• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sharmis Passions
  • Home
  • Recipes
  • Baby Food
  • About
menu icon
go to homepage
  • Home
  • Recipes
  • Baby Food
  • About
    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baby Food
    • About
    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • Twitter
  • ×
    You are here: Home / Sharmis Passions / Modak Recipe

    Modak Recipe

    Last Updated On: Aug 20, 2024 by Sharmilee J

    225
    Shares

    Jump to Recipe Jump to Video Print Recipe

    Modak is one of Ganesha’s favorite sweets and is popularly made for Ganesh Chaturthi. Modak is a sweet dumpling offered for Lord Ganesha on Ganesh Chaturthi festival. Ganesh Chaturthi also known as Vinayaka Chaturthi celebrates the birth of Lord Ganesha. Learn to make Modak with mold and without mold along with step by step pictures and video for easy understanding.

    Modak is Lord Ganesha’s favorite sweet and is one of the popular Ganesh Chaturthi special dishes that everyone makes especially in Indian homes. Some even make modak for Sankasthi chaturthi pooja.

    Jump to:
    • About Modak
    • Modak Video
    • Modak Ingredients
    • How to make Modak Step by Step
    • Making modak without mold
    • Making modak with mold
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    About Modak

    Modak is a sweet dumpling dish popular in India offered as prasad or neiveidyam for Lord Ganesha. According to Hindu belief it is Lord Ganesha’s favorite dish. Lord Ganesha loves modak so Ganesh Chaturthi is incomplete without it and that is the reason why Ganeshs is fondly called as modakapriya.

    Modak is a Maharashtrian special sweet made using rice flour, coconut, jaggery, ghee and cardamom powder as main ingredients. Modak is made by steaming rice flour dough stuffed with a filling of jaggery and coconut. It can be shaped with mold or without mold.

    Handmade modaks are easy to make once you know the knack of making it. Firstly we make the filling, secondly the rice flour dough, thirdly they are shaped and finally steamed.

    modak served in a yellow plate

    Modak Video

    Similar Recipes

    • Ganesh Chaturthi Recipes
    • Ukadiche Modak
    • Kozhukattai

    Modak Ingredients

    • Rice flour – Traditionally homemade rice flour is used to make modak. However you can use instant ready made rice flour too.
    • Salt – Salt is added while making the dough.
    • Coconut –Fresh grated coconut is recommended for this recipe. If you have coconut pieces then pulse it in mixer to make it shredded. We can use desiccated coconut as well when fresh coconut is not available.
    • Jaggery – Use clean organic jaggery as we are adding it as such.
    • Cardamom powder – Cardamom powder is added for flavor.
    • Ghee – Ghee is used to grease and flavor.
    ingredients needed to make modak

    Modak Stuffing

    The filling can be made in different varieties using coconut jaggery, sesame jaggery, peanut jaggery, chana dal jaggery, fried gram dal powder jaggery, moong dal jaggery etc.

    The filling varies depending on the custom in each household. Here I have shared the classic version of stuffing which is coconut with jaggery. We call this stuffing thengai pooranam in tamil.

    coconut jaggery filling in a bowl

    Modak is unique to festivals and also has many varieties – sweet, savor, spicy, plain, fried.  A collection of these variations are posted for Ganesh Chaturthi!

    Modak making involves 3 main steps :

    • Dough – The main important step in getting the modak perfectly is to get the rice flour dough in the correct consistency. If the dough is dry it will start to break while shaping. If the dough is loose it will not hold its shape. The proportion of rice flour is to water is very important and also the method.
    • Sweet filling – Jaggery along with coconut should be cooked right. If you cook more the stuffing will become hard and more like a candy. If it is loose and watery then the stuffing will ooze out while shaping. So make sure to make the inner stuffing just right so that its juicy at the same time thick enough to stay intact.
    • Shaping – Once you get the dough right shaping is very easy. Make sure to make a slightly thin outer covering not too thin as it may tear easily.

