Easy Modak recipe with step by step pics

Modak is a sweet dumpling made with rice flour and stuffed with a sweet jaggery-coconut mixture.

It is the favorite sweet of Lord Ganesha and made for Ganesha Chaturthi.

Modak is also called as Ukadiche modak in Maharashtra, kudumulu in telugu, kadubu in Kannada, kozhukattai in Tamilnadu.

Many different varieties of modak like fried modak, steamed modak, dry fruits modak and many more are made on Ganeshji’s birthday. Lord Ganesha’s love for modak gives him the name Modakapriya.

Among the many recipes, Ukadiche modak ( translates to steamed modak) made with rice flour and coconut jaggery mixture is the popular one.

This is a easy modal recipe, because traditionally the modak are hand rolled and steamed. It takes some practice and patience to get the perfect shape of the modak. Using a modak mold makes it so much easier and they turn out perfect.

Ingredients:

Ingredient notes:

• Fresh grated coconut or frozen thawed coconut is the used in the recipe.

• Jaggery powder or block of jaggery can be used.

• Rice flour – I have used fine rice flour which is available in Indian stores in U.S.

Step by Step instruction to make Modak-

Making the sweet stuffing –

1- Add the grated fresh coconut ( if possible remove the brown part) and jaggery powder to a pan. If your jaggery has impurities, melt it in little water, drain and use it.

2- Mix it well and cook on medium flame till it thickens.

3 & 4 – Add the crushed cardamom and chopped cashew and give a mix. Set a side till we make the rice flour mixture.

Making the outer layer –

1- Boil water in a pot and add salt and ghee.

2 & 3 – Add the rice flour to the hot water and mix it till all the water is absorbed by the rice flour.

4 -Turn off the stove, close a lid and let the dough rest for 5 minutes.

5 – After 5 minutes, transfer the dough to a lightly greased plate. Apply some ghee to your palms and knead the dough till soft. If the dough feels dry sprinkle some warm water while mixing.

6- The dough should be soft, non sticky and pilable.

Assembling the modak –

1 – Cover the dough with a towel and take a small ball sized dough. Open the mold and lightly grease it.

2- Fill the sides of the mold with the rice flour mixture with some gap in the middle, as shown in the picture 2.

3 & 4 – Add the sweet stuffing and cover it with the dough.

5- Carefully unmold the modak and place them on a greased steamer basket.

6 – Repeat with the rest of the dough, you should get about 12 medium modaks with this measurements. Do not over crowd while steaming them.

Steam the modak for 10 minutes, when done the modak will have a shiny texture. Drizzle some ghee and serve as neivedyam to Lord Ganesha.

If using instant pot, add 1.5 cups of water and boil it in the saute mode. Once the water comes to a boil, hit cancel. Place the trivet with steamer basket and close the lid. Turn the pressure valve to vent position. Press the steam mode and keep an external timer for 10 minutes. ( we don’t want to use the timer in the instant pot because instant pot takes time to built up pressure, before the cooking time kicks in. We don’t know how much time that is….so an external timer works best in this recipe)

Tips to make best modak-

rice dough dry ? happens when there is not enough moisture in the dough. Add some hot water and knead it again.

dough tearing while rolling? too much ghee and also depends on the quality of the rice flour.

knead the dough while the mixture is still warm. You should get soft, non sticky, pilable dough.

Do not over cook the jaggery mixture, if not it will be become chewy or dry.

coconut jaggery mixture dry? you may have over cooked it. Add little water to the mixture and warm it up.

The outer covering of the modak should neither be too thick or too thin.

Where can I buy the modak mold?

I got mine from India. But they are also available online in amazon. During the month of august, many Indian store around the world sell the modak molds.

Storing and Reheating:

Modak tastes best when consumed fresh. But if you have left overs, store in the refrigerator for 2-3 days. Sprinkle some water and microwave for one minute before serving.

More Modak Recipes –

Collection of modak recipes

Dry Fruits Modak

Ragi Modak

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