Moong Dal Modak Recipe – Traditional Ganesha Prasadam with Jaggery

Last Updated on 2 months by Neha Deshmukh

Moong Dal Modak Recipe – Traditional Ganesha Prasadam with Jaggery

Hey everyone! If you’re anything like me, the aroma of freshly steamed modaks instantly transports you to happy Ganesh Chaturthi memories. This moong dal modak recipe is a family favorite – a little bit of tradition, a whole lot of love, and a sweet treat that’s perfect for offering to our beloved Ganpati Bappa. I remember the first time I tried making these… it took a few attempts to get the shaping right, but the joy of offering homemade prasadam made it all worthwhile! Let’s dive in, shall we?

Why You’ll Love This Recipe

This isn’t just a recipe; it’s a connection to our culture. These modaks are soft, subtly sweet, and incredibly satisfying. They’re traditionally made during Ganesh Chaturthi, but honestly, they’re delicious enough to enjoy any time of year! Plus, making them is a fun activity to do with family – a little bit of teamwork in the kitchen always makes things sweeter.

Ingredients

Here’s what you’ll need to create these delightful modaks:

• 1 cup rice rava (approx. 150g)
• 3 cups water (720ml)
• 2 tsps ghee (approx. 10g)
• Fistful yellow moong dal (approx. 100g)
• 1/2 cup grated jaggery (approx. 100g)
• 3 tbsp grated coconut (approx. 30g)
• 1/2 tsp green cardamom powder (approx. 2.5g)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Moong Dal: Type and Soaking
I prefer using the yellow moong dal (split yellow lentils) for this recipe. It cooks quickly and gives a lovely texture. Soaking the dal for at least 30 minutes helps it cook faster and become softer.

Rice Rava: Choosing the Right Grain
Rice rava, also known as semiya or broken rice, is key here. Make sure it’s not too coarse. A medium-grain rice rava works best for a smooth modak.

Jaggery: Regional Variations & Quality
Jaggery is unrefined sugar, and its flavor varies depending on the region. I like using a good quality jaggery that has a rich, caramel-like flavor. If it’s very hard, you can grate it after warming it slightly.

Ghee: Clarified Butter – Importance & Substitutes
Ghee adds a beautiful aroma and richness to the modaks. It also helps prevent the dough from sticking. If you don’t have ghee, you can use unsalted butter, but ghee really does elevate the flavor.

Cardamom: Freshly Ground vs. Store-Bought
Freshly ground cardamom is always best! The aroma is so much more vibrant. But if you’re short on time, good quality store-bought cardamom powder works just fine.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the water in a vessel and bring it to a boil. Add the soaked moong dal and grated jaggery. Cook on medium flame, stirring occasionally, until the jaggery melts completely.
2. Now, add the grated coconut and cardamom powder. Give it a good mix and reduce the flame to low.
3. This is where a little patience comes in! Slowly add the rice rava while stirring continuously to avoid any lumps. Once it’s all incorporated, cover the vessel and cook on low heat for 7-8 minutes.
4. Turn off the heat and let the mixture cool until it’s handleable – you should be able to touch it without burning yourself. Once cooled, knead it into a smooth, soft dough.
5. Grease your hands with a little ghee – this is essential to prevent the dough from sticking. Shape the mixture into small, round balls, about 1-inch in diameter.
6. Place these little balls on a greased idli plate or steamer. Make sure they aren’t touching each other. Steam for 8-10 minutes without using a pressure cooker weight.
7. Finally, turn off the heat and let the steam release naturally. And there you have it – beautiful, soft moong dal modaks! Offer them to Lord Ganesha with love and enjoy as prasadam.

Expert Tips

• Lump-Free Rava: The key to avoiding lumps is constant stirring when adding the rice rava. Seriously, don’t stop stirring!
• Dough Consistency: The dough should be soft and pliable, not too sticky or too dry. If it’s too sticky, add a little more rice rava. If it’s too dry, add a teaspoon of ghee.
• Steaming: Don’t oversteam the modaks, or they’ll become hard. 8-10 minutes is usually perfect.

Variations

Want to put your own spin on things? Here are a few ideas:

Vegan Modak Adaptation: Substitute the ghee with coconut oil for a delicious vegan version.

Gluten-Free Considerations: Rice rava is naturally gluten-free, so this recipe is already a great option for those with gluten sensitivities!

Spice Level Adjustment: Add a pinch of nutmeg or a tiny bit of grated ginger for a warmer, spicier flavor. My grandmother always added a hint of nutmeg!

Ganesh Chaturthi Festival Adaptation – Traditional Offerings: Traditionally, modaks are offered along with other sweets and fruits to Lord Ganesha. You can create a beautiful thali (platter) with a variety of offerings.

Serving Suggestions

These modaks are best served warm, fresh from the steamer. They’re perfect as prasadam during Ganesh Chaturthi, but also make a lovely sweet treat for any occasion. A glass of warm milk alongside is a classic pairing.

Storage Instructions

If you have any leftover modaks (which is unlikely!), you can store them in an airtight container at room temperature for a day or two. For longer storage, refrigerate them for up to a week. Reheat gently before serving.

FAQs

What is the significance of offering Modak to Lord Ganesha?

Modak is considered Lord Ganesha’s favorite sweet! It symbolizes prosperity and auspiciousness. Offering homemade modaks is a way of showing devotion and seeking blessings.

Can I make Modak dough ahead of time? How should I store it?

You can make the dough ahead of time, but it tends to dry out. If you do, wrap it tightly in plastic wrap and refrigerate for no more than a day. You might need to add a little ghee or water to soften it before shaping.

What is the best way to prevent lumps from forming when adding the rice rava?

Constant stirring is the key! Add the rava slowly and stir continuously until it’s fully incorporated.

Can I use coconut milk instead of grated coconut?

You can, but it will change the texture and flavor. Grated coconut gives a lovely, slightly chewy texture. Coconut milk will make the modaks softer and more creamy.

Is it necessary to use jaggery, or can I substitute it with sugar?

Traditionally, jaggery is used for its unique flavor and nutritional benefits. However, you can substitute it with sugar if you prefer. Just keep in mind that the flavor will be slightly different.