13/09/2026
🌸 Try our Special Ukadiche Modak Recipe with Dried Apricots, Rooibos, & Gulkand 🌸
This Ganesh Chaturthi, we’re sharing our unique Ukadiche Modak recipe, crafted with love and devotion. To make your celebration extra special, we’ve included a few unexpected, fragrant ingredients for a unique twist that sets these modaks apart. It's not just a recipe; it's an experience of offering your best with love. You won't find a taste like this anywhere else!
We invite you to try this recipe and share your creations with us using . Let's celebrate with sweet offerings and sweet moments. ✨
Ukadiche Modak: A Unique Recipe for Devotion
Makes: 10-12 Modaks
Ingedient Quantities
For the Aromatic Filling:
1 cup (approx. 150g) Dried Apricots, very finely chopped or pulsed (this is our secret weapon!)
1 tbsp Rooibos-Infused Honey (or honey and 1 tsp Rooibos tea leaves, finely crushed)
½ cup Walnuts & Pecans, finely chopped or minced
2 tbsp Gulkand (Rose Petal Jam)
A hint (1/8 tsp) of Vanilla Powder or extract
For the Traditional Dough:
1 cup Rice Flour, fine-grain quality
1 cup Water
1 tbsp Ghee (Clarified Butter)
A pinch of Salt
Detailed Step-by-Step Method
Step 1: Make the Filling
Prepare the Apricots: Ensure the dried apricots are minced or very finely pulsed in a food processor, creating a fine texture. This ensures a smooth filling that shapes beautifully.
Infuse the Honey: In a small saucepan or wok, combine the minced apricots and the Rooibos-infused honey over low heat. If using tea, ensure it’s finely powdered and mixed with plain honey.
Create the Paste: Stir continuously for a few minutes until the honey has melted, the apricots have softened, and they form a sticky, cohesive paste. The texture should be refined, not chunky.
Add the Finishers: Turn off the heat. Immediately stir in the finely chopped walnuts and pecans, the Gulkand (rose petal jam), and the vanilla. The aroma should be irresistible! Mix well.
Cool Completely: Allow the filling to cool to room temperature before using. (This is a great time to make the dough!)
Step 2: Make the Dough
Boil the Liquid: In a medium saucepan, combine the water, ghee, and salt. Bring this mixture to a rolling boil over medium heat.
Add the Flour: As soon as the water boils, turn the heat to the lowest setting. Immediately add all of the rice flour to the water at once.
Mix Quickly: Use a wooden spoon to quickly and vigorously mix the rice flour into the water. Ensure no large lumps of dry flour remain. The mixture will quickly thicken and look slightly rough.
Cover and Rest: Immediately turn off the heat, place a tight-fitting lid on the pan, and let the mixture rest and steam with its own residual heat for 10 minutes. Do not open the lid!
Step 3: Shape the Modak
Knead while Warm: After 10 minutes, transfer the warm dough to a flat plate. Wet your hands with cold water (or oil) and begin to knead the dough. It will be warm! Work the dough with your palm until it is smooth, soft, pliable, and crack-free. This takes about 3-5 minutes. Crucial Step: Do not let the dough cool completely before kneading, or it will become stiff.
Divide and Prepare: Keep the dough covered with a damp cloth to prevent drying. Divide the dough into 10-12 equal balls. Similarly, divide the filling into corresponding balls.
Shape the Cup: Take one ball of dough, flatten it between your palms, and use your thumbs and fingers to thin out the edges and create a bowl shape, leaving the center slightly thicker.
Add Filling & Seal: Place a ball of filling into the center. Gather the edges and bring them together, pinching gently to form neat pleats around the filling. Gently seal the top to form the characteristic peak. Use minimal dough at the peak for the finest taste.
Alternative: For a polished, perfect shape, you can also use a lightly greased modak mold.
Step 4: Steam the Modaks
Prepare the Steamer: Fill a steamer with 1-2 inches of water and bring it to a simmer. Grease the steamer plate or line it with a banana leaf.
Steam for Glossiness: Arrange the shaped modaks on the steamer plate, ensuring they don’t touch. Place the plate in the steamer, cover tightly, and steam over medium heat for 10-12 minutes.
Observe the Sign: The modaks are done when they appear translucent, have a beautiful, glossy sheen, and are no longer sticky to the touch.
Cool and Serve: Carefully remove the steamer plate. Let the modaks rest for a few minutes before moving them, to ensure they don't break. Serve with devotion and a drop of pure ghee.
We hope this recipe makes your Ganesh Chaturthi truly unforgettable! Happy cooking and Ganpati Bappa Morya! 🌸🙏
