Ganesh Chaturthi is here — and no celebration is complete without modak, Lord Ganesha's favourite sweet. But what if you could make authentic, delicious modak without a single drop of oil or ghee?
This year, we're sharing the ultimate zero-oil steamed modak recipe — a healthy twist on the classic Ukadiche Modak that your entire family will love. Perfect for prasad, gifting, and guilt-free festival indulgence.
Disclosure: This post contains affiliate links. If you buy through our links, we may earn a small commission at no extra cost to you.
What is Ukadiche Modak?
Ukadiche Modak is the traditional steamed modak from Maharashtra — ukad meaning steamed in Marathi. Unlike fried modak, Ukadiche Modak is naturally oil-free when made the traditional way. The outer shell is made from rice flour dough, and the filling is a fragrant mix of fresh coconut and jaggery.
It is considered the most sacred offering to Lord Ganesha and is prepared fresh on Ganesh Chaturthi in millions of Indian homes every year.
Why Make Zero-Oil Modak?
- Steamed modak is naturally oil-free — no frying needed
- Lower in calories than fried modak — perfect for health-conscious families
- Retains all the authentic flavour of the traditional recipe
- Safe for diabetics when made with organic jaggery (lower GI than sugar)
- Kids love it — soft, sweet, and melts in the mouth
Ingredients for Zero-Oil Steamed Modak
For the Outer Shell (Dough):
- 1 cup rice flour (fine, freshly ground preferred)
- 1 cup water
- A pinch of salt
- ¼ tsp cardamom powder (optional, for flavour)
For the Sweet Filling (Saran):
- 1 cup freshly grated coconut (not desiccated)
- ¾ cup jaggery (grated or powdered) — use organic jaggery for best results
- 1 tsp cardamom powder
- A pinch of nutmeg (optional)
- 1 tbsp poppy seeds / khus khus (optional)
Equipment You Need:
- A steamer or idli pot
- Modak mould (optional but makes shaping easy)
- Muslin cloth or banana leaf for steaming
👉 Buy Modak Steamer on Amazon.in
👉 Buy Modak Mould Set on Amazon.in
Step-by-Step Zero-Oil Steamed Modak Recipe
Step 1: Prepare the Sweet Filling
- Heat a non-stick pan on medium flame (no oil needed).
- Add grated coconut and jaggery together.
- Stir continuously on low-medium heat for 5–7 minutes until the jaggery melts and blends with coconut.
- Add cardamom powder, nutmeg, and poppy seeds. Mix well.
- Cook until the mixture thickens and leaves the sides of the pan — about 3–4 more minutes.
- Remove from heat and let it cool completely. Divide into 10–12 equal portions and roll into balls.
Pro tip: Use a heavy-base non-stick pan for making the filling — it prevents burning without needing any oil.
👉 Best Non-Stick Pan for Indian Cooking — Amazon.in
Step 2: Make the Rice Flour Dough (Ukad)
- Bring 1 cup of water to a rolling boil in a heavy saucepan.
- Add a pinch of salt.
- Reduce flame to low. Add rice flour slowly, stirring continuously with a wooden spoon.
- Mix quickly until all the flour is incorporated and a dough forms — takes about 1–2 minutes.
- Cover and let it rest for 5 minutes.
- Transfer to a plate, grease your hands with a tiny drop of water (not oil), and knead while still warm for 3–4 minutes until smooth and pliable.
⚠️ Important: The dough must be kneaded while hot. If it cools too much, it will crack when shaping.
Step 3: Shape the Modak
Using a Modak Mould (Easiest Method):
- Open the modak mould and dust lightly with rice flour.
- Take a small ball of dough (slightly larger than a ping pong ball).
- Press it into the mould, creating a thin shell with a cavity in the centre.
- Fill the cavity with 1 portion of the coconut-jaggery filling.
- Seal the bottom with a small piece of dough. Press firmly.
- Open the mould carefully and place on a muslin-lined steamer plate.
Without a Mould (Traditional Hand-Shaping):
- Take a small ball of dough. Flatten it into a disc about 3 inches wide.
- Place it on your palm and gently thin the edges with your fingers.
- Place the filling ball in the centre.
- Bring the edges up and pleat them together, pinching at the top to form the characteristic modak peak.
