Making modaks can seem tricky, but it’s easier than you think! Learn how to create the perfect, sweet, and nutty filling, form beautiful dough petals, and steam these delightful treats to perfection. Our step-by-step guide covers everything, from the right ingredients to the perfect technique for a truly authentic taste. Stop searching for “modak recipe” or “how to make modak” and get the only guide you’ll ever need. Your family and friends will be amazed at your skills!
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Also Read – Ganesh Chaturthi special: Gavhachya Pithache Ukadiche Modak
Ingredients:
- Saran Recipe (Modak Filling):
- 1 Cup of Dry Coconut (Grated)
- 2 walnuts
- 3 tbsp Sunflower Seeds
- 2 tbsp Raisins
- 10-12 Cashew nuts
- 20-22 Almonds
- 3 tbsp Magaj (Melon seeds)
- 2 tbsp Pumpkin Seeds
- 1 tbsp Khus Khus (Poppy Seeds) Roasted
- 15-18 Dry Dates
- 1 tbsp Rock Sugar Powder
- A Pinch of Salt
- 1/2 tbsp Ghee
- 1/2 tsp (Green Cardamom, Sugar) Powder
- 1/4 tsp Nutmeg (coarse powder)
- 200 gm Jaggery (Grated)
- Modak Dough:
- 3 Cups of Wheat Flour
- 1 tbsp Ghee
- A Pinch of Salt
- Water
Also Read – Easy Ukadiche Modak Recipe
Instructions:
- Make a Paste:
- Grind the dates into a fine paste.
- Add the roasted poppy seeds and the other dry ingredients (walnuts, sunflower seeds, cashews, almonds, melon seeds, and pumpkin seeds) to the mixer. Do not add the coconut or raisins at this stage.
- Grind the mixture into a coarse paste.
- Make the Filling:
- Transfer the paste to a bowl. Add the grated coconut, raisins, 1 tablespoon of powdered rock sugar, a pinch of salt, ½ tablespoon of ghee, coarsely crushed cardamom, and some nutmeg coarse powder.
- Mix everything well with your hands.
- Add grated jaggery to your taste and mix again.
- You can make small balls of the filling for easy stuffing.
- Make the Dough:
- In a bowl, take three bowls of wheat flour. You can also add 2 tablespoons of fine semolina. Add 1 tablespoon of ghee and a pinch of salt. Mix well.
- Add water gradually to make a firm dough.
- Make the Modak:
- Take a portion of the dough, flatten it, and roll it into a thin chapati.
- Cut small discs from the rolled dough using a bowl or a cutter.
- Take one disc, place a spoonful of filling in the centre, and start pleating the edges.
- Gather all the pleats and seal them at the top to form a modak.
- Steam the Modak:
- Grease a steamer plate with ghee and place the modaks on it, leaving some space between them.
- Steam them on medium heat for 10-15 minutes.
- Serve:
- Let the modaks cool down a bit before serving.
Also Read – 3 Secret Modak Saran Recipes for Ganesh Chaturthi
Frequently Asked Questions:
Q1. What is the main ingredient of this modak recipe?
Ans: The main ingredient is a filling made from dates, roasted poppy seeds, and a variety of nuts and seeds, including walnuts, cashews, almonds, and pumpkin seeds.
Q2. Can I use all-purpose flour instead of wheat flour for the dough?
Ans: While the recipe calls for wheat flour, you can experiment with all-purpose flour or a combination of both. Adding a couple of tablespoons of fine semolina to the wheat flour helps create a firmer dough.
Q3. How do I prevent the modaks from sticking to the steamer plate?
Ans: Before placing the modaks on the plate, make sure to grease it well with ghee. This prevents them from sticking and makes them easier to remove after steaming.
Q4. How can I make sure the modak dough is firm enough?
Ans: When making the dough, add water gradually while kneading. This allows you to control the consistency and ensures the dough becomes firm without being too sticky.
Make Perfect Modaks at Home
Ingredients
Saran Recipe Modak Filling:
- 1 Cup of Dry Coconut Grated
- 2 walnuts
- 3 tbsp Sunflower Seeds
- 2 tbsp Raisins
- 10-12 Cashew nuts
- 20-22 Almonds
- 3 tbsp Magaj Melon seeds
- 2 tbsp Pumpkin Seeds
- 1 tbsp Khus Khus Poppy Seeds Roasted
- 15-18 Dry Dates
- 1 tbsp Rock Sugar Powder
- A Pinch of Salt
- 1/2 tbsp Ghee
- 1/2 tsp Green Cardamom, Sugar Powder
- 1/4 tsp Nutmeg coarse powder
- 200 gm Jaggery Grated
Modak Dough:
- 3 Cups of Wheat Flour
- 1 tbsp Ghee
- A Pinch of Salt
- Water
Instructions
Make a Paste:
- Grind the dates into a fine paste.
- Add the roasted poppy seeds and the other dry ingredients (walnuts, sunflower seeds, cashews, almonds, melon seeds, and pumpkin seeds) to the mixer. Do not add the coconut or raisins at this stage.
- Grind the mixture into a coarse paste.
Make the Filling:
- Transfer the paste to a bowl. Add the grated coconut, raisins, 1 tablespoon of powdered rock sugar, a pinch of salt, ½ tablespoon of ghee, coarsely crushed cardamom, and some nutmeg coarse powder.
- Mix everything well with your hands.
- Add grated jaggery to your taste and mix again.
- You can make small balls of the filling for easy stuffing.
Make the Dough:
- In a bowl, take three bowls of wheat flour. You can also add 2 tablespoons of fine semolina. Add 1 tablespoon of ghee and a pinch of salt. Mix well.
- Add water gradually to make a firm dough.
Make the Modak:
- Take a portion of the dough, flatten it, and roll it into a thin chapati.
- Cut small discs from the rolled dough using a bowl or a cutter.
- Take one disc, place a spoonful of filling in the centre, and start pleating the edges.
- Gather all the pleats and seal them at the top to form a modak.
Steam the Modak:
- Grease a steamer plate with ghee and place the modaks on it, leaving some space between them.
- Steam them on medium heat for 10-15 minutes.
Serve:
- Let the modaks cool down a bit before serving.
