Modak Recipe Ingredients Explained: What Goes Into The Perfect Festive Sweet

Modak is everything that sweet dreams are made of. And this is not an understatement because modak is one of the most beloved desserts. Resembling Asian dumplings but way more wholesome than that, modak is often viewed as an auspicious celebratory treat offered to Lord Ganesha. It is made with different ingredients for different variations, all being one above the other. Learn about the most common modak recipe ingredients and what goes into making this perfect Ganesh Chaturthi treat.

Outer Shell:

Modak can be made with a variety of options for the shell. Traditionally, it is made using flour of different types but often ingredients like khoya and cream are also used to make no-cooked versions. The most common and traditional type modak which is steamed modak, also known as Ukadiche Modak is made by using rice flour.

Flour Shell:

Steamed modak, fried modak, and baked modak often use flour for the shell. There are many types of flours that can be used to make the shell based on the cooking style. Here are three most common flours used to make modak. 1) Rice Flour: Best choice to make steamed modak. Rice flour is a soft and gluten-free flour that creates a pliable texture and a delicate outer shell. This works best when you are making steamed modak. Since steaming often requires a thin shell that can be cooked easily without developing gluten which can later feel chewy or doughy, rice flour is the perfect pick.

2) Wheat Flour: Wheat flour has a high gluten content, which is why it is often chosen to make baked or deep-fried modak. Wheat flour has a deep flavor that feels wholesome, but since it develops gluten, it is not recommended for steaming, or else it will taste doughy, chewy, and raw.

3) All-purpose flour: All-purpose flour is the most commonly used flour to make fried and baked sweets like modak. Unlike wheat flour, all-purpose flour does not contain the deep flavor that can overshadow other ingredients. It has a mild flavor that lets other flavors bloom. All-purpose flour has a high gluten content, which makes it easier to roll into thinner sheets that turn out crispy when baked or fried. When mixed with some suji, the crispiness enhances even more.

Inner Filling:

The different variations of modak use different types of ingredients for the filling. Some use dry fruits while others use pulses. The difference only comes with the different cooking methods. Since every cooking method cooks the ingredients differently, you have to carefully choose which ingredients will go best with it. Here are a few common ingredients used in modak.

1. Coconut: Both fresh and desiccated coconut are used in making modak. It is best for both steamed modak and fried modak. Coconut brings a natural sweetness and moisture with its natural oils. It has a rich tropical flavor that feels fresh in every bite. Additionally, the crunchy texture of coconut makes every bite wholesome. If you want to make a healthy and satisfying filling, choose coconut. Mix shredded coconut with some jaggery or some lightly roasted dry fruits.
2. Jaggery: Jaggery is best for all types of modaks. It is a traditional filling for steamed modak and is often paired with coconut and different boiled pulses to make a sweet and wholesome filling. Jaggery works as both a sweetener and binder. It forms a sticky, golden-brown mixture that holds shape well when filled. It gives modak a deep caramel-like flavor, which feels better than any sweetener. Add some cardamom powder and a pinch of salt to balance the overwhelming sweetness.
3. Dry Fruits and Nuts: Dry fruits and nuts like cashews, almonds, raisins, and pistachios are a classic addition to the base fillings in modak. They bring a nutty flavor along with crunch that goes extremely well both as a standalone filling and as an addition to other fillings. It is best for fried and baked modak since it may ruin the softness of steamed modak. You can add it with coconut filling, jaggery filling, khoya filling, and even pulses filling.
4. Moong dal and chana dal are both split lentils that have a mild flavor along with a smooth texture. Traditionally, moong dal and chana dal are often used in making many Indian desserts like moong dal halwa, chana dal barfi, and puran poli. In the context of Modak, these dals are used to make a dense, sweet paste that serves as a rich filling, especially in fried Modak. To use moong dal and chana dal as filling, first you have to boil them until soft and then combine with sweetener and dry fruits.