Modak

Modak

Modak

Veg

Steamed sweet rice flour dumplings — rice flour kneaded with hot water into a smooth, silky dough (the heat gelatinises the starch and makes the dough pliable without cracking), divided into small balls, each portion pressed into a thin cup, filled with a freshly cooked stuffing of freshly grated coconut dry-cooked with jaggery, cardamom, and poppy seeds until the mixture thickens to a firm, fragrant paste, the edges of the dough cup pleated into a pointed top — the traditional pinched design requires ten to fourteen pleats for a properly formed modak — and steamed for fifteen minutes until the rice shell is translucent, slightly shiny, and soft. Served hot with a drizzle of ghee. The modak is Lord Ganesha's favourite offering; every Ganesh Chaturthi puja requires 21 modaks made by the household. The combination of rice flour shell's subtle flavour against the sweet, chewy coconut-jaggery filling is the taste of Maharashtra's most sacred festival.

Cuisines

Malvani Vidarbha Kolhapuri Maharashtrian

Best for

Snacks

Recipe

Prep: 30 min Cook: 20 min Total: 50 min 2-3 servings

Ingredients

1 cup rice flour
1 cup water
1 teaspoon ghee
1 pinch of salt
1 cup fresh grated coconut
1 cup jaggery
1/2 teaspoon cardamom powder
1 teaspoon poppy seeds
1 teaspoon ghee for greasing

Instructions

  1. 1 In a pan, bring water to a boil and add a pinch of salt and 1 teaspoon of ghee.
  2. 2 Reduce the heat and add rice flour gradually, stirring continuously to avoid lumps.
  3. 3 Cover the pan and let the mixture steam on low heat for about 2-3 minutes.
  4. 4 Remove from heat and let it cool slightly, then knead into a smooth dough.
  5. 5 In another pan, heat 1 teaspoon of ghee and roast poppy seeds until aromatic.
  6. 6 Add grated coconut and jaggery to the pan, stirring until the jaggery melts and blends with the coconut.
  7. 7 Mix in the cardamom powder and cook for another 2-3 minutes until the mixture thickens slightly.
  8. 8 Let the filling cool to room temperature.
  9. 9 Grease your hands with ghee and take a small portion of the dough, shaping it into a ball.
  10. 10 Flatten the ball into a disc and place a spoonful of the coconut-jaggery filling in the center.
  11. 11 Carefully bring the edges together to form a pleated dumpling and seal the top.
  12. 12 Repeat the process with the remaining dough and filling.
  13. 13 Steam the modaks in a steamer for about 10-12 minutes until they become shiny and cooked through.

Tips

Ensure the dough is smooth and soft to make shaping the modaks easier. Use fresh coconut for the best flavor.