Name: Modak Recipe | Modakam Recipe | Ukadiche Modak (With & Without Mould)
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: For Dough:; 1 cup Rice Flour ((Store Bought can be used)); ¼ tsp Salt; 1¼ cup Boiling Water (as needed); 2 tsp Gingelly Oil (+ more for greasing mould ); For Filling:; 1.5 cup Jaggery / Vellam / Palm Sugar; ½ cup Water; 1.5 cup Fresh Coconut (grated ); 1 tsp Cardamom Powder; 1 tsp Ghee

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Modak Recipe with step by step pictures. This sweet is a flour dumpling stuffed with coconut, jaggery, cardamom powder and ghee. This modak recipe is consumed highly during the festival of Ganesh Chaturthi.

TABLE OF CONTENTS

1. About Modak or Modakam Recipe

2. Video for Modak Recipe

3. Modak Recipe | Modakam Recipe | Ukadiche Modak (With & Without Mould)

4. Modak Recipe Step by Step Pictures

5. Shaping Modak (with Mould)

6. Shaping Modak Recipe (without Mould)

7. Frequently Asked Questions (FAQ)

8. Tips & Tricks for Perfect Modak Recipe

Modak Recipe

Lord Ganesh favorite kolukattai, my favorite too, i hope it is everyones favorite..It turns out so tasty when made the right way. One my relative, make the melt in mouth and the softest modak recipe, but she makes it round shape and not with the mould. She makes it really tiny, it is delicious.

For more kozhukattai recipe check this link, i have pidi kozhukattai, elai paniyaram, paal kozhukattai..If you are looking for savoury kozhukattai, check out my rava kozhukattai, oats kozhukattai, aval kozhukattai.

About Modak or Modakam Recipe

Modakam is a sweet dumpling dish from India that is popular in many Indian states and cultures. According to Hindu belief, it is one of Lord Ganeshas favourite dishes and is thus used in prayers. A modak sweet filling is made of freshly grated coconut and jaggery, while the outer soft shell is made of rice flour or wheat flour mixed
with khava or maida flour.

Modak, also known as modakam or kudumu in Telugu, kadubu in Kannada, kozhakatta in Malayalam, and kozhukattai in Tamil, is a Marathi word. It's a rice or wheat flour dumpling with a filling of grated coconut and jaggery.

Different Version of Modak

Modak comes in two varieties: fried and steamed. The steamed version is frequently served with ghee.

Lord Ganesha's Favorite Modakam

Lord Ganesha loves modak recipe so much that he also goes by the name Modapriya. His liking of the sweet dumplings is mentioned in a number of stories. Devotees prepare various varieties of Modak and present them as prasadham. They are made of rice flour, coconut, and jaggery and are perfectly steamed.

Ingredients for Modak Recipe | Ukadiche Modak Recipe

For Dough:

Rice Flour / Store Bought Arisi Mavu - 1 cup
Salt a pinch
Hot Boiling Water as needed
Gingerly Oil - 2 tsp + more for greasing mould

For Filling:

Jaggery / Sarkarai / Palm Sugar - 1.5 cup
Water - ½ cup
Fresh Coconut - 1.5 cup grated
Cardamom Powder / Yelakai podi- 1 tsp
Ghee - 1 tsp

Jaggery / Sarkarai / Vellam :

Depending on its composition, jaggery can taste like fresh cane juice, maple syrup, caramel, or molasses. The unrefined natural sweetener is available in a variety of colours, including light amber, golden brown, and dark brown. Jaggery is known by many different names, including gur in Urdu, gud in Hindi, and vellam in Tamil.

Rice Flour / Arisi Mavu:

Rice flour is a type of flour that is made from finely ground rice. It differs from rice starch, which is typically made by steeping rice in lye. Rice flour is a popular wheat flour substitute.

Fresh Coconut :

Fresh coconut meat tastes tropical, nutty, and slightly sweet. It has a strong flavour, particularly when dried. When coconut is roasted, it takes on a woodier flavour with hints of vanilla. Fruit, water, and milk are all popular and highly valued for their fresh, sweet, and refreshing qualities.

Cardamom Powder :

Cardamom Powder is an all-natural spice that can be used to sweeten dishes as well as flavour coffee and tea. These Cardamom is also used in traditional Indian and Middle Eastern cooking, as well as Scandinavian baking.

STEP 1: PREPARATION OF THE MODAK INGREDIENTS

Take coconut in a blender and pulse it few times till it is fine.
Take jaggery and water in a sauce pan and heat till it is melted. Strain and set aside.

STEP 2: MAKE THE MODAK FILLING

Pour the jaggery syrup back into the same kadai. Add in coconut and mix well.
Keep cooking this till it is thick. Add in cardamom powder, ghee and mix well. Remove this to a bowl and allow it to cool down. The filling can be made a day in advance. Stored in fridge.

EASY STEP 3: MAKE THE KOZHUKATTAI MAAVU OR DOUGH

Now make the dough. Take water in a sauce pan, add in salt and 1 tsp of oil.
Once the water reaches a boil add in rice flour and mix well. It will become like a sticky dough.
Now remove this to a bowl and let it cool for 15 mins. Once it is cooled, add in 1 tsp of oil and make it into a soft dough.

STEP 4: SHAPING THE MODAK

Now take modak mould and grease it lightly. Take small portion of dough and spread it evenly in mould.
Place the filling in and cover it with more dough.Now release the mould, you will have a modak.
Take a small portion of dough and flatten it thinly. Place a small ball of filling in it and cover it. Roll it between your hands to Smoothen it.

