Dessert

Steamed Coconut Jaggery Modak

Name: Steamed Coconut Jaggery Modak
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 1.5 cup rice flour; 1.5 cup water; 1 tsp ghee; 0.25 tsp salt; 1 cup freshly grated coconut; 0.5 cup jaggery grated; 0.5 tsp cardamom powder; 0.5 tsp ghee; 1 tsp ghee (optional)

These sweet dumplings feature a delightful filling of fresh coconut and jaggery, encased in a soft, steamed rice flour shell. A traditional Indian sweet, perfect for festivals or a special treat. The combination of textures and flavors is truly satisfying.

An original recipe by Forkin

Total time: 50 min
Serves: 4
Difficulty: Medium
Per serving: 432 kcal

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

Mise en place

Ingredients

outer shell

1.5 cuprice flour
1.5 cupwater
1 tspghee
0.25 tspsalt

filling

1 cupfreshly grated coconut
0.5 cupjaggery, grated
0.5 tspcardamom powder
0.5 tspghee

for greasing

1 tspghee(optional)

Equipment

large plate · steamer · pan · wooden spoon · heavy-bottomed pot

The method

Step by step

1
Prepare the filling: Heat the ghee in a pan over medium heat.
About 1 min
2
Add the freshly grated coconut and grated jaggery to the pan and mix well.
3
Cook the mixture, 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: Avoid overcooking as it can make the filling hard.
4
Stir in the cardamom powder and mix well. Remove from heat and let it cool completely.
About 10 min
5
Prepare the outer shell: In a heavy-bottomed pot, bring the water, ghee, and salt to a rolling boil.
About 3 min
6
Once boiling, reduce the heat to low and gradually add the rice flour, stirring continuously with a wooden spoon to prevent lumps.
About 2 min
7
Mix until all the water is absorbed and a dough forms. Cover the pot and let it rest off the heat for 5 minutes.
About 5 min
Cook’s note: This step helps the rice flour cook through and become pliable.
8
Transfer the dough to a large plate or bowl. While still warm, knead the dough thoroughly for about 5-7 minutes until it is smooth and pliable.
About 7 min
Cook’s note: You may need to grease your hands with a little ghee to prevent sticking.
9
To form the modak, take a small portion of the dough and flatten it into a small disc (about 3-4 inches in diameter) using your fingers.
Cook’s note: Keep the remaining dough covered to prevent it from drying out.
10
Place a spoonful of the prepared filling in the center of the disc.
11
Bring the edges of the dough together, pleating them to form a conical shape, and seal the top to enclose the filling.
Cook’s note: If using a modak mold, grease it lightly with ghee, press a small amount of dough into each side, add filling, and seal.
12
Repeat the process with the remaining dough and filling.
About 10 min
13
Grease a steamer plate or basket with ghee. Arrange the prepared modak on the plate, ensuring they do not touch each other.
About 1 min
14
Steam the modak for 10-12 minutes over medium-high heat until they appear shiny and firm.
About 12 min
Cook’s note: Do not oversteam, as it can make them tough.
15
Carefully remove the modak from the steamer and serve warm.

Per serving

Nutrition

64%Score

Calories: 431.5kcal
Protein: 4.4g
Carbs: 79.1g
Fat: 10.6g
Fibre: 3.3g
Sugar: 29.8g

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

Keep it good

Storage

Store leftover modak in an airtight container in the refrigerator.

Reheating

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