Steamed Coconut Jaggery Modak
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover modak in an airtight container in the refrigerator.
Gently re-steam for a few minutes until warm or microwave briefly.
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