Indian sweets recipe: Modak
By Nandini Bhushan
Indian sweets or mithai hold a cherished place in the heart of Indian culture. More than just dessert, mithai is a symbol of joy, celebration and tradition. Mithai also carries an emotional value; it is offered in temples as prasad, exchanged as a gesture of goodwill and often prepared at home during festivals like Diwali, Holi and Eid. From spongy Rasgulla to nutty Kaju Barfi, Indian sweet symbolises the diversity of regional ingredients and age-old cooking techniques.
Also try: Indian sweets recipes: Gajar ka Halwa
Modak
Here’s a traditional Modak recipe – a beloved Indian sweet, especially popular during Ganesha Chaturthi, as it’s considered Lord Ganesha’s favourite.
Ingredients
(Makes about 10 to 12 medium-sized Modaks)
For the outer covering
Rice flour: 1 cup
Ghee: 1 tsp
Salt: a pinch
Water: 1 ½ cup
For the filling
Grated coconut: 1 cup
Jaggery: ¾ cup ( grated or powdered)
Cardamom powder: ½ tsp
Poppy seeds: 1 tsp ( optional)
Chopped nuts or raisins: 1 tsp (optional)
Step 1
To prepare the filling, add the grated coconut and jaggery. Cook on a low flame until the jaggery melts and the mixture thickens. This process will take around 5 to 7 minutes. Add cardamom powder, poppy seeds, and nuts, if using. Mix well and cook the mixture.
Step 2
In a saucepan, boil water with salt to ghee. Add rice flour slowly, stirring continuously to avoid any lumps. Cover and steam on a low flame for a couple of minutes.
Step 3
Transfer to a plate. When cool enough to handle, knead into a smooth dough while still warm. Use wet hands if needed.
Step 4
Take a small portion of dough and shape it into a small cup or disc. Place a spoonful of filling in the centre. Pinch the edges and bring them together to form a peak like a closed flower or teardrop.
Step 5
Place the Modak in a steamer lined with a banana leaf or muslin cloth. Steam for 10 to 12 minutes until they appear slightly glossy and cooked.
Serve warm Modaks drizzled with ghee. Perfect as a prasad or festive treat.
