Ukadiche Modak Recipe

Ukadiche modak is a traditional Maharashtrian steamed rice dumpling stuffed with a sweet mixture of grated coconut and jaggery.

If you are on the lookout for the perfect modak recipe, then look no further! I’ve got you covered with all the tips and tricks along with a handy video tutorial to help you make the perfect, soft, and melt-in-the-mouth ukadiche modak!

Ukadiche modak is a popular Maharashtrian delicacy and is believed to be Lord Ganesha’s favorite sweet and hence he is also called modakpriya.

Ganesh Chaturthi also known as Vinayak chaturthi, celebrates the birth of Lord Ganesha. Even though it is observed in other states across India, people in Maharashtra celebrate it with greater fervor and excitement.

I have eaten a lot of modaks! But I never really attempted to make one, that was until last year.

It so happened that all my friends from the building got together to organize things for the Ganesha festival last year. That’s when we decided we’d all make modaks as an offering!

I literally learned to make these ukdiche modak recipe firsthand from my friend Yogita! And I realized it wasn’t so hard after all.

The pleating and the shaping did need practice and trust me it took me 4-5 batches to get it close to perfection and I’m still not there with the perfect shape yet!

I apologize for the long post but I’d really love to pass on all the tips and tricks that I’ve learned from my experience to help you make the best modak recipe.

These tips will surely come in handy if you are a beginner. If I can do it, then you can as well! Find instructions to make modak with and without a mould!

• What is modak?
• What is ukadiche modak?
• Ingredients needed
• How to make modak recipe – Step-by-step process
• Serving suggestions
• Storage instructions
• Recipe tips for homemade steamed modak
• Variations
• Frequently asked questions (FAQs)
• You may also enjoy these Indian sweets
• Ukadiche Modak Recipe

What is modak?

Modak is a sweet dumpling made as an offering to Lord Ganesha during the 10 day Ganesh Chaturthi celebrations.

It has an outer shell made of steamed rice flour dough and is stuffed with a mixture of freshly grated coconut and jaggery flavored with cardamom and/or nutmeg.

There are two types of modaks prepared traditionaly;

• Ukadiche modak (steamed modak) in which the outer shell is made with rice flour
• Talchine modak (fried modak) in which the outer shell is made with wheat or refined flour

You will find many varieties of modaks like mawa, dry fruit, chocolate, kaju modak, etc sold in almost every mithai shop during the festive season of Ganesh Chaturthi.

But my favorite of them all has to be ukadiche modak!

What is ukadiche modak?

Ukadiche is a Marathi word and it means ‘steamed’. So it literally translates to steamed modak! It is also known by other regional names such as modaka or kadubu in Kannada, modakam or kudumu in Telugu language, and kozhukhattai or kolukattai in Tamil.

Most recipes use similar ingredients, the only difference is in the shape. Modaks are meticulously shaped whereas the others can be shaped as a sphere, half moon, etc.

To make this easy ukadiche modak recipe, you need to prepare two components;

• Rice flour dough
• Coconut-jaggery filling also known as saran in Marathi

A lime-sized ball of the rice dough is flattened, stuffed with the coconut mixture, the edges are pleated and shaped to make a dumpling aka modak, and finally they go in the steamer!

As you see doing it manually is a tedious affair. If you are making a large batch, you could definitely use some help. Else, the mould comes in super handy! It will help cut back on your prep work to a great extent.

Ingredients needed

For this ukadiche modak recipe, you will need;

Jaggery: I grated a block of kesar chap dark brown Kolhapuri jaggery. It has a rich flavor and is not as sweet as the golden yellow version. Feel free to use any kind of jaggery.

Ghee: Imparts a wonderful aroma to the modak. You also need some ghee for the rice dough and to grease the molds and your palms while shaping the modak.

Flavoring: I’ve used some cardamom and saffron to flavor the modaks. You may skip the saffron, but please do not skip the cardamom.

Salt: I’ve used table salt.

How to make modak recipe – Step-by-step process

Step 1: Prepare the coconut-jaggery stuffing

Heat 1 teaspoon ghee in a kadai on medium-low heat. ( Photo 1 )

Add 1.5 cups of grated coconut and roast it for a few seconds. ( Photos 2 and 3 )

Add 3/4 cup of grated jaggery, mix well and cook on medium-low heat. ( Photo 4)

The jaggery will melt, cook, stirring continuously until most of the moisture evaporates from the mixture. The mixture should be thick and slightly moist. ( Photos 5 and 6 )

Switch off the heat and add 1/2 teaspoon cardamom powder and mix well. ( Photos 7 and 8)

Transfer the mixture to a plate or bowl and set aside to cool down completely. ( Photo 9)

Step 2: Rice flour dough

Add 1 cup water, 1/2 tablespoon ghee, and 1/4 teaspoon salt to a heavy-bottomed pan on medium-high heat. Bring to a rolling boil. ( Photos 10 to 13 )

Add rice flour and stir continuously until all the rice flour has absorbed all the water. ( Photos 14 and 15 )

Switch off the heat, cover the pan with a lid and set it aside for 5 minutes. ( Photo 16)

Transfer the dough to a parat or bowl. You may apply some water to your palms to knead the dough since the dough will be slightly hot. ( Photos 17 and 18 )

You can also use the base of a small flat bowl to knead the dough until it is warm enough to handle.

