Modak recipe
Since the lockdown, most of us have become the master of our kitchens, and learn how to make modak recipes at home? That would be a perfect trial of our culinary skills. Here, we bring to you some of our favourite 11 different & new Modaks varieties you can savour – from the traditional and classic to the easy and instant moving on to the healthy, we have listed them all.
The original and the most delicious variety of modaks is the ukadiche modak which literally translates into steamed modak. Cooked rice flour makes for the soft outer coating while the insides of the modak are bursting with flavours of coconut, jaggery and cardamom. While there isn’t any correct way to eat them, they are traditionally eaten with a dollop of ghee on top.
Before start preparation of Modaks we should know some information –
Modak-
The word ‘modak’ is synonymous with ‘happiness‘. It is called modakam or kudumu in Telugu, modaka or kadubu in Kannada, modak in Marathi and Konkani, kozhakatta or modakkam in Malayalam and kozhukattai or modagam in Tamil.
What is Modak ·
Modak is an Indian sweet dumpling believed to have originated in the state of Maharashtra. In India, modak is prepared in a variety of ways, and it is known under various names. Depending on the region, it is also referred to as mothagam or kozhukattai in Tamil, modhaka or kadubu in Kannada, or kudumu in Telugu.
The ingredients, preparation, and cooking methods also depend on regional differences. However, the most common variety is called ukadiche modak, the steamed variety made with rice flour and filled with a sweet concoction of grated coconut and jaggery.
Occasionally, wheat flour and semolina are used to make the modak shell, and the fillings might also include ingredients such as bananas, saffron, or nutmeg. Subsequently, prepared modak can be steamed, boiled, or fried, and sometimes it is even served raw.
On which occasion is the special sweet called modak prepared?
Modak is considered to be the favorite sweet of the Hindu deity, Ganesha.[1] From it he gets the moniker modakapriya (one who likes modak) in Sanskrit. The word modak means “small part of Bliss” and it symbolizes Spiritual Knowledge. During Ganesh Chaturthi, the puja usually concludes with an offering of 21 or 101 modaks to Ganesha.
Modaks made with rice flour shells are often preferred for this purpose, although wheat shell versions are also used. Local businesses outside Ganesh Temples across India usually sell pre-packed/ready-made versions of Modaks.
“Modak is an Indian sweet dumpling dish popular in many Indian states and cultures. According to Hindu mythology, it is considered one of the favourite dishes of Lord Ganesha and is therefore used in prayers.”
How to make Modak recipe?
Lets Learn how to prepare and coock Modak –
Modak Easy Recipe to make perfect
- Rice dough: The most trickiest part for many is to get the correct texture in the rice dough. If the dough is dry, you will find it difficult to shape and the resulting texture after steaming will be chewy and dense. The proportion of rice flour to water I use work perfectly for a smooth and soft dough. However do note that depending on the texture of rice flour, you may need to add a bit less or more water.
- Stuffing: Overcooking the stuffing will result in the jaggery become hard and chewy. If this happens, then just sprinkle a few tablespoons of hot water in the mixture and stir well. The hot water will breakdown the hard consistency of the jaggery and make them soft. You can even sprinkle some water and cook the mixture on low heat until it softens.
- Cracks in the dough: Less water will result in the dough being dry and having cracks. If you add more oil or ghee than this will result in the dough tearing when you shape it.
- Flattening and Shaping: Do not flatten the dough too thin or too thick. A thin dough will tear while shaping and a thick dough will take more time to cook and does not taste pleasant.
Try 11 Different And New Modaks To Make At Home
Ukadiche Modak Or Steamed Coconut Modaks
Ingredients For The Dough
2 cups rice flour
Water, as needed
1 tbsp oil
1 tsp ghee for kneading and greasing
Ingredients For The Filling
1¼ cups grated jaggery
2 cups freshly-grated coconut
1 tbsp poppy seeds
½ tsp cardamom powder
Method For The Dough
- Boil 1¾ cups of water in a deep non-stick pan.
- Place the rice flour in a bowl and add the boiled water gradually. Mix well, using a spoon in the beginning, and then knead into a soft and smooth dough with your palms. Add a little oil.
- Cover with a lid and keep aside for 10 minutes.
