Steamed Mango Modak (Ukadiche Amba Modak)

Last Updated on September 10, 2023 by Babita

Steamed Mango Modak, also known as Ukadiche Amba Modak, is a rice dumpling infused with the flavors of mango pulp and stuffed with sweetened coconut. This unique mango modak recipe hails from the Konkan region and offers a delightful twist on the traditional Ukadiche Modak Recipe typically prepared during Ganesh Chaturthi.

What is a Modak

Modak is sweet rice dumpling offered to Lord Ganesh during the festival of Ganesh Chaturthi. It is distinctly shaped like a tear drop shape and can be steamed, fried or microwaved, depending on the ingredients. Check out the links below to see recipes for different types of modak.

• Ukadiche Modak with Rice Flour
• Microwave Modak Peda with Milk Powder

About the Steamed Mango Modak Recipe

This recipe is popularly known as Ukadiche Amba Modak in Marathi. It translates to Steamed Mango Modak. It holds a distinctive place in the culinary traditions of the Konkan region, particularly cherished along the coastal areas of Maharashtra.

The most traditional way of making modak is preparing the outer layer with dough made from rice flour and filling it with sweetened coconut stuffing. However, for this steamed Mango modak, the rice flour is mixed with mango pulp. The coconut stuffing is sweetened with mango pulp instead of jaggery.

Ingredients for Mango Modak

Rice Flour: is the main ingredient to make the dough or the outer shell of the dumpling. You can easily find rice flour in Indian stores or Amazon.

Mango Pulp: For this recipe, I use canned mango pulp as the season for fresh mangoes is over by the time the festival of Ganesh Chaturti arrives. You can find canned mango pulp in most Indian stores and Amazon.

Grated Coconut: is used to make the filling. If you cannot find fresh coconut, you can use frozen grated coconut.

Cardamom powder: is used to add an aroma to the filling. You can buy whole pods of cardamom. Extract the seeds and grind them to get the powder.

Sesame Seeds: I like to add white sesame seeds to the coconut stuffing. It adds a nice texture and bite to the stuffing. However, this ingredient is optional.

Ghee: is an optional ingredient. It is used to add a little bit of grease to the dough water and also to grease the mold. You can substitute ghee with melted butter.

Mango Essence: it is an optional ingredient. It adds an added layer of aroma to the modak.

Tools to Make Modak

To shape the modak, I use an aluminium mold to shape the modak (pictured below). I find using mold to shape modak is easy (especially for a beginner) and quicker (saves time). However, my mother-in-law shapes the modak by hand because she has been making it for years, and it’s convenient for her.

They are available in Amazon as well as in Indian stores in different sizes. For this particular modak I prefer to use the medium size mold.

Steps to make the coconut stuffing for modak

• Heat a pan. Add grated coconut, mango pulp, sesame seeds and cardamom powder.
• Cook it until all the moisture from the mango pulp has been absorbed by the coconut.
• Add mango essence and stir the stuffing some more.
• Remove from the heat and set  aside.

Step to Make the Rice Dough for the Modak

• The next step is make a dough with the rice flour.
• Heat water in a pan. Add mango pulp and mix well. Add ghee and a pinch of salt and allow it to boil
• Take it off heat and slowly add the rice flour into the pan.
• Use a wooden spoon to mix it. Allow to cool down a little for a few seconds.
• Once the rice mixture has slightly cooled down, knead it into a soft dough.

How to Steam the Modak

• Apply some ghee to the steamer.
• Place all the modaks inside the steamer and steam for 12 to 15 mins. To steam the modak you can use rice cooker with steamer insert, or Instant Pot or even a pressure cooker
• Once done, remove and it is ready to serve.

How to Serve and Eat Modak.

Modak is usually offered as prasad to Lord Ganesh during the festivals. After the prayers are done, this prasad is then shared with the devotees/attendees. The traditional way to eat steamed modak is to break a warm modak into half. Add a little bit of melted ghee and pop it into your mouth.