Authentic Modak Recipe- Rice Flour & Dry Fruit Steamed Sweet

Last Updated on 4 months by Neha Deshmukh

Authentic Modak Recipe – Rice Flour & Dry Fruit Steamed Sweet

Introduction

Oh, Modak! Just the name brings back so many childhood memories of Ganesh Chaturthi at my Nana’s house. The aroma of steaming modaks filled the entire neighbourhood, and the excitement of helping shape them (and sneaking a few bites of the filling!) is something I’ll always cherish. This recipe is my attempt to recreate that magic – a traditional, authentic modak recipe that’s sure to become a family favourite. It’s a little bit of work, but trust me, the reward is so worth it.

Why You’ll Love This Recipe

This modak recipe isn’t just about a sweet treat; it’s about tradition. It’s about connecting with your roots and sharing something special with loved ones. These steamed rice flour modaks, filled with a rich dry fruit and khoya mixture, are incredibly flavourful and have a wonderfully soft, melt-in-your-mouth texture. Plus, they’re a must-have during Ganesh Chaturthi!

Ingredients

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

• 1 cup rice flour (approx. 170g)
• 1.5 cups water (360ml)
• 0.25 tsp salt
• 0.25 cup almonds, chopped (approx. 30g)
• 1.5 tbsp pistachios, chopped (approx. 15g)
• 2 tbsp cashews, chopped (approx. 20g)
• 4-5 dates, finely chopped
• 1 tbsp chironji (charoli), optional
• 1 tbsp raisins
• 1 tsp poppy seeds (khus khus)
• 100 grams khoya (mawa)
• 0.25 cup sugar (approx. 50g)
• 0.25 cup grated coconut (approx. 30g)
• 2 tsp ghee

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe:

• Khoya (Mawa): This is key. Use good quality, fresh khoya for the best flavour and texture. You can find it at Indian grocery stores, or sometimes even well-stocked supermarkets. If you can’t find it, you can make it at home (though it’s a bit of a process!).
• Dry Fruit Mixture: Traditionally, the dry fruit mixture varies by region. Some families add more cashews, others prefer more almonds. Feel free to adjust the proportions to your liking! My Nana always added a generous helping of chironji – it adds a lovely subtle flavour.
• Rice Flour: The type of rice flour matters. I recommend using a fine, powdery rice flour – the kind specifically labelled for making idli or dosa. This will give you the best texture for the modak shells.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a pan, bring the water and salt to a boil. Slowly add the rice flour, stirring constantly to prevent lumps. Reduce the heat to low and continue stirring until the mixture forms a smooth, non-sticky dough. This takes a bit of elbow grease! Remove from heat and let it cool slightly.
2. Roast the Dry Fruits: While the dough cools, heat the ghee in a small pan. Add the chopped almonds, pistachios, cashews, dates, chironji, and raisins. Roast for about 2 minutes, until lightly golden and fragrant. Be careful not to burn them!
3. Sauté the Poppy Seeds: In the same pan (or a separate one), sauté the poppy seeds in a little ghee until they start to crackle. This releases their flavour.
4. Prepare the Filling: In another pan, combine the khoya and sugar. Cook over medium heat, stirring constantly, until the sugar is melted and the khoya is smooth and creamy. Add the roasted dry fruit mixture and the sautéed poppy seeds. Mix well and cook for another minute. Finally, stir in the grated coconut. Let the filling cool completely.
5. Shape the Modaks: This is where the fun begins! Grease your hands lightly with ghee. Take a small portion of the dough and roll it into a ball. Using a modak mould (or your hands, see FAQs!), press the dough into the cavities of the mould. Add about a teaspoon of the filling into the centre. Gently close the mould and press to seal the modak.
6. Steam the Modaks: Line your idli moulds with turmeric leaves (this adds a lovely flavour and prevents sticking). Place the modaks in the moulds. Steam for 10-15 minutes, or until the modak shells become translucent.
7. Serve: Serve the modaks warm as an offering to Lord Ganesha during Ganesh Chaturthi, or simply enjoy them as a delicious dessert!

Expert Tips

• Dough Consistency: The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more rice flour. If it’s too dry, add a teaspoon of water at a time.
• Preventing Cracks: To prevent the modaks from cracking during steaming, make sure the dough is well-kneaded and the moulds are properly greased. Also, don’t overfill the modaks.
• Modak Moulds: If you’re new to modak making, using a mould is a lifesaver! There are different types available – plastic and metal. Grease it well before each use.

Variations

• Vegan Modak Adaptation: Substitute the khoya with a vegan alternative like cashew cream or coconut khoya. Use vegan ghee for roasting the dry fruits.
• Gluten-Free Considerations (Naturally Gluten-Free): This recipe is naturally gluten-free as it uses rice flour! Just double-check that your khoya doesn’t contain any hidden gluten ingredients.
• Spice Level Adjustment: A pinch of cardamom or nutmeg in the filling adds a lovely warmth. My friend, Priya, always adds a tiny bit of saffron for a luxurious touch.
• Festival Adaptations: During Ganesh Chaturthi, it’s customary to offer modaks in odd numbers (1, 3, 5, etc.) to Lord Ganesha.

Serving Suggestions

Modaks are best enjoyed warm! They pair beautifully with a glass of warm milk or a cup of masala chai. You can also serve them with a side of ghee for dipping.

Storage Instructions

Leftover modaks can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them gently before serving. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

• What type of rice flour is best for making modaks? A fine, powdery rice flour specifically labelled for idli or dosa works best.
• Can I make modaks without a modak mould? Yes, you can! It’s a bit trickier, but you can shape them by hand. Roll the dough into a small disc, place the filling in the centre, and carefully pleat the edges to form a rounded shape.
• How do I know when the modaks are perfectly steamed? The modak shells will become translucent and slightly glossy when they’re perfectly steamed.
• Can I freeze modaks after they are steamed? Absolutely! Wrap them individually in plastic wrap and store them in a freezer-safe container for up to a month.
• What is khoya and where can I find it? Khoya (mawa) is a milk solid commonly used in Indian sweets. You can find it at Indian grocery stores or sometimes well-stocked supermarkets.