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