Modak holds a special place in Indian cuisine, especially during Ganesh Chaturthi celebrations. This beloved sweet dumpling brings together the earthy flavor of rice flour with a heavenly coconut-jaggery filling. I remember the first time I made these – the kitchen smelled amazing from the roasted coconut and cardamom. The best part? You don’t need any fancy equipment or hard-to-find ingredients. Just simple pantry staples that come together to create something truly magical. These little parcels of sweetness are steamed to perfection, making them lighter than many other Indian sweets.
About the Recipe
This Modak recipe is your gateway to authentic Indian sweet-making without the complexity. What makes this recipe special is how it balances sweetness naturally using jaggery instead of refined sugar. The coconut filling provides wonderful texture, while cardamom adds that signature aromatic touch. You’ll find the rice flour dough surprisingly easy to work with once you get the hang of it. The steaming method keeps these dumplings light and easy to digest. Plus, there’s something deeply satisfying about shaping each dumpling by hand and watching them puff up beautifully in the steamer.
Why You’ll Love This Recipe
These Modaks taste like childhood memories wrapped in soft, pillowy dough. The combination of textures is what gets me every time – that tender outer shell giving way to the sweet, chewy coconut filling. You’ll appreciate how the jaggery provides complex sweetness that’s so much richer than regular sugar. The aroma alone will have your family gathering in the kitchen before they’re even done cooking. What’s wonderful is that these aren’t overly sweet or heavy like some traditional sweets can be. They’re perfectly portioned too, so you can enjoy one or two without feeling guilty. And let’s be honest – there’s something really satisfying about making these from scratch.
Cooking Tips
Keep your rice flour dough covered with a damp cloth while working to prevent it from drying out. When making the filling, cook it until it pulls away from the pan easily – this prevents soggy dumplings. Wet your hands slightly when shaping the dough cups to avoid sticking. Make sure to seal the edges properly by pinching them together firmly. Don’t skip the coconut roasting step – it adds incredible depth of flavor that raw coconut just can’t match.
Serving and Storing Suggestions
This recipe makes about 12-15 modaks and takes roughly 45 minutes total. Serve them warm for the best taste and texture. They’re perfect with a cup of tea or as a festive dessert. Store leftover modaks covered in the refrigerator for up to 3 days. You can gently reheat them in the steamer for 2-3 minutes to restore their soft texture before serving.
Similar Recipes
- Coconut Laddu
- Rava Modak
- Steamed Rice Cake (Idli)
- Coconut Barfi
- Jaggery Rice Pudding
Nutrient Benefits
Modaks offer surprising nutritional benefits beyond their delicious taste. Coconut provides healthy fats and fiber that help keep you satisfied. Jaggery contains iron and minerals that refined sugar lacks, plus it’s easier on your digestive system. Rice flour is naturally gluten-free, making these suitable for those with gluten sensitivities. The steaming cooking method means no added oils, keeping them relatively light. Cardamom aids digestion and adds antioxidants to this sweet treat.
Modak
Ingredients
- 2 Cups Rice Flour
- 1 Tsp Gingelly / Sesame oil
- 2 Cups Coconut grated
- 2 Cups Jaggery Powdered
- 1/4 tsp Cardamom powder
- Salt as per taste
Instructions
- Dry roast the coconut and remove
- Dissolve the jaggery in 2 cups of water & strain it.
- Heat the jaggery water and allow it to thicken. When it starts to thicken and gets sticky, add the roasted coconut.
- Add cardamom powder and stir well.
- Keep stirring. Once the liquid gets absorbed and it becomes thick, set it aside to cool.
- Add 2 cups of hot water to the rice flour.
- Add oil and salt. Stir well until mixed and free of lumps.
- Shape this into small cups and add a spoonful of the coconut-jaggery filling. Wet the edges with water and seal it well.
- Place this in the steamer for 15-20 minutes until cooked.
- Serve.
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Frequently Asked Questions
Can I use regular sugar instead of jaggery powder?
Yes, you can substitute with sugar, but use about 1.5 cups instead of 2 cups since sugar is sweeter than jaggery. The flavor will be different though – jaggery gives a lovely caramel-like taste that sugar can’t match. If you do use sugar, add it gradually and taste as you go.
What if my rice flour dough is too sticky to handle?
This usually happens when the dough is too hot or has too much water. Let it cool down a bit first, then add small amounts of rice flour until it’s manageable. Keep your hands slightly damp while shaping – this helps prevent sticking without making the dough soggy.
How do I know when the coconut filling is ready?
The filling is done when it pulls away from the sides of the pan easily and doesn’t stick to your spoon. It should hold together when you press it but not be wet or runny. This usually takes about 8-10 minutes after adding the coconut to the thickened jaggery syrup.
Can I make modaks without a steamer?
Surely. You can use a large pot with a tight-fitting lid. Place a small bowl upside down in the bottom, add water until it reaches halfway up the bowl, then place a plate on top. Arrange your modaks on the plate and steam as directed.
7 comments
interesting…..
bappa morya
it doesnt have complete details.kindly improve
excllent
the recipe really works,& the modak can by made by this procees very easyily……………..
very easy & one of the best receipe in the world
its excellent