For the filling:

  • 2 cup shredded fresh coconut
  • 1 cup jaggery
  • 1 teaspoon roasted poppy seeds
  • 1 teaspoon rice flour
  • 3-4 cardamoms

For the outer cover:

  • 1 cup rice flour
  • 1 cup water
  • 1 teaspoon ghee
  • 1/2 teaspsoon oil
  • a pinch of salt


To prepare the filling, mix and cook coconut & jaggery together on a medium flame. Stir continuously until they are mixed properly. Do not overcook. Add cardamom powder, roasted poppy seeds & 1 teaspoon rice flour to it. & cook for some time. The filling is ready now. Remove from the heat & allow it to cool. Next step is to prepare the outer cover. This has to be done very carefully. The dough should be neither too sticky nor too dry. Boil 1 cup of water. When bubbles rise on top, add ghee, salt & oil & immediately add rice flour. Stir well. cover for some time. Remove the lid & stir again & again cover for a moment. Then remove from heat. Take all the mixture in a flat plate. Knead it properly while hot (knead with the bottom of a flat bowl to keep the hands from burning). Make a soft pliable dough. Divide this dough into small balls. Roll each ball into 1.5 inch diameter circle. Hold it in a hand & make a small bowl of it. Put some coconut filling into this bowl shaped dough. Dip thumb & index finger in the oil & make 5-6 small pinches side by side on the edges of the bowl. Bring them together, join to form a peak. It should look like a whole garlic. Like this, prepare all modaks. Spread a damp cloth onto a flat round sifter and arrange all the modaks onto it. Place the sifter in a steamer and cover. Steam for about 15 minutes. Use a big size saucepan or pressure cooker if you don’t have a steamer. Do not put the whistle while using the pressure cooker. Serve with the ghee.

1 Comment on "MODAK"

  1. very nice…i must say..very different…
    not like the usual ghost or the vampire stories..

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