A modak, a sweet Indian dumpling made during Hindu festival of Ganesh Chaturthi celebrated for Lord Ganesha the eater god. Since modaks are considered the favorite food of Lord Ganesha when we offer these sweet dumplings to him, He blesses us accordingly.
Modak is made using rice flour dough with a sweet filling of Jaggery (unrefined sugar) and grated coconut steamed to get perfect soft covering that has a melt in the mouth texture having aromatic stuffing inside it. Step-by-step preparation of Modak dumplings from making the dough and filling to how to shape them into Figure-8 or cones, followed by a traditional steamed vegan treat at home.
Table of Contents
Ingredients for Modak Dumplings
Collect all ingredients needed to make Modak before you start the process. Here’s a list:
For the Dough:
- Rice flour | 1 cup (prefer fine rice flour of Modak type)
- Water: 1 cup
- Ghee (Clarified Butter): 1 tsp
- Salt: A pinch
- For the Filling:
- Fresh Grated Coconut: 1 cup
- 2 — 3/4 cup crushed or very finely chopped jaggery (or brown sugar) *
- Cardamom Powder: 1/2 teaspoon
- Poppy seeds (if using) : 1 tsp
- 1 tablespoon chopped nuts (like cashews or almonds) Optional
- Ghee (Clarified Butter): 1 tsp
For Steaming:
How to make Ghee: For greasing the steamer or plate
Filling For Modak Dumplings
What is popularly known as “Saran” or the filling, forms the soul of a Modak. It is a combination of coconut and jaggery which will taste sweet as well spicy if we make it in the right way.
Instructions of Filling Step by step
How to Make Fry Pan Pizza Heat a Pan: Set an heavy bottomed pan or kadhai on medium heat.
- Heat a pan, add ghee ( just teaspoon) and let it get hot.
- Whole Grated Coconut: To that pan add grated coconut and stir fry it for 2-3 minutes till the raw smell goes away. Watch, and do not overcook or brown the coconut.
- Add Jaggery: To the coconut, add grated or crushed jaggery and mix well. The jaggery should melt away and combine with the coconut.
- Cook until settled: Keep on cooking the combination over medium warmth till it begins to thicken and impart an underlying moisture. It should take approximately 5-7 minutes.
- Flavouring: Add cardamom powder, khus-kbusra (poppy seeds) and chopped nuts. Add remaining ingredients and cook for 1-2 minutes so they’re well mixed.
- Allow it To Cool: Remove the pan from the heat and let your filling cool down thoroughly. When the mixture cools it will thicken and become more workable.
Note: The contents should not be very watery but certainly moist. To check, take a small part in your palm it should hold together.
3. How to Make Modak Dumplings Dough
The dough consists of rice flour, which is what gives Modak that recognizable soft and chewy sticky consistency.
How to Make the Dough Step-by-Step
Step 1: Boil Water- Bring 1 cup of water to a rolling boil in medium saucepan. In the water, Add Salt and 1tsp ghee
Step 2: Add Rice Flour: Add rice flour slowly to the boiling water and stir with a wooden spoon or spatula so that no lumps are formed.
Step 3: Cook the Dough: Reduce heat and mix, etc., until everything comes together in a soft dough. It will pull away from the sides of the pan and a form into a ball.
Step 4: Cover and Rest : Cover the pan with a lid & let dough rest for 5 to10 minutes. This lets the dough steam and soften up more.
Step 5: Knead Dough: Pour the dough on to a clean surface or bowl, once cool enough to handle. Punch and knead with little ghee on greased hands for another 4-5 minutes until smooth. Dough will be soft with no cracks.
Note: If kneading dough and it feels dry or cracks, add a little warmer water (a few drops at a time) to mix to smooth.
Shaping the Modak Dumplings
However, the process of shaping your Modak is an art that one can soon master with a bit of practice and patience. Though Modak is hand shaped traditionally but you can use a modak mold for even looking kozhukattai.
How to Shape (Step-by-Step):
- Make small roundels: Divide the rice flour dough into even walnut size small balls. Cover them with a moist kitchen towel to avoid drying out.
- Flatten the dough ball: Flatten a small disc with your hand using one of the balls. Grease a mold with ghee and spread the flattened dough inside it.
- Create a Cup: Using your fingers, press the edges of each disk into a cup with thin sides (make sure it covers all bases) and slightly thicker bottom. Tea cup (approximately 2-3 inches across.)
- Fill the Cup: Then add 1-2 teaspoon of ready coconut jaggery filling at center ot prepared cup.
- Close the Modak: Gather all edges of dough internally and kneed from top to form a pleated, conical shape. If using a mold, close the mold and press it gently to shape into Modak then Demould.
- Repeat: Repeat the above process for all remaining dough balls and filling keeping covered formed Modaks with a damp cloth to avoid drying.
Tips: Make sure the corners are sealed so as to avoid filling ooze out during steaming.
Steaming the Modak Dumplings
Traditionally Modak are made by steaming to get a soft melt in the mouth texture.
Instructions to Steam:
- Steam: Fill a steamer with water and bring to the boil. If you don’t have a steamer, use a large pot with metal trivet or a steaming basket and restinger.
- How to Grease the Steamer Plate: Apply little ghee on a plate or dish in which Modakas are going to be steamed.
- Steam mode | 6 cups as per my manual Steam cook function Arrange the modak : arranging on a greased plate, keeping some gap between otherwise they may stick to each other while steaming.
- Steam the Modaks: Turn On the stovetop and cover it with a lid, let rawa modak steaming for about 10-12 minutes on medium heat. When cooked, Modaks will look a tad translucent and glossy.
- Cool a bit: Once the Modaks are done, remove them from steamer and allow to cool down for some time.
Note: You can place a few fresh banana leaves or turmeric leaves in the steamer, below arranging the Modaks. INSTRUCTIONS: This imparts a light fragrance to the dumplings.
Serve and Enjoy Modak Dumplings
Modak is best enjoyed fresh and warm, and you can drizzle some ghee on top before serving. While traditionally made during Ganesh Chaturthi and offered to Lord Ganesha, you can make and eat them any time of the year. Suggestions of serving are:
- With Ghee: Drizzle a teaspoon of hot ghee over Modaks for a rich and fragrant taste.
- As Offering: During puja or any religious occasion, serve Modak as prasadam or sacred offering.
- As Dessert: Have them with a steaming cup of masala chai or milk as a snack or dessert. 7. Tips and Variations of Perfect Modak Dumplings:
Tips
- Fresh Ingredients: Fresh coconut and good quality jaggery add to the flavor.
- Knead dough well: Soft, smooth dough without cracks denotes that it is kneaded well.
- Keep damp: Cover the dough bowls with a damp cloth so that the dough does not dry.
- Variation:
- Fried Modak: Deep fry in hot oil until golden crisp instead of steaming them.
- Chocolate Modak: Melt some chocolate or incorporate cocoa powder in Modak to make chocolate modaks.
- Dry Fruit Modak: Add some chopped raisins, figs, or dates with the filling for a crunch.
Conclusion
Making Modak Dumplings at home is quite fulfilling and brings about the essence of tradition and celebrations. Eat it during a fast or a celebration, or make it to offer the Lord; the unique taste and texture of Modak are sure to be loved by everyone and just a little bit of practice and patience, you will be able to make those delicious sweet dumplings as well. And thus, put your lab coats on and let us gather what we need to.