Knead until the dough comes together. If it looks too dry, sprinkle some warm water and knead. ( Photo 19 )

Once the dough comes together, add 1 teaspoon of ghee and continue kneading until the dough is soft, smooth, and pliable, about 5 to 6 minutes. ( Photos 20 and 21 )

Pinch a portion of the dough and try to form a ball, if it is smooth and crack-free, the dough is the right consistency. ( Photo 22 )

Knead the dough for another minute. ( Photo 23 )

Pinch a portion of the dough and roll between your palm until smooth. Divide the dough into 11 to 12 portions. Cover the dough balls with a clean damp cloth. ( Photos 24 and 25 )

Grease a plate with some ghee and set aside. ( Photo 26 )

Step 3: Shaping

With mould

Open the mould, grease the insides with little ghee, and close it. ( Photo 27 )

Take a portion of the dough, make a slightly oblong shape by rolling between your palms. ( Photo 2 8)

Place it inside the mould. Grease your index finger with ghee if required, spread and press the dough against the sides of the mould to shape the modak leaving a dent in the middle for the stuffing. ( Photo 29 )

The excess dough will come out of the mould which will be used to seal later. If you use less dough, then simply pinch more dough to seal the bottom.

Spoon in about 1 to 2 teaspoons of the filling. Seal the ends with the excess rice dough. ( Photos 30 to 32 )

Open the mould and unmould the modak gently. ( Photos 33 and 34 )

Place it on the greased plate and cover loosely with a damp cloth.

Grease the mould each time before making the next modak.

Without mould

I’m sharing two methods;

• Method 1: Make the pleats and then add the stuffing
• Method 2: You can add the stuffing and then make the pleats

Shaping the dough into a shallow bowl is a common step for either of the methods.

Grease your palms with some ghee. Take a ball of dough, roll it between your palms to make it smooth and press it between your palms to flatten it slightly. ( Photo 35)

Using both your thumb and index fingers, press and flatten the outer edges leaving the center intact as you see in the pics below. ( Photo 36)

Press the center with your thumb to make an impression, and keep pressing the dough while rotating it simultaneously to shape it in the form of a shallow bowl. ( Photos 37 to 39 )

(I prefer using my left thumb to press the dough in the center to make it thin and my right thumb to rotate the dough. You may do it vice versa, whatever is comfortable for you).

Method 1

Pinch and press the edges of the dough to make the pleats (5 pleats are good for a beginner) with the help of your thumb and index finger. ( Photos 40 and 41 )

Spoon in about 2 teaspoons of the filling. ( Photos 42 )

Bring the pleats gently to the center and press the top to encompass the filling. Secure the tip of the modak by pressing it so that it is sealed well. Remove any extra dough. ( Photo 43 )

Press the pleats gently to make them prominent in case they have lost shape. ( Photos 44 and 45 )

Method 2

Add about 2 teaspoons of the stuffing. Pinch and press the edges of the dough to make the pleats. ( Photos 46 to 48 )

Repeat step as instructed in method 1 to bring the pleats together and seal the modak. ( Photos 4 9 and 50 )

Repeat the same process to make modaks with the remaining dough and filling. ( Photo 51)

Step 4: Steaming

Cover the modaks with a damp cloth. ( Photo 52 )

Steamer Pot

Add about 1.5 to 2 cups to a steamer pot. Bring to boil over medium heat. ( Photo 53 )

Line a steamer plate or basket with turmeric or banana leaves. If you don’t have access to either, then grease the steamer plate with some oil or ghee to prevent the modaks from sticking to it. ( Photo 54 )

Dip the base of each modak in water and place it on the leaf. ( Photo 55 )

Repeat the same with other modaks. Leave some space between each modak as they expand slightly on steaming.

Drizzle some saffron-soaked water along with a saffron strand on each modak. ( Photo 5 6)

Once the water starts boiling, place the steamer plater inside the steamer pot carefully. ( Photo 57 and 58 )

Cover the steamer pot and steam for 10 to 12 minutes. (Cooking time will depend on the size of the modak) ( Photo 59 )

Modak is cooked when they do not feel sticky and have a shiny appearance. ( Photo 60 )

If they are sticky, they are not done. Cover and cook for few more minutes.

Leave the modaks undisturbed for 5 minutes. Transfer to a serving platter.

Instant pot

Add 2 cups of water to the steel insert. Press ‘SAUTE’ button, set it on ‘HIGH’, and bring the water to a boil. ( Photo 61 )

Place a trivet and the steamer with all the modaks over the trivet. ( Photo 62 and 63)

Press ‘CANCEL’ and close the lid of the Instant Pot. Set the valve to ‘SEALING’. ( Photo 64 )

Press ‘STEAM’ mode and set the timer to 10 minutes by pressing the +/- button. Set to ‘LOW PRESSURE’ by pressing the ‘PRESSURE LEVEL BUTTON’. ( Photo 65 )

After the cooking cycle is complete, let the pressure release naturally. ( Photo 66 )

Once the silver pin drops, open the lid and remove the steamer plate carefully. Let the modaks sit for 5 minutes before transferring them to a serving platter. ( Photo 67 and 68 )

Serving suggestions

If you are making these modaks as a prasad (offering), it is customary to refrain from tasting the modak or any of its components until the prayer rituals have concluded.

Modaks are best served while still slightly warm. Traditionally, it is served along with a drizzle of sajuk toop . Sajuk toop is homemade ghee, but store-bought ghee is fine too.

Cut open the top of the warm modak and drizzle 1/2 teaspoon of ghee. Enjoy the rich and delicious, buttery flavors and that sweet and moist coconut filling.

You can also serve it along with poori or bhakri, bhaat, varan, and sukha batata bhaji.

Storage instructions

Leftovers: Ukadiche modak will last for a day at room temperature. Any leftover modaks can be stored in an airtight container for up to 2 to 3 days.

