Authentic Modak Recipe- Coconut & Jaggery Sweet for Ganesh Chaturthi

Last Updated on 4 months by Neha Deshmukh

Authentic Modak Recipe – Coconut & Jaggery Sweet for Ganesh Chaturthi

Introduction

Oh, Modak! Just the name brings back so many childhood memories of Ganesh Chaturthi at my Nana’s house. The aroma of sweet coconut and jaggery filling the air… it’s pure magic. This isn’t just a recipe; it’s a tradition, a labor of love, and a delicious way to welcome Lord Ganesha into our homes. I’m so excited to share my family’s authentic Modak recipe with you. It takes a little patience, but trust me, the result is so worth it!

Why You’ll Love This Recipe

This Modak recipe is special because it stays true to the traditional flavors while offering helpful tips for success. We’re making the classic coconut and jaggery filling, encased in a perfectly textured, fried outer shell. It’s a delightful combination of sweet, crunchy, and utterly satisfying. Plus, it’s a wonderful way to connect with Indian culture and celebrate Ganesh Chaturthi!

Ingredients

Here’s what you’ll need to create these little pockets of joy:

• 2 cups whole wheat flour (approx. 240g)
• 0.5 teaspoon salt (approx. 2.5g)
• 2 tablespoons oil (approx. 30ml)
• 1.5 cups jaggery powder (approx. 300g)
• 1.5 cups desiccated coconut (approx. 150g)
• 1-2 tablespoons white sesame seeds (approx. 10-20g)
• 1-1.5 teaspoon cardamom powder (approx. 5-7.5g)
• 1-2 pinches nutmeg powder
• 0.5 cup water (approx. 120ml)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break your Modak.

• Whole Wheat Flour: I prefer using a good quality whole wheat flour (atta) for that authentic taste and texture. You want a flour that isn’t too coarse.
• Desiccated Coconut: Freshly grated coconut is amazing if you can get it, but desiccated coconut works beautifully and is much more convenient. Look for unsweetened desiccated coconut.
• Jaggery: This is where things get interesting! Jaggery comes in different forms and colors depending on the region. I use jaggery powder for ease of use, but you can use solid jaggery – just grate it finely. Darker jaggery has a more robust flavor, while lighter jaggery is milder. Experiment to find your preference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, sieve together the whole wheat flour and salt. Add the oil and mix well. Gradually add water, a little at a time, and knead into a firm, smooth dough. It shouldn’t be sticky! Cover and let it rest for 20-30 minutes. This resting time is crucial – it allows the gluten to relax, making the Modaks easier to roll.
2. Prepare the Filling: While the dough rests, let’s make the sweet filling. In a pan, combine the desiccated coconut, jaggery powder, sesame seeds, cardamom powder, nutmeg, and water.
3. Cook the Filling: Cook this mixture on low heat, stirring constantly, until it thickens and comes together. It will take about 10-15 minutes. The mixture should be slightly sticky but not runny.
4. Cool the Filling: Remove from heat and let the filling cool completely. This is important! Warm filling will make the dough soggy.
5. Shape the Modaks: Now for the fun part! Divide the dough into small, equal-sized balls. Roll each ball into a thin, circular shape (about 3-4 inches in diameter). Place a spoonful of the cooled filling in the center.
6. Seal the Modaks: Gently pleat the edges of the dough circle towards the center, pinching to seal. This creates the signature Modak shape. Don’t worry if they aren’t perfect – they’ll still taste amazing!
7. Fry the Modaks: Heat oil in a deep frying pan over medium heat. Carefully drop the Modaks into the hot oil, a few at a time. Fry until golden brown and crispy on all sides.
8. Drain & Serve: Remove the fried Modaks with a slotted spoon and drain on paper towels. And that’s it!

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy Modaks.
• If the dough is too dry, add a teaspoon of water at a time. If it’s too sticky, add a little flour.
• Practice makes perfect when it comes to shaping the Modaks. Don’t get discouraged if your first few attempts aren’t pretty!

Variations

• Vegan Modak Adaptation: Substitute the ghee (if used in the dough) with a plant-based oil.
• Gluten-Free Modak Adaptation: Use a gluten-free flour blend designed for Indian sweets. Rice flour and sorghum flour work well. You might need to adjust the water quantity.
• Spice Level Adjustment: Feel free to adjust the amount of cardamom and nutmeg to your liking. A pinch of cloves can also add a lovely warmth. My friend, Priya, loves adding a tiny bit of saffron for a luxurious touch!

Ganesh Chaturthi Specific Preparations & Offerings

Modak is the offering for Lord Ganesha! Traditionally, 21 Modaks are offered – representing the 21 forms of Lord Ganesha. It’s a beautiful tradition to make these with family and offer them with devotion.

Serving Suggestions

Serve 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

Modaks are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 2 days. They might lose some of their crispness, but they’ll still be delicious!

FAQs

What is the significance of Modak in Ganesh Chaturthi?

Modak is considered Lord Ganesha’s favorite sweet! Legend has it that Ganesha was so fond of Modaks that he would eat them endlessly. Offering Modak is a way to show devotion and seek his blessings.

Can I make Modak dough in advance?

Yes, you can! Prepare the dough and store it in an airtight container in the refrigerator for up to a day. Bring it to room temperature before rolling.

What is the best way to prevent Modak from bursting while frying?

Make sure the dough is well sealed and that the oil isn’t too hot. Fry on medium heat and don’t overcrowd the pan.

Can I steam Modak instead of frying?

Absolutely! Steamed Modaks are a healthier option. Steam them for about 15-20 minutes until cooked through.

What type of Jaggery is best for Modak?

It depends on your preference! Darker jaggery has a stronger flavor, while lighter jaggery is milder. Jaggery powder is the most convenient to use.