Authentic Modak Recipe- Coconut & Jaggery Steamed Rice Dumplings

Last Updated on 4 months by Neha Deshmukh

Authentic Modak Recipe – Coconut & Jaggery Steamed Rice Dumplings

Introduction

Oh, Modak! Just the name brings back so many childhood memories of Ganesh Chaturthi at my Nana’s house. The whole house would smell of sweet coconut and cardamom, and the excitement of helping shape these little dumplings was the best part. This recipe is my attempt to recreate that magic – a truly authentic modak recipe passed down through generations, with a few of my own little tweaks. It takes a little patience, but trust me, the first bite of a warm, sweet modak is so worth it!

Why You’ll Love This Recipe

This modak recipe isn’t just about a delicious sweet treat; it’s about tradition. These steamed rice dumplings, filled with a luscious coconut and jaggery mixture, are a staple offering during Ganesh Chaturthi. But honestly, you don’t need a festival as an excuse to make them! They’re wonderfully satisfying any time of year. Plus, making modak is a fun, meditative process – a little bit of kitchen therapy, if you will.

Ingredients

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

• 1 cup water
• 0.5 cup rice flour (about 100g)
• 1 cup fresh grated coconut (about 100g)
• 1 cup jaggery (about 200g)
• 0.25 tsp cardamom powder
• 1 tsp ghee
• 0.25 tsp saffron strands
• 1 tsp sesame oil

Ingredient Notes

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

• Rice Flour Type: I recommend using fine rice flour for the smoothest dough. Avoid coarse varieties, as they can make the modaks rough.
• Jaggery Variations: Jaggery comes in different colours and flavours. Darker jaggery has a more robust, molasses-like taste. Feel free to experiment!
• Coconut Freshness: Freshly grated coconut is key here. It really elevates the flavour. If you absolutely must use desiccated coconut, rehydrate it in a little warm milk first.
• Sesame Oil Quality: A good quality sesame oil adds a lovely aroma. Don’t skip it!
• Cardamom Source: Freshly ground cardamom is always best. If you’re using pre-ground, make sure it’s relatively recent for maximum flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, bring the water to a boil in a pan. Add the salt and sesame oil.
2. Now, slowly add the rice flour to the boiling water, stirring constantly to prevent lumps. Keep stirring until a smooth dough forms.
3. Once the dough comes together, knead it while it’s still warm. This is important for pliability! Cover it with a damp cloth to keep it from drying out.
4. While the dough rests, let’s make the filling. In a separate pan, melt the jaggery with a splash of water. Filter it to remove any impurities.
5. Cook the melted jaggery until it reaches a sticky consistency. Then, add the grated coconut and cardamom powder.
6. Continue cooking, stirring constantly, until the mixture is well combined and slightly dry. Add the ghee and mix well. Set aside to cool slightly.
7. Now for the fun part! Take a small portion of the dough and shape it into a bowl.
8. Add a spoonful of the coconut-jaggery filling to the center.
9. Gently pleat the edges of the dough upwards, creating the signature modak shape. It takes practice, don’t worry if your first few aren’t perfect!
10. Grease a steamer plate and arrange the modaks on it. Steam for 7-10 minutes, or until they become shiny and cooked through.

Expert Tips

• Don’t overcook the dough, or it will become brittle.
• Keep the dough covered at all times to prevent it from drying out.
• If the dough is too sticky, add a little more rice flour.
• If the filling is too wet, cook it for a little longer.
• A little ghee on your hands helps prevent the dough from sticking.

Variations

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

• Vegan Modak Adaptation: Substitute the ghee with coconut oil for a vegan-friendly version.
• Gluten-Free Considerations: This recipe is naturally gluten-free, as long as your rice flour is certified gluten-free.
• Spice Level Adjustment: My friend, Priya, loves adding a pinch of nutmeg to the filling for a warmer flavour. Feel free to experiment with other spices like a tiny bit of ginger!
• Ganesh Chaturthi Special: During Ganesh Chaturthi, my family always makes 21 modaks as an offering to Lord Ganesha.

Serving Suggestions

Modaks are best enjoyed warm, as prasad (a blessed offering). They’re also delicious with a cup of chai or a glass of warm milk. Honestly, they’re good enough to enjoy all on their own!

Storage Instructions

Leftover modaks can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a steamer before serving. You can also freeze them for up to a month.

FAQs

• What type of rice flour is best for modak? Fine rice flour is the way to go! It creates a smooth, pliable dough.
• Can I use store-bought grated coconut? You can, but fresh is always best. If using store-bought, rehydrate it with a little warm milk.
• How do I prevent the modaks from cracking during steaming? Make sure the dough is well-kneaded and not too dry. Also, don’t overcrowd the steamer.
• Can modaks be made ahead of time and frozen? Absolutely! Freeze them on a tray first, then transfer them to a freezer bag.
• What is the significance of modak in Hindu culture? Modak is believed to be Lord Ganesha’s favourite sweet, and it’s offered to him during Ganesh Chaturthi as a symbol of prosperity and good fortune.