Reheat: Steam leftover ukadiche modak from the fridge for 4 to 5 minutes. You could also microwave them, but I find that they turn chewy.

Recipe tips for homemade steamed modak

I’ve divided the tips into 4 sections to briefly explain important points for each component. Please do not skip reading this part.

Tips for the rice dough

If not using modak rice flour: Modak rice flour is really fine. If you buy regular rice flour, please be sure to sift it before using it.

Sugar: You can add 1 teaspoon of sugar along with salt and ghee when steaming the rice flour.

Rice dough: The texture of the rice dough is one of the most critical points when it comes to making this modak recipe. 1:1 rice flour to water ratio works perfectly. But it will also depend on the type of rice flour you use and you may need more water. If you find the dough to be too dry and crumbly, add a few tablespoons more of warm water while kneading it.

Knead the dough well: Knead the dough really well until soft, smooth, and pliable. It should take around 5 to 6 minutes. It will take longer if you scale the recipe.

Avoid too much ghee: Adding too much ghee to the dough will make it super smooth, and you will have a difficult time shaping the modaks, especially by hand. The pleats won’t stay in place and they will open up or tear while shaping.

Swap some of the water with milk for rice dough: You can replace some of the water with milk while steaming the rice flour to make an extra soft rice dough.

Keep the dough covered at all times: It is important to cover the dough and shaped with a clean and damp towel to avoid it from drying out.

Tips for the coconut jaggery filling

Jaggery: You can use any kind of jaggery. I’ve also made this with the light yellow-colored Kolhapuri jaggery and it tastes delicious. Just be sure to grate or cut the jaggery into really small pieces or there will be lumps of jaggery in the mixture.

Coconut-jaggery mixture: You need to keep 2 things in mind;

• Avoid overcooking: Do not dry out the coconut-jaggery mixture completely as it will harden once it cools. If it hardens, transfer it back to the pan, add some hot water, and cook on low heat until the mixture softens.
• Do not undercook: This will cause the mixture to retain a lot of moisture. The jaggery syrup will trickle from the bottom of the modaks when steamed.

Tips for shaping and steaming

The thickness of the outer covering: The rice dough should not be too thin or else it might tear while shaping. Also, it should not be very thick or it will not taste nice! There’s a fine balance between the thickness of the outer covering to the stuffing. Ideally, the outer cover is thin. It comes with practice, but trust me, it only gets better!

Grease the modak mould: Remember to grease the mould each time before making the next modak or it may stick and break apart while unmoulding it.

You may shape and steam right away: If steaming in batches, shape, and steam one batch of modaks while you shape the other batch.

If you shape the entire batch in one go : While steaming the first batch, remember to cover the remaining modaks loosely with a damp cloth to avoid them from drying out. Of course, if you have multiple racks, you can stack the steamer plates or racks one over the other and steam the entire batch.

Let the steamed modaks rest for 5 minutes: Do not try to remove the modaks right away from the steamer. They are fragile at this stage. Removing them quickly might cause the base to break.

Cooking time: This will depend on the thickness of the outer shell. As far as they have a shiny appearance and are not sticky, they are done! Please use your judgement here.

General tips

For beginners: I highly suggest using the mould as shaping modak the traditional way needs some skill and will only come with lots of practice, similar to making a round roti 😀

Don’t want to make dumplings? Then make half-moon-shaped karanji or gujiya instead.

Recipe yield: If shaping by hand, you will get about 11 modaks. If using the mould, you will get around 14. This will depend on the size of your modak mould. The mould I used measures roughly 5 x 6 cms.

Scaling: 21 pieces of modak are served as an offering during puja (worship ritual) to Lord Ganesha. You may want to scale the recipe by 1.5 times or simply double it to make more in case a few get messed up while cooking.

Leftover stuffing: You can make some delicious coconut-jaggery ladoos with the leftover stuffing. Though this quantity worked just right for the hand shaped modaks. I didn’t have leftovers.

Variations

I enjoy this ukadiche modak recipe as written, but here are some easy variations you can incorporate based on your preference.

Poppy seeds: Heat ghee and roast 1 teaspoon of poppy seeds until they crackle. Then add coconut, and jaggery and cook as instructed above.

Nuts: You can also incorporate some coarsely chopped nuts like almonds, pistachios, cashew nuts, etc in the coconut-jaggery filling for some crunch.

Nutmeg: You can use a mix of freshly grated nutmeg and cardamom powder to flavor the stuffing.

Why is my dough cracking while shaping?

This means that the dough is dry and it has less moisture content. Do not skip the test of checking if the dough has reached the right texture and consistency as shown in the video and steps above (step 2).

Dry modak dough will yield modaks that are dense and chewy. So fix it by adding a tablespoon of warm water at a time and kneading the dough until it reaches the right consistency.

Why is my dough sticky while kneading?

It means that it has more moisture. To troubleshoot, sprinkle some rice flour and continue kneading.

Which rice flour is best for modak?

You need to use fine rice flour to make ukadiche modak. I’ve used store-bought modak rice flour and it works like a charm. You could also soak the rice, dry it, and then grind it. Try and use fragrant rice like ambemohar.

What does modak taste like?

If prepared correctly, a good modak should have a buttery, soft, melt-in-the-mouth texture with a moist and sweet coconut filling.

It is also very fragrant when steamed on turmeric leaves. It imparts a unique flavor, and I highly recommend you use it if it’s available to you.

Can I use powdered jaggery?

Yes, you can!

Can I use desiccated coconut or frozen coconut?

You can use either! If using desiccated coconut, add about a few tablespoons of water to add some moisture to it.

If using frozen coconut, thaw it first. Dry roast it to remove excess moisture, then add the ghee and jaggery.