Method To Prepare The Filling
- Heat a deep non-stick pan, add jaggery and cook on a slow flame till the jiggery melts, while stirring continuously.
- Add the coconut, poppy seeds and cardamom powder, mix well and cook on a slow flame till all the moisture evaporates and the mixture thickens. Keep aside to cool slightly.
- Divide the filling into equal portions and keep aside.
Method To Assemble
- Knead the dough once again using ½ tsp of ghee and keep aside.
- Grease a modak mould using very little ghee and close it.
- Take a portion of the dough, press it into the cavity of the modak mould till it is evenly lined on all the sides.
- Fill the dough cavity with a portion of the filling.
- Take a smaller portion of the dough and spread it evenly at the base of the modak mould so as to seal the filling. Demould the modak from the modak mould.
- Repeat steps make the remaining modaks.
- Place a steamer plate in a steamer and place a banana leaf on it.
- Moisten all the modaks with little water using your finger tips. Place modaks on the banana leaf and steam on medium flame for 10-12 minutes. Serve warm.
Gulkand-Khoya-Saunf Modaks
Ingredients For Dough
1 cup rice flour
2 tbsp oil
1 ½ cup water
A pinch of salt
Ingredients For Khoya-Saunf Modak
A few drops rose water
250 gm khoya (mawa)
70 gm sugar
2 tsp fennel seeds
Handful of chopped pistachios
4 tbsp chopped dried apricots
Ingredients For Gulkand modak
3⁄4 cup gulkand, drained
2 paan leaves
1 tbsp candied fruits, chopped
2 tbsp supari, soft and chopped
Method
- In a thick-bottomed pan add grated khoya, sugar, fennel seeds, chopped pistachio and chopped apricots. Cook on low heat till all the grain sugar is dissolved. Turn off the heat, add rose water and remove to a plate and cool.
- In a thick bottom vessel, add water, oil and salt. Bring to boil. Remove half a cup of water and keep aside.
- Remove the water from the fire and slowly add the rice flour. Keep stirring continuously till all the rice flour is used up.
- Now take place it back on the gas and cook on slow flame till the rice flour comes together as dough. Remove and let it cool. Cover with a clean, moist cloth.
- Apply very little of oil on your palm and place a small ball of the dough. Flatten it a bit and place the khoya mixture in the centre. Now from all sides fold the dough and shape like a water drop.
- Do this for the rest of the dough and mixture.
- Now prepare a steamer and steam the modaks for 5-7 mins. Remove, allow to cool and serve.
- For making the gulkand modak mixture, mix all the ingredients together and stuff in the modak dough and steam them.
Chocolate Modaks
Ingredients
2 cups ricotta cheese
1 cup sweetened condensed milk
½ cup semi-sweet chocolate chips
1 tbsp unsweetened cocoa powder
Method
- Place a heavy bottom pan on medium heat.
- Add ricotta cheese, mix and cook for 5-8 minutes.
- Once the ricotta cheese starts to thicken, add condensed milk, mix and cook for another 5 minutes.
- Turn the heat off, add cocoa powder, chocolate chips and mix well.
- Wait until the mixture cools down completely.
- Once the chocolate mixture is cool to touch, shape it into modaks either by hands or using the modak mould.
Mawa Modaks
Ingredients For The Filling
200 gm mawa
¼ cup sugar
1 tsp cardamom powder
A pinch of saffron
Ingredients For the Shell
2 cups of rice flour
2 cups of water
2 tbsp ghee
Method For The Filling
- Heat a pan on slow flame and add mawa, sugar and mix it properly, until the mixture starts leavings the sides of the pan.
- Add in the cardamom powder and a pinch of saffron.
- Mix well and keep the mixture aside to cool down.
Method For The Modak
- In a deep dish, boil water with ghee. Add the salt and flour. Mix well.
- Cover the dish and cook till it’s half done.
- Spread some ghee on the base of a steel bowl and while the dough is still hot, knead it well.
- Now take a little dough, roll it into a ball, flatten it well, and shape the edges into a flower pattern.
- Put a spoonful of the filling onto the dough and seal it.
- Put the modaks in a muslin cloth and steam them for 10-15 mins. Serve.
