Ace the Modak

Published: 23rd September 2015 05:28 AM  |   Last Updated: 23rd September 2015 05:28 AM   |  A+A-




2 cups grated fresh coconut

1/2 cup mixture of unsalted pistachios and unsalted cashews

1/2 pinch of cardamom powder

1/2 cup milk

1 cup jaggery or sugar


1 cup rice flour

1 tsp ghee

1 cup water

1/2 tsp salt


  •  To prepare the filling, combine coconut, milk and jaggery or sugar and mix the ingredients well. Cook it over medium flame, stir continuously till they are mixed properly.
  •  Add cashews and pistachios and cook for about one minute. Now add cardamom powder. Keep aside the mixture to allow it to cool down.
  •  Bring the water to a boil in a vessel. Now add flour, ghee and salt, stir quickly to remove all lumps. Cover the vessel with a lid for some time and let it cook. Remove the lid and keep stirring the mix.
  •  Now remove the pan from heat and transfer all the mixture on a flat plate. Knead it to make a soft dough. It should be neither too sticky nor too dry.
  •  Grease the palms of your hands properly and make a ball from the dough. Flatten the dough to make a cup shape.
  •  Put 3/4 tsp coconut filling into this cup. Dip thumb and index finger in the oil and make 5-6 small pinches on the outside edges of the cup. Bring them together on top and join to shape a peak.
  •  Put modaks on a greased plate.
  •  Make rest of the modaks in the similar way.
  •  Now steam them for about 15 minutes and serve with ghee.

— Recipe courtesy executive chef, Sridhar Sigatapu

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