Where can I buy the modak mould?

If you live in India, you should be able to find aluminum or plastic moulds easily in any supermarket or store that sells baking supplies. There are lots of options online too.

Can I make modak without rice flour?

Yes, you can. Although I haven’t tried it with any other flour, I have seen versions of steamed modak made with refined flour or wheat flour.

You can make fried modaks with wheat flour or simply make mawa or dry fruit modak.

You may also enjoy these Indian sweets

Coconut ladoo

Coconut burfi

Kesar peda

Chocolate peda with milk mawa powder

Mawa barfi

Have you made this recipe?

I would love to hear from you! Please be sure to share your feedback and/or give this recipe a rating in the comment below. Your reviews help others know the recipe better too.

You can also FOLLOW me on Facebook , Pinterest, Instagram & Twitter

Ukadiche Modak Recipe

Ingredients1x2x3x

For the coconut-jaggery stuffing

• 1 teaspoon ghee
• 1.5 cup freshly grated coconut, 150 grams
• 3/4 cup grated jaggery, 130 grams
• 1/2 teaspoon cardamom powder

For the rice flour dough

• 1 cup water
• 1 cup modak rice flour, 140 grams
• 1/2 tablespoon ghee
• 1/4 teaspoon salt

Other ingredients

• 1 pinch of saffron strands soaked in 2 tablespoons of hot water, optional

Instructions

Coconut-jaggery stuffing

• Heat ghee in a kadai on medium-low heat.
• Add grated coconut and saute it for a few seconds.
• Add jaggery, mix well and cook on medium-low heat.
• The jaggery will melt, cook, stirring continuously until most of the moisture evaporates from the mixture. The mixture should be thick and slightly moist.
• Switch off the heat and add 1/2 teaspoon cardamom powder and mix well.
• Transfer the mixture to a plate or bowl and set aside to cool down completely.

Rice flour dough

• Add water, ghee, and salt to a heavy-bottomed pan on medium-high heat. Bring to a rolling boil.
• Add rice flour and stir continuously until all the rice flour has absorbed all the water.
• Switch off the heat, cover the pan with a lid and set it aside for 5 minutes.
• Transfer the dough to a parat or bowl. You may apply some water to your palms to knead the dough since the dough will be slightly hot.
• Knead until the dough comes together. If it looks too dry, sprinkle some warm water and knead.
• Once the dough comes together, add 1 teaspoon of ghee and continue kneading until the dough is soft, smooth, and pliable, about 5 to 6 minutes.
• Pinch a portion of the dough and try to form a ball, if it is smooth and crack-free, the dough is the right consistency.
• Knead the dough for another minute.
• Pinch a portion of the dough and roll between your palm until smooth. Divide the dough into 11 to 12 portions. Cover the dough balls with a clean damp cloth.
• Grease a plate with some ghee and set aside.

Shaping with mould

• Open the mould, grease the insides with little ghee, and close it.
• Take a portion of the dough, make a slightly oblong shape by rolling between your palms.
• Place it inside the mould. Grease your index finger with ghee if required, spread and press the dough against the sides of the mould to shape the modak leaving a dent in the middle for the stuffing.
• The excess dough will come out of the mould which will be used to seal later. If you use less dough, then simply pinch more dough to seal the bottom.
• Spoon in about 1 to 2 teaspoons of the filling. Seal the ends with the excess rice dough.
• Open the mould and unmould the modak gently.
• Place it on the greased plate and cover loosely with a damp cloth.
• Grease the mould each time before making the next modak.

Shaping without mould

• I’m sharing two methods; Method 1: Make the pleats and then add the stuffing. Method 2: You can add the stuffing and then make the pleats.
• Shaping the dough into a shallow bowl is a common step for either of the methods
• Grease your palms with some ghee. Take a ball of dough, roll it between your palms to make it smooth and press it between your palms to flatten it slightly.
• Using both your thumb and index fingers, press and flatten the outer edges leaving the center intact as you see in the pics below.
• Press the center with your thumb to make an impression, and keep pressing the dough while rotating it simultaneously to shape it in the form of a shallow bowl.

Method 1

• Pinch and press the edges of the dough to make the pleats (5 pleats are good for a beginner) with the help of your thumb and index finger. Spoon in about 2 teaspoons of the filling.
• Bring the pleats gently to the center and press the top to encompass the filling. Secure the tip of the modak by pressing it so that it is sealed well. Remove any extra dough.

Method 2

• Add about 2 teaspoons of the stuffing. Pinch and press the edges of the dough to make the pleats.
• Repeat step as instructed in method 1 to bring the pleats together and seal the modak.
• Repeat the same process to make modaks with the remaining dough and filling.

Steaming in the steamer pot

• Add about 1.5 to 2 cups to a steamer pot. Bring to boil over medium heat.
• Line a steamer plate or basket with turmeric or banana leaves. If you don’t have access to either, then grease the steamer plate with some oil or ghee to prevent the modaks from sticking to it.
• Dip the base of each modak in water and place it on the leaf.
• Repeat the same with other modaks. Leave some space between each modak as they expand slightly on steaming.
• Drizzle some saffron-soaked water along with a saffron strand on each modak.
• Once the water starts boiling, place the steamer plater inside the steamer pot carefully.
• Cover the steamer pot and steam for 10 to 12 minutes. (Cooking time will depend on the size of the modak)
• Modak is cooked when they do not feel sticky and have a shiny appearance.
• If they are sticky, they are not done. Cover and cook for few more minutes.
• Leave the modaks undisturbed for 5 minutes. Transfer to a serving platter.

