Ever wanted to make modak at home that tastes like the ones offered at temples?
This steamed sweet modak (kozhukattai) is soft, fragrant with cardamom, and has a luscious jaggery-coconut center that practically begs to be eaten warm because the texture is soft and slightly chewy on the outside, gooey and satisfying on the inside.
It’s festive, nostalgic, and surprisingly doable — even on a weekday if you plan a little.
A quick note on origins & why it matters
Modak is a traditional Maharashtrian & South Indian sweet associated with Ganesh Chaturthi. Beyond its religious role, modak is a fantastic example of how simple ingredients (rice flour, coconut, jaggery) can be transformed into a balanced sweet: carbs for comfort, jaggery for iron and minerals compared to refined sugar, and coconut for texture and healthy fats.
Ingredients breakdown — what each part brings to the table
- Grated coconut — provides body and natural fat; creates a soft, chewy filling.
- Jaggery — gives a complex caramel sweetness and a hint of molasses-like depth.
- Sesame seeds — nutty crunch and warmth; toasting amplifies flavor.
- Ghee — adds richness and a melt-in-mouth finish to the filling (and a subtle aroma).
- Rice/Modak flour — forms the delicate, steamed outer shell; it’s neutral so the filling shines.
- Gingelly (sesame) oil — used in the dough for a subtle toasty note and pliability.
- Cardamom powder — bright, floral lift that rounds the sweetness.
- Salt & hot water — needed to bind the rice flour into a soft, workable dough.
Vegan Swap 🌿: Replace ghee with neutral coconut oil or extra gingelly oil in the filling and for brushing. Flavor will remain authentic and the texture stays excellent.
How the whole process flows
You’ll start by building the filling: dry-roast sesame for fragrance, then gently roast fresh coconut in ghee until it loses raw moisture. Add jaggery so it melts into a glossy, slightly sticky mass, and finish with cardamom. While that cools, you make the outer dough by mixing rice flour with hot water and a little oil until it becomes a soft, smooth ball. The trick is to keep the dough warm and pliable so it doesn’t crack when you shape.
To assemble, press a thin cup of dough into a modak mould (or shape by hand into a little bowl), spoon in the filling, then seal and shape. Steam the filled modaks for a short time — they go from doughy to perfectly tender in minutes. Let them rest briefly so the filling sets, then serve warm.
Pro Tip 💡: Keep a small bowl of warm water or a light oil slip nearby while shaping — wetting your fingers or the mould slightly prevents sticking and gives clean, smooth edges.
What goes along (pairings)
- Warm milk or masala chai — contrast the modak’s sweetness with a comforting beverage.
- Fresh fruit or a light savoury (like plain roasted peanuts) if you want balance on the platter.
- For a festive spread, place modaks alongside ladoos and puran poli for variety.
Why you should make this modak
- Ritual-ready: Looks and tastes authentic for festivals or offerings.
- Kid-friendly: Soft, sweet, and easy to pop into small hands.
- Make-ahead friendly: The filling and dough can both be prepped early, so you’re not stuck rolling at the last minute.
How to serve
Serve modaks warm — the filling is softer and more aromatic. Place a few on a banana leaf or a pretty platter. If offering as prasadam, arrange them neatly and keep a small spoon of ghee available for those who like an extra glossy finish.
Packing & storage
- Short-term: Store cooked modaks in an airtight container in the fridge for up to 2–3 days. Re-steam or microwave briefly before serving to restore softness.
- Transport: Place modaks in a single layer with parchment between layers; keep chilled until serving time to avoid sweating.
- Freezing: You can freeze uncooked filled modaks on a tray, then transfer to a zip bag; steam from frozen (add a couple of minutes) when needed. (Test one first to check texture.)
Party / bulk preparation tips
- Batch the filling: Make a double (or triple) batch of filling and refrigerate — it stores well and speeds assembly.
- Pre-portion dough: Divide your rice dough into small balls so assembly becomes an assembly-line job.
- Use moulds: Moulds save time and give uniform, beautiful modaks — perfect when you’re making dozens.
- Steamer strategy: Steam multiple trays in rotation. Line trays with banana leaves or parchment to avoid sticking.
- Delegate: Give guests simple tasks (press dough, spoon filling, seal) — it’s a great festival activity.
Modak
Description
Ukadiche modak are soft steamed rice flour dumplings filled with a sweet coconut and jaggery mixture, delicately flavored with cardamom. A traditional Maharashtrian sweet made especially for Ganesh Chaturthi, these modaks are considered Lord Ganesha’s favorite offering. With their melt-in-the-mouth texture and aromatic filling, they’re not only festive but also comforting to enjoy warm and fresh.
Ingredients
To make filling
To make kozhukattai (outer shell)
Instructions
Prep Work
-
Prepare jaggery
Have jaggery grated or chopped for easy melting
-
Gather moulds & steamer
Arrange modak moulds and steamer tray near the stove -
Measure rice flour
Measure rice flour and keep salt and oil handy
Method
-
Roast sesame
Dry roast the sesame seeds in a pan until they are golden brown in colour and then keep them aside.
-
Roast coconut
To the pan, add ghee and put in the grated fresh coconut. Roast this until the excess moisture is evaporated. -
Add jaggery
Now add in the jaggery and saute until it melts completely. Keep mixing it.
-
Flavour filling
Once the jaggery is fully melted, add the cardamom powder and mix it all again. -
Mix sesame
Then add in the dry roasted sesame seeds to this mixture.
-
Finish filling
Mix it all well and add ghee for the additional flavour. Give it a quick mix and keep the fillinf aside. -
Mix flour
For the outer layer of modak, take rice flour in a bowl and add salt to it. -
Add oil
Mix it well and add in the gingelly/ sesame oil. -
Knead dough
Once you mix it all well, add the hot water gradually, some oil and prepare the dough. -
Rest dough
Apply some oil on the dough and keep it so that the moisture is locked.
-
Mould modak
Take a modak mould and layer it with the rice flour dough by leaving some space in the middle for the filling.
-
Fill & close
Now cover the outer part fully with the dough and open the mould.
-
Arrange for steam
Prepare all the modaks similarly and keep them on a steamer tray. -
Steam modak
Once the water in heater starts boiling, place the tray, cover the steamer and cook the modaks for 10 mins. -
Serve
That's it, all the yummy and delicious modaks are ready to be offered to our loving god, Lord Ganesha and served immediately.
Equipment
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Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 209kcal
- % Daily Value *
- Total Fat 7.2g12%
- Saturated Fat 4.7g24%
- Cholesterol 2.6mg1%
- Sodium 11mg1%
- Potassium 237mg7%
- Total Carbohydrate 34.7g12%
- Dietary Fiber 1.9g8%
- Sugars 17.2g
- Protein 2g4%
- Calcium 25 mg
- Iron 2.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
