled, add in 1 tsp of oil and make it into a soft dough.
STEP 4: SHAPING THE MODAK
- Now take modak mould and grease it lightly. Take small portion of dough and spread it evenly in mould.
- Place the filling in and cover it with more dough.Now release the mould, you will have a modak.
- Take a small portion of dough and flatten it thinly. Place a small ball of filling in it and cover it. Roll it between your hands to Smoothen it.
STEP 5: STEAMING THE MODAK
- Now place this in a steamer and steam it for 8 to 10 mins.
- Let it cool for 5 mins before removing and serve.

Video for Modak Recipe
📖 Recipe

Modak Recipe | Modakam Recipe | Ukadiche Modak (With & Without Mould)
Ingredients
- For Dough:
- 1 cup Rice Flour (Store Bought can be used)
- ¼ tsp Salt
- 1¼ cup Boiling Water as needed
- 2 tsp Gingelly Oil + more for greasing mould
- For Filling:
- 1.5 cup Jaggery / Vellam / Palm Sugar
- ½ cup Water
- 1.5 cup Fresh Coconut grated
- 1 tsp Cardamom Powder
- 1 tsp Ghee
Instructions
- Take coconut in a blender and pulse it few times till it is fine.
- Take jaggery and water in a sauce pan and heat till it is melted. Strain and set aside
- Pour this back into the same kadai. Add in coconut and mix well.
- Keep cooking this till it is thick. Add in cardamom powder, ghee and mix well. Remove this to a bowl and allow it to cool down.
- Now make the dough. Take water in a sauce pan, add in salt and 1 tsp of oil.
- Once the water reaches a boil add in rice flour and mix well. It will become like a sticky dough.
- Now remove this to a bowl and let it cool for 15 mins. Once it is cooled, add in 1 tsp of oil and make it into a soft dough.
- Now take modak mould and grease it lightly. Take small portion of dough and spread it evenly in mould.
- Place the filling in and cover it with more dough.Now release the mould, you will have a modak.
- Take a small portion of dough and flatten it thinly. Place a small ball of filling in it and cover it. Roll it between your hands to Smoothen it.
- Now place this in a steamer and steam it for 8 to 10 mins.
- Let it cool for 5 mins before removing and serve.
Video
Notes
- It is recommended to use homemade rice flour in making modak for best results. But store bought can be used as well.
- Dark coloured jaggery has intense sweet flavour.
- Always make sure the dough | kozhukattai maavu is made soft and pliable. If you make it tough, then it will be hard to roll.
- When rolling the dough, make sure there is no cracks.
- Steam for the mentioned time and not more than that.
- Instead of jaggery you can use sugar as well.
- Nuts can be added in filling but it is not traditional.
Modak Recipe Step by Step Pictures
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Take coconut in a blender and pulse it few times.. |
Dough for Modak (Pictures)
Shaping Modak (with Mould)
- Now take modak mould and grease it lightly. Take small portion of dough and spread it evenly in mould.
- Place the filling in and cover it with more dough.Now release the mould, you will have a modak.
- Take a small portion of dough and flatten it thinly. Place a small ball of filling in it and cover it. Roll it between your hands to Smoothen it.
Shaping Modak Recipe (without Mould)
Frequently Asked Questions (FAQ)
How many calories does one Modak have?
One Modaks have 85 calories per serving. 32 calories come from carbohydrates, 12 from proteins, and the remaining 40 calories, or 40 calories, are from fat.
What is real modak made of?
A modaks sweet filling is made of freshly grated coconut and jaggery, while the outer soft shell is made of rice flour or wheat flour mixed
with khava or maida flour.
Which rice flour is best for modak?
Store bought rice flour or homemade rice flour can be used in making modak.
How many modaks are offered to Lord Ganesha?
This is why we offer 21 Modaks to Lord Ganesha
Tips & Tricks for Perfect Modak Recipe
- It is recommended to use homemade rice flour in making modak for best results. But store bought can be used as well.
- Dark coloured jaggery has intense sweet flavour.
- Always make sure the dough | kozhukattai maavu is made soft and pliable. If you make it tough, then it will be hard to roll.
- When rolling the dough, make sure there is no cracks.
- Steam for the mentioned time and not more than that.
- Instead of jaggery you can use sugar as well.
- Nuts can be added in filling but it is not traditional.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
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Sujatha
Hi,
Where can I buy this in toronto.
Sujatha
Aarthi
@SujathaI am not sure dear..
Vibha
Hi Aarthi
Where can I get this in Nagercoil?
Thanks
Aarthi
@VibhaYou can get it in any shop that sells utensils. Specially TIP TOP near Government hospital
Uma
I tried it today..first attempt n it was heavenly.thank u! Hubby n kids loved it
Anonymous
Wher can i gt it in chennai..
I hve nvr seen dis.
Nanthini Vivek
@Sujatha
how about using readymade kolukattai flour
Nanthini Vivek
@Sujatha
how about using readymade kolukattai flour
Aarthi
@Nanthini Vivekyes u can use
Anonymous
hi Aarthi,
im a great follower of ur blog. next to my mother recepies i try urs they never let me down they come out real great always it gets me appreciation from my hubby. i live in U.S away from home first vinayagar chaturthi for hubby n myself. modak is hard for me. always i dont know how much water to pour ? pls guide me explaining about the consistency it should b? still i made n steamed it tasted great. but i know its not the way it was!
Anonymous
@Sujatha
buy online
Aarthi
@Anonymousthe dough which you make has to be made with hot boiling water and it has to be soft. If it is hard then the modak will be hard. Also dont over steam it else it will turn hard
Anonymous
I tried these but the outer side of rice flour became vry hard. Yesterday it was still soft but nw its hard n I kept it outside only.not even in fridge.
Aarthi
@Anonymoussteam it once again it will get soft
Anonymous
Hi, Thanks for sharing.What is the measurement for 1 cup? Is it 250g?
Aarthi
@Anonymousmy 1 cup measures 240 ml
Annie
Hi Arthi.. Can we use raw rice flour?
Annie
Hi Arthi can we use raw rice flour?
Aarthi
@Annieyes u can use
valar valar
Shall I make the rice flour batter and it to the boiling water without switch off the stove?
Bcz I have lumps while add flour into the the hot water.
Supriya
Made Modak on Ganesh Chaturthi, That too for first time... It came out well.. Thanks a lot Aarti..
Smruti
Hi, Tried this for the first time.Filling became hard...wondering where did I go wrong.Do I need to use a specific type of jaggery for making modak?
Smruti
Hi, I tried this recipe for the first time...the filling became hard.Appreciate if you could let me know where did I go wrong.Do I need to use specific type of jaggery for making modak?
Gunashankari
Wats d amount of water for 1cup (240ml) of flour.. this info will be very helpful to a beginners like me.
Thanks in advance, Guna!