• For Making Ukad:
  • Water as required
  • Pinch of salt
  • 1 tsp ghee
  • 1 cup rice
  • For Making Filling:
  • 1 tbsp poppy seeds
  • 1 cup jaggery
  • 1½ cup grated coconut
  • 1/4 tsp cinnamon powder
  • 1/4 tsp cardamom powder
  • 2 tbsp chopped cashew nuts


  1. Making Filling:
  2. In a pan, roast the poppy seeds. Once they are roasted well add the jaggery and cook for 2-3 minutes. When the jaggery starts melting add the shredded coconut.
  3. Mix everything well, and cook on medium-low heat until the jaggery is fully melted and you get a thick mixture. (keep stirring occasionally.) Finally add the cinnamon powder, cardamom powder, and cashew nuts. Mix well and cook for another 2 minutes and keep it aside to let it cool.
  4. Making Ukad:
  5. Add 1/2 cup of water to a deep pan. Add 1/8 teaspoon, or pinch of salt to this water.
  6. Also, add 1/2 teaspoon of ghee and let it come to a rolling boil.
  7. Turn off the heat. Add rice flour to this water. Mix well until combined. Cover with a lid and set it aside for 5-7 minutes.
  8. Shaping Modak:
  9. Transfer ukad to a plate. Add a few drops of ghee to this ukad. Grease your palm and knead into a smooth dough, or until you get a smooth dough.
  10. Pinch a small lemon size ball, and flatten it with the help of your thumb and fingers and shape into a cup. Add a spoonful of the coconut-jaggery filling.
  11. Start making plates around the stuffing. Gather all plates at the center of stuffing and seal edges of the dough using your hands and pinch the top.