Baked Orange Modaks
Ingredients
125 gm butter
200 gm castor sugar
150 gm semolina/rava
1.5 cups flour
1/2 cup milk
1 cup granulated sugar
1/2 cup orange juice
Method To Prepare The Orange Syrup
- Mix granulated sugar and orange juice in a pan and reduce on low flame till it thickens. Set aside to cool.
Method To Make Modaks
- With an electric beater whip the butter and castor sugar till thick.
- Beat in the yogurt followed by folding in the semolina.
- Finally fold in the flour and alternate with milk.
- Bake at 180degree F for 45 mins.
- Avoid over-baking as it will get difficult to bind.
- Once the semolina base is ready and cool, break it up with your fingers. And mix in as much of the syrup as you need to bind it. Don’t put too much it will get very soggy.
- Set in modak mould and keep refrigerated.
Dates and Coconut Modaks
Ingredients For The Filling
½ cup grated coconut
½ cup chopped dates
2 tbsp white sesame seeds
Ingredients For Modaks
2 cups of rice flour
2 cups of water
2 tbsp ghee
Method For the Filling
- Dry roast the sesame seeds on a medium flame till light brown color and allow it to cool. Grind the roasted sesame seeds to a fine powder and set aside.
- Grind the chopped dates into a paste. In a bowl, add the dates paste, ground sesame seeds and grated fresh coconut and mix well.
- Keep the mixture aside to cool down.
Method For Preparing Modaks
- In a deep dish, boil water with ghee. Add the salt and flour. Mix well.
- Cover the dish and cook till it’s half done.
- Spread some ghee on the base of a steel bowl and while the dough is still hot, knead it well.
- Now take a little dough, roll it into a ball, flatten it well, and shape the edges into a flower pattern.
- Put a spoonful of the filling onto the dough and seal it.
- Put the modaks in a muslin cloth and steam them for 10-15 mins. Serve.
Kaju Modaks
Ingredients
2 cups mava
1 cup powdered cashews
½ cup powdered sugar
A pinch of cardamom powder
Yellow food colour (optional)
Method
- Put the mava, sugar and cashew powder in heavy bottom pan.
- Turn the heat on medium, then stir ingredients and mix well.
- Add food colour. As the mixture heats up, it will start to melt.
- Add cardamom powder and roast it well for about 5-6 minutes, till all the moisture evaporates.
- Remove it from the flame and let it cool. Once cool, make sure it is a smooth mix with no lumps.
- Then take a small ball of mava and shape it into modaks.
Baked Apple Modaks
Ingredients
200 gm flour
25 gm sugar
25 gm ghee
Water as required
30 ml milk
Ingredients For The Filling
1 chopped apple
1 pinch cinnamon powder
5 gm broken cashews
5 gm raisins
10 gm jaggery
Method
- Preheat oven at 180 degree F.
- Mix flour, ghee and sugar. Add water, make a stiff dough.
- Take all the filling ingredients together, mix well.
- Divide the dough into four pieces, and roll each piece out into a thin disk.
- Divide the apple mixture into four, and put one portion on each disk.
- Apply milk on the edges of the modak disk. Shape it into a circle, pull the edges and seal decoratively.
- Brush the outer side of the modak with milk.
- Bake it for 15-20 minutes or till golden brown.
- Serve hot with fruit or berry coulis to enhance the flavours.
Boondi Modaks
Ingredients
1 cup besan
1.5 cups sugar
1.5 cups water
1 tbsp vegetable oil
½ tsp cardamom powder
1 tbsp chopped pistachios
½ gm saffron
Ghee for deep frying
Method
- Take the besan in a large-sized bowl and add half a cup of water slowly to make a thin batter without lumps. Add 1 tbsp oil. Beat with beater to make it fluffy.
- Put the pan on the gas and add ghee. Heat it on medium flame.
- Hold a jhari (boondi sieve) just above the pan and put batter on it with service spoon and tap at edge of the jhari so small droplets will fall in the ghee.
- Fry it for 5-7 minutes on medium flame and take it out in a plate with another jhari to drain the extra oil. If possible, put blotting paper on plate to absorb extra oil.
- Put another pan on the gas then add one bowl of water and sugar and cook it for 10-15 minutes on medium flame to make sugar syrup.
