Modak/Modakkam

Modak/Modakkam


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As we enter the month of August, we are looking at lengthy festive season ahead in Hindu Calendar. We in India have this tradition of offering to god which is called as “Prasad” and then distributed among the people who are present at that time/moment during the pooja/worship. Various kinds of food are offered as prasad, modak is one of them which is normally offered during Lord Ganesh pooja They are called by various names i.e. Ukadiche Modak (Maharashtrian’s) Kadubu (Karnataka), Kudumu (Andhra Pradesh/Telangana) and kozhukattai in Tamilnadu.

Modak is a loved by Lord Ganesha as per the traditional belief is us and majority of Hindus who worship Lord Ganesh. Even in the Ashtothram i.e. 108 various names when we worship/pooja lord Ganesh there he is called Modak Priya 😊. We as kids used to wait for this festival and have the elaborate feast/bhog (lemon rice, Medu Vada, Idlis and chutney to go along, Steamed Rice, Rasam and along with these the delicious modak to have 😊.

Modak’s are dumplings with various kinds of fillings and the outer covering are normally made of rice flour and steamed. Here we are going to see three variations of the fillings i.e. Peanut, White Til/Sesame/Nuvalu), Fresh Coconut, here all the three fillings have one common thread is the sweetener is Jaggery. These three fillings are traditional ones, which I have seen my mother doing them since my childhood. Some places modak are deep fried, i.e. in Karnataka modak are called kadabu which are deep fried.

Til Modak

Let’s see how these three different Modak’s filling are made:

Modak
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Modak

Modak’s are dumplings with various kinds of fillings and the outer covering are
normally made of rice flour and steamed.

Course Snack
Cuisine Indian
Keyword kadabu, modak, modakkam
Prep Time 45 minutes
Cook Time 45 minutes
Resting time 45 minutes
Total Time 2 hours 15 minutes
Servings 5 People
Calories 979 kcal
Author foodopi

Ingredients

Peanut Modak

  • 1 Cup Peanut (Outer Cover Removed) and Dry Roasted
  • 1 Cup Jaggery Grated

Til Modak

  • 1 Cup Til Dry Roasted
  • 1 Cup Jaggery Grated

Fresh Coconut Modak

  • 1 Cup Fresh Coconut Grated
  • 1 Cup Jaggery Grated
  • 1 Pinch Elachi Powder

Modak Outer Covering

  • 1 Cup Rice Flour
  • 1 1/2 Cup Water
  • 1/2 tsp Ghee
  • 1 Pinch Salt

Instructions

Modak Filling:

  1. To make the peanut and Til filling, dry roast peanut and til separately and grind them
    along with jaggery (i.e. til and peanut separately). The mixture will have
    coarse texture to look and feel.

  2. For the Coconut Filling, grate fresh coconut and along with the jaggery roast them till
    jaggery melts and mixes with coconut. At this stage mix the elachi powder stir
    the contents thoroughly and let it cool.

Cooking Outer Cover Dough:

  1. As said above the outer cover is made of rice flour, as mentioned in the ingredients, boil
    water till it comes to boiling point.

  2. Then add the rest of the ingredients i.e. rice flour, ghee, salt and leave it to rest
    covered for at least 10 to 15 minutes.

  3. After 10 to 15 minutes mix the dough thoroughly till you get a dough which sticks to together.

  4. Let it cool, one should be able to touch with bare hand and feel the warmth of the
    dough to your palms.

Making Modaks Outer Cover

  1. After the rice flour dough cools down, oil your palms and take dough in balls (i.e. about
    lemon sized) and roll them like chapatis into small round shapes.

Cooking Modaks (Final Stage)

  1. Then keep any filling of your choice i.e. approx. 1 tsp in middle portion and then close it press
    the dies to together with a fork or with hand.

  2. Place the filled Modak in greased plates (have used idli mould plates), keep separate
    filling Modak’s in different plates.

  3. Steam them in pressure cooker or an idli cooker for about 3 to 4 minutes. Serve it as sweet
    or prasad to god, whichever it ends up in your plate 😊………..that’s the best part…. 😊

Recipe Notes

  • Do not steam them for more than 3 to 4 minutes as the Modaks tends to crack if done so.
  • Grease the plates before steaming as the Modaks tends to stick to the plate after steaming if not greased.
  • Do not attempt to handle the dough before it cools, it might burn one hands if handled before it is cooled properly.
  •  Separate different filling Modaks while steaming so that identify properly or you can change the style of outer cover for identification as done above.

Modak Analyzer

 



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