Authentic Modak Recipe – Wheat Flour & Jaggery Sweet Treats

Last Updated on 4 months by Neha Deshmukh

Authentic Modak Recipe – Wheat Flour & Jaggery Sweet Treats

Hey everyone! If you’ve ever celebrated Ganesh Chaturthi, or just have a sweet tooth for truly comforting Indian desserts, you need to try making Modak. These little dumplings are more than just a treat; they’re a labor of love, and honestly, the process is just as rewarding as the first bite. I remember the first time I attempted these – it took a few tries to get the shape right, but the joy of sharing them with family made it all worthwhile! Let’s dive in and make some magic.

Why You’ll Love This Recipe

This Modak recipe is special because it uses whole wheat flour, making it a slightly healthier (but equally delicious!) take on the traditional sweet. It’s a beautiful balance of textures – a soft, slightly chewy outer shell and a sweet, fragrant coconut filling. Plus, the aroma while frying? Unbeatable. You’ll love making these, and your loved ones will adore eating them.

Ingredients

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

• 1 cup whole wheat flour (approx. 120g)
• 1/8 cup sooji (semolina) (approx. 15g)
• 2 teaspoons ghee (clarified butter)
• To taste salt
• 1/2 cup grated coconut (approx. 50g)
• 1/3 cup powdered jaggery (approx. 60g)
• 1/3 cup water (approx. 75ml)
• A generous pinch cardamom powder

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference:

• Jaggery – types & benefits: Jaggery is unrefined sugar, and it adds a beautiful, complex sweetness. You can use dark or light jaggery – dark will give a richer, more molasses-like flavor. I prefer using organic jaggery whenever I can.
• Sooji – variations: Sooji (semolina) adds a lovely texture. You can use fine or coarse sooji; fine will give a smoother dough.
• Ghee – clarified butter importance: Ghee is essential for that authentic flavor and flaky texture. Don’t skimp on the ghee! It really elevates the whole experience. You can make your own ghee at home, or buy a good quality brand.
• Regional Coconut variations: Freshly grated coconut is best, but desiccated coconut works in a pinch. If using desiccated, you might need to add a tablespoon of water to the filling to help it bind. In some regions, they even add a little bit of chopped nuts to the coconut filling!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s tackle the jaggery. Soak the powdered jaggery in the warm water and crush it well to dissolve any lumps. Heat this mixture in a pan until it’s slightly thickened – it should resemble a syrup. Strain it to remove any impurities and set aside to cool.
2. Now for the dough. In a large bowl, combine the whole wheat flour, sooji, ghee, and a pinch of salt. Gradually add water, a little at a time, and mix until you form a stiff dough. It should be firm enough to hold its shape.
3. Let the dough rest for about 15 minutes. This allows the gluten to relax, making it easier to roll.
4. While the dough rests, let’s make the filling. Roast the grated coconut in a dry pan over medium heat until it’s lightly golden and dry. Be careful not to burn it!
5. Heat the jaggery syrup again until it thickens slightly. Add the roasted coconut and mix well until everything is combined and sticky. Stir in a generous pinch of cardamom powder. Let this filling cool completely.
6. Time to assemble! Divide the dough into small, equal-sized balls. Roll each ball into a thin circle (about 3-4 inches in diameter).
7. Place a spoonful of the coconut filling in the center of each circle. Carefully pinch the edges of the dough together to seal the filling inside, creating the signature Modak shape. It takes practice, don’t worry if they aren’t perfect!
8. Heat oil in a kadai (deep frying pan) over medium-low heat. Gently fry the Modaks in batches, turning occasionally, until they are golden brown on all sides.
9. Drain the fried Modaks on paper towels to remove excess oil. Serve them warm and enjoy!

Expert Tips

• Don’t overcrowd the kadai when frying. This will lower the oil temperature and result in soggy Modaks.
• Keep the heat on medium-low to ensure the Modaks cook through without burning.
• If the dough is too dry, add a teaspoon of water at a time. If it’s too sticky, add a little flour.
• The filling should be completely cool before you start assembling the Modaks, otherwise, it will be difficult to handle.

Variations

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

• Vegan Modak Adaptation: Substitute the ghee with a vegan butter alternative or coconut oil.
• Gluten-Free Modak Adaptation: Use a gluten-free flour blend instead of whole wheat flour. Rice flour and millet flour work well.
• Spice Level – adjusting cardamom: If you love a stronger cardamom flavor, feel free to add a little more! A tiny pinch of nutmeg also adds a lovely warmth.
• Festival Adaptations – Ganesh Chaturthi Special: Traditionally, 21 Modaks are offered to Lord Ganesha during Ganesh Chaturthi. It’s a beautiful tradition, and a fun challenge to make that many! My grandmother always made a slightly larger batch, just in case…

Serving Suggestions

Modaks are best enjoyed warm, with a cup of chai (Indian tea). They also pair beautifully with a glass of cold milk. They’re perfect for festive occasions, or just as a sweet treat any time of year.

Storage Instructions

You can store leftover Modaks in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh, but they can be reheated gently in a microwave or oven.

FAQs

Let’s answer some common questions:

• What is the significance of Modak? Modak is considered Lord Ganesha’s favorite sweet. It symbolizes joy, happiness, and prosperity.
• Can I make Modak ahead of time? You can make the filling and the dough ahead of time and store them separately in the refrigerator. Assemble and fry the Modaks just before serving.
• What is the best way to knead the dough for Modak? Knead the dough for at least 5-7 minutes until it’s smooth and elastic. This will help create a soft and pliable Modak shell.
• Can I steam Modak instead of frying? Yes, you can! Steam the Modaks for about 10-12 minutes until they are cooked through. They won’t have the same crispy texture as fried Modaks, but they’re a healthier option.
• What type of jaggery is best for Modak? Both dark and light jaggery work well. Dark jaggery gives a richer flavor, while light jaggery is milder.