Hibiscus Ukadiche Modak is a beautiful twist on the traditional Maharashtrian steamed modak. These soft rice flour modaks are filled with coconut and jaggery, while the outer covering gets its natural pink-red colour from edible hibiscus flowers.
Instead of using artificial food colour, I have used a simple hibiscus infusion to colour the modak dough naturally. The result is soft, fragrant, and festive modaks that look especially beautiful on a Ganesh Chaturthi thali.
Why You Will Love These Hibiscus Ukadiche Modak
- Naturally coloured with edible hibiscus flowers
- Soft and steamed, without deep frying
- Traditional coconut and jaggery filling
- No artificial food colour
- Beautiful pink-red festive colour
- Perfect for Ganesh Chaturthi and festive offerings
- Makes exactly 11 modaks
Ingredients
For the Hibiscus Modak Covering
- 100 g fine rice flour
- 120 ml water
- 5 g dried edible hibiscus flowers, about 5–6 flowers
- 1 teaspoon ghee
- ⅛ teaspoon salt
For the Coconut-Jaggery Filling
- 100 g freshly grated coconut
- 75 g grated jaggery
- 1 teaspoon ghee
- ½ teaspoon green cardamom powder
- 1 small pinch of nutmeg powder
- 1 teaspoon poppy seeds, optional
How to Make Hibiscus Water
First, add the dried edible hibiscus flowers and 120 ml of water to a small saucepan.
Bring the water to a gentle boil. Then simmer for 3–4 minutes.
Next, turn off the heat and cover the pan for 5 minutes. Strain the hibiscus water well.
You should have about 100–105 ml of concentrated hibiscus infusion. Add a little hot water if required to bring it back to 120 ml.
The infusion should have a deep red colour. Hibiscus gets its colour from anthocyanins, natural pigments that are sensitive to acidity and alkalinity. Therefore, avoid adding baking soda to the infusion.
How to Make the Coconut-Jaggery Filling
Heat 1 teaspoon of ghee in a heavy pan.
Add the freshly grated coconut and cook for 2–3 minutes on low heat.
Now add the grated jaggery. Stir until the jaggery melts and the mixture becomes moist but not watery.
Add cardamom powder, nutmeg, and poppy seeds.
Cook for another 1–2 minutes. Turn off the heat and allow the filling to cool completely.
How to Make Hibiscus Ukadiche Modak Dough
First, add the hibiscus water, salt, and ghee to a pan.
Bring it to a rolling boil.
Next, add the rice flour all at once. Stir quickly until the flour absorbs the hot water.
Turn off the heat and cover the pan for 5 minutes.
Transfer the warm mixture to a plate. Knead it gently while warm until the dough becomes soft and smooth.
If the dough feels dry, wet your fingers with a little warm water and continue kneading.
The dough should be soft and pliable. This is important because a dry rice flour dough can crack while shaping.
How to Shape the Modaks
Divide the dough into 11 equal portions.
Take one portion and roll it into a smooth ball.
Flatten it and gently shape it into a small cup. Keep the centre slightly thicker while making the edges thinner.
Add about 1 tablespoon of the cooled coconut-jaggery filling.
Make small pleats around the edge. Bring the pleats together and gently seal the top.
Repeat with the remaining dough and filling.
How to Steam Hibiscus Ukadiche Modak
Grease the steamer plate lightly with ghee.
Place the modaks on the plate, leaving a little space between them.
Steam the modaks over medium heat for 10–12 minutes.
Once cooked, the covering will look slightly glossy and feel soft.
Allow the modaks to rest for 2–3 minutes before removing them from the steamer.
Serve warm with a little melted ghee.
Why Does Hibiscus Turn the Modak Pink?
Hibiscus contains natural pigments called anthocyanins. These pigments are responsible for the beautiful red colour of hibiscus infusion.
The colour can change depending on the acidity or alkalinity of the mixture. In an acidic environment, hibiscus generally appears red or ruby coloured. However, heat can also reduce the intensity of anthocyanin colour.
Therefore, the hibiscus water should be strongly coloured before making the dough. The steamed modaks will usually be lighter than the original infusion.
Tips for Perfect Hibiscus Ukadiche Modak
Use edible hibiscus flowers. Make sure the flowers are food-grade and suitable for culinary use.
Do not add too much hibiscus. A very strong infusion can make the covering taste slightly tart.
Use fine rice flour. Fine flour gives a smoother and more pliable covering.
Knead the dough while warm. Warm kneading helps make the covering soft and flexible.
Keep the filling completely cool. Warm filling can make the dough difficult to shape.
Do not overcook the filling. The coconut-jaggery mixture should remain moist and soft.
Do not oversteam. Around 10–12 minutes is enough for these small modaks.
Recipe Notes
This recipe makes 11 Hibiscus Ukadiche Modak.
The colour of the finished modaks may vary from pale pink to deeper pink depending on the hibiscus flowers, infusion strength, and cooking conditions.
Because hibiscus colour is naturally sensitive to pH and heat, the exact shade cannot be guaranteed every time.
Frequently Asked Questions
Can I use fresh hibiscus flowers?
Use only flowers that are specifically identified as edible and suitable for cooking. For a recipe like this, food-grade dried hibiscus is easier to measure and gives a more predictable infusion.
Will the hibiscus colour remain red after steaming?
The colour will remain visible, but it may become lighter after steaming. Heat can affect anthocyanin pigments, so expect a pink to reddish-pink shade rather than the exact deep red of the infusion.
Can I add lemon juice to make the hibiscus colour brighter?
I would not add lemon juice to this recipe. The hibiscus infusion already provides natural colour, and keeping the recipe simple helps maintain the traditional flavour of the modak.
Can I make these modaks without a mould?
Yes. You can shape them completely by hand using small pleats around the filling. A mould can make the process easier, especially if you are new to making Ukadiche Modak.
How many modaks does this recipe make?
This recipe makes 11 medium-sized Hibiscus Ukadiche Modak.
Final Thoughts
These Hibiscus Ukadiche Modak bring together a traditional festive sweet and a beautiful natural colour. The soft rice flour covering, coconut-jaggery filling and delicate hibiscus shade make them a lovely addition to a Ganesh Chaturthi celebration.
If you enjoy making traditional festive recipes with a natural touch, these modaks are a wonderful recipe to try.