    Making modak is an art. Just like how we draw in our drawing class at school, we will have our own versions of drawing which we admire & feel appreciative of even though it may not match that of the model exactly.

    I bet we will get this feeling with Modak as well. Use quantity, time and method just as prescribed to get the perfect tasty Modaks. And don’t worry even if it gets screwed up midway – Refer my FAQS to troubleshoot it.

    Modak Recipes

    Modak is made using rice flour for outer covering shell and for the inner filling traditionally freshly grated coconut and jaggery are used. But now there are many variations and alternates to the traditional modak recipe and here are some. I have given modak recipes with mold and withot the mold.

    The South Indian version of modak is called Kozhukattai or Modakam which is very popular in Southern States especially in Tamil Nadu.

    Types of Modak

    There are 2 different types of modak :

    • Steamed – a healthy version of modak which tastes delicious with different sweet fillings inside. The steamed version popularly called as  ukadiche modak. You can steam it in Instant pot also.
    • Fried Modak – It is nothing but a fried version of modak. It is simpler and easier compared to the steamed version.
    modak served in a yellow plate

    Molds for Modak

    Many shops begin to sell modak molds few weeks before Ganesh Chaturthi festival. Nowadays it is readily available online too. But you can make modak with or without mold. I have shared both the recipes in the recipe card.

    I have 2 types of mold one is aluminium and other is plastic. Both are easy to shape.

    modak molds

    How to make Modak Step by Step

    Modak sweet filling

    1.Heat 1/2 teaspoon ghee in a pan.

    heat ghee in a pan

    2.Add 1 cup grated coconut and 1/2 cup jaggery to it. Make sure to add good quality jaggery free from impurities.

    add coconut and jaggery

    3.Mix well and keep cooking until jaggery starts to dissolve.It will be slightly goey at this stage.

    cook until it dissolves

    4.Cook until its thick still juicy. Do not overcook as it might turn hard and chewy.

    cook until its thick

    5.Add 1/2 teaspoon ghee, 1/4 teaspoon cardamom powder and 1/4 teaspoon nutmeg powder to it.

    add cardamom powder

    6.Mix well and switch off. Let it cool down a bit.

    mix well and switch off

    Modak dough

    7.To a mixing bowl add 1/2 cup rice flour.

    add rice flour


    8.Add salt to taste and 1/2 teaspoon gingelly oil or ghee to it.

    add ghee, and salt

    9.Mix this well first.

    mix it well first

    10.Boil around 3/4 cup water.

    boil water

    11.Add water little by little.

    add water little by little

    12.Keep mixing using a spatula.

    mix well

    13.Keep adding and mixing.

    keep mixing

    14.Keep stirring adding water little by little.

    add water little by little

    15.Gather to form a mass.

    mix well to gather to a mass

    16.Once it gathers to form a dough close and keep aside for 5 minutes.

    keep covered

    17.Once it is warm enough to handle with hand, open give a quick mix.

    open give a quick mix

    18.Mix well with fingers to form a soft dough.

    knead to a dough

    19.Keep covered until use to avoid drying up. Modak dough ready.

    keep covered until use

    Making modak without mold

    20.Pinch a lemon sized dough flatten it slightly then make it thin on all sides. Add the coconut jaggery filling on it.

    flatten and add filling

    21.Pull the edges and bring it to the center and seal it.

    pull the edges to center

    22.Shape it like a modak. Remove extra portion of the dough on top if any.

    modak recipe shape as modak

    Making modak with mold

    20.Get all your ingredients ready.

    get it ready

    21.Grease your mould with oil or ghee.

    modak recipe grease with oil or ghee

    22.Fill it with a pinch of small lemon sized dough.

    fill with dough

    23.Using your finger make space for the filling as shown.

    modak recipe make space for filling

    24.Make sure the sides of the modak are slightly thin.

    modak recipe make sides thin

    25.Add coconut jaggery filling inside the space, may be a spoonful.

    modak recipe add the filling

    26.Seal using the side dough first.