Steaming modak in the Instant pot

• Add 2 cups of water to the steel insert. Press ‘SAUTE’ button, set it on ‘HIGH’, and bring the water to a boil.
• Place a trivet and the steamer with all the modaks over the trivet.
• Press ‘CANCEL’ and close the lid of the Instant Pot. Set the valve to ‘SEALING’.
• Press ‘STEAM’ mode and set the timer to 10 minutes by pressing the +/- button. Set to ‘LOW PRESSURE’ by pressing the ‘PRESSURE LEVEL BUTTON’.
• After the cooking cycle is complete, let the pressure release naturally.
• Once the silver pin drops, open the lid and remove the steamer plate carefully. Let the modaks sit for 5 minutes before transferring them to a serving platter.

Video

Notes

Nutrition

Ukadiche Modak Recipe

Ingredients

For the coconut-jaggery stuffing

• 1 teaspoon ghee
• 1.5 cup freshly grated coconut, 150 grams
• 3/4 cup grated jaggery, 130 grams
• 1/2 teaspoon cardamom powder

For the rice flour dough

• 1 cup water
• 1 cup modak rice flour, 140 grams
• 1/2 tablespoon ghee
• 1/4 teaspoon salt

Other ingredients

• 1 pinch of saffron strands soaked in 2 tablespoons of hot water, optional

Instructions

Coconut-jaggery stuffing

• Heat ghee in a kadai on medium-low heat.
• Add grated coconut and saute it for a few seconds.
• Add jaggery, mix well and cook on medium-low heat.
• The jaggery will melt, cook, stirring continuously until most of the moisture evaporates from the mixture. The mixture should be thick and slightly moist.
• Switch off the heat and add 1/2 teaspoon cardamom powder and mix well.
• Transfer the mixture to a plate or bowl and set aside to cool down completely.

Rice flour dough

• Add water, ghee, and salt to a heavy-bottomed pan on medium-high heat. Bring to a rolling boil.
• Add rice flour and stir continuously until all the rice flour has absorbed all the water.
• Switch off the heat, cover the pan with a lid and set it aside for 5 minutes.
• Transfer the dough to a parat or bowl. You may apply some water to your palms to knead the dough since the dough will be slightly hot.
• Knead until the dough comes together. If it looks too dry, sprinkle some warm water and knead.
• Once the dough comes together, add 1 teaspoon of ghee and continue kneading until the dough is soft, smooth, and pliable, about 5 to 6 minutes.
• Pinch a portion of the dough and try to form a ball, if it is smooth and crack-free, the dough is the right consistency.
• Knead the dough for another minute.
• Pinch a portion of the dough and roll between your palm until smooth. Divide the dough into 11 to 12 portions. Cover the dough balls with a clean damp cloth.
• Grease a plate with some ghee and set aside.

Shaping with mould

• Open the mould, grease the insides with little ghee, and close it.
• Take a portion of the dough, make a slightly oblong shape by rolling between your palms.
• Place it inside the mould. Grease your index finger with ghee if required, spread and press the dough against the sides of the mould to shape the modak leaving a dent in the middle for the stuffing.
• The excess dough will come out of the mould which will be used to seal later. If you use less dough, then simply pinch more dough to seal the bottom.
• Spoon in about 1 to 2 teaspoons of the filling. Seal the ends with the excess rice dough.
• Open the mould and unmould the modak gently.
• Place it on the greased plate and cover loosely with a damp cloth.
• Grease the mould each time before making the next modak.

Shaping without mould

• I’m sharing two methods; Method 1: Make the pleats and then add the stuffing. Method 2: You can add the stuffing and then make the pleats.
• Shaping the dough into a shallow bowl is a common step for either of the methods
• Grease your palms with some ghee. Take a ball of dough, roll it between your palms to make it smooth and press it between your palms to flatten it slightly.
• Using both your thumb and index fingers, press and flatten the outer edges leaving the center intact as you see in the pics below.
• Press the center with your thumb to make an impression, and keep pressing the dough while rotating it simultaneously to shape it in the form of a shallow bowl.

Method 1

• Pinch and press the edges of the dough to make the pleats (5 pleats are good for a beginner) with the help of your thumb and index finger. Spoon in about 2 teaspoons of the filling.
• Bring the pleats gently to the center and press the top to encompass the filling. Secure the tip of the modak by pressing it so that it is sealed well. Remove any extra dough.

Method 2

• Add about 2 teaspoons of the stuffing. Pinch and press the edges of the dough to make the pleats.
• Repeat step as instructed in method 1 to bring the pleats together and seal the modak.
• Repeat the same process to make modaks with the remaining dough and filling.

Steaming in the steamer pot

• Add about 1.5 to 2 cups to a steamer pot. Bring to boil over medium heat.
• Line a steamer plate or basket with turmeric or banana leaves. If you don’t have access to either, then grease the steamer plate with some oil or ghee to prevent the modaks from sticking to it.
• Dip the base of each modak in water and place it on the leaf.
• Repeat the same with other modaks. Leave some space between each modak as they expand slightly on steaming.
• Drizzle some saffron-soaked water along with a saffron strand on each modak.
• Once the water starts boiling, place the steamer plater inside the steamer pot carefully.
• Cover the steamer pot and steam for 10 to 12 minutes. (Cooking time will depend on the size of the modak)
• Modak is cooked when they do not feel sticky and have a shiny appearance.
• If they are sticky, they are not done. Cover and cook for few more minutes.
• Leave the modaks undisturbed for 5 minutes. Transfer to a serving platter.

