Modak Recipes

Modak Recipes
Modak Recipes

Modak Recipes which Lord Ganesha would love  Modak’s are very near to Ganesha so let’s make Since fasting month of shravana is approaching soon. I thought of sharing modak recipe with everyone. In Indian many kind of modaks are made fried modaks, semolina modaks, wheat flour modaks, steamed modaks, mava modaks, chocolate modaks etc.


For modak

1 cup rice flour
1.5 cup water
few drops of oil
1 t/s salt

For Modak Stuffing

1 tbsp white sesame seed (safed til)
1 t/s poppy seed (khus khus)
1 cup fresh grated coconut (nariyal)
½ cup powdered Or grated jaggery (I used organic jaggery powder) (gur)
1 tbsp oil
1 t/s cardamom powder
1 t/s nutmeg powder


1.Take water in a vessel add few drops of oil and salt.

2.Boil until they start bubbling.

3.Add the rice flour and stir on a low flame for 30 secs.

4.Then switch off the gas and mix with a good thick spatula.

5.Now mix nicely. Cover with a lid for five mins.

6.Allow the dough to cool or you could knead the dough while it’s hot with gloves. Just knead the dough and bind together. Let the dough rest and come to room temperature. Just cover the dough with a damp cloth.

7.In the meanwhile let’s make our filling. Take a heavy bottomed pan add ghee to it.

8.Place on low heat and saute khus khus seed (poppy seed) and safed til (sesame seed) for 40-60 secs. I forgot and I fried them later. But you don’t forget add them first for a better flavor.

9.Now add fresh grated coconut, jaggery powder. Keep stirring the mixture for 3-4 mins.

10.Jaggery would melt, the mixture would leave nice aroma. Ensure you don’t over-cook the mixture else the jaggery might harden or get stiff which is not good for your modak.

11.Lastly add cardamom and nutmeg powder. Mix nicely. Switch off the gas don’t overcook the mixture.

12.Place some cold water with icecubes. Apply water over your palm. Make small balls from the rice flour.

13.Flatten the balls with your palms gently giving round shape. Ensure that the discs are not too thick nor thin. Put little mixture of coconut-jaggery mixture over the center of round disc. Just see the disc has no cracks.

14.Now form pleats toward the edges or just get the edges together and close them towards the top. The modak should look like cone shape from top. Alternatively you could grease the modak mould and shape them in the mould for more convenience. Then give shape with your four finger. Be careful while making modak as it might break. So be gentle and make them lovingly it will shape well then. I have used the mould to shape for less messy affair.

15.For the first timers just don’t bother about the shape so much. Now place the modaks on a steamer and steam for 7 to 8 mins. You will see that the texture has changed and it’s cooked. I don’t have a steamer so I filled one big vessel with water. Placed a slotted dish or vessel over the water. Then placed dish filled with modaks. Covered with a lid. Steamed for 7-8 mins on medium heat. Alternatively you could steam modaks in pressure cooker for 8-10 mins on low / medium heat without the whistle, vent and weight.

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