Modak
An authentic dessert recipe from Maharashtra, India
Cook Time
60 mins
Servings
4 servings
Difficulty
HardCategory
DessertIngredients
For 4 servings
200g Rice flour (fine)
200g Fresh grated coconut
150g Jaggery (grated)
3g Green cardamom powder
10g Poppy seeds (khus khus)
20ml Ghee
2g Salt
300ml Water
8 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Prepare the filling: heat a pan over medium heat. Add grated jaggery and fresh coconut. Cook, stirring continuously, for 5–7 minutes until the jaggery melts and the mixture comes together and dries out slightly. Add cardamom powder and poppy seeds. Mix well and remove from heat. Allow to cool completely.
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Prepare the outer shell: bring 300 ml of water to a rolling boil in a pan. Add a pinch of salt and 1 teaspoon of ghee.
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Remove from heat and immediately add the rice flour all at once. Stir vigorously with a wooden spoon to form a smooth dough without lumps.
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Cover the dough with a damp cloth and allow to cool until it can be handled comfortably — it should still be warm.
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Knead the warm dough for 2–3 minutes until smooth and pliable. If it feels dry, add a few drops of warm water.
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Divide the dough into 14–16 equal portions. Keep covered with a damp cloth to prevent drying.
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Take one portion and flatten it into a thin disc on your palm. Using your fingers, shape it into a small cup with thin walls.
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Place a tablespoon of the coconut-jaggery filling in the centre of the cup.
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Bring the edges of the dough together and pleat them carefully to form the characteristic pointed top of the modak. Pinch firmly to seal.
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Place the shaped modaks in a steamer lined with a damp cloth or banana leaf. Steam for 10–12 minutes until the outer shell turns slightly translucent and glossy.
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Remove carefully and brush with a little ghee. Serve warm.
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Chef's Tips
The rice flour dough must be made with boiling water and worked while still warm — cold dough cracks and cannot be shaped.
Keep the dough covered with a damp cloth at all times to prevent it from drying out and cracking.
The filling should be dry enough to hold its shape — if it is too wet, it will make the modak shell soggy.
Modak is Lord Ganesha's favourite sweet and is an essential offering during Ganesh Chaturthi in Maharashtra.
About This Dish
Modak is a traditional dessert dish from Maharashtra, India. This authentic recipe provides exact measurements for cooking 4 servings.
- The rice flour dough must be made with boiling water and worked while still warm — cold dough cracks and cannot be shaped. - Keep the dough covered with a damp cloth at all times to prevent it from drying out and cracking. - The filling should be dry enough to hold its shape — if it is too wet, it will make the modak shell soggy. - Modak is Lord Ganesha's favourite sweet and is an essential offering during Ganesh Chaturthi in Maharashtra.
Category
Dessert
Cook Time
60 mins
Servings
4 servings
Difficulty
Hard