Modak

Heat 1 tsp ghee in a pan. Add 1 cup grated coconut and sauté for about 1 minute. Add ¾ cup jaggery. Cook on low flame, stirring continuously. When the jaggery melts and the mixture becomes slightly thick, add cardamom powder and optional nutmeg. Cook until the mixture is moist but not watery. Switch off the flame and let it cool. 2. Make the ukad Take 1¼ cups water in a saucepan. Add 1 tsp ghee and a small pinch of salt. Bring it to a boil. Lower the flame and add 1 cup rice flour gradually. Mix quickly so there are no dry lumps. Cover and cook on low flame for 2–3 minutes. Transfer the mixture to a plate. While it is still warm, knead it with slightly wet hands until smooth and soft. 3. Shape the modaks Take a small portion of the dough and make a ball. Flatten it and gently make a thin round disc. Place about 1–1½ tbsp filling in the centre. Make small pleats around the edges. Bring all the pleats together at the top and gently seal them. Shape it like a traditional modak. 🔱 4. Steam Grease a steamer plate with a little ghee. Place the modaks on it, leaving some space between them. Steam for 10–12 minutes on medium flame. When the covering looks slightly shiny and cooked, they're ready! ✨ Tip: Keep the dough covered with a damp cloth while shaping the modaks. This prevents the rice-flour covering from drying and cracking.

Kind

Recipe

Place

Thane

Art

Cooking (Citra-śāka-pūpa-bhakṣya-vikāra-kriyā) · Kala 42

Contributed by

Recorded, name withheld by the contributor

Submitted

18 September 2026

Accepted

18 September 2026