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You are here: Home / Desserts / Sweet Modak with coconut, jaggery filling

Sweet Modak with coconut, jaggery filling

Yum

Updated on December 2, 2016 By Shalini 19 Comments - This post contains affiliate links which means if you use them to make a purchase, I'll earn enough money to maybe buy me a lil' something - an ingredient, probably.

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This is a simple sweet dumpling. In Kerala, we do not celebrate Vinayaka Chaturthi with such enthusiasm as in Maharashtra. And hence I didn’t know of  “Modaks” which are the offerings to Lord Ganesha. For me, all I knew was “kozhukattas” which are made during Easter. And my share of Kozhukkata comes when Mamma prepares it from left over Idiyappam dough. If she is in no mood, it wouldn’t have any particular shape. 😛 Else it will be nicely done in a mould.

Come on, let’s prepare. 🙂

Ingredients:

Rice flour – 1 cup, Grated Jaggery – a handful, (or Sugar) Coconut – 3/4 cup, grated, Ghee – 1/2 tsp, Crushed cardamom – a tsp, Water – 1 cup, Salt

Method:

Melt jaggery in ¼ cup of water and strain. Add the coconut and ghee to the filtered jaggery and cook till the liquid is dried up. Add crushed cardamom and remove from fire. Keep it aside.

Boil a cup of water with salt. Add the boiled water to the rice flour little by little and mix it. Keep aside and knead the dough when still warm. The consistency of the dough should be same as that of Idiyappam dough (coming soon) and looser than the ‘chappathi’ dough.

The quick Process:

Modak filling

1. Make small medium sized balls out of the dough.

2. Take one ball and place it on your palm. Press it with the other hand, flatten and make a small well at the center.

3. Keep the Jaggery filling at the center

4. fold it inwards to cover it. Roll it into a ball.  Similarly, you can make many number of Jaggery balls.

For the perfectly shaped ones:

Modak filling2

1. Open the mould and grease it with oil.

2. Close it.

3. Take a small ball from the dough and keep it inside the mould. Spread and press it on all the sides leaving the center empty.

4. Put a spoon of the coconut/jaggery filling inside.

5. Close it with dough.

6. Now open the mould. You get perfect Garlic shaped Kozhukataas.

7. Steam the modaks/kozhukkattas for 10 to 12mins.

Sweet Modak

Chef says:

You SHOULD strain the jaggery once melted. You would be surprised to see the impurities it leave behind. Once I didn’t strain and I heard my Mamma scream 😛 The jaggery which is available in shops contains lots of impurities and sand.

You can also use sugar mixed with grated coconut for the filling if you do not have jaggery.

Oh, be innovative! Add dry fruits as cashews or raisins <3

Check out other Modak recipes:

Chocolate Modak

Ammini Modak

Also linking to Haffas Kitchen Back to School Lunch Ideas

back-to-school copy_edited-1

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Related posts:

Default ThumbnailChocolate Modak Default ThumbnailAmmini Kozhukkata Coconut Barfi with Condensed Milk Modak Ganesh Chaturthi - Vinayak ChaturthiVinayaka Chaturthi Recipe Collection

Filed Under: Desserts, Festival Special, Indian, Kiddie Friendly, Vinayaka Chaturthi Tagged With: festival, Vinayaka chaturthi

About Shalini

Namaste! I'm Shalini, the blogger behind Something's Cooking(since 2014). I share only our best, family approved recipes with YOU because I've tried and tested every recipe published on this blog. You can find easy Keto, low-carb recipes, and authentic Indian recipes including South Indian (Kerala) foods. You can rest assured that Indian cooking will be made easy. Thanks for stopping by! I'm so happy you're here.

Previous Post: « Mangolian Chicken
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Reader Interactions

Comments

  1. Dixita Mour says

    September 2, 2019 at 12:13 pm

    Delicious

    Reply
  2. Debbie says

    August 29, 2014 at 4:03 am

    These are something I’ve never seen before and they look delicious! Had to Google what jaggery was. It’s always interesting to learn about different types of cuisine.

    Reply
  3. Haffa Bexi says

    August 28, 2014 at 9:49 am

    This luks sooo attractive.. 🙂 thanx for linking it to my event – Back to School Lunch Ideas

    Reply
    • shalzzzzz says

      August 28, 2014 at 10:19 am

      Thankyou 🙂

      Reply
  4. nabanita21 says

    August 28, 2014 at 6:00 am

    God these are tempting!

    Reply
    • shalzzzzz says

      August 28, 2014 at 6:06 am

      thanks a lot, Naba 🙂

      Reply
  5. Shilpa Garg says

    August 27, 2014 at 7:05 pm

    I love modaks though have never made them at home! I think modaks are made from maida, right?

    Reply
    • shalzzzzz says

      August 28, 2014 at 3:58 am

      No Shilpa. They are made from rice flour.Momos are from Maida.

      Reply
  6. pixie says

    August 27, 2014 at 5:29 pm

    yumm! We also make this and a few are deep fried as well and offered as Prasad to Lord Ganesha! 🙂

    Reply
  7. obsessivemom says

    August 27, 2014 at 4:12 pm

    Sounds simple enough but doesn’t happen. I tried it last year and they turned out too hard and dry. Quite bad, actually. Is there any trick to make them come out soft and moist?

    Reply
    • shalzzzzz says

      August 27, 2014 at 4:24 pm

      I’m told this by my friends too…that their modaks always turn hard. It depends upon the rice flour and how you knead. Boiling water should be added little by little stirring the flour in the process and it should be made into modaks when warm. I guess, that will do the trick 🙂

      Reply
  8. Shailaja/ The Moving Quill says

    August 27, 2014 at 4:10 pm

    I love making Modaks. I make a resolve each year that I will make them more than once a year and then promptly forget about it 😉 Lovely pictures, Shalini.

    Reply
    • shalzzzzz says

      August 27, 2014 at 4:24 pm

      Thanks a lot, Shailaja 🙂 I hope you make them sometime soon.

      Reply
  9. Aruna Panangipally says

    August 27, 2014 at 2:58 pm

    How plump and inviting they are!

    Reply

Trackbacks

  1. Of Food Memories and Blog Anniversary says:
    September 1, 2017 at 9:10 am

    […] the recipe here at Something’s […]

    Reply
  2. Coconut Barfi with Condensed Milk - Something's Cooking says:
    September 5, 2016 at 3:25 pm

    […] Lord Ganesha loves coconut, bananas, puddings and especially modaks. Modaks are steamed sweet dumplings. You can check three different types of Modaks I have prepared – Chocolate Modak, Small Modak called Ammini Modak and the traditional jaggery and coconut filled Sweet Modak. […]

    Reply
  3. Vinayaka Chaturthi Recipe Collection | says:
    August 29, 2014 at 5:26 am

    […] 1. Sweet Modak with coconut, jaggery filling […]

    Reply
  4. Ammini Kozhukkata | says:
    August 27, 2014 at 2:36 pm

    […] after the sweet and chocolate Modaks, it’s time for a savory Modak. This Ammini kozhukkata can be made with […]

    Reply
  5. Chocolate Modak | says:
    August 27, 2014 at 2:18 pm

    […] the dough as suggested in my Sweet Modak recipe. Add water and milk. Add chocolate syrup and little chocolate powder while kneading the dough. Keep […]

    Reply

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