Steaming modak in the Instant pot

• Add 2 cups of water to the steel insert. Press ‘SAUTE’ button, set it on ‘HIGH’, and bring the water to a boil.
• Place a trivet and the steamer with all the modaks over the trivet.
• Press ‘CANCEL’ and close the lid of the Instant Pot. Set the valve to ‘SEALING’.
• Press ‘STEAM’ mode and set the timer to 10 minutes by pressing the +/- button. Set to ‘LOW PRESSURE’ by pressing the ‘PRESSURE LEVEL BUTTON’.
• After the cooking cycle is complete, let the pressure release naturally.
• Once the silver pin drops, open the lid and remove the steamer plate carefully. Let the modaks sit for 5 minutes before transferring them to a serving platter.

Video

Notes

Nutrition

Nankhatai biscuits are an Indian version of shortbread cookies. They are crispy and crumbly, light and flaky, with a tender crumb, and absolutely moreish!

The festive season has begun with a bang in India! I’m sure you know what that means. Since Indian festivities and food are synonymous with each other, you can expect quite a lot of festive treats in the coming weeks.

The festival of lights, Diwali, is just a few weeks away, so I’m starting my series of festive treats with these classic Indian buttery cookies also known as nankhatai cookies.

I baked my first batch of nankhatai in 2015 when I was in the US. I missed having the Indian bakery-style nankhatai, so when I came across a recipe for these biscuits, I didn’t waste time making some. To my surprise, the biscuits turned out way better than the bakery ones too, they were light, crisp, crumbly and so flaky.

The sweet aroma of cardamom-flavored nankhatai’s wafting from the oven is simply irresistible! I’m quite certain that one bite of this yummy biscuit will evoke nostalgic feelings that will take you back to your childhood days. 🙂

Why should you try this recipe?

This nankhatai biscuit recipe;

☑ Is a one-bowl recipe

☑ Does not need eggs

☑ Is made with basic ingredients that you probably have sitting in your pantry right now

☑ Can be made without an oven

☑ Yields khasta (flaky, crispy, and tender) cookies that have a rich, buttery flavor and just melts-in-the-mouth

☑ Does not need any special equipment such as a stand mixer or hand mixer

☑ Is a beginner-friendly cookie recipe

☑ Can be made and shared all year round as you don’t really need an occasion to indulge in some nan khatai 😀

Ingredients needed

To make these eggless nankhatai biscuits, you will need;

• A combination of 3 flours: All-purpose flour, fine besan (gram flour), and fine semolina (rava or sooji). Gram flour imparts a prominent nutty, earthy flavor while the semolina adds a little crunch to the cookie. Some folks make it without the gram flour and semolina. If you’d like to skip it, please refer to the FAQs below.
• Sugar: You will need powdered sugar or confectioner’s sugar for these biscuits. If you have regular granulated sugar, add it to a blender and blend until you have finely powdered sugar.
• Lots of ghee (clarified butter): Yes, it is the ghee that makes nankhatai cookies flaky, which is why they are also known as ‘ khasta ‘ nankhatai.
• Salt: A pinch of salt enhances the sweetness and balances the flavors.
• Cardamom powder: To flavor the nankhatai. I’ve used readymade cardamom powder. If making your own, you can crush the seeds in a mortar and pestle or grind them along with the sugar while making powdered sugar.

How to make nankhatai cookies at home – Step-by-step instructions

Step 1: Cookie dough

Line a baking tray with parchment paper and set aside.

In a large mixing bowl, add 1/2 cup ghee. Place a fine-mesh sieve over the bowl, and sift 3/4 cup of powdered sugar. ( Photos 1 and 2 )

Cream the ghee and sugar using a whisk. ( Photos 3 and 4 )

Scrape the mixture off the sides and the bottom of the bowl occasionally using a spatula. ( Photo 5 )

Whisk until the mixture turns light, pale, and creamy. ( Photos 6 to 8 )

Place the fine-mesh sieve over the creamed mixture (make sure the sieve is not touching the mixture) and sift together 1 cup of all-purpose flour, 1/4 cup besan, 2 tablespoons rava, 1/4 teaspoon salt, and 1/2 teaspoon cardamom powder. ( Photos 9 to 15 )

Combine everything using a spatula, then use your hands to bring the dough together. Do not knead. ( Photos 16 to 18 )

If the dough looks dry, add a teaspoon of ghee and gently work the dough until it comes together.

Pinch a small portion of the dough, and roll it between your palms to form a smooth ball. Flatten it slightly and check if there are any cracks on the edges. If it appears smooth, the dough is ready and does not need more ghee. ( Photos 19 and 20 )

Wrap the dough in plastic wrap and refrigerate for 15-20 minutes. ( Photo 21 )

Step 2: Shape the dough

Pinch a lime-sized portion of the dough. Roll it between your palms to form a smooth round shape. Flatten them slightly. ( Photos 22 to 24 )

Place it on the baking tray lined with parchment paper.

Repeat with the rest of the cookie dough. Place them 1 inch apart since they will expand on baking. ( Photo 25 )

Using a knife, make a criss-cross pattern in the middle. ( Photo 26 )

You can also make an indentation in the middle of the cookie using your thumb or the back of a small measuring spoon. This helps the cookie expand during baking.

Cover loosely and refrigerate for another 15-20 minutes.

In the meantime, preheat the oven to 190°C (375 °F).

Step 3: Bake

Oven:

Bake at 190°C (375° F) for about 15 to 18 minutes or until the edges begin to turn a light golden in color. ( Photos 27 and 28 )

The baking time may vary depending on the oven and the size of the cookies. So please keep an eye out. I baked them for 16 minutes and they were perfect.

Sprinkle some slivered pistachios. ( Photo 29 )

The cookies will be soft in the middle but will firm upon cooling.

