Servings:
Ingredients
For the Dough
- 1½ cups fine rice flour
- 150 ml hot water
For the Filling
- 1 cup grated jaggery
- 1 cup fresh grated coconut from 1 large coconut
- ¼ cup chopped almonds
- ¼ cup chopped cashews
- ¼ cup raisins Chopped
- 1 tablespoon ghee clarified butter
- A pinch of saffron strands optional, for steaming and garnish
Instructions
Prepare the Dough
- Heat Water: Pour 150 ml hot water into a pan and bring it to a gentle simmer.
- Mix Rice Flour: Add 1½ cups fine rice flour to the hot water. Stir immediately with a wooden spoon or whisk to combine and form a rough dough.
- Knead: Transfer the dough onto a clean, flat surface. While still warm (but not hot), knead thoroughly for 3–5 minutes. Keep wetting your hands with water as needed to prevent sticking and ensure the dough becomes smooth, soft, and lump-free.
- Check Texture: The dough should be pliable and easy to roll into balls without cracks. Cover with a damp cloth to prevent drying.
Make the Filling
- Sauté Dry Fruits: Heat 1 tablespoon ghee in a pan over medium heat. Add ¼ cup chopped almonds, ¼ cup chopped cashews, and ¼ cup raisins. Sauté for 1–2 minutes until lightly golden.
- Melt Jaggery: Add 1 cup grated jaggery to the pan. Stir until it starts to melt.
- Add Coconut: Mix in 1 cup fresh grated coconut and cook for 2–3 minutes, stirring until the mixture thickens and comes together.
- Remove from heat and let it cool.
Shape the Modak
- Divide Dough: Portion the dough into small balls, about 20 grams each.
- Flatten: Take one ball and flatten it gently with your fingers, pressing the edges thinner than the center to form a small disc.
- Add Filling: Place 2 teaspoons of the cooled filling in the center.
- Pleat and Seal: Pinch the edges of the dough disc to make pleats all around. Gather the pleats at the top and pinch to seal, forming a classic modak shape.
- Repeat: Continue with the remaining dough and filling.
- Bring all the pleats together in a conical top shape and press to seal
Steam the Modak
- Prep Steamer: Grease the base of your steamer or perforated plate with a little ghee to prevent sticking.
- Arrange Modaks: Place the shaped modaks in the steamer, leaving space between each. Optionally, sprinkle a few saffron strands on top for extra aroma and color.
- Steam: Cover and steam for 10–13 minutes on medium heat. The modaks are done when they turn slightly translucent and the dough is no longer sticky.
- Allow to cool slightly before serving.
- Serving: Traditionally, modaks are served warm, split open, and drizzled with extra ghee.
- Dish out in a plate and enjoy Modak with your family and friends!
Notes
Notes & Tips
- If you don’t have a steamer, use a rice strainer set over a deep pan with boiling water and cover tightly.
- Kneading the dough well and keeping it covered is key for smooth, crack-free modaks.
- Modaks are best enjoyed fresh and warm, making them a perfect festive treat!
Tried this recipe?Let us know how it was!