Modak is an Indian sweet dumpling dish popular in many Indian states and cultures. According to Hindu mythology, it is considered one of the favourite dishes of Lord Ganesha and is therefore used in prayers. The sweet filling on the inside of a modak consists of freshly grated coconut and jaggery, while the outer soft shell is made from rice flour or wheat flour mixed with khava or maida flour. Modak can be fried or steamed. The steamed version (called ukdiche modak) is often eaten hot with ghee. It is called Modak in Marathi and Gujarati, Modhaka in Kannada, Modhakam or Kozhakkattai in Tamil and Malayalam, & Kudumu in Telugu.

Modak is considered to be the favourite sweet of the Hindu deity, Ganesha. From it he gets the name modaka priya meaning the one who likes modak, in Sanskrit. During Ganesh Chaturthi, the puja usually concludes with an offering of 21 or 101 modaks to Ganesha as prasadam. Modaks made with rice flour shells are made for the festivities, although wheat shell versions are also used. Outside Ganesh Temples across India usually these are sold as pre-packed/ready-made sweets.

Kangidans : Japanaese Modaks are made from curds, honey, and red bean paste. They are wrapped in kneaded dough made from parched flour and shaped like a bun before they are deep fried. 

Ukadiche Modak : Made of coconuts and Sugar/jaggery. This variation is especially prepared during the time of Ganesh Festival. They are hand-made and cooked in a steamer. 

Fried Modak : Deep fried in oil instead of being steamed. Frying makes the modak last longer.

  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min
  • Yield1 Plate
  • Serving Size450 g
  • Energy850 cal
  • Cuisine
    • Indian
  • Course
    • Dessert
  • Cooking Method
    • Cutting
    • Steaming


Mava Modak

    • 1 cup mawa
    • ½ cup sugar
    • 1 pinch cardamom
    • Assorted dry fruits
    • 150 g rice flour
    • About 150 ml water
    • A big pinch of salt
    • 1 teaspoon oil/ghee


  • Boil the water.
  • Add salt and oil/ghee and take off the heat.
  • Immediately add the rice flour and stir vigorously to make a smooth paste.
  • Cover and keep aside for about 15 minutes.
  • Crumble the khava/mawa into fine granules and roast it for about 5 minutes in a thick bottom wok on low heat.
  • Add sugar.

  • Stir and cook continuously till it thickens.
  • Remove it from heat and add the cardamom powder and assorted dry fruits.
  • Knead the rice-flour dough.
  • Make small balls out of the dough with the greased hand.
  • Make a small hollow in the centre and place spoonful of filling in the middle.
  • Join the open edges together and give it a shape like a whole garlic.
  • Steam them for 15 minutes.
  • Serve hot.
  • 1 servings per container
  • Serving Size450 g
  • Amount per serving
  • Calories850
  • % Daily Value*
  • Total Fat4 g5.13%
  • Saturated Fat1 g5%
  • Trans Fat0 g
  • Polyunsaturated Fat0 g
  • Monounsaturated Fat0 g
  • Cholesterol0 mg0%
  • Sodium120 mg5.22%
  • Total Carbohydrate10 g3.64%
  • Dietary Fiber7 g25%
  • Total Sugars8 g
  • Protein16 g32%
  • Calcium10 mg0.77%
  • Iron12 mg66.67%
  • Potassium12 mg0.26%