Last Updated on 4 months by Neha Deshmukh

Modak Recipe – Traditional Indian Sweet with Coconut & Jaggery

Introduction

Oh, Modaks! Just the name brings back so many childhood memories of Ganesh Chaturthi celebrations at my grandmother’s house. These little dumplings of joy are more than just a sweet; they’re a symbol of devotion and a taste of pure happiness. Today, I’m so excited to share my family’s recipe with you – a traditional Modak recipe with a sweet coconut and jaggery filling. It might seem a little daunting at first, but trust me, the end result is so worth it!

Why You’ll Love This Recipe

This Modak recipe isn’t just about following steps; it’s about creating something special. You’ll love it because:

• It captures the authentic flavors of traditional Indian sweets.
• The coconut and jaggery filling is a classic combination that’s simply irresistible.
• It’s a wonderful way to connect with Indian culture and traditions.
• Making Modaks is a fun and rewarding experience – perfect for getting the family involved!

Ingredients

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

• 1 cup rice flour (approx. 170g)
• 1 cup water (240ml)
• 1 teaspoon ghee (approx. 5ml)
• To taste salt
• 1 cup grated coconut (approx. 100g)
• 1 cup powdered jaggery (approx. 150g)
• 10 cashews
• ¼ teaspoon cardamom powder (approx. 0.5g)

Ingredient Notes

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

Rice Flour: Types and Uses

I prefer using fine rice flour for Modaks. It gives a smoother texture. You can find it at most Indian grocery stores. If you’re using a coarser variety, sifting it beforehand is a good idea.

Ghee: Choosing the Right Kind for Flavor

Ghee is essential for that rich, aromatic flavor. Homemade ghee is amazing if you have the time, but a good quality store-bought ghee works perfectly too.

Jaggery: Regional Variations and Health Benefits

Jaggery is unrefined sugar, and it adds a beautiful caramel-like sweetness. You can find it in different forms – blocks, powder, or liquid. I use powdered jaggery for easy mixing. It’s also considered healthier than refined sugar!

Cardamom: The Queen of Spices – Quality Matters

A little cardamom goes a long way! Use good quality cardamom pods and grind them yourself for the freshest flavor.

Coconut: Fresh vs. Dried – Which to Use?

Freshly grated coconut is best, if you can get it. But unsweetened dried coconut works wonderfully too. Just rehydrate it with a little warm water if it seems too dry.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan. Add the grated coconut and sauté it gently until it’s lightly toasted – we don’t want it to brown!
2. Next, add the powdered jaggery and cook until it’s completely melted and mixed with the coconut. Stir in the cashews and cardamom powder. Once everything is well combined, set this delicious coconut-jaggery mixture aside to cool.
3. Now, let’s make the dough. Boil the water with ghee and a pinch of salt. Once boiling, slowly add the rice flour, mixing constantly to avoid lumps.
4. Keep stirring until the mixture forms a soft dough. Remove from heat and let it rest for about 5 minutes – this helps the dough become more pliable.
5. Once the dough is warm enough to handle, knead it gently into smooth, soft balls. Flatten each ball into a cup shape, either using a Modak mould or your hands.
6. Fill each cup with a spoonful of the coconut-jaggery mixture. Carefully seal the edges, pinching them together to form the Modak shape. You can get creative with the pleating!
7. Finally, grease a steamer and steam the Modaks for 10-12 minutes, or until they become shiny and translucent.

Expert Tips

Here are a few things I’ve learned over the years to help you make perfect Modaks:

Achieving the Perfect Dough Consistency

The dough should be soft and pliable, but not sticky. If it’s too sticky, add a little more rice flour. If it’s too dry, add a teaspoon of hot water at a time.

Preventing Modaks from Sticking

Grease the steamer plates really well. A light coating of ghee works wonders. You can also line the plates with banana leaves for extra insurance.

Steaming for Optimal Texture

Don’t oversteam the Modaks! Oversteaming can make them rubbery. They’re done when they look shiny and slightly translucent.

Ensuring the Filling Doesn’t Leak

Make sure the dough is well sealed. Pinch the edges firmly to prevent the filling from escaping during steaming.

Shaping Modaks – Traditional Methods vs. Moulds

Using a Modak mould definitely makes things easier, especially when you’re starting out. But learning to shape them by hand is a satisfying skill! There are tons of tutorials online if you want to give it a try.

Variations

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

Vegan Modak Adaptation

Substitute the ghee with coconut oil or any other vegan butter alternative.

Gluten-Free Considerations

This recipe is naturally gluten-free as it uses rice flour!

Spice Level Adjustments (Adding a Hint of Ginger)

My friend loves adding a tiny bit of grated ginger to the filling for a warm, spicy kick.

Festival Adaptations (Ganesh Chaturthi Special)

During Ganesh Chaturthi, it’s traditional to offer 21 Modaks to Lord Ganesha!

Different Filling Options (Dry Fruits, Chocolate)

I’ve experimented with fillings like chopped dry fruits and even a little bit of dark chocolate. They’re delicious!

Serving Suggestions

Modaks are best enjoyed warm, fresh from the steamer. A drizzle of saffron milk or a touch of ghee adds a lovely finishing touch. They’re perfect with a cup of chai!

Storage Instructions

If you have any leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a steamer before serving.

FAQs

Let’s answer some common questions:

What is the significance of Modak?

Modaks are Lord Ganesha’s favorite sweet! They symbolize prosperity and good fortune.

Can I make Modak ahead of time?

You can prepare the filling and the dough ahead of time. But it’s best to assemble and steam the Modaks just before serving.

What is the best way to steam Modaks?

Using a traditional steamer is ideal. But you can also use a regular pot with a steaming rack. Just make sure there’s enough water and that the Modaks aren’t touching the water.

Can I use store-bought Modak moulds?

Absolutely! They’re a great time-saver.

How do I know if the Modaks are cooked properly?

They’ll look shiny and translucent. The dough should be firm to the touch.

What can I substitute for jaggery?

You can use brown sugar or coconut sugar as a substitute for jaggery, but the flavor will be slightly different.