Modak Recipe (With and without Mould)
Modak is a traditional Maharashtrian sweet dumpling made with a soft rice flour shell and a sweet coconut-jaggery filling. Popular during Ganesh Chaturthi, these are enjoyed warm with a drizzle of ghee.
Equipment
- 1 Mixer grinder
- 1 Heavy-bottomed pan
- 1 Steamer
- 1 Spatula
- 2 Bowls
Ingredients
- 1 cup rice for dough
- A pinch of salt
- 1 cup grated fresh coconut
- ¾ cup grated jaggery
- 1 teaspoon ghee for greasing and flavor
- ½ teaspoon cardamom powder optional, for filling
- Water – as required
Instructions
- Wash and soak rice for 4–5 hours.
- Transfer soaked rice to a grinder, add salt and water, and grind to a smooth paste.
- Cook this paste in a pan on low flame, stirring continuously, until it forms a soft dough. Cover and keep aside.
- In a pan, add grated coconut and jaggery.
- Cook on medium flame until jaggery melts and blends with coconut.
- Stir until slightly dry and add cardamom powder. Let the filling cool.
- Grease a Modak mould with ghee.
- Take a small portion of the rice dough, flatten it, and press it inside the mould.
- Fill with 1–2 teaspoons of coconut-jaggery mixture and seal with another thin layer of dough.
- Carefully unmould to get the Modak shape.
- Add water to a steamer and bring it to boil.
- Place the Modaks on a greased plate or banana leaf inside the steamer.
- Steam for 10–12 minutes until they turn glossy and cooked.
- Drizzle with ghee and serve warm as a festive sweet.
Notes
Always keep the rice dough covered with a damp cloth while shaping. This will prevent dough from drying fast.