Modak is a quintessential Indian dessert, especially popular during Ganesh Chaturthi, a festival dedicated to Lord Ganesha. These sweet, steamed dumplings are filled with a delectable mixture of grated coconut and jaggery, symbolizing joy and prosperity. Modak holds a special place in Indian culture, being revered as Lord Ganesha’s favorite offering. This recipe walks you through the process of making soft, melt-in-the-mouth modaks, perfect for any festive occasion or sweet craving.
Ingredients
- For the Outer Dough:
- 1 cup rice flour
- 1 cup water
- 1 teaspoon ghee (clarified butter)
- A pinch of salt
- For the Filling:
- 1 cup grated fresh coconut
- ¾ cup jaggery, finely chopped
- 1 tablespoon poppy seeds
- 1 tablespoon roasted sesame seeds
- ¼ teaspoon cardamom powder
- A pinch of nutmeg powder (optional)
- 1 teaspoon ghee
Steps
1. Prepare the Filling:
Start by heating 1 teaspoon of ghee in a non-stick pan. Add the grated coconut and sauté for a few minutes on medium heat until it turns slightly golden. Next, add the finely chopped jaggery to the pan and stir well. The jaggery will start to melt and blend with the coconut, creating a rich and aromatic filling. Add poppy seeds, roasted sesame seeds, cardamom powder, and a pinch of nutmeg powder to the mixture. Cook for another 2-3 minutes until everything is well combined. Remove from heat and let the filling cool down.
2. Make the Dough:
In a separate pot, bring 1 cup of water to a boil. Add a pinch of salt and 1 teaspoon of ghee. Slowly add the rice flour to the boiling water, stirring continuously to avoid lumps. Lower the heat and cook the mixture until it forms a smooth dough. Remove from heat, cover it with a damp cloth, and let it cool slightly. Once cool enough to handle, knead the dough until it is smooth and pliable.
3. Shaping the Modak:
Take a small ball of dough (about the size of a lemon) and flatten it into a small disc using your palms. Place a spoonful of the coconut-jaggery filling in the center of the disc. Carefully bring the edges of the disc together to form pleats and shape it into a modak, resembling a teardrop. Pinch the top to seal the modak. Repeat this process with the remaining dough and filling.
4. Steaming the Modaks:
Once all the modaks are shaped, place them on a greased steamer plate. Steam the modaks for about 10-12 minutes or until they turn glossy and soft. Ensure not to over-steam as it may harden the modaks. Once done, remove from the steamer and let them cool slightly before serving.
Tips For Variation
- Chocolate Modak: Add melted chocolate or cocoa powder to the coconut-jaggery filling for a modern twist.
- Dry Fruit Modak: Enhance the filling by adding chopped dry fruits like almonds, cashews, and raisins for a richer flavor.
- Mawa Modak: Replace the coconut with mawa (khoya) for a creamy and rich filling.
- Pistachio Filling: Use ground pistachios mixed with condensed milk as an alternative filling for a unique taste.
- Saffron Flavor: Infuse the dough or filling with saffron strands soaked in warm milk for a fragrant and golden-hued modak.
- Fried Modak: Instead of steaming, deep-fry the modaks in ghee for a crispy exterior and a softer interior.
- Flavored Dough: Add natural food colorings or fruit purees like beetroot or spinach to the dough for colorful modaks.
Macros (Per Modak)
- Calories: 130 kcal
- Protein: 2 g
- Carbohydrates: 25 g
- Fat: 3 g
- Sugars: 15 g
Frequently Asked Questions for Classic Modak
- Can I make modak without a modak mold?
- Yes, modaks can be shaped by hand without a mold. It requires a bit of practice to get the pleats right, but it’s entirely possible.
- How long can I store modaks?
- Steamed modaks are best consumed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Fried modaks last longer and can be stored for up to a week.
- Can I use sugar instead of jaggery?
- Yes, sugar can be used as a substitute for jaggery, but jaggery gives modaks their authentic taste and flavor.
- Is there a gluten-free version of modak?
- Traditional modaks are already gluten-free as they are made from rice flour. Ensure that all other ingredients used are also gluten-free.
- How do I prevent the dough from cracking?
- To prevent cracking, make sure the dough is soft and pliable. Knead it well and cover it with a damp cloth while shaping the modaks. If the dough feels dry, add a little warm water and knead again.
Traditional Modak Recipe: A Sweet Delight for Ganesh Chaturthi
Ingredients
For the Outer Dough:
- 1 cup rice flour
- 1 cup water
- 1 teaspoon ghee clarified butter
- A pinch of salt
For the Filling:
- 1 cup grated fresh coconut
- ¾ cup jaggery finely chopped
- 1 tablespoon poppy seeds
- 1 tablespoon roasted sesame seeds
- ¼ teaspoon cardamom powder
- A pinch of nutmeg powder optional
- 1 teaspoon ghee
Instructions
Prepare the Filling:
- Heat 1 teaspoon of ghee in a non-stick pan.
- Add grated coconut and sauté on medium heat until slightly golden.
- Add finely chopped jaggery, stirring until it melts and blends with the coconut.
- Add poppy seeds, roasted sesame seeds, cardamom powder, and a pinch of nutmeg powder.
- Cook for 2-3 minutes until well combined.
- Remove from heat and let the filling cool down.
Make the Dough:
- In a separate pot, bring 1 cup of water to a boil.
- Add a pinch of salt and 1 teaspoon of ghee.
- Slowly add rice flour to the boiling water, stirring continuously to avoid lumps.
- Lower the heat and cook until it forms a smooth dough.
- Remove from heat, cover with a damp cloth, and let it cool slightly.
- Knead the dough until smooth and pliable.
Shaping the Modak:
- Take a small ball of dough (about the size of a lemon) and flatten it into a disc.
- Place a spoonful of the coconut-jaggery filling in the center of the disc.
- Carefully bring the edges together to form pleats and shape into a modak.
- Pinch the top to seal the modak.
- Repeat with the remaining dough and filling.
Steaming the Modaks:
- Place the shaped modaks on a greased steamer plate.
- Steam for about 10-12 minutes or until they turn glossy and soft.
- Remove from the steamer and let them cool slightly before serving