Modak
Delicate steamed rice flour dumplings pleated by hand and filled with sweet coconut-jaggery, offered to Lord Ganesha during Ganeshotsav.
- Prep
- 40 min
- Cook
- 30 min
- Total
- 70 min
- Servings
- 6
- Difficulty
- Hard
- Calories
- 180 kcal
Equipment
- •Steamer
- •Modak mould (optional)
Nutrition
Per serving, approximate
- Calories
- 180 kcal
- fat
- 6 g
- carbs
- 30 g
- fibre
- 3 g
- protein
- 3 g
- calories
- 180 kcal
Instructions
- 1
Cook grated coconut and jaggery on low heat, stirring until thick and dry. Stir in cardamom and nutmeg, then let it cool.
- 2
Bring water, ghee (clarified butter) and salt to a boil in a pan.
- 3
Take the pan off the heat and stir in rice flour quickly until smooth. Cover and rest for 5 minutes.
- 4
Wet your hands and knead the warm dough until it is smooth and soft.
- 5
Roll small portions of dough into balls. Flatten each ball into a small disc with wet fingers.
- 6
Pinch little folds along the edge of each disc. Add a spoonful of filling and pinch the top closed.
- 7
Place the shaped modaks on a greased steamer plate. Steam for 10-12 minutes until slightly see-through.
- 8
Serve warm with a drizzle of ghee.
Chef's tips
Keep the dough warm and covered while shaping so it does not crack. Wet your fingers often to make smooth, thin folds.
Ingredient substitutions
- rice flour → store-bought modak flour
Storage
Best eaten the same day; refrigerate for up to a day if needed.
Reheating
Steam briefly for a minute to soften before serving.
Common mistakes to avoid
- •Letting the dough cool completely before shaping, which makes it crack instead of folding smoothly.
Serving suggestions
Cooked Modak?
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