Coconut Modak

These steamed Modaks are a traditional Indian sweet that is made during the Ganesh Chaturthi Festival. They are like sweet little dumplings filled with coconut and jaggery and they are Ganesha’s absolute favorite.⁣

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I tried making them myself for the very first time yesterday and I have to say it is not as easy as it looks... The trick is getting the right consistency for the dough and then shaping them the modaks. I had to restart 2x because the consistency of the dough wasn't right oops but the final product was delicious (even thought they don't have the perfect shape😅)⁣

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These 11 days are by far my favorite days of the whole year when we welcome Ganesha into our home as a guest.  The entire aura of the home feels so magical. ⁣

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Ganesha is the elephant-headed Hindu deity who is the God of prosperity and wisdom. He represents new beginnings and a fresh start. This festival is essentially a huge 11 day birthday celebration for him. Each day is celebrated with lots of rituals, dance, music, and the yummiest foods. Friends and family come to get blessings from our Ganesha. At the end of the festival, we do Visarjan where we immerse his idol into water (it is made of bio-degradable clay so it disintegrates, and then we use that water for our plants). This ritual represents him returning to his own home, after staying at our home for these past 11 days. The last day is so bittersweet, as we wish him luck on his journey back home, tell him how much we will miss him, and pray for him to visit us again next year.⁣

Try making these Modaks if you are craving something sweet and and coconutty and are up for a challenge ;)

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dEATS:

(15 modaks)

Ingredients:

FILLING

• 1 cup chopped jaggery

• 1 cup shredded coconut

• 1 tsp cardamom powder

• 1/4 tsp nutmeg

• 1/2 tsp poppy seeds

• 1/2 tsp ghee or oil

• yellow raisins (optional)

COATING

• 1.5 cup water

• 1 cup rice flour

• 1/4 tsp salt

• 1/4 tsp ghee or oil

• Saffron (optional)

THE MAGIC:

1. To make the filling, heat the ghee in a pan and then add the poppy seeds.

2. When the poppy seeds begin to start jumping, add in the coconut, jaggery, nutmeg, cardamom and raisins.

3. Mix very well and cook on a low flame for about 9-10 minutes, till the jaggery melts, and the mixture is no longer too liquidy. Be careful not to overcook because the jaggery will harden.

4. Let the filling mixture sit off the flame on the side to cool and thicken up.

5. To make the dough for the coating, heat up the water, ghee and salt in a pan.

6. When it starts boiling, gradually add in the rice flour while quickly stirring the mixture. Turn off the flame and leave this pan covered for about 5 minutes.

7. Then, take all the dough into a separate plate, and start to knead it so it is smooth and has no lumps. The dough will be hot so use water to grease/cool your hands.

8. Divide the dough evenly into 15 little rolled balls.

9. Take one of the balls of dough and flatten it out. Add your cooled and thickened filling to the center of the dough.

10. Use your fingers to fold the dough upwards and join all the folds at the top. Shape the Modak with your fingers.

11. Complete this with all the balls of dough and then place in a lightly greased steamer pan. Top each with a few strands of saffron (optional).

12. Heat about 2 cups of water in a pot. When it begins to boil, add in the steamer pan. Let the Modaks steam for about 16-18 minutes on medium low heat.

13. When they are ready, rub a tiny bit of ghee on them and then enjoy hot!!

*Can stay in the fridge for 3-4 day*