    seal edges first

    27.Now pinch a small portion of dough flatten it and seal the base like shown below.

    seal the base

    28.Gently open.

    remove the modak

    29.Modak is shaped and ready. Repeat to finish.

    modak ready

    30.Add enough water say 2 cups to the steamer pot. Let it start to boil. Grease the steamer plate. Arrange the modak on it.

    place in steamer plate

    31.Cover with lid.

    cook covered

    21.Steam cook in low medium flame for 5-8 minutes or until the outer covering turns shiny.If the modaK are big in size it may take up to 10 minutes. Do not overcook as the modak will turn hard.

    steam cook

    22.Steaming hot modak’s are ready.

    steamed modak ready

    Tasty soft modak’s are ready to offer to Lord Ganesha and relish.

    modak served in a yellow plate

    Expert Tips

    • Make thin outer layer so that the modak is soft and gets cooked easily.
    • You can even make jaggery syrup and add it but make sure to add very less water. If you are making jaggery syrup strain and use it.
    • The coconut filling should be thick in consistency else you will have a tough time wrapping them inside.
    • You can make modak with mold or without mold.
    • Add 2 tbsp fried gram dal powder if the filling becomes watery.
    • You can replace jaggery with cane sugar or brown sugar too.

    Serving & Storage

    You can serve modak as such, tastes best when hot or warm. However tastes good even after it cools down. Make it as a brunch – after pooja – with no breakfast or lunch menu additionally. Just modak and you.

    Consume on the same day of making as the recipes contain coconut. If we are gonna reserve some of it for friends / relatives for the next day, we can refrigerate and then steam it lightly / heat with microwave before serving.

    FAQS

    1. What should I do when my dough becomes dry?

    Sprinkle little hot water, knead it once again and make the dough soft and moist. Do not use dry / hard dough as it will crack the modak or pop out the filling while steaming and also gives hard texture.

    2. I have excess rice flour dough and less filling?

    Hope you had not missed any of the quantity prescribed in the recipe or you would have made very thick outer shell / dough which would have lead you to this problem. If you do not have time to make more filling, just make the dough in small balls and steam it with the other ones. Though it will lack sweetness, it will be still good if you like it plain. Refer to Ammini Kozhukattai for making it little spicy!

    3. I do not have mold what should I do?

    Well, unless you are particular about the shape, we can make it with hand. I have given method to make modak with and without mold, hope you find it useful.

    4. Is Kozhukkattai and Modak the same?

    Yes – more or less. Kozhukattai is the South Indian version of Modak. Variations in name come from the different region – modak (मोदक) in Marathi, Konkani and Gujarati; modhaka in Kannada; modhakam or kozhakkattai in Tamil and Malayalam; and kudumu or “madhaka” in Telugu.

    modak served in a yellow plate

    If you have any more questions about this Modak Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

    Tried this Modak Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    Print Recipe Pin Recipe

    Modak Recipe

    Modak is a divinely tasty sweet dumpling offered for Lord Ganesh on Ganesh Chaturthi festival as it is considered to be his favourite. Modak is made by steaming rice flour molds filled with blend of coconut & jaggery. Learn how to make Modak with step by step pictures and video.
    Prep Time10 minutes mins
    Cook Time20 minutes mins
    Total Time30 minutes mins
    Servings10 modaks
    AuthorSharmilee J

    Ingredients

    For outer modak covering:

    • 1/2 cup rice flour
    • 1/2 teaspoon ghee
    • salt to taste
    • water as needed

    For inner sweet filling for modak

    • 1 cup coconut grated
    • 1/2 cup jaggery crushed
    • 1/4 teaspoon cardamom powder
    • 1/4 teaspoon nutmeg powder
    • 1 teaspoon ghee

    Instructions

    Modak sweet filling

    • Heat ghee in a pan.
    • Add coconut and jaggery to it. Make sure to add good quality jaggery free from impurities.
    • Mix well and keep cooking until jaggery starts to dissolve.It will be slightly goey at this stage.
    • Cook until its thick still juicy. Do not overcook as it might turn hard and chewy.
    • Add ghee, cardamom powder and nutmeg powder to it.
    • Mix well tand switch off. Let it cool down a bit.