Let the cookies rest on the baking tray for 5 minutes, then transfer to a wire rack to cool completely. ( Photo 30 )

Without oven:

Shape the cookies as instructed above. Place them on a small aluminum, stainless steel, or nonstick baking pan greased and lined with parchment paper. You may use aluminum foil too. Refrigerate while the cooker preheats. ( Photo 31 )

Add 1 to 1.5 cups of salt to the bottom of a pressure cooker or kadai. Place a trivet or stand over the layer of salt. ( Photo 32 )

Make sure you remove the gasket and the whistle. Cover the cooker with the lid. Preheat on medium-high heat for 10 minutes. ( Photo 33 )

Place the plate with the cookies carefully. ( Photo 34 )

Close the lid, and let the cookies cook on medium-low heat for about 25 minutes or until done. ( Photos 35 and 36 )

Switch off the heat and transfer the plate onto a stand very carefully using tongs or silicon mitts and allow it to cool down for 5 to 10 minutes. ( Photo 37 )

The bottom of the cookie has a beautiful golden brown color. ( Photo 3 8)

Look at the texture! ( Photo 39 )

Serving suggestions

These cookies make for a delicious accompaniment to your morning coffee or evening chai.

They are also great as a snack!

Since it is like a cross between a cookie and a mithai, you can also enjoy them as a sweet treat post meals.

Storage instructions

Allow nan khatai to cool down completely. Store in an airtight container at room temperature in a cool and dry place for up to 3 weeks. Though, I really doubt they will last that long 😀

Do not leave them exposed to air for a long time or they will lose their crispiness.

Recipe Tips

Sweetness: These biscuits are not overly sweet. If you prefer cookies that aren’t too sweet, reduce the powdered sugar to 1/2 cup.

Ghee: To make the best khasta nankhatai recipe, it is recommended to use ghee as the fat.

Consistency of the ghee: Make sure that you use room temperature ghee which is in a semi-solid state with a grainy texture. It should not be melted or the cookies will be flat. If you live in a hot and humid climate and find the ghee to be a bit runny, pop it in the fridge for some time to help it solidify slightly.

Do not knead the dough: All you have to do is simply mix ingredients and get the dough together (refer to video). Kneading the dough will develop gluten which will make these cookies dense as opposed to light and flaky.

Adjust the quantity of ghee as needed: If the dough feels too crumbly and is not coming together, add a few teaspoons of ghee and mix until it comes together. Do not add milk, or it will alter the texture.

Chill the dough and shaped cookie dough balls before baking: It is also important that you chill the dough, chilling the dough helps solidify the fat (in this case, ghee), so when the cookies hit the oven, the fat melts slowly, preventing the cookies from spreading too much. If you bake them without chilling the dough, the cookies will spread out, as the dough is soft and the fat is already at room temperature.

Even-sized cookies: Use a small cookie scoop or a tablespoon for uniform-sized cookies. You can also weigh the cookie dough and divide it by the number of cookies you need to make sure that each cookie is the same size. FYI, the dough weighs about 400 grams.

Let cookies rest after baking: Nankhatais are quite delicate and fragile right after they are baked. Let them rest on the baking tray for at least 5 minutes to achieve the perfect texture. If you try to remove them earlier, they might just crumble and fall apart.

Sprinkle pistachios in the end: I prefer adding slivered pistachios in the end because they tend to turn brown after baking and don’t look very appealing. It’s a personal preference. If using other nuts like almonds or cashew nuts, you may add them before baking.

Variations

Different flavors: Skip the cardamom, and flavor these nan khatais with other ingredients like cinnamon, nutmeg, all-spice, pumpkin pie spice mix, or other flavor extracts like rose, rasmalai, rabdi, paan, etc.

Coconut flavored: Add about 1/2 cup of desiccated coconut along with the flours. Add a teaspoon of ghee at a time, if the dough isn’t coming together.

Nuts: Though I’ve added slivered pistachios just for garnishing, you can most certainly incorporate some coarsely chopped nuts like walnuts, almonds, cashew nuts, pecans, etc in the cookie dough for added texture.

Chocolate: Add 2 to 3 tablespoons of cocoa powder along with the flour. You can also add some semi-sweet or dark chocolate chips.

Thandai flavored: Add 3 to 4 tablespoons of thandai masala powder along with the flours.

Vegan: Swap the ghee with vegetable shortening (make sure it is vegan) or vegan butter.

What is the meaning of nankhatai or nan khatai?

Nankhatai biscuit, also known by other names like nan khatai, naan khatai or butter biscuit, is one of the most commonly available cookies in Indian bakeries. It is always a hit amongst kids and adults alike.

The word Nankhatai is derived from the Persian word Naan meaning bread and “Khatai” from an Afghan word meaning Biscuit. In Afghanistan and Northeast Iran, these biscuits are called Kulcha-e-Khataye. Kulcha is a type of bread similar to Naan.

There is also an interesting history of how Nankhatai originated .

Nankhatai is believed to have originated in Surat in the 16th century, the time when Dutch and Indians were the important spice traders. A Dutch couple set up a bakery in Surat to meet the needs of local Dutch residents. When the Dutch left India, they handed over the bakery to an Iranian.

The bakery biscuits were disliked by the locals. To save his business he started selling dried bread at low prices. It became so popular that he started drying the bread before selling it. With time, his experimentation with bread ultimately gave birth to Nankhatai. (Source- wiki )

Can I swap the ghee with butter?

I do not suggest replacing ghee with butter or shortening for that matter. Since butter has more moisture content than ghee, it will change the texture of the nankhatai. For that flaky and tender texture, I recommend using only pure ghee!