- This takes practice — don't worry if the first few look imperfect!
Step 4: Steam the Modak
- Line your steamer with a damp muslin cloth or banana leaf.
- Place modaks with some space between them — they expand slightly while steaming.
- Steam on medium-high heat for 10–12 minutes.
- You'll know they're done when the outer shell turns slightly translucent and shiny.
- Remove carefully (they're delicate when hot) and let cool for 5 minutes before serving.
Tips for Perfect Zero-Oil Steamed Modak
- Fresh coconut is non-negotiable — desiccated coconut gives a dry, inferior filling
- Don't overcook the filling — it should be moist, not dry
- Knead the dough while hot — warm dough is pliable, cold dough cracks
- Steam immediately after shaping — don't let shaped modaks sit too long or they dry out
- Use a modak mould if you're a beginner — it makes perfect shapes every time
- Don't lift the steamer lid during the first 8 minutes — steam needs to build up
Nutritional Benefits of Zero-Oil Steamed Modak
One steamed modak (approx. 45g) contains approximately:
- Calories: 95–110 kcal (vs 150–180 kcal for fried modak)
- Fat: 3–4g (natural coconut fat, no added oil)
- Carbohydrates: 18–20g
- Fibre: 1.5g (from coconut)
- Natural sugars from jaggery (lower GI than refined sugar)
Compared to fried modak, the zero-oil steamed version has 30–40% fewer calories — without compromising on taste.
Variations to Try
1. Dry Fruit Modak (No Oil)
Add 2 tbsp of mixed dry fruits (almonds, cashews, raisins) to the coconut-jaggery filling for extra richness and nutrition.
2. Chocolate Modak (Zero Oil)
Replace half the jaggery with dark chocolate (70%+ cocoa). Kids go crazy for this version!
3. Til (Sesame) Modak
Add 2 tbsp of roasted sesame seeds to the filling — adds a nutty flavour and calcium boost.
4. Mawa Modak (Reduced Oil)
Add 2 tbsp of homemade mawa (reduced milk) to the filling for a richer, creamier texture.
Best Kitchen Tools for Making Modak
The right tools make modak-making much easier, especially for beginners:
👉 Shop Modak Making Tools on Amazon.in
How to Store Steamed Modak
- Room temperature: Up to 1 day (in a cool, dry place)
- Refrigerator: 2–3 days in an airtight container
- Reheat: Steam for 2–3 minutes before serving — do not microwave (makes them hard)
- Freeze: Not recommended — texture changes significantly
Frequently Asked Questions
Can I make modak without a steamer?
Yes! Use a large pot with a tight-fitting lid. Place a metal rack or inverted plate inside, add water below the rack level, and steam the modaks on a plate placed on the rack.
Why is my modak dough cracking?
The dough has dried out — this happens when it cools before shaping. Sprinkle a few drops of warm water and knead again. Always shape modaks while the dough is warm.
Can I use store-bought rice flour?
Yes, but use fine rice flour specifically labeled for modak or idiyappam. Coarse rice flour will give a grainy texture.
How many modaks does this recipe make?
This recipe makes 10–12 medium-sized modaks.
Is steamed modak suitable for diabetics?
In moderation, yes — jaggery has a lower GI than sugar. For stricter diabetic diets, replace jaggery with dates paste for a natural sweetener option.
Ganesh Chaturthi 2026 — Make it Special
This Ganesh Chaturthi, offer Lord Ganesha the most sacred and healthy prasad — freshly steamed, zero-oil Ukadiche Modak made with love and pure ingredients.
Ganesh Chaturthi 2026 date: Tuesday, September 2, 2026
🙏 Ganpati Bappa Morya!
Also Read
- How to Cook Dal & Sabzi Without Oil — Complete Guide
- 7 Best Non-Stick Cookware for Oil-Free Indian Cooking
- Top 5 Air Fryers for Indian Cooking — 2026 Guide
🌿 Also Recommended: Support Your Healthy Festival Season
Eating healthy during festivals is easier with the right health support. Check out this trusted health product recommended for Indian families.
*Affiliate link — we may earn a small commission at no extra cost to you.
Disclosure: This post contains affiliate links. If you click and purchase, we may earn a small commission at no extra cost to you. We only recommend products we genuinely believe in.