    Modak dough

    • To a mixing bowl add rice flour.
    • Add salt and ghee to it.
    • Mix this well first.
    • Boil water.
    • Add water little by little.
    • Keep mixing using a spatula.
    • Keep adding and mixing.
    • Keep stirring adding water little by little.
    • Gather to form a mass.
    • Once it gathers to form a dough close and keep aside for 5 mins.
    • Once it is warm enough to handle with hand, open give a quick mix.
    • Mix well with fingers to form a soft dough.
    • Keep covered until use to avoid drying up.Modak dough ready.

    Making modak without mould

    • Pinch a lemon sized dough flatten it slightly then make it thin on all sides. Add the coconut jaggery filling on it.
    • Pull the edges and bring it to the center and seal it.
    • Shape it like a modak.Remove extra portion of the dough on top if any.

    Making modak with mould

    • Get all your ingredients ready.
    • Grease your mould with oil or ghee.
    • Fill it with a pinch of small lemon sized dough.
    • Using your finger make space for the filling as shown.
    • Make sure the sides of the modak are slightly thin.
    • Add coconut jaggery filling inside the space,may be a spoonfull.
    • Seal using the side dough first.
    • Now pinch a smalk portion of dough flatten it and seal the base like shown below.
    • Gently open.
    • Modak is shaped and ready.Repeat and finish.
    • Add enough water say 2 cups to the steamer pot.Let it start to boil.Grease the steamer plate. Arrange the modaks on it.
    • Cover with lid.
    • Steam cook in low medium flame for 5-8 mins or until the outer covering turns shiny.If the modaks are big in size it may take upto 10 mins.Do not overcook as the modaks will turn hard.
    • Steaming hot modak’s are ready.

    Video

    Notes

    • Make thin outer layer so that the modak is soft and gets cooked easily.
    • You can even make jaggery syrup and add it but make sure to add very less water. If you are making jaggery syrup strain and use it.
    • The coconut filling should be thick in consistency else you will have a tough time wrapping them inside.
    • You can make modak with mold or without mold.
    • Add 2 tbsp fried gram dal powder if the filling becomes watery.
    • You can replace jaggery with cane sugar or brown sugar too.
    Nutrition Facts
    Modak Recipe
    Amount Per Serving (50 g)
    Calories 107 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 3g19%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 0.4g
    Cholesterol 2mg1%
    Sodium 389mg17%
    Potassium 35mg1%
    Carbohydrates 18g6%
    Fiber 1g4%
    Sugar 11g12%
    Protein 1g2%
    Vitamin A 0.1IU0%
    Vitamin C 0.3mg0%
    Calcium 6mg1%
    Iron 0.3mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    225
    Shares

    Filed Under: ganesh chaturthi essentials, GaneshChaturthi Collection, Kozhukattai, Modak Recipes, Sharmis Passions, Vinayagar Chathurthi

    Reader Interactions

    Comments

    1. Shiwano she

      October 17, 2022 at 11:50 am

      Trustmw when I say I love this..

      Reply
    2. Akila

      September 18, 2023 at 5:23 pm

      Amazing recipe, came out well when I tried.. Pls send me link for modak mould..

      Reply
    4.78 from 9 votes (8 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello, I’m Sharmilee - author,recipe creator and photographer behind Sharmis Passions.

    More about me →

    Latest Recipes

    • Aloo Tikki Recipe
    • Ghee Coffee | Bulletproof Coffee
    • Potato Rice | Aloo Rice
    • Mango Jelly Recipe

    See more new recipes →

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • Black Tea
    • icing sugar3
      Icing Sugar Recipe | How to make Icing Sugar
    • homemade chocolate01
      Homemade Chocolate

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    Copyright © 2025 Text,Images and Content Copyrighted by Sharmis Passions

    Managed by Host My Blog

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.