Discover the joy of making Modak recipe, a delightful Indian sweet dumpling, with our step by step recipe. Learn how to create the perfect outer dough and sweet coconut jaggery filling resulting in a traditional and mouthwatering treat ideal for celebrating Ganesh Chaturthi or satisfying your sweet cravings.
Modak recipe is a traditional Indian sweet dumpling often associated with the Hindu festival of Ganesh Chaturthi. It’s made from rice flour and filled with a sweet mixture of coconut, jaggery, and cardamom. Here’s a simple recipe for making Modak
Ingredients
For the Outer Dough
- 1 cup rice flour
- 1 cup water
- A pinch of salt
- 1 teaspoon ghee (clarified butter)
For the Filling
- 1 cup grated fresh coconut
- 3/4 cup jaggery (or sugar)
- 1/2 teaspoon cardamom powder
- A pinch of salt
Instructions
For the Outer Dough
1/ Boil one cup of water in a pan, add a pinch of salt, and one teaspoon of ghee.
2/ Reduce the heat to low and add one cup of rice flour all at once.
3/ Quickly stir the mixture to combine the rice flour with the water, then turn off the heat.
4/ Cover the pan with a lid and let it rest for 5-7 minutes.
5/ After resting, knead the dough until it’s smooth and pliable. Apply a little ghee to your hands to prevent sticking. Keep the dough covered with a damp cloth to prevent it from drying out.
For the Filling
1/ Heat a pan on medium heat and add the grated coconut.
2/ Roast the coconut for a few minutes until it becomes slightly dry and aromatic.
3/ Add the jaggery (or sugar) to the roasted coconut and stir well.
4/ Continue to cook the mixture on low heat until the jaggery melts and combines with the coconut. This will take about 5-7 minutes.
5/ Add the cardamom powder and a pinch of salt, then mix thoroughly.
6/ Remove the filling from the heat and allow it to cool.
Assembling the Modak
1/ Take a small portion of the prepared dough and roll it into a smooth ball.
2/ Flatten the dough ball into a small disc using your fingers or the palm of your hand. Ensure that the edges are thinner than the center, creating a small, shallow cup.
3/ Place a spoonful of the coconut-jaggery filling in the center of the dough.
4/ Carefully pleat the edges of the dough disc to cover the filling. Bring all the edges together at the top and pinch them to seal, forming a pyramid or cone shape.
5/ Repeat the process to make more Modaks.
Steaming
1/ Arrange the Modaks in a greased steamer or on a greased plate.
2/ Steam them for about 10-15 minutes or until the Modaks become slightly translucent.
3/ Remove the Modaks from the steamer and let them cool for a few minutes before serving.
4/ Your homemade Modaks are ready to be offered to Lord Ganesha or enjoyed as a delightful sweet treat.
Tips And Tricks To Help You Making Delicious
For the Outer Dough: Use hot water with a pinch of salt and ghee to make the dough. This gives the Modaks a soft and pliable texture. Knead the dough thoroughly until it’s smooth and free of lumps. You can apply a little ghee to your hands to prevent sticking. Keep the dough covered with a damp cloth at all times to prevent it from drying out while working on individual Modaks.
For the Filling: Grate fresh coconut for the filling. Fresh coconut imparts a rich and authentic flavor to your Modaks. If you’re using jaggery make sure it’s finely grated or chopped to ensure it melts evenly when cooking with the coconut. Add some salt and cardamom powder to the filling for enhanced flavor.
Assembling the Modaks:When forming the dough disc, make sure it’s thin at the edges and slightly thicker in the center. This ensures the Modaks doesn’t break while shaping. Be mindful not to overfill the Modaks with the coconut jaggery mixture as it can lead to difficulties in sealing. While pleating the edges ensure they are tightly sealed to prevent the filling from spilling out during steaming.
Steaming: Grease the steamer or plate where you place the Modaks to prevent sticking. Steam the Modaks on medium heat. Avoid high heat as it may cause them to crack. Steam for just the right amount of time (10-15 minutes) until they become slightly translucent. Oversteaming can make them soggy.
Presentation: Serve the Modaks while they’re still warm for the best flavor and texture. You can garnish them with a few saffron strands or chopped nuts for an extra touch of elegance.
Practice Makes Perfect: Making Modaks can be a bit tricky at first, so don’t be discouraged if your initial attempts aren’t perfect. With practice you’ll get better at shaping them beautifully.
Remember, Modak making is not only a culinary experience but also a cultural one often shared with family and friends. Enjoy the process and the delightful result!
NUTRITION FACTS
The nutritional content of Modaks can vary depending on the specific ingredients used and the size of each dumpling. Here’s an approximate nutritional breakdown for a standard-sized Modak (about 40 grams):
Calories: Approximately 110-130 calories per Modak.
Carbohydrates: Around 25-30 grams of carbohydrates, primarily from rice flour and jaggery (or sugar).
Protein: Approximately 1-2 grams of protein, primarily from coconut.
Fat: Around 1-2 grams of fat, mainly from coconut and any added ghee (clarified butter).
Fiber: Minimal dietary fiber content.
Sugar: Depending on the sweetness level, a Modak may contain around 10-15 grams of sugar, primarily from jaggery or sugar.
Sodium: Generally have a low sodium content unless salt is added to the filling or dough.
Please note that these values are approximate and can vary based on the specific ingredients and proportions used in your recipe. Additionally, the calorie and nutrient content may change if you use alternative ingredients or modify the recipe.
