Authentic Mung Bean Modak Recipe – Sweet Coconut & Jaggery Steamed Dumplings

Last Updated on 5 months ago by Neha Deshmukh

Authentic Mung Bean Modak Recipe – Sweet Coconut & Jaggery Steamed Dumplings

Hey everyone! If you’ve ever celebrated Ganesh Chaturthi, or just have a sweet tooth for truly comforting Indian desserts, you need to try these Mung Bean Modaks. They’re little pockets of happiness, honestly. I remember the first time I made these – it felt a little daunting, but the aroma filling my kitchen was absolutely worth it. And the taste? Divine! Let’s get into it.

Why You’ll Love This Recipe

These aren’t your average sweets. Mung Bean Modaks are a delightful twist on the traditional coconut Modak. The subtle nutty flavour of the mung beans adds a beautiful depth, and the texture is just… perfect. Soft, slightly chewy, and incredibly satisfying. Plus, steaming them keeps them light and healthy-ish, right? They’re a little bit of work, but trust me, the joy of biting into one is unmatched.

Ingredients

Here’s what you’ll need to create these little gems:

• 1 cup rice flour
• 0.25 cup + 1 cup green gram/mung beans
• 0.75 cup jaggery
• 0.5 cup freshly grated coconut
• 1 cup water (plus more as needed)
• 1 tablespoon ghee
• 10 cashews
• 1 tablespoon raisins
• 3 cardamom pods

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Mung Beans – types & soaking: I prefer using split mung beans (moong dal) for this recipe as they cook faster. No need to soak them for this recipe, we’re roasting them directly!
• Jaggery – regional variations: Jaggery comes in so many forms! You can use dark or light jaggery, depending on your preference. Dark jaggery has a more robust, molasses-like flavour.
• Rice Flour – fine vs coarse: Fine rice flour works best for a smooth Modak. If yours is a little coarse, you can sift it a couple of times.
• Fresh Coconut – importance: Seriously, use fresh coconut if you can! It adds a wonderful aroma and flavour that just can’t be replicated with desiccated coconut.
• Cardamom – quality & aroma: Don’t skimp on the cardamom. Good quality cardamom will have a strong, fragrant aroma. A little goes a long way!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast those mung beans. Spread 0.25 cup of mung beans on a pan and roast until golden brown. Let it cool and grind it into a coarse powder. Set aside.
2. Now, for the jaggery syrup. In a saucepan, combine the jaggery and ?? cup of water. Heat over medium heat, stirring until the jaggery dissolves completely. Let it simmer for a few minutes, then strain it to remove any impurities. This ensures a smooth syrup.
3. In a large bowl, combine the mung bean powder, rice flour, and freshly grated coconut.
4. Pour in the warm jaggery syrup and start mixing. Gradually add water, a little at a time, until you form a smooth, pliable dough. It shouldn’t be too sticky or too dry.
5. Time for the ghee! Heat the ghee in a small pan. Fry the cashews and raisins until golden brown. Add these to the dough, along with the crushed cardamom pods. Mix well.
6. Now, shape the dough into 9 equal-sized balls. Place each ball in a greased Modak mould (or you can shape them by hand – it takes practice!). Steam them for about 20 minutes, or until they become glossy and slightly translucent.

Expert Tips

• Don’t overcook the Modaks! Oversteaming will make them rubbery.
• If the dough is too sticky, add a little more rice flour.
• If it’s too dry, add a teaspoon of water at a time.
• Greasing the Modak mould well is key to easy removal.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based ghee and double-check that your jaggery hasn’t been processed with bone char (some brands do!).
• Gluten-Free: This recipe is naturally gluten-free, which is fantastic!
• Spice Level: If you love a bit more warmth, add a pinch of nutmeg or a tiny bit of grated ginger to the dough. My grandma always added a hint of nutmeg!
• Festival Adaptations: During Ganesh Chaturthi, it’s traditional to offer 21 Modaks to Lord Ganesha. You can make a larger batch and arrange them beautifully on a platter.

Serving Suggestions

These Modaks are best enjoyed warm, with a cup of chai. They’re also lovely as a sweet treat after a meal. Honestly, they’re good any time of day!

Storage Instructions

You can store leftover Modaks in an airtight container in the refrigerator for up to 3 days. Reheat them gently by steaming for a few minutes.

FAQs

Let’s answer some common questions:

• What is the best type of rice flour to use for Modak? Fine rice flour is ideal for a smooth texture.
• Can I use store-bought mung bean flour instead of making it from scratch? You can, but the flavour won’t be quite as fresh and nutty.
• How do I know when the Modaks are perfectly steamed? They’ll become glossy and slightly translucent.
• What is the significance of Modak in Indian culture? Modak is considered Lord Ganesha’s favourite sweet and is offered to him during Ganesh Chaturthi. It symbolizes prosperity and good fortune.
• Can these Modaks be made ahead of time and frozen? Yes! Steam them, let them cool completely, and then freeze them in an airtight container. Reheat by steaming.