Shaping Perfect Modaks: Step-by-Step Guide

Nothing beats the anticipation of Modaks as Ganesh Chaturthi rolls around the corner, and while that might be a while, you can always prepare a batch at home and practice in the meantime. You’ll have a delicious sweet at hand and also get to taste something wholesome while you practice. So, if you’ve ever struggled to shape them neatly, don’t worry. With a little practicum you can quite easily craft a homemade modak batch that trumps the ones sold in sweetmeat shops. We are here to help with this step-by-step guide, especially if you are thinking of making something fusion, like modak with cashews and Bournville center. Read on!

Things You'll Need

Typically modak is usually made with filling, we are assuming you are making one with the filling, the traditional way to make it easier to guide, for those are the trickier ones. You will need your usual utensils, along with a steamer (if making ukadiche modak), or a pan to fry your modaks in. Make sure to have the ingredients at hand for the outer shell: rice flour, wheat flour, khoya or maida, salt. For the filling, you typically need: grated coconut, jaggery, cardamom, nutmeg powder. To bind all of these as well as prevent sticking ou need ghee and also water, especially for the dough.

Step 1: Working the Dough

Take the prepared dough and knead it once more before starting. It should feel soft like a warm chapati dough, easy to roll and press. If it feels hard, dry, or crumbly, dip your fingers in warm water and knead again. On the other hand, if it’s sticking to your fingers too much, add a pinch of dry rice flour and knead it lightly.

Step 2: Break Off a Lemon-Sized Ball

Take a small portion of the dough, roughly the size of a small lime or a big marble. Roll it gently between your palms to smooth it out. Try not to press too hard or over-handle it – deft hands work best.

Step 3: Flatten Into Disc

Using your fingertips and thumbs, press the ball into a small circle. It should look like a tiny roti. Make sure the center is thicker than the edges, this helps the base stay strong and the top fold easily.

Step 4: Spoon Just Enough Filling

Place a spoonful of your coconut-jaggery filling right in the middle. The amount should sit comfortably without bulging or stretching the edges. Too much stuffing can cause the modak to tear while folding. The filling should be cool, not hot, before stuffing. Hot filling softens the dough and makes it hard to handle.

Step 5: Start Pleating

Now comes the tricky part: pleating. Start pinching the edges of your dough disc to make small folds. Use your thumb and forefinger to lift and pinch the edge into a pointed pleat. Continue this all around the circle. Each pleat should be even and neat, like the edge of a paper fan. Aim for at least 5 to 7 folds, more if your dough is soft and your fingers are steady.

Step 6: Seal the Top Neatly

Once your pleats are done, carefully gather all the tips and bring them together at the top. Gently press and twist the top into a pointed shape, like a little peak. Press lightly to seal so the filling doesn’t leak out during steaming or frying.

Step 7: Using Modak Molds

If you want to make it the traditional way, skip steps 3, 4 and 5 and simply add the modak into a greased modak mold. For that, just press the modak dough into the greased modak mold, press the filling and press down the mold to get the traditional modak shape.

Step 8: Ready to Cook – Steam or Fry

If you’re steaming, line your steamer with a banana leaf or grease the tray lightly with oil. This keeps the modaks from sticking. Place the modaks with some space between them. Steam for about 12 to 15 minutes on medium heat. The outer layer will turn slightly shiny and firm, and that’s when you know they’re ready. For fried modaks, heat oil in a deep pan. Once the oil is hot but not smoking, slide the modaks in carefully. Fry until they turn golden brown and crisp.

That’s it, that is all you need for the perfect batch of modak! If the pleating thing for the modak, freaks you out, as a beginner, use the mold method, the dough can be split in half, on both sides with a concave center for the filling, then just press and release.