Authentic Green Moong Modak Recipe – Traditional Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Green Moong Modak Recipe – Traditional Indian Sweet

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 Green Moong Modaks. They’re a little bit of work, yes, but the reward? Oh, the reward is absolutely worth it. I remember the first time I attempted these – it was a bit of a learning curve, but now they’re a family favorite! Let’s dive in and make some magic.

Why You’ll Love This Recipe

These aren’t your average sweets. Green Moong Modaks are a beautiful blend of healthy and delicious. The green moong (split green gram) filling is packed with protein, and the delicate rice flour shell just melts in your mouth. Plus, there’s something incredibly satisfying about crafting these little dumplings with your own hands. They’re perfect for festivals, special occasions, or just a cozy afternoon treat.

Ingredients

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

• 1 cup Pachai payaru (Green moong)
• ¾ cup Jaggery powder
• ¾ cup Coconut grated
• 2 pods Cardamom crushed
• 1 ½ cups Idiyappam flour
• 2 teaspoon Sesame oil
• Pinch of Salt
• Water (for dough & steaming)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Pachai Payaru (Green Moong) – Significance & Selection

Green moong isn’t just tasty; it’s considered auspicious, especially during Ganesh Chaturthi. Look for good quality, split green gram that’s vibrant green and free from any blemishes. About 1 cup of dry green moong yields roughly 2-2.5 cups cooked.

Jaggery – Types & Flavor Profiles

Jaggery is unrefined sugar, and it adds a beautiful caramel-like flavor. You can use any type – powdered, block, or liquid. I prefer powdered for ease of use, but if using block jaggery, make sure to dissolve it completely in a little warm water before adding it to the moong.

Coconut – Fresh vs. Dried & Regional Preferences

Freshly grated coconut is always best, if you can get it! It adds a lovely aroma and sweetness. If using dried coconut, rehydrate it in a little warm milk or water for about 15-20 minutes before using. In some regions, people also add a touch of nutmeg to the coconut filling – feel free to experiment!

Idiyappam Flour – What it is & Substitutions

Idiyappam flour is a special type of rice flour used to make string hoppers. It’s very fine and gives the modaks a soft, delicate texture. If you can’t find it, you can substitute with a mix of 1 cup rice flour and ¼ cup maida (all-purpose flour), but the texture will be slightly different.

Sesame Oil – Aroma & Health Benefits

A little sesame oil adds a wonderful aroma to the dough. It also has health benefits! You can use any neutral oil if you don’t have sesame oil, but the flavor won’t be quite the same.

Cardamom – Quality & Usage

Freshly crushed cardamom pods are key! The aroma is so much more potent. Don’t use pre-ground cardamom powder, as it loses its flavor quickly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak & Cook the Moong: Start by soaking the green moong overnight. This helps it cook faster and become nice and soft. Drain the soaked moong and pressure cook it with about 1 ½ cups of water for 4-5 whistles. Let the pressure release naturally.
2. Make the Filling: Once the moong is cooked, mash it well. In a pan, combine the mashed moong and jaggery powder. Cook over medium heat, stirring constantly, until the jaggery is completely melted and the mixture starts to thicken.
3. Add Coconut & Cardamom: Now, add the grated coconut and crushed cardamom to the moong mixture. Continue cooking for another 5-7 minutes, until the mixture comes together and forms a thick, slightly sticky mass. Remove from heat and let it cool completely.
4. Prepare the Dough: In a separate bowl, mix the idiyappam flour, a pinch of salt, and sesame oil. Gradually add boiling water, a little at a time, and knead to form a smooth, pliable dough. The dough should be soft but not sticky.
5. Shape & Fill the Modaks: Divide the dough into small, equal-sized balls. Flatten each ball into a small disc. Place a spoonful of the cooled moong filling in the center of the disc. Carefully gather the edges of the dough and pinch them together to seal the filling, forming a modak shape. It takes a little practice, but you’ll get the hang of it!
6. Steam to Perfection: Grease a steamer plate with a little oil. Place the modaks on the steamer plate, ensuring they aren’t touching each other. Steam for 8-10 minutes, or until the outer layer becomes glossy and slightly translucent.

Expert Tips

• Don’t overcook the moong, or it will become mushy.
• Make sure the dough is smooth and pliable – this will make shaping the modaks much easier.
• If the dough is too sticky, add a little more flour. If it’s too dry, add a little more water.
• Greasing the steamer plate prevents the modaks from sticking.

Variations

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

Vegan Modak Adaptation

Simply substitute the jaggery with vegan sugar alternatives like coconut sugar or maple syrup.

Gluten-Free Modak Adaptation (Using Alternative Flours)

If you’re strictly gluten-free, use a blend of rice flour and sorghum flour for the outer shell.

Spice Level Adjustment – Adding a Hint of Ginger or Nutmeg

My grandmother always added a tiny pinch of grated ginger to the filling for a warm, spicy kick. A little nutmeg also works beautifully!

Festival Adaptations – Ganesh Chaturthi Special

These modaks are traditionally offered to Lord Ganesha during Ganesh Chaturthi. Making them with family is a cherished tradition in my home.

Serving Suggestions

Serve these modaks warm or at room temperature. They’re delicious on their own, or you can enjoy them with a glass of warm milk or a cup of chai.

Storage Instructions

Store leftover modaks in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a steamer or microwave before serving. You can also freeze them for up to a month.

FAQs

What is the significance of Green Moong Modak?

Green moong is considered a favorite of Lord Ganesha, and offering these modaks is a way to seek his blessings.

Can I use a different type of flour instead of Idiyappam flour?

You can, but the texture will be slightly different. A mix of rice flour and maida is a good substitute.

How do I know when the modaks are perfectly steamed?

The outer layer will become glossy and slightly translucent.

Can these modaks be made ahead of time and frozen?

Yes, you can freeze them for up to a month. Steam them again before serving.

What is the best way to grate coconut for this recipe?

Freshly grated coconut is best! You can use a box grater or a coconut scraper.

Enjoy making these delicious Green Moong Modaks! I hope they bring as much joy to your home as they do to mine. Happy cooking!