Can I use whole wheat flour instead of all-purpose flour?

You can make whole wheat nankhatai by replacing maida with atta (whole wheat flour) and sugar with jaggery powder to make a healthier version. But you will need to add at least 1/2 teaspoon of baking powder or the cookies will be too dense and not as light and flaky as the ones made with maida.

How do you know when nan khatai biscuits are cooked?

Nankhatais are done when cracks appear on the top of the cookies and the bottom turns golden brown. The color of these cookies will still be pale after baking and that’s how we want them to be.

Do not be tempted to overbake them, because they will continue to cook once they are out of the oven and will turn 1 to 2 shades darker.

Don’t I need to add any baking powder or soda to this recipe?

You do not need any leavening agents in this recipe. Make sure you cream the ghee and sugar really well.

Note : If you swap the all-purpose flour with wheat flour, then do add about 1/2 teaspoon of baking powder so that the cookies do not turn dense.

Can I make these biscuits without besan or rava?

Yes, you can. Add more all-purpose flour to compensate for the besan and rava.

How to bake nankhatai’s in a microwave?

Turn on the convection mode of the microwave and preheat it to 180°C for 10 minutes. Since each microwave is different, please refer to the instruction manual.

Once it is preheated, place a short stand, and the tray containing the shaped dough on the stand. Bake the cookies for about 10 to 12 minutes or until done.

How many calories are in nankhatai?

A medium-sized nankhatai cookie (approx 30 grams) contains 153 calories, 16.8 grams of carbs, 1.8 grams of protein, 8.7 grams of fat, and 6.6 grams of sugar. For the complete nutrition info, please check the recipe card.

Is nankhatai good for weight loss?

These biscuits are packed with carbs, fat, and sugar. They are certainly not diet food, so if you watch your diet, you should refrain from indulging in these cookies.

You may also enjoy these Indian biscuit recipes

• Karachi Fruit Biscuits
• Badam Pista biscuits
• Crispy coconut cookies
• Digestive biscuits

Editor’s Note: The original recipe published on June 9, 2015, was adapted from here . The recipe has been modified slightly and the post has been republished to include new images, detailed step-wise pictorials, video, and content on September 14, 2022.

Have you made this recipe?

I would love to hear from you! Please be sure to share your feedback and/or give this recipe a rating in the comment below. Your reviews help others know the recipe better too.

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Nankhatai Recipe

Ingredients1x2x3x

• 1/2 cup ghee 115 grams
• 3/4 cup powdered sugar 90 grams
• 1 cup all purpose flour 143 grams
• 1/4 cup besan (gram flour) 30 grams
• 2 tablespoons fine rava (semolina) 25 grams
• 1/4 teaspoon salt
• 1/2 teaspoon cardamom powder
• 1 to 2 teaspoons slivered pistachios t

Instructions

Cookie Dough

• Line a baking tray with parchment paper and set aside.
• In a large mixing bowl, add ghee. Place a fine-mesh sieve over the bowl, and sift powdered sugar.
• Cream the ghee and sugar using a whisk.
• Scrape the mixture off the sides and the bottom of the bowl occasionally using a spatula.
• Whisk until the mixture turns light, pale, and creamy.
• Place the fine-mesh sieve over the creamed mixture (make sure the sieve is not touching the mixture) and sift together all-purpose flour, besan, rava, salt, and cardamom powder.
• Combine everything using a spatula, then use your hands to bring the dough together. Do not knead.
• If the dough looks dry, add a teaspoon of ghee and gently work the dough until it comes together.
• Pinch a small portion of the dough, and roll it between your palms to form a smooth ball. Flatten it slightly and check if there are any cracks on the edges. If it appears smooth, the dough is ready and does not need more ghee.
• Wrap the dough in plastic wrap and refrigerate for 15-20 minutes.

Shape the dough

• Pinch a lime-sized portion of the dough. Roll it between your palms to form a smooth round shape. Flatten them slightly.
• Place it on the baking tray lined with parchment paper.
• Repeat with the rest of the cookie dough. Place them 1 inch apart since they will expand on baking.
• Using a knife, make a criss-cross pattern in the middle.
• You can also make an indentation in the middle of the cookie using your thumb or the back of a small measuring spoon. This helps the cookie expand during baking.
• Cover loosely and refrigerate for another 15-20 minutes.
• In the meanwhile, preheat the oven to 190°C (375° F).

Bake (oven)

• Bake at 190°C (375° F) for about 15 to 18 minutes or until the edges begin to turn a light golden in color.
• The baking time may vary depending on the oven and the size of the cookies. So please keep an eye out. I baked them for 16 minutes and they were perfect.
• Sprinkle some slivered pistachios.
• The cookies will be soft in the middle but will firm upon cooling.
• Let the cookies rest on the baking tray for 5 minutes, then transfer to a wire rack to cool completely.

Bake (without oven)

• Shape the cookies as instructed above. Place them on a small aluminum, stainless steel, or nonstick baking pan greased and lined with parchment paper. You may use aluminum foil too. Refrigerate while the cooker preheats.
• Add 1 to 1.5 cups of salt to the bottom of a pressure cooker or kadai. Place a trivet or stand over the layer of salt.
• Make sure you remove the gasket and the whistle. Cover the cooker with the lid. Preheat on medium-high heat for 10 minutes.
• Place the plate with the cookies carefully.
• Close the lid, and let the cookies cook on medium-low heat for about 25 minutes or until done.
• Switch off the heat and transfer the plate onto a stand very carefully using tongs or silicon mitts and allow it to cool down for 5 to 10 minutes.

Video

Notes

Nutrition