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Its festival time in India. We have a lot of hindu festivals and each one has its own traditions one of which include the types of food prepared (similar to how turkey is to Thanksgiving). So here is my attempt to do my small part in keeping up with the traditions.

(Interested to know more what Modak is .. Read More)

Recipe from tarladalal.com

Makes: 6

Time: 40 mins


  1. 1 cup Raw White Rice flour
  2. 1 cup Water
  3. 1 tsp Oil
  4. 1/2 tsp Salt
  5. 1 cup Jaggery grated (Cane Sugar)
  6. 1 cup shredded coconut
  7. 1/2 tsp cardamom powder


Prepare the filling:

  1. In a heavy bottom pan add Jaggery and coconut cook until the jaggery melts and starts to come together with the coconut
  2. Add Cardamom powder and turn off

For the covering:

  1. Boil 1 cup water
  2. Add 1 tsp oil and salt
  3. After the water starts boiling, add the rice flour slowly while stirring such that there are no lumps of raw flour
  4. Turn off and keep it aside till it is warm enough to handle
  5. Knead the dough while it is warm (use the stand mixer if you have one)

Stuffing and Steaming

To make the fancy covering shape

  • Make even size small balls of the dough (2 inch in diameter) using oil. Then roll each of them into a round shape, 3½” in diameter.
  • Make 8 to 10 folds in rolled dough with 1 cm. distance between. To make a fold pinch the outer line of rolled dough a bit ahead making 1-2 mm thick fold.
  • Skip the above step if you want an easier way and use the round shape to add the stuffing


  1. Add a 1 1/2 tsp of the filling into the dough (per modak)
  2. Bring all the ends together and press to seal (make sure there are no openings, if there are any re-seal with greased hands)
  3. Prepare a steamer by adding water, a teaspoon of oil and heat it till the water comes to a boil.
  4. While the water is simmering, place the modaks on a greased steamer plate and steam for 15 minutes on medium flame

(If you don’t have a steamer use the Stock pot , fill it with about 3 cups of water keep an inverted stainless steel/metal bowl with the greased bottom on the water place the dumpling on the greased bottom)