Sesame Jaggery Modak Recipe – Traditional Indian Sweet Recipe

Last Updated on 2 months by Neha Deshmukh

Sesame Jaggery Modak Recipe – Traditional Indian Sweet Recipe

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 Sesame Jaggery 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 few tries to get the shaping right, but the deliciousness was worth every effort. Let’s dive in!

Why You’ll Love This Recipe

These aren’t just any sweets. Modaks are considered Lord Ganesha’s favorite treat, so making them feels extra special. Beyond the cultural significance, they’re incredibly flavorful – the nutty sesame seeds, rich jaggery, and fragrant cardamom create a truly irresistible combination. Plus, the soft, steamed exterior is just… perfect. You’ll love how satisfying it is to create these little beauties from scratch.

Ingredients

Here’s what you’ll need to make about 12 modaks:

• 1 cup rice flour (approximately 150g)
• As needed water (about ¾ cup or 180ml, plus more for dusting)
• To grease – oil (any neutral oil works)
• To taste – salt (a pinch)
• ½ cup black sesame seeds (approximately 75g)
• ½ cup jaggery (approximately 100g)
• ½ cup water (approximately 120ml)
• ¼ teaspoon cardamom powder
• 2 tablespoons coconut (fresh or dried, grated)

Ingredient Notes

Let’s talk ingredients – getting these right makes all the difference!

Rice Flour: Choosing the Right Grain

I recommend using a fine rice flour for the smoothest dough. You can find this at most Indian grocery stores. Avoid coarse rice flour, as it can make the modaks a little grainy.

Jaggery: Types and Regional Variations

Jaggery is unrefined cane sugar, and it comes in different colors and flavors depending on the region. Darker jaggery has a more robust, molasses-like flavor. You can use any type you prefer, but I find a medium-colored jaggery works beautifully here.

Black Sesame Seeds: Flavor and Nutritional Benefits

Black sesame seeds have a more intense, nutty flavor than white sesame seeds. They’re also packed with nutrients! Don’t skip toasting them – it really brings out their flavor.

Cardamom Powder: Fresh vs. Store-Bought

Freshly ground cardamom is always best. If you have cardamom pods, crack them open and grind the seeds yourself. But good quality store-bought cardamom powder works in a pinch.

Coconut: Fresh vs. Dried – Which to Use?

Freshly grated coconut adds a lovely sweetness and texture. However, dried coconut works perfectly well too – just rehydrate it in a little warm water before using. My grandmother always used dried coconut, and it always tasted amazing!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Jaggery Syrup: Start by soaking the jaggery in warm water. Crush it well to help it dissolve. Then, heat this mixture in a pan until the jaggery melts and the syrup thickens slightly. Strain it to remove any impurities. Set aside.
2. Roast the Sesame Seeds: Rinse and thoroughly dry the sesame seeds. Heat a pan over medium heat and dry roast them until they start to pop and become fragrant. Be careful not to burn them! Set aside to cool.
3. Prepare the Dough: In a bowl, mix the rice flour and a pinch of salt. Gradually add boiling water, mixing continuously, until a soft, pliable dough forms. Cover the dough with a damp cloth to prevent it from drying out.
4. Make the Filling: Return the jaggery syrup to the heat. Add the roasted sesame seeds and coconut. Cook, stirring constantly, until the mixture thickens and comes together. Let it cool completely.
5. Shape the Modaks: Grease your palms with a little oil. Take a lemon-sized ball of dough and flatten it into a cup shape. Add about a teaspoon of the sesame-jaggery filling. Carefully seal the edges to form a modak shape – it takes practice, don’t worry if they aren’t perfect!
6. Steam to Perfection: Line a steamer with parchment paper or banana leaves. Place the modaks in the steamer, ensuring they aren’t touching. Steam for 10-12 minutes, or until they become shiny and translucent.

Expert Tips

• Dough Consistency is Key: The dough should be soft and pliable, but not sticky. Add water gradually to avoid making it too wet.
• Don’t Overcook the Filling: Overcooked filling will become hard and difficult to work with.
• Grease, Grease, Grease: Greasing your palms prevents the dough from sticking.

Variations

• Vegan Modak Adaptation: Ensure your jaggery is vegan-friendly (some may be processed with bone char).
• Gluten-Free Considerations: Rice flour is naturally gluten-free, so these modaks are a great option for those with gluten sensitivities.
• Adjusting Sweetness: Spice Level & Jaggery Quantity: Feel free to adjust the amount of jaggery to your liking. You can also add a pinch of nutmeg or cloves to the filling for extra warmth.
• Festival Adaptations: Ganesh Chaturthi Special: These are traditionally made for Ganesh Chaturthi, but they’re delicious any time of year! My family loves making a larger batch for special occasions.

Serving Suggestions

Serve these modaks warm, with a glass of milk or a cup of chai. They’re also lovely with a sprinkle of grated coconut on top.

Storage Instructions

Modaks are best enjoyed fresh, but you can store them in an airtight container in the refrigerator for up to 2 days. Reheat them gently before serving.

FAQs

What is the significance of Modak?

Modaks are believed to be Lord Ganesha’s favorite food, symbolizing prosperity and good fortune. Offering modaks during Ganesh Chaturthi is a way to show devotion and seek blessings.

Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to a day. Just make sure to cover it tightly to prevent it from drying out.

How do I prevent the modaks from cracking while steaming?

Ensure the dough is well-kneaded and pliable. Don’t overfill the modaks, and steam them gently.

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.

Can I roast the sesame seeds in the oven instead of on the stovetop?

Yes, you can roast sesame seeds in the oven at 350°F (175°C) for 5-7 minutes, stirring occasionally, until they are golden brown and fragrant.