Coconut Modak Recipe – Traditional Indian Sweet with Jaggery & Coconut

Last Updated on 4 months by Neha Deshmukh

Coconut Modak Recipe – Traditional Indian Sweet with Jaggery & Coconut

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 Coconut 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 couple of tries to get the dough right, but the reward? Absolutely worth it. Let’s get into it!

Why You’ll Love This Recipe

These aren’t just any sweets. Coconut Modaks are a traditional offering made during Ganesh Chaturthi, a beloved festival celebrating Lord Ganesha. But you don’t need a festival as an excuse to make them! They’re wonderfully fragrant, perfectly sweet (not too sweet, thankfully!), and have a delightful texture. The soft, pillowy outer shell combined with the sweet, grainy coconut filling is just… chef’s kiss. Plus, they’re surprisingly satisfying to make.

Ingredients

Here’s what you’ll need to create these little beauties:

• 1 cup grated coconut
• 0.5 + 2 tbsp grated jaggery (about 100g + 30g)
• 2 cardamom pods
• A little water (about 1 tbsp)
• 1 cup rice flour (about 150g)
• 1.75-2 cups water (about 420-480ml)
• 1 tbsp ghee (about 15ml)
• A big pinch of salt

Ingredient Notes

Let’s talk ingredients for a sec, because a few things really make a difference.

• Grated Coconut: Freshly grated coconut is the absolute best! It has a natural sweetness and aroma that pre-shredded coconut just can’t match. If you absolutely have to use store-bought, look for the refrigerated kind.
• Jaggery: The quality of your jaggery will impact the flavour. Look for a dark, rich jaggery. If it has impurities, straining it before using is a good idea.
• Rice Flour: This is key! Idli rice flour is preferred for the perfect texture. It’s a finer grind than regular rice flour and gives the modaks a lovely softness. You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the filling. Grate your coconut and jaggery. Add the cardamom pods, lightly crushed to release their flavour.
2. Heat a kadai (or a deep pan) over medium heat. Add the coconut, jaggery, and just 1 tbsp of water.
3. Mix everything together until the jaggery melts completely and the mixture starts to thicken. Keep stirring to prevent sticking! You’ll know it’s ready when it starts leaving the sides of the pan.
4. Remove from the heat and transfer the filling to a plate to cool completely.
5. Now for the dough. In a separate pot, bring the water to a boil with the ghee and salt.
6. Gradually add the rice flour, mixing constantly to avoid lumps. It will quickly come together into a thick mass.
7. Reduce the heat and continue mixing for a minute or two until the dough starts to form a ball. Then, remove from heat and let it cool slightly – it should be warm, but not scalding.
8. Once cool enough to handle, knead the dough until it’s smooth and pliable. Cover it with a damp cloth to prevent it from drying out.
9. Time to shape! Take a small portion of the dough (about a tablespoon) and roll it into a smooth ball. Gently flatten it into a small cup shape.
10. Fill each cup with about 2 tsp of the cooled coconut-jaggery filling.
11. Carefully seal the dough around the filling, pinching it together to form a coconut shape. Don’t worry if they aren’t perfect – they’ll still taste amazing!
12. Place the shaped modaks in a greased steamer basket.
13. Steam for 7-8 minutes.
14. Let them rest for about 10 minutes before serving. This helps them firm up a bit.

Expert Tips

• Don’t overcook the filling! It should be thick enough to hold its shape, but not hard.
• If your dough is too dry, add a teaspoon of water at a time until it comes together.
• Greasing the steamer basket well is crucial to prevent the modaks from sticking.

Variations

• Vegan Adaptation: Easily made vegan by using vegan ghee and ensuring your jaggery is vegan-friendly (some jaggery is processed with bone char).
• Gluten-Free: These are naturally gluten-free, which is fantastic!
• Spice Level: For a little extra warmth, add a tiny pinch of nutmeg to the coconut filling. My grandma always did this!
• Festival Adaptations: During Ganesh Chaturthi, these are offered in odd numbers (3, 5, 7, etc.) to Lord Ganesha.

Serving Suggestions

These are best enjoyed warm, with a cup of chai! They also pair beautifully with a glass of cold milk. Honestly, they’re delicious on their own too.

Storage Instructions

You can store leftover modaks in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a steamer or microwave before serving.

FAQs

What type of jaggery is best for Modak?

Dark, rich jaggery is ideal. It has a lovely flavour that complements the coconut perfectly.

Can I make the dough ahead of time?

You can, but it’s best to make it on the same day. If you do make it ahead, keep it covered with a damp cloth and refrigerated. You might need to knead it again briefly before shaping.

How do I know when the coconut-jaggery filling is ready?

It’s ready when it thickens and starts to leave the sides of the pan. It should be firm enough to hold its shape when cooled.

What if my Modak dough is too sticky?

Add a little more rice flour, one teaspoon at a time, and knead until it reaches the right consistency.

Can I bake these instead of steaming?

While traditionally steamed, you can bake them at 180°C (350°F) for about 15-20 minutes. However, the texture will be slightly different – they won’t be as soft and pillowy.