Rice Modak

Back to All Articles
rice modak

Rice Modak

Ingredients for outer layer:

  • 1 cup – rice flour
  • 5 cups – water
  • 1 tsp – A2 cow ghee
  • 1 pinch – pink Himalayan salt

For the filling:

  • 5 cup – fresh coconut (grated)
  • ½ cup – powdered jaggery
  • 3 – 4 cardamom (elaichi) pods/seeds (powdered)
  • 1 tsp – rice flour
  • 1 tsp – A2 cow ghee
  • 1 pinch – nutmeg powder
  • 1 tsp – poppy seeds (roasted)
  • 5 almonds – (soaked, sliced and chopped)
  • 6 – 7 pistachios (unsalted and sliced, optional)


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

Steaming modak:

  1. 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.
  2. Keep the dough disc on you palm and add the sweet modak filling in the centre.
  3. Pinch the edges of the circular dough disc to make protruded edges.
  4. Bring together all the folds in the centre shaping like a momo.
  5. Use a steamer to steam the modaks for 10-15 minutes or till done.
  6. Drizzle a few drops of ghee on the modaks and serve hot.


  • One can vary the stuffing by adding 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 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 make the dessert balanced and helps to improve digestion and absorption of nutrients, vitamins, and minerals.

DOWNLOAD PDF: Rice modak

From a pimple to cancer, our You Care Wellness Program helps you find a way

Talk to our integrative team of experts today 



Share this post

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to All Articles