Rajma Modak Recipe – Authentic Himalayan Kidney Bean Sweet Dumplings

Last Updated on 2 months by Neha Deshmukh

Rajma Modak Recipe – Authentic Himalayan Kidney Bean Sweet Dumplings

Hey everyone! If you’re looking for a truly unique and delicious Indian sweet, you have to try Rajma Modak. It’s a little different from the more common coconut and jaggery modaks, but trust me, the earthy sweetness of kidney beans combined with the fragrant cardamom is just divine. I first stumbled upon this recipe during a trip to the hills, and it’s been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your everyday modaks! Rajma Modak offers a delightful twist on a classic. The filling is wonderfully soft and subtly sweet, and the steamed dumplings are incredibly satisfying. It’s a beautiful dish to make for festivals, or honestly, just when you’re craving something special. Plus, it’s a fantastic way to showcase the diverse flavors of Indian cuisine.

Ingredients

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

• 0.75 cup Rice flour
• 1 teaspoon Sesame oil
• Salt to taste (about 0.125 teaspoon)
• 0.5 cup Rajma (Himalayan variety)
• 1 cup Jaggery
• 0.5 cup Coconut, grated
• 2 Cardamom pods
• Water (as needed)

Ingredient Notes

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

Rajma (Himalayan Kidney Bean) – A Unique Choice

Using the Himalayan variety of Rajma is key here. They have a slightly sweeter flavor profile than other kidney beans. If you can’t find them, regular red kidney beans will work in a pinch, but you might want to add a touch more jaggery to compensate. About 125g of Rajma is what you’re looking for.

Jaggery – Regional Variations and Quality

Jaggery is unrefined sugar, and its flavor varies depending on the region it’s from. I prefer a darker jaggery for a richer, more caramel-like taste. Make sure it’s good quality and free of impurities. Roughly 200g of jaggery should do the trick.

Rice Flour – Selecting the Right Type

Regular rice flour works best for the dough. Avoid using gluten-free rice flour blends, as they can sometimes result in a gummy texture. About 110g of rice flour is ideal.

Sesame Oil – Flavor Profile and Alternatives

Sesame oil adds a lovely nutty aroma to the dough. If you don’t have sesame oil, you can substitute with any neutral-flavored oil like sunflower or vegetable oil, but the sesame oil really elevates the flavor.

Cardamom – Fresh vs. Ground

Freshly ground cardamom is always best! It has a much more potent aroma. If you’re using pre-ground cardamom, make sure it’s relatively fresh.

Step-By-Step Instructions

Alright, let’s get down to making these beauties!

1. First, soak the rajma overnight. This is super important for softening them up.
2. Drain the soaked rajma and pressure cook with enough water for about 5 whistles, or until they’re beautifully soft.
3. Once cooked, drain the rajma and let it cool completely. Then, grind it into a smooth paste.
4. In a separate pan, heat the jaggery with a little water until it dissolves completely. Filter the syrup to remove any impurities – this ensures a clean, smooth filling.
5. Now, combine the rajma paste, jaggery syrup, and grated coconut in a pan. Cook on medium heat for about 5 minutes, stirring constantly, until the mixture thickens.
6. Crush the cardamom pods and mix the powder into the rajma mixture. Give it a good stir and set aside to cool.
7. While the filling cools, let’s make the dough! Boil some water. In a bowl, mix the rice flour, salt, and sesame oil.
8. Gradually add the boiling water to the flour mixture, mixing well. Knead the dough until it’s soft and pliable. Let it cool down enough to handle comfortably.
9. Divide the dough into equal-sized balls, matching the size of the rajma stuffing balls.
10. Flatten each dough ball into a disc, place a portion of the stuffing in the center, and carefully seal the edges to form a dumpling.
11. If you have a mooncake mould, you can use it to shape the modaks – it’s optional, but it gives them a beautiful finish!
12. Steam the shaped modaks in a bamboo steamer or idli pot for about 7 minutes.

Expert Tips

• Don’t overcook the rajma, or the paste will be grainy.
• Filtering the jaggery syrup is a small step that makes a big difference in the final texture.
• Greasing your hands lightly with oil will prevent the dough from sticking when forming the modaks.

Variations

• Vegan Adaptation: Substitute the jaggery with vegan sugar alternatives like coconut sugar or maple syrup.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as long as you use pure rice flour.
• Spice Level Adjustment (Cardamom): Feel free to adjust the amount of cardamom to your liking. If you love a strong cardamom flavor, add a little more!
• Festival Adaptations (Ganesh Chaturthi, Teej): These modaks are particularly popular during Ganesh Chaturthi and Teej. You can offer them as prasad (a sacred offering) during these festivals.

Serving Suggestions

Serve these Rajma Modaks warm! They’re delicious on their own, or you can pair them with a glass of warm milk or a cup of masala chai. My grandmother always served them with a sprinkle of grated coconut on top.

Storage Instructions

Leftover modaks can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently by steaming for a few minutes. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

What is Rajma Modak and where does it originate?

Rajma Modak is a sweet dumpling made with a filling of Himalayan kidney beans (rajma), jaggery, and coconut. It’s a regional specialty, particularly popular in the Himalayan regions of India.

Can I use other types of beans instead of Rajma?

While the Himalayan Rajma is preferred, you can use other kidney beans. You might need to adjust the sweetness with extra jaggery.

How can I tell when the jaggery syrup is ready?

The jaggery syrup is ready when it’s dissolved completely and has a slightly sticky consistency. A good test is to take a small drop and see if it forms a soft ball when cooled.

What is the purpose of using sesame oil in the dough?

Sesame oil adds a lovely nutty flavor and aroma to the dough, enhancing the overall taste of the modaks.

Can I make these modaks ahead of time and freeze them?

Yes, you can! Just make sure to freeze them individually before storing them together in a container.

Enjoy making these delicious Rajma Modaks! I hope they bring a little bit of Himalayan sweetness into your kitchen. Let me know how they turn out in the comments below!