Looking for a quick and healthy offering for Sankashti Chaturthi? This Tilache Modak recipe is the perfect solution. Unlike the traditional Ukadiche Modak, which requires rice flour and intricate steaming skills, these Sesame Modaks are made with a simple wheat flour outer cover, making them beginner-friendly and nutritious.
The stuffing is a delicious, aromatic blend of roasted sesame seeds (til), dry coconut, and jaggery, flavoured with cardamom and nutmeg. These steamed modaks are not only significant for festivals but also make for a great winter snack due to the warming properties of sesame. Whether you are a pro at making modaks or trying them for the first time, this easy method ensures they turn out soft and melt-in-the-mouth every single time. Let’s get cooking!
Also Read – Make Perfect Modaks at Home
Ingredients List:
- For the Filling (Saran):
- Sesame Seeds (Til): ½ cup (white, polished or unpolished)
- Dry Coconut (Suka Khobra): ½ cup, grated
- Jaggery (Gul): ½ cup, grated or finely chopped
- Poppy Seeds (Khas Khas): 1 tsp, lightly roasted
- Mixed Dry Fruits: 2 tbsp (Almonds, Cashews, Pistachios – grated or crushed)
- Cardamom & Nutmeg Powder (Sugar): ½ tsp
- Ghee (Clarified Butter): 1 tsp (optional, for binding)
- For the Cover (Outer Layer):
- Wheat Flour (Atta): 2 cups
- Salt: A pinch
- Water: As required for kneading
- Ghee: ½ tsp (for kneading)
- Saffron strands: For garnish (optional)
Also Read – Ganesh Chaturthi special: Gavhachya Pithache Ukadiche Modak
Step-by-Step Instructions:
- Step 1: Prepare the Sesame Filling
- Heat a pan and lightly roast the sesame seeds until they are aromatic. Do not over-roast or burn them, as they will taste bitter.
- Set aside 2 teaspoons of whole roasted sesame seeds for texture.
- Grind the remaining roasted sesame seeds into a coarse powder using a mixer.
- In a mixing bowl, combine the ground sesame powder, grated dry coconut, and the reserved whole sesame seeds.
- Add the roasted poppy seeds, grated dry fruits, and the cardamom-nutmeg (sugar) powder.
- Add the grated jaggery and mix everything thoroughly. You can add 1 tsp of ghee to help bind the mixture together. The filling is ready!
- Step 2: Make the Dough
- In a large bowl, take the wheat flour and add a pinch of salt.
- Gradually add water and knead it into a stiff dough, similar to chapati dough but slightly firmer.
- Apply a little ghee over the dough, knead once more, and cover it. Let it rest for 10 minutes.
- Step 3: Shape the Modaks
- Take a portion of the dough and roll it out into a large, medium-thin chapati.
- Use a small bowl or a cookie cutter to cut out small circles from the rolled dough.
- Place a spoonful of the sesame filling in the center of a circle.
- Pinch the edges of the circle to make pleats, bring them all together at the top, and seal it to form a classic modak shape. Repeat for all modaks (this recipe makes about 15-16).
- Step 4: Steam the Modaks
- Grease a steamer plate or a colander with ghee.
- Place the shaped modaks on the plate, leaving some space between them.
- Steam in a cooker or steamer for 12 to 15 minutes on medium heat.
- Once done, remove them and garnish with saffron strands and a drop of ghee. Your Tilache Modak are ready to be offered to Lord Ganesha!
Also Read – Easy Ukadiche Modak Recipe
Cooking Tips:
- Don’t Burn the Til: Roast sesame seeds on low heat, continuously stirring. If they turn dark brown, the filling will taste bitter.
- Jaggery Consistency: Ensure the jaggery is finely grated or use soft chemical-free jaggery so it mixes easily without lumps.
- Dough Texture: The outer cover dough should be stiff. If it is too soft, the modaks might lose their shape while steaming.
- Warm Ghee: Serve the modaks warm with a drizzle of pure ghee (Sajuk Tup) for the best taste.
Variations:
- Fried Version: Instead of steaming, you can deep fry these modaks for a crispy, crunchy texture (similar to Talniche Modak).
