A traditional Maharashtrian delicacy made with soft, delicate rice-flour dumplings filled with a fragrant filling of fresh coconut and jaggery. These modaks are steamed until perfectly tender and traditional steamed modaks are a cherished festive delicacy made with love and devotion.
Preparation Time: 30 min.
Cooking Time: 15–20 min.
Total Time: 45–50 min.
Yield: 10–12
Ingredients:
For the filling:
- 1 cup fresh grated coconut
- ¾ cup jaggery, grated
- ½ tsp cardamom powder
- 1–2 tbsp chopped nuts, optional
For the outer covering
- 1 cup rice flour
- 1¼ cups water
- ½ tsp salt
- 1 tsp ghee
- 1 tsp oil
Method:
Prepare the filling:
- Heat a pan and add coconut and jaggery.
- Cook on low heat until the jaggery melts and the mixture thickens slightly.
- Do not overcook.
- Add cardamom powder and poppy seeds. Cool completely.
Prepare the dough:
- Bring water, salt and ghee to a boil. Lower the heat and gradually add rice flour, stirring continuously. Cover and rest for 5 minutes.
- While still warm, knead the mixture with slightly greased hands into a smooth, soft and crack-free dough.
- Divide the dough into 10–12 portions. Flatten each portion into a thin disc, keeping the centre slightly thicker.
- Place a spoonful of coconut-jaggery filling in the centre. Make pleats around the edges and bring them together gently at the top to form the traditional modak shape.
- Place the modaks in a greased steamer plate and steam for 12–15 minutes until the outer covering becomes slightly translucent and glossy.
- Serve warm with a little ghee.
Tip: The filling should be moist but not watery, and the rice-flour dough must remain warm and soft while shaping. This helps create delicate pleats without cracks.
Indian Chef Chhaya Thakker, who has a huge following online on WhatsApp and YouTube will be sharing her favorite recipes and cooking tips with readers of The Times Kuwait. For feedback, you can write to editortimeskuwait@gmail.com