STEP 5: STEAMING THE MODAK

Now place this in a steamer and steam it for 8 to 10 mins.
Let it cool for 5 mins before removing and serve.

Video for Modak Recipe

Modak Recipe Step by Step Pictures

Take coconut in a blender and pulse it few times..

Take jaggery and water in a kadai

Heat till it is melted

Strain it

Clean jaggery water

take it in a kadai

add in coconut

mix well

bring it to a boil

cook for few mins till it gets thick

Cook till the mix is thick

Done

Add in cardamom powder

some ghee

mix well

remove it to a bowl and let it cool..

Dough for Modak (Pictures)

Heat water in a sauce pan

add in a touch of salt

Add some oil

Bring it to a boil

Take it of heat and add in rice flour

keep mixing

remove this to a bowl and allow it to cool down

add a tsp of oil

make it into a soft dough

Now shape the filling into small balls

Shaping Modak (with Mould)

Now take modak mould and grease it lightly. Take small portion of dough and spread it evenly in mould.
Place the filling in and cover it with more dough.Now release the mould, you will have a modak.
Take a small portion of dough and flatten it thinly. Place a small ball of filling in it and cover it. Roll it between your hands to Smoothen it.

Modak Mould

This is how it looks

Grease it with some oil

take a small ball of dough

use your fingers to spread it

just like this

place the filling inside

and cover it with some more dough

now open the mould

tada..you have a modak

Shaping Modak Recipe (without Mould)

If you don't have mould, You take small ball of dough

use your fingers to spread it

spread it thinly

place a ball in the centre

cover it up

roll it

so it is smooth

I made half into modak shape

and half into ball shape

Place it in a steamer

Bring water to a boil

Place the modak plate in the steamer

cover it and steam

for 8 to 10 mins

Done

Frequently Asked Questions (FAQ)

How many calories does one Modak have?

One Modaks have 85 calories per serving. 32 calories come from carbohydrates, 12 from proteins, and the remaining 40 calories, or 40 calories, are from fat.

What is real modak made of?

A modaks sweet filling is made of freshly grated coconut and jaggery, while the outer soft shell is made of rice flour or wheat flour mixed
with khava or maida flour.

Which rice flour is best for modak?

Store bought rice flour or homemade rice flour can be used in making modak.

How many modaks are offered to Lord Ganesha?

This is why we offer 21 Modaks to Lord Ganesha

Tips & Tricks for Perfect Modak Recipe

It is recommended to use homemade rice flour in making modak for best results. But store bought can be used as well.
Dark coloured jaggery has intense sweet flavour.
Always make sure the dough | kozhukattai maavu is made soft and pliable. If you make it tough, then it will be hard to roll.
When rolling the dough, make sure there is no cracks.
Steam for the mentioned time and not more than that.
Instead of jaggery you can use sugar as well.
Nuts can be added in filling but it is not traditional.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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Comments

Sujatha

at

Hi,
Where can I buy this in toronto.
Sujatha

Aarthi

at

@SujathaI am not sure dear..

Vibha

at

Hi Aarthi
Where can I get this in Nagercoil?
Thanks

Aarthi

at

@VibhaYou can get it in any shop that sells utensils. Specially TIP TOP near Government hospital

Uma

at

I tried it today..first attempt n it was heavenly.thank u! Hubby n kids loved it

Anonymous

at

Wher can i gt it in chennai..
I hve nvr seen dis.

Nanthini Vivek

at

@Sujatha
how about using readymade kolukattai flour

Nanthini Vivek

at

@Sujatha
how about using readymade kolukattai flour

Aarthi

at

@Nanthini Vivekyes u can use

Anonymous

at

hi Aarthi,
im a great follower of ur blog. next to my mother recepies i try urs they never let me down they come out real great always it gets me appreciation from my hubby. i live in U.S away from home first vinayagar chaturthi for hubby n myself. modak is hard for me. always i dont know how much water to pour ? pls guide me explaining about the consistency it should b? still i made n steamed it tasted great. but i know its not the way it was!

Anonymous

at

@Sujatha
buy online

Aarthi

at

@Anonymousthe dough which you make has to be made with hot boiling water and it has to be soft. If it is hard then the modak will be hard. Also dont over steam it else it will turn hard

Anonymous

at

I tried these but the outer side of rice flour became vry hard. Yesterday it was still soft but nw its hard n I kept it outside only.not even in fridge.

Aarthi

at

@Anonymoussteam it once again it will get soft

Anonymous

at

Hi, Thanks for sharing.What is the measurement for 1 cup? Is it 250g?

Aarthi

at

@Anonymousmy 1 cup measures 240 ml

Annie

at

Hi Arthi.. Can we use raw rice flour?

Annie

at

Hi Arthi can we use raw rice flour?

Aarthi

at

@Annieyes u can use

valar valar

at

Shall I make the rice flour batter and it to the boiling water without switch off the stove?
Bcz I have lumps while add flour into the the hot water.

Supriya

at

Made Modak on Ganesh Chaturthi, That too for first time... It came out well.. Thanks a lot Aarti..

Smruti

at

Hi, Tried this for the first time.Filling became hard...wondering where did I go wrong.Do I need to use a specific type of jaggery for making modak?

Smruti

at

Hi, I tried this recipe for the first time...the filling became hard.Appreciate if you could let me know where did I go wrong.Do I need to use specific type of jaggery for making modak?

Gunashankari

at

Wats d amount of water for 1cup (240ml) of flour.. this info will be very helpful to a beginners like me.

Thanks in advance, Guna!