Modak: Modern day dessert dumpling with the traditional heritage touch.

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Modak: Modern day dessert dumpling with the traditional heritage touch.

 

Modak: Modern day dessert dumpling with the traditional heritage touch.

Luke Coutinho (Designed by Priyanka Vithlani, Meal planning analyst)
Traditional Maharashtrian sweet dish also known as dumplings offered to lord Ganesha during the festival. Handmade and filled with rice dough and jaggery they are delicately flavoured with cardamom and nutmeg, they are also called as “Ukadiche Modak" means steamed modak.
5 from 2 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dessert
Cuisine Indian
Servings 14 pieces
Calories 121 kcal

Equipment

  • Cooking pan
  • Steamer

Ingredients
  

Ingredients for outer layer:

For the filling:

Instructions
 

  • Combine grated coconut, ghee and powdered jaggery in a pan.
  • Cook on medium heat for about 3-4 minutes.
  • Make sure that you do not overcook the mixture.
  • Add the roasted poppy seeds, grounded cardamom, nutmeg powder and other remaining filling ingredients.
  • Mix well and keep aside.
  • In the same pan, heat the water along with ghee and pinch of salt.
  • Bring to a boil, reduce heat and add the rice flour in a steady flow, stirring continuously to prevent lumps from forming.
  • Now cook this mixture on very low heat for about 2-3 minutes.
  • Switch off the flame and cover this pan with lid for 4-5 minutes.
  • Now take this dough in a big bowl or plate.
  • Allow to cool till the temperature you can handle to knead.
  • Dip your palm in cool water and knead the hot dough very well.
  • If the dough looks hard or dry, then add a little warm water and continue to knead the dough till completely smooth.
  • Rest the dough and cover with a damp cloth.

Steaming modak:

  • Take a small ball of dough and roll thinly between hands, stretching the dough with fingers to a disc of about 3-4 inches diameter.
  • Keep the dough disc on your palm and add the sweet modak filling in the centre.
  • Pinch the edges of the circular dough disc to make protruded edges.
  • Bring together all the folds in the centre shaping like a momo.
  • Use a steamer to steam the modaks for 10-15 minutes or till done.
  • Drizzle a few drops of ghee on the modaks and serve hot.

Notes

  • One can vary the stuffing by adding a few dry fruits, sesame seeds too.
  • It’s important to knead the dough well and if required, add water and ghee till it forms smooth dough.
  • If the modaks break while you are pressing and creating the cup, do not worry. Sprinkle water and ghee, knead well.
  • Wet your hands with water before you start preparing modaks, else it will stick to your hand.
Nutritional benefits:
  • Rice flour is rich in B- vitamins, fibre and nutrients such as calcium and zinc.
  • Jaggery helps prevent constipation, stimulates the release of digestive enzymes and boost haemoglobin levels
  • Coconut adds good fat and makes the dessert balanced and helps to improve digestion and absorption of nutrients, vitamins, and minerals.

Nutrition

Fiber: 1gCalories: 121kcalFat: 6gCarbohydrates: 10g
Keyword traditional
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