Authentic Moong Dal Modak Recipe – Traditional Indian Sweet

Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal Modak Recipe – Traditional Indian Sweet

Hey everyone! If you’ve ever celebrated Ganesh Chaturthi, or just have a sweet tooth for truly comforting Indian desserts, you need to try these Moong Dal Modaks. They’re little pockets of happiness, and honestly, making them is half the fun! I remember the first time I attempted these – it took a few tries to get the shaping right, but the deliciousness was worth every effort. Let’s dive in!

Why You’ll Love This Recipe

These aren’t just any sweets. Moong Dal Modaks are a traditional offering to Lord Ganesha, and they’re believed to be his favorite! Beyond the spiritual significance, they’re incredibly flavorful – the sweetness of the cane sugar (gur) combined with the earthy moong dal and a hint of cardamom is just divine. Plus, the soft, chewy texture is unbelievably satisfying. They’re a little bit of work, but trust me, the reward is huge.

Ingredients

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

• ½ cup rice flour
• To taste salt
• As needed water
• ¼ cup moong dal (split yellow lentils)
• ¼ cup + 2 tbsp cane sugar (gur)
• ¼ cup water (for cooking dal)
• ¼ cup grated carrot
• A pinch cardamom powder
• Ghee (clarified butter) – as needed

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Moong Dal: Type and Significance

We’re using split moong dal (yellow lentils) for this recipe. It cooks quickly and has a lovely, mild flavor. Moong dal is considered very auspicious in Indian cuisine and is often used in festive dishes.

Rice Flour: Choosing the Right Grain

I recommend using a fine rice flour for the smoothest dough. You can find this at most Indian grocery stores. If yours is a little coarser, sifting it before use helps! (About 125g rice flour)

Cane Sugar (Gur): Regional Variations & Benefits

Cane sugar, or gur, is key to the authentic flavor. It has a beautiful caramel-like taste that regular sugar just can’t replicate. Different regions in India have different types of gur – some are darker and more molasses-rich than others. Feel free to experiment! (About 60-70g gur)

Ghee: Traditional vs. Modern Options

Ghee adds a wonderful richness. Traditionally, homemade ghee is preferred, but good-quality store-bought ghee works perfectly well too. (About 2-3 tbsp ghee)

Cardamom: Fresh vs. Ground

Freshly ground cardamom is always best for that vibrant aroma, but a good quality ground cardamom will do in a pinch. (About ¼ tsp ground cardamom)

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the moong dal. Dry roast the moong dal in a pan over medium heat until it turns golden brown and fragrant. This usually takes about 5-7 minutes. Be careful not to burn it!
2. Next, cook the dal. Pressure cook the roasted dal with 1 cup of water for 3-4 whistles, or until it’s beautifully mushy. Once cooled slightly, mash it well and set aside.
3. Now for the carrot. Heat a teaspoon of ghee in a pan and sauté the grated carrot until it softens. This adds a lovely texture and subtle sweetness.
4. Time for the filling! Add the mashed dal and cane sugar to the pan with the carrots. Cook on medium heat, stirring constantly, until the mixture thickens and comes together.
5. Almost there! Mix in the cardamom powder and let the filling cool completely.
6. Let’s make the dough. In a separate bowl, prepare the dough by mixing the rice flour with boiling water. Add the water gradually, mixing until you form a smooth, pliable ball. It shouldn’t be sticky!
7. Shape the modaks. Grease your modak mould with a little ghee. Take a small portion of the rice dough and press it into the mould. Then, fill it with a spoonful of the moong dal mixture. Close the mould and gently remove the shaped modak.
8. Steam to perfection. Place the modaks in a steamer lined with parchment paper or greased banana leaves. Steam for 8-10 minutes, or until they become shiny and translucent.

Expert Tips

• Don’t overcook the dal – it should be mushy, but not burnt.
• The dough should be soft but not sticky. Adjust the water accordingly.
• Greasing the mould well is crucial for easy removal.
• If you don’t have a steamer, you can use a large pot with a colander or heat-safe bowl placed inside, ensuring the water doesn’t touch the modaks.

Variations

• Vegan Modak Adaptation: Substitute the ghee with coconut oil or any other vegan-friendly oil.
• Gluten-Free Considerations: This recipe is naturally gluten-free as long as you use pure rice flour.
• Spice Level Adjustment: Add a tiny pinch of nutmeg or a very small piece of ginger to the filling for a warmer flavor. My grandmother always added a hint of nutmeg!
• Festival Adaptations (Ganesh Chaturthi Special): Traditionally, modaks are offered in odd numbers to Lord Ganesha.

Serving Suggestions

These modaks are best enjoyed warm! They pair beautifully with a glass of warm milk or a cup of masala chai. They’re also lovely as a sweet treat after a meal.

Storage Instructions

You can store leftover modaks in an airtight container in the refrigerator for up to 3 days. Reheat them gently by steaming for a few minutes before serving.

FAQs

What is the significance of Modak?

Modaks are considered Lord Ganesha’s favorite sweet and are offered to him during Ganesh Chaturthi as a symbol of prosperity and good fortune.

Can I use regular sugar instead of cane sugar (gur)?

You can, but the flavor won’t be quite the same. Gur adds a unique caramel-like depth that regular sugar lacks. If using regular sugar, reduce the quantity slightly as it’s sweeter.

How do I know when the modaks are perfectly steamed?

They’ll become shiny and slightly translucent. The dough will also firm up.

What if I don’t have a modak mould?

You can shape them by hand! It takes a little practice, but it’s definitely doable. Just roll the dough into small discs, fill with the mixture, and pinch the edges to create a rounded shape.

Can I make the filling ahead of time?

Absolutely! You can make the filling a day or two in advance and store it in the refrigerator. This can save you time when you’re ready to assemble the modaks.