Dry Fruit Modak | Dates, Figs & Nuts Steamed Modak
Modaks are offered as prasad to Ganeshji during the festival of Ganesh Chaturthi. Traditional Modak or Ukadiche (steamed) Modak has a filling of jaggery-fresh coconut. It is then flavoured with cardamom powder and sometimes even khus-khus and sesame seeds are added to it.
Many varieties of modaks and ladoos are offered to Lord Ganesha during Ganesh Chaturthi. We have prepared modaks with a filling of dates, figs and chopped nuts. The stuffing gets ready in no time. You can even prepare the stuffing in advance and store.
Somewhat tricky part in the preparation of modak is giving shape to them. Modak moulds are easily available in the market, and you can always use them to make perfect modaks. But, it is completely fine if you don’t have moulds. You can shape them with your hands too. If you find it difficult to make pleats, you can simply gather the edges and seal.
Tips to be kept in mind while making modaks:
- Before you start kneading the dough for modaks outer covering, take warm water in a bowl. Amount of water required for the dough will depend on the quality of the rice flour. So, it might be possible that you will need to sprinkle more water.
- Make sure there are no cracks in the dough.
- Grease your hands well with oil/ghee before you start to shape modaks.
More Ganesh Chaturthi Recipes –
Paan Coconut Ladoo
Coconut Ladoos in just 10 minutes
Chocolate Sandesh
Also, do have a look at our Sweets & Desserts Recipes Collection
Dry Fruit Modak | Dates, Figs & Nuts Steamed Modak
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Ingredients (1 cup = 240 ml)
For modak stuffing/filling
- 1 teaspoon ghee/clarified butter
- 15-18 dates/khajoor chopped
- 4-5 figs/anjeer chopped
- 1 tablespoon chopped cashews
- 1 tablespoon chopped almonds
For the outer covering of modak
- ½ cup rice flour
- ¾ cup water
- ¼ teaspoon ghee
- pinch of salt
Instructions
For modak stuffing/filling
- Heat ghee in a non-stick pan and add chopped dates and figs. Saute for about 2-3 minutes or till they turn soft. Keep pressing lightly with wooden spoon so that dates and figs gets mashed well and forms a lump.
- Then add chopped cashews and almonds, mix well to form a lump.
- Remove from flame and allow to cool.
For the outer covering of modak
- Combine water, salt and ghee in a broad vessel/pan. Let it come to a boil.
- Just when the water starts boiling, reduce the flame and add rice flour gradually and keep stirring for about a minute.
- Remove from flame, cover and keep the mixture aside for 5 minutes.
- Now after 5 minutes, check if the temperature of the mixture is easily manageable by hands. If it’s too hot, wait for 1-2 minutes.
- Before you start kneading the dough, take warm water in a bowl. Amount of water required for the dough will depend on the quality of the rice flour. So, it might be possible that you will need to sprinkle more water.
- Knead the dough. Dough should be of smooth and soft texture. There should not be any cracks.
- Grease your hands with oil/ghee. Make small balls from the rice flour.
- Flatten the balls with your thumb gently giving round shape. Place a small portion of mixture in the centre. There should not be any cracks in the outer circle.
- Now make pleats toward the edges. Bring together all the edges and seal them together.
- You can also just get the edges together and close them towards the top.
- Heat water in a steamer. Now place the modaks on a steamer plate, cover the steamer with a lid and steam for 10-12 minutes. Modaks will increase a bit in size when cooked and will have a shiny outer covering.
- Modaks are ready to be offered to Lord Ganesha. Happy Ganesh Chaturthi.
What a wonderful recipe. And a great introduction to a custom! I loved learning about modak and can’t wait to try it.
Thanks a lot:)) Do share your feedback.