Modak is a traditional Indian sweet, particularly popular during the Ganesh Chaturthi festival. It is made with rice flour and has a sweet filling made from coconut and jaggery. Here’s a simple recipe to make Modak
Modak Recipe
Modak is a traditional Indian sweet, particularly popular during the Ganesh Chaturthi festival. It is made with rice flour and has a sweet filling made from coconut and jaggery. Here’s a simple recipe to make Modak
Ingredients For the outer covering
Ingredients For the filling
Instructions
Prepare the Filling
- Heat 1 teaspoon of ghee in a pan.
- Add the grated coconut and jaggery. Cook on low heat until the jaggery melts and blends with the coconut.
- Stir continuously until the mixture thickens slightly. It should be moist but not runny.
- Add cardamom powder, poppy seeds, and chopped nuts (if using). Mix well.
- Remove from heat and let it cool.
Prepare the Dough
- Boil 1 cup of water with a pinch of salt and 1 teaspoon of ghee.
- Lower the heat and slowly add the rice flour, stirring continuously to avoid lumps.
- Cover the pan and let it cook on low heat for 2–3 minutes.
- Remove it from the heat and let it cool slightly.
- Knead the dough while it is still warm until it becomes smooth and soft.
Shaping the Modak
- Grease your palms with ghee.
- Take a small portion of the dough and roll it into a ball.
- Flatten the ball into a small disc.
- Place a spoonful of the coconut-jaggery filling in the center.
- Carefully bring the edges together and shape the disc into a pleated dumpling, tapering the top to form a pointed tip.
- You can also use a Modak mold for uniform shapes.
Steam the Modak
- Grease a steaming plate or line it with banana leaves.
- Place the modaks on the plate, leaving some space between them.
- Steam the modaks for about 10–15 minutes until they become slightly translucent and cooked through.
Serve
- Let the modaks cool slightly.
- Serve warm, garnished with a little ghee on top.
Enjoy your delicious homemade Modak!
Servings 1
- Amount Per Serving
- Calories 106kcal
- % Daily Value *
- Total Fat 2g4%
- Saturated Fat 2g10%
- Cholesterol 1mg1%
- Sodium 39mg2%
- Potassium 29mg1%
- Total Carbohydrate 20g7%
- Dietary Fiber 1g4%
- Sugars 11g
- Protein 1g2%
- Vitamin A 1 IU
- Vitamin C 1 mg
- Calcium 7 mg
- Iron 1 mg
- Vitamin E 1 IU
- Vitamin B12 1 mcg
- Phosphorus 17 mg
- Magnesium 6 mg
- Zinc 1 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Rice Flour Quality: Use fine-quality rice flour for a smooth dough. If the dough cracks while shaping, add a few drops of warm water and knead again.
Dough Consistency: The dough should be soft, smooth, and pliable. If it feels dry or cracks easily, it might need more water or ghee.
Filling Consistency: Ensure the filling is not too dry or too wet. A moist filling makes it easier to shape the modaks without breaking them.
Shaping Modak: If you're new to shaping modaks, using a mold can help create uniform shapes. Grease the mold lightly with ghee to prevent sticking.
Steaming Process: Avoid over-steaming, as it can cause the modaks to become too soft and lose their shape. Steam them just until they turn slightly translucent.
Serving Tips: Modaks taste best when served warm with a drizzle of ghee on top. They can be stored in an airtight container for a day, but they are best enjoyed fresh.
Flavor Variations: You can experiment with the filling by adding dried fruits, saffron, or even chocolate for a modern twist on traditional modaks.
Practice Makes Perfect: If the modaks don’t come out perfect on the first try, don’t worry! With practice, your technique will improve.