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Recipe: Maharaj Bhanwar Singh's Ukadiche Modak

August 29, 2022 16:54 IST

Modaks are Lord Ganesha's favourite food, and there's nothing quite like steamed modak stuffed with jaggery and coconut to celebrate his arrival.

Ukadiche Modak may have fallen out of fashion, especially with the younger generation, because of the fancy varieties of mava and dry fruit modaks available in sweet shops.

Also, a bit more effort goes into making them, and getting the perfect pleats requires patience and a skilled hand -- of course, one can always take the help of a mould.

There's an undeniable nostalgia about the steamed variety, and they look wonderfully impressive when brought out on to the table.

A Ganeshotsav favourite, they are best served warm with a generous dollop of ghee.

Maharaj Bhanwar Singh sticks to the authentic recipe, giving a detailed step-by-step process of making the perfect Ukadiche Modak.

Ukadiche Modak

Servings: 10-15


For the stuffing



For the stuffing

To make the modaks

Editor’s Note: For mildly healthier modaks, please use brown rice flour, available for purchase online and skip the ghee and reduce the jaggery.

Use cashew butter instead of ghee if following a vegan diet.


Maharaj Bhanwar Singh is the corporate chef at Khandani Rajdhani, a chain of restaurants serving Rajasthani and Gujarati thalis.