- Add cardamom powder, pista and saffron leaves in sugar syrup and put off gas.
- Add boondi in sugar syrup and properly mixed it and keep for 15 minutes.
- Now put the boondi mixture in modak mould and press it till firmly set.
Instant Biscuit Modaks
Ingredients
1/2 cup milk powder
1/2 cup Marie biscuits, powdered in a mixer
1/2 cup chopped walnuts
1/2 cup desiccated coconut powder
1 tbsp butter or ghee
3 tbsp cold milk
Method
- Mix in a bowl: milk powder, biscuit powder, coconut powder.
- Add milk and mix well into dough.
- Make lemon-sized balls and shape into modaks with the help of a mould.
- Remove and roll in chopped walnuts.
- Refrigerate for 15 minutes and serve.
Chocolate and Walnut Modaks
Ingredients For The Filling
200 gm grated coconut
100 gm chocolate chips
100 gm broken walnuts
Ingredients For The Shell
2 cups of rice flour
2 cups of water
2 tbsp ghee
Method For The Filling
- Take the grated coconut and add in the chocolate chips and walnuts. Mix well.
Method For the Modak
- In a deep dish, boil water with ghee. Add the salt and flour. Mix well.
- Cover the dish and cook till it’s half done.
- Spread some ghee on the base of a steel bowl and while the dough is still hot, knead it well.
- Now take a little dough, roll it into a ball, flatten it well, and shape the edges into a flower pattern.
- Put a spoonful of the filling onto the dough and seal it.
- Put the modaks in a muslin cloth and steam them for 10-15 mins.
- Dust some sugar and granted coconut over them and serve.
Modak preparation style-
- Steamed Modak.
- Fried Modak. .
Modak easy recipe-Steamed Modak Preparation Method
For cooking them, the steaming method is used. So they are also called ‘steamed modak’.
Ingredients
US measuring cups are used (1 cup = 240 ml)
For Stuffing:
- 1 cup Coconut (Fresh or frozen), grated
- ½ cup Jaggery (Gur) powdered or grated
- ½ teaspoon Green cardamom seeds powder
- 1 tablespoon Poppy seeds (khuskhus)
- 5-6 Cashew nuts chopped
- 1 tablespoon Raisins
For Outer Covering:
- 1 ¼ cups Water
- ⅛ teaspoon Salt
- ¼ teaspoon Ghee (Clarified butter)
- 1 cup Rice flour
Instructions
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Making Stuffing: Take grated coconut and jaggery in a pan on medium heat. Cook till it becomes thick and most of the moisture evaporates. It takes around 6-7 minutes. The cooking time depends on how much moisture your coconut and jaggery has. So keep an eye on it.
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Now add poppy seeds, cashews, raisins and cardamom powder. Mix and cook a minute.
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Turn off the stove, remove the stuffing to a plate and let it cool down.
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Making The Dough: Bring water to a boil and add ghee. Keep the heat on medium-low.
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Add rice flour and stir immediately to avoid lumps. It will come together like a dough.
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Cover it with lid and Cook for 2-3 minutes. Do stir once or twice in between.
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Remove it to a plate and let it cool to touch.
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Once it is warm or cool enough to handle. Start kneading and if it feels hot, apply some water on your palm and continue kneading. Make the smooth and lump-free dough.
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Shaping Method 1 (Using Modak Mould): See the step-by-step photos shared above for visual understanding.
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Grease the inside of the mould using ghee. Take a small ball from the dough and add it into the mould.
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Press it tightly and make the hollow center using your fingers. Add the stuffing & lightly press it. Take little dough and seal the open part.
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Open and gently remove it and place it on the plate. Keep it covered with a clean kitchen towel while you shape the rest.
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Shaping Method 2 (Using your hands): Grease your hand with ghee or just wet with water. take one ball on your palm.
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Now using your other hand, slightly press it to make the small disc. Now using two hands (thumbs and fingers), gently press it and keep shaping it to make about 3-4 inch diameter circle.
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In the center, add 2-3 teaspoons of stuffing. Now using your thumb and first finger, start pinching the little edges and make the pleats. I made only 5 pleats only. Now carefully pinch it together and seal it.
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Steaming The Modaks: While shaping, don’t forget to keep them covered to avoid drying.
