In a bowl, mix rice flour, cashew nut powder, sugar, dried coconut, and cardamom powder. Heat milk with ghee and gradually add it into the mixture, kneading gently until a soft, pliable dough forms. Keep it covered with a damp cloth to prevent drying out.

In another pan, heat ghee and lightly roast the chopped cashews and almonds. Mix in powdered sugar and sweet rose jam until everything blends into a fragrant, nutty mixture. Set aside to cool.

Take a small portion of dough, flatten it, and place a spoonful of filling in the center. Gently shape it into a dumpling using your hands or a modak mould. Seal tightly at the top to create the classic pointed shape.

Place the modaks in a steamer lined with banana leaves or parchment paper. Steam for 10–12 minutes until they turn slightly glossy.

Enjoy warm Ukadiche Modaks as a divine festive treat—or surprise your American friends with “Indian-style sweet dumplings” that taste like a celebration in every bite.

Nut-Free Version: Skip cashews and almonds, use only coconut and rose preserve for a lighter filling.

Jaggery Sweetness: Replace powdered sugar with jaggery powder for a more traditional flavor.

Chocolate Lovers: Add 1 tablespoon of cocoa powder or melted chocolate to the filling for a fusion twist.

Dairy-Free: Use coconut oil instead of ghee and plant-based milk for a vegan-friendly modak.

Kids’ Favorite: Add colorful sprinkles or drizzle melted white chocolate over steamed modaks before serving.

Warm with a drizzle of clarified butter on top.

As a festive dessert during Ganesh Chaturthi.

For dinner parties, serve as a unique Indian sweet dumpling — your American friends will be amazed by the flavors.