Quirky Foodster
  1. Back

Holidays & Special Occasions

Indian Modak

★ ★ ★ ★ ★ (0)
25 minutes
Prep
20 minutes
Cook

Ingredients

  • Rice flour: 200 g (1.75 cups)
  • Water: 250 ml (1 cup)
  • Ghee: 15 g (1 tbsp)
  • Fresh grated coconut: 200 g (2 cups)
  • Jaggery, grated: 150 g (1 cup)
  • Cardamom powder: 2 g (0.5 tsp)
  • Poppy seeds (optional): 5 g (1 tsp)

Method

  1. In a pan, cook grated coconut and jaggery together over low heat until melted and thickened into a sticky filling, about 8-10 minutes.
  2. Stir in cardamom powder and poppy seeds; set the filling aside to cool.
  3. Bring water and ghee to a boil, then stir in rice flour and salt off heat, mixing until a soft dough forms; cover and rest 5 minutes.
  4. Knead the warm dough briefly until smooth and pliable.
  5. Take small portions, flatten into discs, and shape into cups either using a modak mould or by hand, pleating the edges.
  6. Fill each cup with the coconut-jaggery filling and seal into a pointed dumpling shape.
  7. Steam the modaks for 10-12 minutes until the outer shell is glossy and translucent.
  8. Serve warm or at room temperature, traditionally with a drizzle of ghee.

Introduction: Modak, sweet steamed dumplings filled with coconut and jaggery, are prepared especially during the Ganesh Chaturthi festival in Maharashtra, as they are believed to be Lord Ganesha's favourite sweet and are offered to him during worship.

Cultural Background: Modak, sweet steamed dumplings filled with coconut and jaggery, are prepared especially during the Ganesh Chaturthi festival in Maharashtra, as they are believed to be Lord Ganesha's favourite sweet and are offered to him during worship.

Tips: Work with the rice flour dough while still warm, as it becomes difficult to shape once fully cooled.

Variations: Fried modak uses a wheat-flour dough that is deep-fried rather than steamed, giving a crisp shell and longer shelf life.

Storage: Refrigerate steamed modak up to 2 days.

Reheating: Steam briefly for 2-3 minutes to soften before serving again.

FAQs:

Q: Why did my modak dough crack while shaping?

A: The dough has likely cooled too much; keep it covered and work with small portions while still warm.

© Arscale 2026