Make sweet modak for the upcoming Ganesh Chaturthi in more than one way with these recipes. Here you will find a version of modak for every cooking method. Try them all out and give your tastebuds a surprising treat.
Modak is one of the most versatile desserts in Indian cuisine. While the central idea of modak remains the same — a dough shell filled with a sweet filling — it comes in many variations that keep the surprise element and make you curious to try out one bite of every modak variation served.
Modak can be made with multiple options for filling, dough shell, and cooking methods. You can make modak by steaming, air frying, baking, and deep frying. All these options make it convenient for you to make modak with any cooking method. For modak, you don’t have to go and buy some intricate machine or cooking equipment; you can easily make it however you want.
This recipe for modak is a classic recipe that you can make by any cooking method. If you want to try crispy modak, you can either deep fry or air fry. If you want to cook it like a baked delight, you can do it by oven baking or microwave baking, and if you want to make it like Japanese bao style, you can do that by steaming modak in an idli mold. With various options, you get the freedom to try it out in different ways and serve the same treat in different styles. Try this recipe and check out the folding tips mentioned below to make modak like a pro.
Simple Recipe For Modak With Cooking Variations:
Ingredients:
For the Coconut-Jaggery Filling:
- 1 cup fresh or frozen grated coconut
- ¾ cup jaggery (grated)
- ½ tsp cardamom powder
- 1 tsp poppy seeds
- A few saffron strands
For the Dough based on cooking methods:
Steamed Modak Dough:
- 1 cup rice flour
- 1 cup water
- 1 tsp ghee
- A pinch of salt
Fried/Baked/Air-Fried modak dough:
- 1 cup all-purpose flour (maida)
- 2 tbsp semolina
- 1½ tbsp ghee
- Water as needed to knead
- A pinch of salt
Method:
Step 1: Prepare the Universal Modak Filling (will go with every cooking method)
Heat a pan on low heat. Add jaggery and let it melt slightly. Once melted, stir in grated coconut and cook for 5–7 minutes until it thickens slightly and combines well. Add cardamom, saffron, and poppy seeds. Let it cool completely before filling.
Step 2: Prepare Dough
There are different doughs for different cooking methods. This is because some dough might not cook well when steamed and some will not taste good when fried. Here are two most common dough types for steamed and fried modak you can use.
1. Dough for Steamed Modak aka Ukadiche Modak
Boil 1 cup of water with ghee and salt. Add rice flour slowly and mix well. Cover for 2 mins. Transfer to a plate and knead into a soft, smooth dough while warm.
2. Dough for Deep-Fried Modak/Baked Modak/Air Fry Modak (the same dough for both)
Mix all-purpose flour, semolina, salt, and ghee. Add water gradually and knead into a firm dough. Rest for 15–20 mins.
Step 3: Shape and Cook
Steamed Cooking: Take a small ball of dough, flatten it into a disc, fill with 1 tsp coconut filling, and shape into a modak. Steam for 10–12 minutes in a steamer or idli cooker until slightly shiny and soft.
Deep Fry Cooking: Roll a small ball of dough, flatten it into a disc, add filling, fold edges into pleats, and seal. Deep-fry on medium heat until golden brown and crisp.
Baking: Preheat the oven to 180°C (350°F). Shape the modaks and place them on a baking tray lined with parchment paper. Brush lightly with ghee or milk. Bake for 20–25 minutes or until golden brown, flipping halfway if needed.
Air Frying: Preheat the air fryer to 180°C (350°F). Shape the modaks and lightly brush with ghee or oil. Air fry for 10–12 minutes, flipping halfway through for even color.
Step 4: Serve
Drizzle modak with warm ghee before serving. Serve fresh or store in an airtight container. These modak remain good for 2 days, best eaten within 2 days.
Folding Tips To Master Your Modak Like A Pro:
- Grease your hands: Always grease your hands when you are folding modak. Greased hands make it easier for you to handle the delicate dough sheet.
- Keep the sheet slightly thick: The thinner the sheet, the more difficult it becomes to handle the dough. Therefore, keep the sheet slightly thick to avoid tearing up when folding.
- Use a mold: If you are not that confident about shaping it with your hands, use a modak mold.
- Create Pleats with Patience: Use your thumb and index finger to pinch the outer edge of the disc into a pleat. Continue making 5 to 7 pleats in circular motion, then gather it together and pinch in the center to make a potli shape.
