How to Make Modak at Home

How to Make Modak at Home

About Modak:

Modak is an Indian sweet dumpling, which is popular in many Indian states.  According to Hindu mythology, modak is considered to be one of the favourite dishes of Lord Ganesha.  The stuffing of the modak is made with freshly grated coconut and jaggery and the outer soft shell is made from rice flour.  Modak is very popular in Maharashtra.


For Stuffing:

  • 1 teaspoon of ghee.
  • 2 cups of grated coconut.
  • 1 cup of jaggery or to taste.
  • 1/2 teaspoon green cardamom powder.

For Dough:

  • 3 cups of water.
  • Salt to taste.
  • 1 teaspoon ghee.
  • 2 cups of rice flour.

Note:  You may increase or decrease the quantity of ingredients depending on your taste and for how many people you are making for.

Method of Making Stuffing:

  1.  Take a pan or a kadai and heat on a medium to high flame.
  2.  When pan is hot, add 1 tablespoon of ghee and freshly grated coconut and mix well.
  3.  Saute the coconut on a low flame until coconut turns aromatic by stirring continuously.
  4.  Add 1 cup of jaggery or to taste and mix well.
  5.  Cook on a medium flame until the jaggery melts well by stirring continuously.
  6.  Cook the mixture on a medium flame until mixture thickens, but moist by stirring continuously.
  7.  Add 1/2 teaspoon cardamom powder and mix well.
  8.  Turn off the flame and let the stuffing to cool down completely.

Method of Making Modak Dough:

  1.  Take a kadai and add 3 cups of water, salt to taste, and 1 teaspoon of ghee and mix well.
  2.  Turn on the flame and let the water come to a boil on a high flame.
  3.  When water comes to a boil, lower the flame and add the rice flour and mix well until the rice flour absorbs all the water.
  4.  Turn off the flame and cover and rest the rice flour mixture for 5-7 minutes.
  5.  After 5 minutes, transfer rice flour mixture into a large plate or a bowl and start kneading the dough, knead the dough for 5-7 minutes or until the dough is smooth and soft, if needed add little water and knead a very smooth and soft dough.

Giving Shape to the Modak Without Mould:

  1.  Take a ball sized rice flour dough and flat it out between you palms to a round disc, apply some ghee while flattening the dough balls so that it does not stick to your palms.
  2.  With the help of your both thumbs, start pressing the edges to form a cup and start pleating the edges.
  3.  Place 1 tablespoon of stuffing in the middle.
  4.  Bring all the pleated edges together to form a bundle and close the top by pinching and making it pointed.
  5.  Repeat the same with the remaining dough.

Giving Shape to the Modak With Mould:

  1.  Grease the modak mould with ghee/oil and lock the mould.
  2.  Put the dough ball inside the mould and press it so that a space is made in the center.
  3.  Place a small ball sized mixture in the centre, cover the bottom with a small piece of dough and smooth it sealing the modak.
  4.  Un-lock the modak mold and gently remove the modak from the mould.
  5.  Repeat the same with the remaining dough.

Steaming Modak:

  1.  Take a steamer and add 2-3 cups of water.
  2.  Turn on the flame and let the water comes to a boil on a high flame.
  3.  While water is boiling, grease the steamer pan with oil/ghee and place the modak in steamer keeping some space between.
  4.  Cover and steam the modak for 10-15 minutes on a low flame or until the modak are well cooked and appears shiny in texture.
  5.  When modak are done, drizzle a few teaspoons of ghee on them and offer the modak to Lord Ganesha.
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