Coconut Modak Recipe – Traditional Indian Sweet with Jaggery & Ghee

Last Updated on 2 months by Neha Deshmukh

Coconut Modak Recipe – Traditional Indian Sweet with Jaggery & Ghee

Hey everyone! If you’ve ever been lucky enough to experience the joy of Ganesh Chaturthi, you know Modak is the star of the show. These little dumplings are more than just a sweet treat; they’re a symbol of devotion and happiness. I remember the first time I tried making them – it was a bit of a learning curve, but the delicious results were totally worth it! Today, I’m sharing my family’s recipe for Coconut Modak, a classic combination of sweet coconut and jaggery, wrapped in a soft rice flour shell. Let’s get cooking!

Why You’ll Love This Recipe

This Coconut Modak recipe is special because it’s relatively straightforward, even for beginners. It captures the authentic flavors of traditional Modak, using simple ingredients you can easily find. Plus, the aroma that fills your kitchen while you’re making these is just heavenly! They’re perfect for offering to the gods, sharing with loved ones, or simply enjoying as a delightful snack.

Ingredients

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

• 1.5 cup grated fresh coconut (approximately 150g)
• 1 cup jaggery powder or grated jaggery (approximately 200g)
• 0.5 teaspoon ghee or oil (approximately 2.5ml)
• 0.5 teaspoon cardamom powder (approximately 2.5ml)
• 1 cup rice flour (approximately 120g)
• 1.5 cup water (approximately 360ml)
• 0.25 teaspoon salt (approximately 1.25g)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Fresh Coconut: Seriously, fresh is best! It has a natural sweetness and moisture that you just can’t replicate with store-bought. If you absolutely must use store-bought, look for unsweetened, finely shredded coconut.
• Jaggery – types & regional variations: Jaggery is unrefined cane sugar, and it comes in different forms. You can use jaggery powder for easy mixing, or grate a block of jaggery yourself. Different regions in India use different types of jaggery – some are darker and more molasses-like, others are lighter and more subtle. Experiment to find your preference!
• Ghee – clarified butter: Ghee adds a beautiful richness and flavor. You can substitute with oil if you prefer, but ghee really elevates the taste.
• Rice Flour – specific type for best results: I recommend using fine rice flour, also known as chawal ka atta. Avoid using coarse rice flour, as it can make the Modaks grainy.

Step-By-Step Instructions

Alright, let’s get to the fun part – making the Modaks!

1. Prepare coconut-jaggery stuffing: In a pan, combine the grated coconut, jaggery, and ghee. Cook over medium heat, stirring constantly, until the jaggery melts and the mixture comes together. Continue cooking until most of the moisture evaporates – you want a slightly dry, crumbly mixture. Stir in the cardamom powder and let it cool completely.
2. Make rice dough: In a saucepan, bring the water to a boil with the salt and ghee. Gradually add the rice flour, stirring continuously to prevent lumps. Keep stirring until the mixture forms a smooth, non-sticky dough. It might take a little elbow grease!
3. Rest the dough: Cover the dough with a damp cloth and let it rest for about 10 minutes. This allows the flour to hydrate and makes the dough more pliable.
4. Shape the Modaks: Divide the dough into small, equal-sized balls. Flatten each ball into a disc, keeping the edges slightly thinner than the center.
5. Fill and seal: Place a spoonful of the cooled coconut-jaggery stuffing in the center of each disc. Carefully pleat the edges of the dough to seal the filling inside, forming a dumpling shape. Alternatively, you can use a Modak mould for a perfectly shaped Modak.
6. Steam the Modaks: Grease the plates of a steamer with a little ghee or oil. You can also use turmeric leaves to line the plates for a traditional touch (and a lovely aroma!). Arrange the Modaks on the greased plates, ensuring they aren’t touching. Steam for 10-15 minutes, or until the dough looks translucent.

Expert Tips

• Don’t overcook the stuffing! You want it to be slightly moist, but not runny.
• If the dough is too sticky, add a little more rice flour, one teaspoon at a time.
• If the dough is too dry, sprinkle a little water, one teaspoon at a time.
• Greasing the steamer plates well is crucial to prevent the Modaks from sticking.

Variations

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

• Vegan Adaptation: Simply substitute the ghee with a plant-based ghee alternative. Coconut oil works well too!
• Gluten-Free: This recipe is naturally gluten-free, as it uses rice flour.
• Spice Level: Adjust the amount of cardamom powder to your liking. You can also add a pinch of nutmeg or cloves for a warmer flavor. My grandmother always added a tiny bit of grated nutmeg!
• Festival Adaptations: During Ganesh Chaturthi, it’s customary to offer 21 Modaks to Lord Ganesha. You can also arrange the Modaks in a specific pattern on the plate as an offering.

Serving Suggestions

Serve the Modaks warm, as a devotional offering or a delightful snack with a cup of chai. They’re also lovely with a drizzle of ghee or a sprinkle of grated coconut.

Storage Instructions

Leftover Modaks can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them gently in a steamer or microwave before serving.

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 use store-bought grated coconut? Yes, you can, but fresh coconut is highly recommended for the best flavor.
• How do I know when the stuffing is ready? The stuffing should be slightly dry and crumbly, and it should hold its shape when pressed together.
• What is the best way to steam the Modaks? Ensure the steamer is properly heated and the plates are well-greased. Don’t overcrowd the plates.
• Can I make Modaks ahead of time and freeze them? Yes, you can! Freeze the unsteamed Modaks on a baking sheet lined with parchment paper. Once frozen, transfer them to a freezer-safe bag or container. Steam them directly from frozen, adding a few extra minutes to the steaming time.