Dessert

Steamed Coconut and Jaggery Modak

Name: Steamed Coconut and Jaggery Modak
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup freshly grated coconut; 0.75 cup jaggery grated; 0.5 tsp cardamom powder; 1 cup rice flour; 1 cup water; 0.5 tsp ghee; 0.25 tsp salt; 1 tsp ghee

These traditional Indian sweet dumplings feature a tender, steamed rice flour shell filled with a delicious mixture of fresh coconut and jaggery. They are a popular offering during festivals and a delightful treat for any occasion.

An original recipe by Forkin

Total time: 45 min
Serves: 4
Difficulty: Medium
Per serving: 656 kcal

Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

filling

1.5 cupfreshly grated coconut
0.75 cupjaggery, grated
0.5 tspcardamom powder

dough

1 cuprice flour
1 cupwater
0.5 tspghee
0.25 tspsalt

for greasing

1 tspghee

Equipment

saucepan · modak mold (optional) · steamer · large bowl · heavy-bottomed pan

The method

Step by step

1
Combine the freshly grated coconut, grated jaggery, and cardamom powder in a heavy-bottomed pan.
2
Cook the filling mixture over medium-low heat, stirring continuously, until the jaggery melts and the mixture thickens and leaves the sides of the pan, about 5-7 minutes.
About 7 min
Cook’s note: Be careful not to overcook, or the filling will become too dry.
3
Remove the filling from the heat and let it cool completely.
4
For the dough, bring water to a rolling boil in a separate saucepan with ghee and salt.
About 3 min
5
Once boiling, reduce the heat to low and gradually add the rice flour, stirring vigorously to prevent lumps.
About 1 min
6
Cover the pan and cook on low heat for 2-3 minutes, allowing the flour to steam.
About 3 min
7
Transfer the dough to a large bowl and knead thoroughly for 5-7 minutes while it is still warm, until it becomes smooth and pliable.
About 7 min
Cook’s note: If the dough feels too dry, add a few drops of warm water; if too sticky, add a sprinkle of rice flour.
8
Grease your hands with a little ghee.
9
Take a small portion of the dough and flatten it into a small disc, about 3-4 inches in diameter, making the edges thinner than the center.
Cook’s note: You can also use a modak mold for uniform shapes.
10
Place a spoonful of the cooled coconut-jaggery filling in the center of the disc.
11
Bring the edges of the dough together to form pleats, then seal them at the top to create a modak shape.
12
Repeat with the remaining dough and filling to make all the modaks.
About 10 min
13
Grease a steamer plate with ghee.
14
Arrange the prepared modaks on the greased steamer plate, ensuring they are not overcrowded.
15
Steam the modaks for 10-12 minutes over medium-high heat until they appear shiny and firm.
About 12 min
Cook’s note: Do not oversteam, or they might crack.
16
Serve the steamed modaks warm.

Per serving

Nutrition

51%Score

Calories: 655.8kcal
Protein: 5.6g
Carbs: 88.6g
Fat: 32.2g
Fibre: 9.2g
Sugar: 48.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover modaks in an airtight container in the refrigerator.

Reheating

Gently re-steam for a few minutes until warm, or microwave briefly.