- Vegan Version: Skip the ghee in the filling and kneading, and simply grease the steamer with oil.
- Khoya Addition: For a richer taste, add 2 tablespoons of roasted khoya (mawa) to the sesame filling.
- Kids-Friendly: Add a tablespoon of cocoa powder to the filling to make “Choco-Sesame Modaks.”
Also Read – 3 Secret Modak Saran Recipes for Ganesh Chaturthi
Serving Suggestions:
- Ideally Served With: A generous drizzle of homemade ghee.
- Pair With: Since this is often made for Naivedya (offering), serve it alongside Varan Bhaat (Dal Rice) and a spicy vegetable curry on your thali.
- Storage: These modaks stay fresh for 2 days at room temperature and up to a week in the refrigerator.
FAQs
Q1: Can I use fresh coconut instead of dry coconut?
Ans: Yes, you can use fresh grated coconut. However, if using fresh coconut, you should consume the modaks within 24 hours as they spoil faster than those made with dry coconut.
Q2: Why did my modaks break while steaming?
Ans: This usually happens if the outer dough is rolled too thin or if the modaks are steamed for too long. Ensure the cover is of medium thickness.
Q3: Is this recipe suitable for diabetics?
Ans: This Tilache Modak recipe uses wheat flour and jaggery, which are better than refined flour and sugar. However, consume in moderation.
Q4: How long does it take to steam wheat modaks?
Ans: It typically takes 12 to 15 minutes to steam wheat flour modaks completely. Overcooking may make the cover chewy.
Tilache Modak Recipe: Easy Sesame Modak for Sankashti
Ingredients
- For the Filling Saran:
- Sesame Seeds Til: ½ cup (white, polished or unpolished)
- Dry Coconut Suka Khobra: ½ cup, grated
- Jaggery Gul: ½ cup, grated or finely chopped
- Poppy Seeds Khas Khas: 1 tsp, lightly roasted
- Mixed Dry Fruits: 2 tbsp Almonds, Cashews, Pistachios – grated or crushed
- Cardamom & Nutmeg Powder (Sugar): ½ tsp
- Ghee Clarified Butter: 1 tsp (optional, for binding)
- For the Cover Outer Layer:
- Wheat Flour Atta: 2 cups
- Salt: A pinch
- Water: As required for kneading
- Ghee: ½ tsp for kneading
- Saffron strands: For garnish optional
Instructions
Step 1: Prepare the Sesame Filling
- Heat a pan and lightly roast the sesame seeds until they are aromatic. Do not over-roast or burn them, as they will taste bitter.
- Set aside 2 teaspoons of whole roasted sesame seeds for texture.
- Grind the remaining roasted sesame seeds into a coarse powder using a mixer.
- In a mixing bowl, combine the ground sesame powder, grated dry coconut, and the reserved whole sesame seeds.
- Add the roasted poppy seeds, grated dry fruits, and the cardamom-nutmeg powder.
- Add the grated jaggery and mix everything thoroughly. You can add 1 tsp of ghee to help bind the mixture together. The filling is ready!
Step 2: Make the Dough
- In a large bowl, take the wheat flour and add a pinch of salt.
- Gradually add water and knead it into a stiff dough, similar to chapati dough but slightly firmer.
- Apply a little ghee over the dough, knead once more, and cover it. Let it rest for 10 minutes.
Step 3: Shape the Modaks
- Take a portion of the dough and roll it out into a large, medium-thin chapati.
- Use a small bowl or a cookie cutter to cut out small circles from the rolled dough.
- Place a spoonful of the sesame filling in the center of a circle.
- Pinch the edges of the circle to make pleats, bring them all together at the top, and seal it to form a classic modak shape. Repeat for all modaks (this recipe makes about 15-16).
Step 4: Steam the Modaks
- Grease a steamer plate or a colander with ghee.
- Place the shaped modaks on the plate, leaving some space between them.
- Steam in a cooker or steamer for 12 to 15 minutes on medium heat.
- Once done, remove them and garnish with saffron strands and a drop of ghee. Your Tilache Modak are ready to be offered to Lord Ganesha!