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Prepare the steamer and let the water come to a boil. Meanwhile, Brush all the modak using water. Or alternately you can dip them in a glass of water.
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Prepare the steamer thali. Arrange the parchment paper or muslin cloth or banana leaf on the steamer thali. Arrange modaks on the thali.
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Steam them for 13-15 minutes on medium heat. Let it cool to touch. Meantime they will firm up. Now remove them and place them on the plate. Drizzle ghee or saffron-milk over ukadiche modak.
Tips:
- Don’t overcook the stuffing otherwise, it becomes chewy. Overcooked jaggery makes it hard to eat.
- You must knead the dough while it is warm. If it sticks, you can add ghee and also grease your hand with ghee.
- The dough has to be smooth, soft and pliable to able to shape the modaks.
- Make the outer covering of medium thickness. If it is too thick then it takes more time to cook. Also, it doesn’t taste good as the proportion of outer part vs center filling is not right.
- If the outer shell is too thin then It may break while making the pleats. Also, it may break and stuffing will ooze out while steaming.
Making Stuffing For Modak:
1) Take grated coconut and jaggery in a pan on medium heat.
2) As jaggery melts, the mixture becomes loose and runny. Continue cooking till it becomes thick and most of the moisture evaporates. It takes around 6-7 minutes. The cooking time depends on how much moisture your coconut and jaggery has. So keep an eye on it.
3) Now add poppy seeds, cashews, raisins and cardamom powder.
4) Mix and cook a minute. Turn off the stove, remove the stuffing to a plate and let it cool down.
Making The Dough For Outer Covering:
5) Bring water to a boil and add ghee. Keep the heat on medium-low.
6) Add rice flour and stir immediately to avoid lumps. It will come together like a dough.
7) Cover it with lid and Cook for 2-3 minutes. Do stir once or twice in between.
8) Remove it to a plate and let it cool to touch.
9) Once it is warm or cool enough to handle. Start kneading and if it feels hot, apply some water on your palm and continue kneading.
10) Make the smooth and lump-free dough.
Shaping Method 1: with Mould
1) Grease the inside of the mould using ghee. Take a small ball from the dough.
2) Add one ball into the mould.
3) Press it tightly and make the hollow center. Use your finger to shape it.
4) Add the stuffing & lightly press it.
5) Take little dough and seal the open part.
6) Open and gently remove it and place it on the plate. Keep it covered with a clean kitchen towel while you shape the rest.
Shaping Method 2: Using without Mould
1) Grease your hand with ghee or just wet with water. take one ball on your palm.
2) Now using your other hand, slightly press it to make the small disc.
3) Now using two hands (thumbs and fingers), gently press it and keep shaping it.
4) Make about 3-4 inch diameter circle.
5) In the center, add 2-3 teaspoons of stuffing.
6) Now using your thumb and first finger, start pinching the little edges and make the pleats.
7) I made only 5 pleats only. More near the pleats, more beautiful it will look. This comes from the practice also as mentioned above you’ll need to add glutinous rice flour (see ingredient notes).
8) Now carefully pinch it together and seal it.
Modak Steaming Process
1) While shaping, don’t forget to keep them covered to avoid drying.
2) Prepare the steamer and let the water come to a boil. Meanwhile, Brush all the modak using water. Or alternately you can dip them in a glass of water.
3) Prepare the steamer thali. Arrange the parchment paper or muslin cloth or banana leaf on the steamer thali. Arrange modaks on the thali.
4) Steam them for 13-15 minutes on medium heat. Let it cool to touch. Meantime they will firm up. Now remove them and place them on the plate. Drizzle ghee or saffron-milk over ukadiche modak.
Modak easy recipe -Fried Modak Preparation Method
US measuring cups are used (1 cup = 240 ml)
Ingredients
For Stuffing:
- 1 cup Coconut (Fresh or frozen), grated
- ½ cup Jaggery (Gur) powdered or grated
- ½ teaspoon Green cardamom seeds powder
For Outer Covering:
- ½ cup All purpose flour (Maida)
- ¼ cup Sooji (rava or semolina)
- a pinch Salt
- 1 tablespoon Oil
- 3-4 tablespoons Milk
- Oil for frying
Instructions
- Making stuffing:
– Take jaggery, defrosted coconut and cardamom powder in a pan on medium heat.
