Details

Servings

35 pieces

Prep time

Cooking time

Calories

73 kcal / piece

Modak is a famous Maharashtrian dessert which is adored by Lord Ganesh. Hence it is a favorite item during the auspicious Ganesh festival.

‘Ganesh Chaturthi’ is the start of the Indian festive season. The festival celebrates the birth of Lord Ganesh and we celebrate it in grand style in the state of Maharasthtra. Modak is a favorite sweet of Lord Ganesha. Hence when we welcome Lord Ganesh to our home on Ganesh Chaturthi we offer him a plate of 21 modak. His love for this dish is also why he is also named ‘Modakpriya’.

This dessert is popularly made and consumed during the 10-day festival of Ganesh Chaturthi and on ‘Sankashti’ (occasion related to Lord Ganesh which occurs every month). Hence, it seems ideal to start the ‘Sattvic Maharashtrian thali’ segment with modak recipe.

About Modak

Modak is a sweet dumpling made of either rice flour or wheat flour with coconut and jaggery stuffing. There are several varieties of this recipe. You can make it as rich as you want or as simple as you like. I personally prefer the simple traditional recipe which I am sharing with you here.

You can either steam or fry these sweet dumplings. I usually prefer to make it steamed as it feels healthier and tastier. Steamed modak are also called as ‘ukadiche’ modak in Maharashtra. It is a very simple and easy recipe to follow and a healthy dessert which tastes amazing. It is also a vegan recipe and deliciously Saatvik.

Here I am going to share with you the steamed modak recipe which is made from wheat flour. I am also going to show you the simplest way to shape the dumpling without any mold. And it takes just few minutes of your time.

Dear newbies don’t get intimidated with the shaping process. Shaping of modak is not difficult at all and you get better with each dumpling that you shape.

So, try out this recipe and let me know if this was your tummy to heart moment…

Modak

Ingredients

For the modak dough
300g or 2 cups wheat flour
1/2 tsp salt
1 cup + 2 tbsp water
1 tsp oil
2 tbsp oil to use while binding modak
For modak stuffing
1 cup jaggery
2 cup fresh coconut, grated
1 tbsp khus khus (poppy seeds)
1 1/2 tsp cardamom powder
1 1/4 tsp nutmeg powder

Directions

Making the dough
In a mixing bowl add wheat flour, salt and water. Knead the dough.
At the end add oil and knead little more. Your dough is ready.
Keep dough aside for further use.
Making the modak stuffing
In a wok add coconut and jaggery. Cook both together till jaggery melts and mixes with coconut.
Next add khus khus, cardamom powder and nutmeg powder. Combine everything.
Continue to cook everything till the excess liquid is evaporated and coconut is cooked.
Note : the coconut should not become dry. It should be cooked and moist with no excess liquid.
Shaping the modak
First apply oil to the container in which you will place your modak to steam. This step is necessary or else your modak will get stuck to the container during steaming.
Second apply oil to your hands. Then take a small amount of wheat dough. Roll it between the palm of your hands to a nice round shape.
For next step you have to use both your hands. Hold the dough ball between thumb and forefinger of both hands. Lightly press the edge of the dough with both hands and while doing so, rotate the dough. This way the dough ball becomes flat with a little concentration of dough in the middle and thin edges.
Note : you can also roll the dough with a rolling pin.
Next place flat dough on one hand.
With other hand place spoonful of stuffing in the middle of the flattened dough.
Press down the stuffing with one hand and push up the hand with flat dough. This way the dough will expand and start taking a cup shape. When cup is formed pluck the edges of the dough on all sides.
Next join the tip of plucked edges making a peak in the middle. Place them in the container / plate and your modak is ready to be steamed.
Prepare rest of the modaks in similar manner. Then steam them.
Steam modak for just 5-6 minutes or steam them till the dough changes the color.
Note : Do not steam modak for long otherwise the cover becomes hard and wont taste good.
After steaming remove the modak container / plate from the steam. Set it aside for few minutes then remove them and serve warm. You can also serve modak with drizzle of ghee on top.