📝 About This Recipe
Modak is the quintessential sweet of Maharashtra, famously known as the favorite offering of Lord Ganesha. These elegant, pleated dumplings feature a soft, melt-in-the-mouth rice flour shell (ukad) that reveals a decadent, aromatic center of fresh coconut and jaggery. Fragrant with green cardamom and nutmeg, each bite is a harmonious blend of textures and traditional Indian flavors that feel like a warm embrace.
🥗 Ingredients
For the Sweet Coconut Filling (Saran)
- 2 cups Fresh Grated Coconut (tightly packed, avoid the brown skin)
- 1 cup Grated Jaggery (dark variety preferred for better color)
- 1 teaspoon Green Cardamom Powder (freshly ground for maximum aroma)
- 1/4 teaspoon Nutmeg Powder (adds a warm, nutty depth)
- 1 tablespoon Poppy Seeds (Khus Khus) (lightly toasted)
- 1 teaspoon Ghee (to sauté the filling)
For the Rice Flour Dough (Ukad)
- 1.5 cups Fine Rice Flour (specifically 'Modak Peeth' or very fine variety)
- 1.5 cups Water (standard 1:1 ratio with flour)
- 2 tablespoons Milk (makes the dough whiter and softer)
- 1 teaspoon Ghee (plus extra for greasing palms)
- 1/4 teaspoon Salt (to balance the sweetness)
For Steaming and Garnish
- 8-10 Saffron Strands (soaked in a teaspoon of warm milk)
- 1 piece Banana Leaf or Muslin Cloth (to line the steamer)
- 2 tablespoons Ghee (for drizzling before serving)
👨🍳 Instructions
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1
Heat 1 teaspoon of ghee in a heavy-bottomed pan over medium heat. Add the poppy seeds and sauté for 30 seconds until they crackle slightly.
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2
Add the freshly grated coconut and jaggery to the pan. Stir continuously on low-medium heat for about 8-10 minutes until the jaggery melts and the mixture starts to thicken.
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3
Once the mixture is moist but not runny, add the cardamom powder and nutmeg powder. Mix well, turn off the heat, and transfer to a plate to cool completely. Do not overcook or the jaggery will become hard.
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4
In a deep saucepan, bring 1.5 cups of water, 2 tablespoons of milk, 1 teaspoon of ghee, and salt to a rolling boil.
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5
Lower the heat to minimum. Gradually add the rice flour while stirring constantly with the handle of a wooden spoon to prevent large lumps.
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6
Cover the pan with a tight lid and let it steam on the lowest heat for 2-3 minutes. Turn off the heat and let the dough rest, covered, for another 5 minutes.
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7
Transfer the warm dough into a large bowl. Grease your palms with a little ghee and begin kneading the dough while it is still hot. This is crucial for a smooth, crack-free texture.
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8
Knead for at least 5 minutes until the dough becomes soft, pliable, and has a slight sheen. If it feels too dry, add a few drops of warm water.
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9
Divide the dough into equal-sized balls (about the size of a lemon). Keep them covered with a damp cloth to prevent drying.
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10
Take one ball, flatten it, and use your thumbs to press the center and edges to form a small bowl shape (pari). The edges should be thinner than the center.
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11
Place a spoonful of the coconut filling in the center. Pinch the edges of the dough to create 7, 9, or 11 pleats around the circumference.
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12
Carefully bring all the pleats together at the top to form a pointed tip, sealing the modak completely. Repeat for the remaining dough.
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13
Prepare a steamer with a greased banana leaf or a damp muslin cloth. Arrange the modaks inside, leaving space between them.
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14
Steam over medium heat for 10-12 minutes. The modaks will look shiny and feel slightly firm when done.
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15
Remove from the steamer and immediately place a drop of saffron milk on the tip of each modak. Let them rest for 5 minutes before serving.
💡 Chef's Tips
Always use fresh, fine-quality rice flour; if the flour is old, the modaks will crack. Kneading the dough while it is still hot is the secret to a smooth, elastic shell. Keep the dough and the shaped modaks covered with a damp cloth at all times to prevent the rice flour from drying out. If you find hand-pleating difficult, you can use a store-bought modak mold—just ensure you grease the mold well with ghee first. Do not overcook the coconut filling; it should remain moist as it will firm up further upon cooling.
🍽️ Serving Suggestions
Serve warm with a generous drizzle of 'Sajuk Tuup' (pure homemade ghee) over the top. Pair with a cup of hot Masala Chai for a perfect afternoon treat. Serve alongside a traditional Maharashtrian meal including Varan Bhaat and Puran Poli. Arrange on a silver platter decorated with hibiscus flowers for an authentic festive presentation. Enjoy with a side of chilled Basundi or Shrikhand for an extra indulgent dessert experience.