Modak Recipe

A traditional maharashtrian steamed sweet dish offered to lord Ganesha on the occasion of Ganesh Chaturthi festival. And as the festival is just around the corner, sharing the recipe of this dish was quite important for us.

Traditional Maharashtrian Modak

Traditional Maharashtrian Modak


  1. For the outer modak covering:
  2. 1 and half cup rice flour
  3. 1 tsp oil
  4. 2 and half cups water
  5. a pinch of salt
  6. For the inner sweet filling:
  7. 2 and half cups grated fresh coconut
  8. 2 cups crumbled jaggery or 2 and half cups jaggery……. if you like a more sweeter taste
  9. 1 tsp cardamom powder or crushed cardamom


  1. Making the sweet filling:
  2. grate the coconut.
  3. crumble the jaggery.
  4. crush the cardamom pods.
  5. In a thick bottomed pan, take the jaggery and add the coconut to it. Heat up the stove.
  6. Mix the jaggery and coconut together and stir.
  7. The jaggery will start to melt now….. keep on stirring for sometime….
  8. The jaggery will start to melt more…… keep on stirring more……
  9. Once the entire jaggery is melted…. you will see a moist liquid mass of jaggery and coconut and a heavenly aroma coming from the pan.
  10. Keep stirring and let the mixture cook till the mixture becomes a little dry. Just keep in mind that the jaggery should not be over cooked as then your mixture would become very sticky and hard.
  11. When done, add the cardamom powder….
  12. mix the cardamom powder.
  13. Making the outer cover of the Modak:
  14. In a pan or dekchi add the water, oil and salt.
  15. Keep this pan on the flame and let the contents heat up till the mixture comes to a rolling boil. Remove 1 cup of this hot water and keep it separate. We are doing this as we will add this water later if the mixture has less water. We do not want the mixture to be sticky and wet.
  16. Remove the pan from the fire and add the rice flour to it. Add small portions of rice flour and the 1 cup of water that we had kept separate. Keep on mixing as you want the mixture to be free from lumps and smooth. If the mixture becomes dry, add little water. If it becomes too liquidy, add a little rice flour. Consistency is very important here as you do not want the dough to break when making the modaks.
  17. Mix all the rice flour and keep on mixing with a wooden spoon or spatula.
  18. Now keep this pan with the rice flour on low flame and keep on stirring till the rice mixture becomes thick and one solid mass.
  19. Let the mixture become warm and then knead the mixture. The dough will stick to your fingers… buts it alright. Its a part of the process of making modaks at home.
  20. Apply some water or oil on your palm. Take a small portion of the rice dough and make a smooth ball out of it with your hands. Keep this rice flour dough ball on your palm.
  21. Now flatten this dough ball in your palm with the fingers of the other hand. Make a small puri of it on your palm.
  22. Keep a small portion of the jaggery-coconut mixture on the center of this puri.
  23. Bring together all the edges together and close the top. This is quite a task especially if you have not made something similar to this before.
  24. Remove the extra portion of the dough from the top.
  25. Shape and taper the top of the modak with your fingers.
  26. Make all the modaks this way.
  27. team the modaks for 7-10 mins on a low to medium flame in a pressure cooker without the whistle. Some modaks may crack whilst steaming as was the case with me, buts its alright. You can forgive yourself if you are making this first time.
  28. The modaks are ready to be offered to Lord Ganesha.

Wish you all a very Happy Ganesh Chaturthi well in advance.



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