Modak is a traditional sweet similar to dumplings. According to Hindu mythology, it is considered the favourite dish of Lord Ganesha. It is usually made with rice flour and has a coconut and jaggery filling. This Maharashtrian dish is also called modaka in Kannada, modakulu in Telugu, and modhakum in Tamil. There are two cooking methods to make it - steamed and deep-fried. It is the most important offering to Lord Ganesha during Ganesha Chaturthi.
Ingredients
For the filling2 cups coconut
1 cup jaggery
1 tablespoon ghee
½ teaspoon cardamom powder
For the outer cover
2 cups rice flour
2 cups water
½ teaspoon salt
1 teaspoon ghee
Method
To make the filling
- Heat ghee in a kadhai
- Add coconut and jaggery. Mix well
- Keep stirring until the mixture thickens and comes together
- Add cardamom powder and mix well. Let it cool completely
To make the dough- Add water in a large kadhai and bring it to boil
- Once it comes to rolling boil, add salt and ghee
- Reduce the heat and add the rice flour. Mix well until all the water is absorbed
- Cover and let it rest for 5 minutes
- While the flour is still warm, transfer to a large pan and begin kneading
- Continue kneading for 5-6 minutes until it is soft and pliable
- The dough is ready. Keep it covered with a damp cloth to prevent it from drying out
Shaping modak without mould- Take a small portion of dough and make a dent in the center
- Using your finger and thumb, start flattening it gently, moving the dough in circular motion
- Pinch the sides using your thumb and finger to create pleats
- Add 1 tablespoon coconut filling in the center
- Gently bring the pleats together and seal the modak carefully
- Place it in the steamer basket for steaming
Shaping modak with mould
- Lightly grease the modak with little ghee and close the mould
- Add some dough in the mould and press it to the wall of the mould
- Make sure the entire mould is covered and there is gap in the center for the filling
- Add 1 tablespoon filling in the center (adjust the amount of filling depending on the size of the mould)
- Add some dough on the filling and press it gently to seal the modak completely (see step by step pictures above)
- Unmould the modak and place it in steamer basket
Steaming the modak- Pour approximately 2 cups of water in the steamer and bring it to boil
- Place the steamer basket and steam the modak for 10 minutes
- Modak are ready.