Authentic Modak Recipe- Rice Flour & Jaggery Prasadam

Last Updated on 2 months by Neha Deshmukh

Authentic Modak Recipe- Rice Flour & Jaggery Prasadam

Hey everyone! If you’ve ever celebrated Ganesh Chaturthi, or just have a sweet tooth for traditional Indian treats, you need to try this Modak recipe. It’s a family favorite, and honestly, making these little dumplings is half the fun! I remember the first time I attempted Modak – it was a bit messy, but so rewarding. This recipe is for the classic rice flour and jaggery Modak, perfect as an offering (prasadam) or just a delightful sweet snack.

Why You’ll Love This Recipe

This Modak recipe is special because it’s relatively simple, yet delivers that authentic, melt-in-your-mouth texture and flavor. It’s a wonderful way to connect with tradition, and the aroma while steaming is just heavenly. Plus, who can resist a sweet, coconutty, cardamom-infused bite? It’s comfort food at its finest!

Ingredients

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

• 1 cup Rice flour (approx. 170g)
• 2 cups Water (480ml)
• 1/3 cup + 1 tbsp Jaggery (approx. 90g)
• 2 tbsps Coconut, grated (approx. 20g)
• 1/2 tsp Cardamom powder (approx. 2.5g)
• 2 tsps Ghee (approx. 10g)

Ingredient Notes

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

• Jaggery: Seriously, use good quality jaggery! It makes all the difference. Look for a dark, rich color and a slightly molasses-like aroma. It’s the heart of the Modak’s flavor.
• Rice Flour: You can use either regular rice flour or chakhao rice flour (black rice flour) for a slightly different, more traditional flavor. I’ve used both, and both work beautifully. Avoid using rice flour that’s too coarse.
• Cardamom: Don’t skimp on the cardamom! It’s a key element in traditional Modaks, adding that warm, fragrant note. Freshly ground cardamom is best, but good quality store-bought powder works too.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, boil the water in a vessel. Once boiling, add the jaggery and melt it completely on medium heat. Stir it occasionally to prevent sticking.
2. Now, add the grated coconut and cardamom powder to the jaggery mixture. Reduce the heat to low and stir well.
3. This is where the magic happens! Gradually mix in the rice flour while stirring continuously. This prevents lumps from forming. Keep stirring until everything is well combined.
4. Cover the vessel and cook for about 8 minutes, stirring occasionally. The mixture will start to thicken. Once it’s handleable (not too hot to touch!), remove from heat and let it cool.
5. Once cooled enough to handle, knead the dough thoroughly. Grease your hands with a little ghee – this prevents the dough from sticking.
6. Shape the dough into small, flattened discs. I usually aim for about 1-inch diameter.
7. Finally, steam the Modaks in an idli maker or steamer for 8-10 minutes. Don’t use the pressure cooker weight! You want them to steam gently.
8. Let them cool slightly before serving as prasadam or enjoying as a sweet treat.

Expert Tips

Here are a few things I’ve learned over the years to make perfect Modaks:

• Preventing Sticking: Ghee is your friend! Grease your hands well when shaping the Modaks, and lightly grease the steamer plates too.
• Dough Consistency: The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more rice flour, a teaspoon at a time.
• Steaming Perfectly: Don’t oversteam! 8-10 minutes is usually enough. Oversteaming can make the Modaks tough.

Variations

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

• Vegan Modak Adaptation: Substitute the ghee with coconut oil. It works beautifully and keeps the Modaks vegan-friendly. My friend, Priya, swears by this!
• Gluten-Free Considerations (Naturally Gluten-Free): This recipe is naturally gluten-free, as rice flour is the main ingredient. Just double-check your cardamom powder to ensure it doesn’t contain any gluten-based additives.
• Spice Level Adjustment (Cardamom Intensity): If you really love cardamom, feel free to add a little more! Start with 3/4 tsp and adjust to your taste.
• Festival Adaptations (Ganesh Chaturthi Prasadam Specifics): Traditionally, Modaks offered during Ganesh Chaturthi are made with a specific number of pleats (usually 5 or 7). Feel free to get creative with the shaping!

Serving Suggestions

Modaks are best enjoyed warm or at room temperature. They pair perfectly with a cup of chai or a glass of milk. They’re also lovely with a sprinkle of grated coconut on top.

Storage Instructions

You can store leftover Modaks in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. Reheat gently before serving.

FAQs

Let’s answer some common questions:

• What type of rice flour is best for Modak? Regular rice flour works great, but chakhao rice flour (black rice flour) adds a lovely traditional flavor.
• Can I use sugar instead of jaggery? You can, but the flavor won’t be quite the same. Jaggery has a unique, caramel-like flavor that’s essential to authentic Modaks. If using sugar, use the same quantity.
• How do I prevent the Modaks from sticking to the steamer plates? Grease the steamer plates lightly with ghee or oil.
• Can I make the dough ahead of time? Yes, you can! Just store the dough in an airtight container in the refrigerator for up to a day. Bring it to room temperature before shaping.
• What is the significance of Modak in Hindu tradition? Modak is believed to be Lord Ganesha’s favorite sweet. It’s offered to him during Ganesh Chaturthi as a symbol of prosperity and good fortune.