Modak
“A delicate rice flour dumpling filled with sweetened coconut and jaggery, perfumed with cardamom and saffron, offering a fragrant bite of bliss.”
Rice flour
Coconut
Jaggery
Cardamom
Ghee
SaffronWhere it comes from
Modak is a revered sweet from Maharashtra, particularly popular during the Ganesh Chaturthi festival, symbolizing prosperity and the beloved sweet of Lord Ganesha.
On the Palate
How it's made
4 steps · Show ↓33 min active
How it's made
4 steps · Show ↓- 18 min
In a pan over medium heat, melt ghee and add grated coconut and jaggery. Stir continuously until the jaggery melts and the mixture thickens, about 8 minutes. Add cardamom and mix well.
Watch outStir constantly to prevent the jaggery from sticking to the pan and burning.
- 25 min
In a separate bowl, combine rice flour with hot water to form a smooth dough. Knead until soft and pliable, about 5 minutes.
- 310 min
Divide the dough into small balls. Flatten each ball into a disc and place a spoonful of the coconut-jaggery filling in the center. Carefully fold and pleat the edges to form a modak shape.
- 410 min
Steam the modaks in a steamer lined with a damp cloth for 10 minutes until the outer shell is translucent. Serve warm with a drizzle of ghee.
