Last Updated on 2 months by Neha Deshmukh

Beetroot & Carrot Modak Recipe – Traditional Indian Steamed Sweet

Introduction

Oh, modaks! These little dumplings just melt in your mouth, don’t they? I remember the first time I tried making them – it was for Ganesh Chaturthi, and honestly, it was a bit of a learning curve! But the joy of biting into a perfectly steamed, sweet modak… totally worth it. Today, I’m sharing my take on a vibrant and delicious version: Beetroot & Carrot Modak. It’s a beautiful blend of earthy sweetness, and I think you’ll absolutely love it.

Why You’ll Love This Recipe

This recipe isn’t just about a delicious treat; it’s about experiencing a little piece of Indian culture. Modaks are traditionally made during Ganesh Chaturthi, a festival celebrating Lord Ganesha, who is known for his love of these sweets. But honestly, you don’t need a festival as an excuse to make them! They’re perfect for a special dessert, a festive gathering, or just a cozy afternoon treat. Plus, sneaking in some beetroot and carrot makes them a little bit healthier, right?

Ingredients

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

• ½ cup idiyappam flour (approximately 80g)
• As needed water (about ¾ cup or 180ml)
• To taste salt (about ¼ tsp)
• 1 + 2 teaspoons ghee (about 10g + 5g)
• ¼ cup grated carrot (approximately 30g)
• ¼ cup grated beetroot (approximately 30g)
• ¼ cup heaped cane sugar (approximately 50g)
• A pinch of cardamom powder

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Idiyappam Flour: What it is and where to find it.

Idiyappam flour is a special type of rice flour used to make string hoppers (idiyappam) in South India. It has a slightly coarser texture than regular rice flour, which gives the modaks a lovely, slightly chewy texture. You can usually find it at Indian grocery stores, or online. If you absolutely can’t find it, you can substitute with regular rice flour, but the texture will be a little different.

Ghee: The importance of clarified butter in Indian sweets.

Ghee, or clarified butter, is a staple in Indian cooking, especially sweets. It adds a rich, nutty flavor that you just can’t get with regular butter. Plus, it helps bind the filling together beautifully. Don’t skimp on the ghee – it really makes a difference!

Cane Sugar: Traditional sweetener vs. refined sugar.

I prefer using cane sugar (also known as jaggery sugar) in this recipe because it adds a lovely, caramel-like flavor that complements the beetroot and carrot. However, you can absolutely use regular granulated sugar if that’s what you have on hand. Just be aware that the flavor will be slightly different.

Regional Variations in Modak Fillings

While this recipe focuses on a beetroot and carrot filling, modaks are incredibly versatile! You’ll find variations all over India. Some popular fillings include coconut and jaggery, lentil and jaggery, or even dry fruits. My friend’s grandmother makes a fantastic cashew and cardamom filling – it’s divine!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, mix the idiyappam flour and salt. Slowly add water, a little at a time, and mix to form a soft dough.
2. Now, boil about 1 cup of water and pour it into the flour mixture. This is key for getting the right texture! Mix well. Let the dough cool slightly – you should be able to handle it without burning your hands.
3. Knead the dough until it’s smooth and pliable. If it’s too sticky, add a tiny bit of oil (½ tsp at a time).
4. Time for the filling! Heat 1 teaspoon of ghee in a pan over medium heat. Add the grated carrot and beetroot and sauté for a few minutes until the raw smell disappears.
5. Cover the pan and cook on low heat for 7-10 minutes, or until the vegetables are softened.
6. Add the cane sugar and the remaining ghee. Cook, stirring constantly, until the mixture thickens to a halwa-like consistency. Stir in a pinch of cardamom powder.
7. Let the filling cool completely.
8. Grease your hands lightly with ghee. Take a small portion of the dough and flatten it into a cup shape.
9. Fill the dough cup with a spoonful of the veggie mixture.
10. Carefully seal the edges and shape it into a modak. You can use your hands, or a modak mould if you have one.
11. Repeat with the remaining dough and filling.
12. Steam the modaks for 7-10 minutes, or until the outer layer becomes glossy and slightly translucent.
13. Serve warm and enjoy!

Expert Tips

A few little secrets to help you nail this recipe:

Achieving the Perfect Dough Consistency

The dough should be soft and pliable, but not sticky. The hot water is crucial for this! If it’s still too sticky after kneading, add a tiny bit of oil.

Ensuring the Filling is Not Too Moist

If your filling is too moist, it will be difficult to shape the modaks. Make sure to cook the filling until it reaches a halwa-like consistency.

Steaming for Glossy Modaks

Steaming is key to getting that beautiful, glossy finish. Make sure the water in your steamer is boiling before you add the modaks.

Variations

Let’s get creative!

Vegan Modak Adaptation

To make these vegan, simply substitute the ghee with a plant-based butter or oil.

Gluten-Free Considerations

Idiyappam flour is naturally gluten-free, so these modaks are a great option for those with gluten sensitivities.

Spice Level Adjustment (Adding Ginger or Nutmeg)

Want a little extra warmth? Add a pinch of grated ginger or nutmeg to the filling.

Festival Adaptations (Ganesh Chaturthi Special)

For Ganesh Chaturthi, you can make a larger batch and offer them to Lord Ganesha as prasad (a blessed offering).

Serving Suggestions

These modaks are best served warm. They pair beautifully with a cup of chai or a glass of warm milk. You can also garnish them with a sprinkle of grated coconut or chopped nuts.

Storage Instructions

Leftover modaks can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a steamer or microwave before serving.

FAQs

Got questions? I’ve got answers!

What is Idiyappam flour and can I substitute it?

It’s a special rice flour used for string hoppers. You can substitute with regular rice flour, but the texture will be slightly different.

How do I know when the modak dough is ready to be filled?

The dough should be smooth, pliable, and not sticky. It should easily form a cup shape without cracking.

Can I make the filling ahead of time?

Yes, absolutely! You can make the filling a day or two in advance and store it in the refrigerator.

What is the best way to prevent the modaks from sticking to the steamer?

Grease the steamer plates lightly with ghee or oil. You can also line them with parchment paper.

How can I adjust the sweetness level in this recipe?

Adjust the amount of cane sugar to your liking. Start with ¼ cup and add more if needed.

Can these be made with other vegetables?

Definitely! Feel free to experiment with other vegetables like pumpkin, sweet potato, or even peas.