Modak Recipe - With and without mold
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.
Servings10 modaks
Ingredients
For outer modak covering:
- ½ cup rice flour
- ½ teaspoon ghee
- salt to taste
- water as needed
For inner sweet filling for modak
- 1 cup grated coconut
- ½ cup crushed jaggery
- ¼ teaspoon cardamom powder
- ¼ 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
- Rice flour - You can use store bought rice flour or homemade as per the availability.
- Dough - Make the dough soft and pliable. Knead it well without any cracks. always keep it covered with wet cloth to avoid drying.
- Outer layer - Make thin outer layer so that the modak is soft and gets cooked easily.
- Jaggery syrup - 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.
- Stuffing -The coconut filling should be thick in consistency else you will have a tough time wrapping them inside.
- Mold - You can make modak with mold or without mold as per the instructions given in this post.
- Extras - Add 2 tablespoon fried gram dal powder if the filling becomes watery.
Nutrition Facts
Modak Recipe - With and without mold
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.
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