– Mix, stir and cook till the mixture thickens and most of the moisture evaporates. It took me around 4-5 minutes.
– Once ready remove it to a plate and let it cool down.
- Making dough:
– Take all purpose flour, semolina and salt in a bowl. Add oil and mix by rubbing between your fingers and thumb. It should look like breadcrumbs.
– Now add little mil at a time and start kneading the dough. The dough should be smooth yet semi-stiff (not too soft).
– Cover it and let it rest for 10 minutes.
- Shaping modak:
– After resting time knead the dough once again; divide it into 10 equal portions. Roll each portion in a ball and flatten it out with your palms.
– Take one flattened disc on the rolling board and keep rest covered with the kitchen towel.
– Roll it using a rolling pin into 4-inch diameter circle. Keep the edges a little thinner than the center part.
– Put some stuffing in the center. Apply some water or milk to the edges with a pastry brush or with your fingertips.
– Start pinching the edges with your finger and thumb to make pleats. To make it perfect you need practice.
– Now bring all the pleats together in the center very carefully and pinch them together to seal it properly. Do the same for all the modaks.
- Frying modak:
– When you are shaping the last modak, at that time heat oil in a pan on medium heat for deep frying or shallow frying.
– Fry in the hot oil till it becomes golden brown and crispy from all the sides. Keep moving for even browning. Then remove it to the paper towel-lined plate. Let it cool completely.
Tips
- Make sure to seal the edges well otherwise, the stuffing will come out while frying and then sticks to the fried modak surface (which doesn’t look good and ruin the entire oil).
- Instead of all purpose flour, you can use whole wheat flour. If so, the outer layer will be slightly dense in texture because of the wheat flour.
- Oil should be medium hot for frying.Check the oil by dropping a pinch of dough in the oil.
– If it comes on the top very immediately then the oil is too hot.
– If it takes too long to come on top then the oil is not enough hot.
– If it comes on top after a second or two, this is the right temperature to fry the modak. - Oil should be medium hot for frying. Check the oil by dropping a pinch of dough in the oil.
- If it comes on the top very immediately then the oil is too hot.
- If it takes too long to come on top then the oil is not enough hot.
- If it comes on top after a second or two, this is the right temperature to fry the modak.
Making Stuffing:
1) Take jaggery, defrosted coconut and cardamom powder in a pan on medium heat.
2) Mix, stir and cook till the mixture thickens and most of the moisture evaporates. It took me around 4-5 minutes. This cooking time depends on the quantity you are making, plus how much moisture your coconut has. Once ready remove it to a plate and let it cool down.
Making Dough:
3) Take all purpose flour, semolina and salt in a bowl. Add oil. Mix by rubbing between your fingers and thumb. It should look like breadcrumbs.
4) Now add little mil at a time and start kneading the dough.
5) The dough should be smooth yet semi-stiff (not too soft). Cover it and let it rest for 10 minutes.
Shaping Modaks:
6) After 10 minutes, knead the dough once again; divide it into 10 equal portions. Roll each portion in a ball and flatten it out with your palms. Take one flattened disc on the rolling board and keep rest covered with the kitchen towel.
7) Roll it using a rolling pin into 4-inch diameter circle. Keep the edges a little thinner than the center part.
8) Put some stuffing in the center. Apply some water or milk to the edges with a pastry brush or with your fingertips.
9) Start pinching the edges as shown below with your finger and thumb. To make it perfect you need practice. More near you make the pleats more beautiful it looks.
10) Now bring all the pleats together in the center very carefully and pinch them together to seal it properly.
11) Do the same for all the modaks. When you are shaping the last modak, at that time heat oil in a pan on medium heat for deep frying or shallow frying.
Fryi to Modak:
12) Add into the hot oil. Fry in the oil till it becomes golden brown and crispy from all the sides.
13) Keep moving for even browning. I have shallow fried so I need to keep moving to make the brown from all the sides. But if you are deep frying then you might not need to move that much.
14) Then remove it to the paper towel-lined plate. Let it cool completely before offering to the god.
With the above modak recipes, our favorite God is bound to be really pleased! May he shower you with blessings and happiness. Ganpati Bappa Morya!
