Recipe Submitted by : Purva’s Food Funda(Mumbai, India)


For the stuffing (Chav):
Scraped fresh coconut- 1 ½ cups
Jaggery- 1 ¼ cup
Green cardamom powder- 1 tsp
Salt- 1pinch

For the cover (Ukad):
Sp. Rice flour- 1 ½ cups
Water- 1 ½ cups
Groundnut oil- 1 tsp
Salt- ¼ tsp


  • To make the stuffing, combine coconut and jaggery in non-stick pan and heat over medium heat. Keep stirring for 15 minutes until jaggery is completely melted and the mixture is moist. Stir continuously to prevent burnt this. Add cardamom powder & salt to it. Cook for a minute. Avoid overcooking else the mixture starts drying out. Now turn off the heat and let the mixture cool.
  • Next step is to make the cover. For this, boil 1 1/2 cup of water. As water starts bubbling, turn the heat to low, add oil, salt and quickly add rice flour. Stir continuously to prevent lumps from forming. Cover for 2 minutes. Remove the lid and mix properly. Turn off the heat. Turn out the mixture into a deep dish/plate.
    Knead it properly while hot. Keep pressing the mixture with the bottom of a flat bowl to knead it. This releases the lumps easily as well as keeps your hands from burning. This mixture should be sticky to your hands. Gather into a soft pliable dough. Rest the dough covered with a damp cloth.
  • Modak making is a little tricky and needs lots of patience and practice. Here is how you work on it:
  • Divide the dough into equal sized balls.
  • While working on one ball, keep the rests covered under a damp cloth. Take one ball and make an impression in the middle with your thumb to make it look like a small cup.
  • With the thumb still inside and rest of the fingers pointing downwards along the outer side of the cup, gradually shape it into a bowl, alternately rotating between your thumb and the rest of the fingers until it is nice and thin. You may dip your fingers in water and oil to make the rotating easier. (Alternatively, skip this step and simply roll out the ball into a 3 inch diameter circle, hold it in your hand to form a bowl)
  • Spoon some stuffing at the center of the bowl.
  • Dip thumb and index finger in water and make small pinches side by side all along the outer surface of the bowl.
  • Gather the periphery at the top and join to form a peak. The pleated shape looks like a whole garlic.
  • Trim off the excess part of the peak. Seal cracks (if any) with some dough. (Modak moulds are available in market. Mould can be used for making modak.)
  • Similarly, shape rest of the balls. Dip the bottom of each modak into water (This helps to lift them out easily as they are done) and arrange them in a modak steamer. Or if steamer is not available, heat some water in a big vessel. Spread a damp cloth in a sifter and arrange all modaks on it. Place the sifter in the vessel with a stand/small pot half filled with water under it and cover with a lid. Else, you can also use pressure cooker (without whistle) for steaming. Steam for 15 to 20 minutes or until the cover is cooked through.
  • Or arrange in Micro safe steamer or arrange on Micro-safe Idli Stand. Steam on Micro-high for 7-8 mins.
  • Serve hot modak with melted pure ghee.
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