Modak Recipe


For stuffing:
  • 1 tsp clarified butter/ ghee
  • 2 cup grated coconut
  • 1 cup jaggery
  • ½ tsp cardamom powder
  • Dry nuts
For dough:
  • 2 cup water
  • 1 tsp clarified butter/ ghee
  • ½ tsp salt
  • 2 cup rice flour


Dough preparation:
  • Take ½ tsp salt, 1 tsp ghee, and 2 cups water in a kadhai.
  • Get the water to a boil and mix well.
  • Add 2 cups of rice flour and mix gently until the rice flour absorbs the water.
  • Cover and then let it rest for 5 minutes.
  • Now transfer to a bowl and knead the dough until the dough turns soft or for 5 minutes.
  • The dough for modak is ready.
Stuffing preparation:
  • In a kadhai, add 1 tsp ghee and saute 2 cups of coconut until they turn aromatic.
  • Add 1 cup jaggery and keep cooking on medium flame until it melts.
  • Continue to cook until the mixture thickens.
  • Add ½ tsp cardamom powder and mix well.
  • Chop dry nuts in SFI Daily Chop.
  • The stuffing for modak is ready.
Modak shaping with hand:
  • Take a ball sized modak dough and flatten it.
  • Start creating a dent in the centre and pressing the edges using your thumb.
  • Until it forms a cup slowly press from edges.
  • Start creating pleats with your thumb and index finger.
  • Now scoop a tbsp of prepared modak stuffing.
  • Form a bundle by getting the pleats together.
  • Close the top by pinching and making it pointed.
Steaming modak:
  • Place the modak in a steamer.
  • Cover and steam the modak till the shiny texture appears on them.

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