As the vibrant festival of Ganesh Chaturthi approaches, the air fills with devotion, joy, and the irresistible aroma of freshly made modaks – Lord Ganesha’s favorite sweet! These steamed rice flour dumplings, filled with a luscious coconut-jaggery mixture, are a hallmark of Maharashtrian cuisine. In this recipe, we’re elevating the traditional ukadiche modak with the rich, nutty flavor of desi cow ghee, making every bite a divine experience. Whether you’re preparing these as an offering or a festive treat, this authentic modak recipe will bring warmth and tradition to your kitchen.
Why desi cow ghee?
Desi cow ghee, with its golden hue and aromatic depth, is more than just a cooking fat – it’s a cultural treasure in Indian households. Made from the milk of indigenous cows, it imparts a unique richness that elevates the flavor of modaks, making them melt-in-the-mouth delicious. Plus, it’s believed to be sattvic (pure) in Ayurveda, perfect for festive offerings.
Let’s dive into this step-by-step guide to creating authentic modaks that will steal the show at your Ganesh Chaturthi celebrations!
Ingredients (Makes ~10-12 Modaks)
For the Outer Covering (Rice Flour Dough):
- 1 cup fine rice flour
- 1 cup water
- 1 tsp The Cow Story Gir Cow Ghee
- A pinch of salt
For the Filling (Saran):
- 1 cup fresh grated coconut
- ¾ cup grated or finely chopped jaggery (preferably organic)
- 1 tbsp The Cow Story Gir Cow Ghee
- ½ tsp cardamom powder
- 1 tbsp chopped nuts (optional, cashews or almonds)
- 1 tbsp poppy seeds (khus khus, optional for extra texture)
Equipment:
- Steamer or pressure cooker (without whistle)
- Modak moulds (optional, for easy shaping)
- Banana leaf or greased plate for steaming
Instructions
Step 1: Prepare the Coconut-Jaggery Filling
- Melt the Ghee: In a heavy-bottomed pan, heat 1 tablespoon of The Cow Story Gir Cow Ghee over low-medium heat. The ghee’s warm, nutty aroma sets the stage for a delicious filling.
- Cook Coconut and Jaggery: Add the grated coconut and jaggery to the pan. Stir continuously as the jaggery melts and blends with the coconut. This should take about 5-7 minutes. The mixture will thicken and become slightly sticky but not overly wet.
- Add Flavor: Stir in the cardamom powder for a warm, aromatic touch. If using nuts or poppy seeds, lightly roast them in a bit of ghee separately and mix them in. This adds a delightful crunch and depth to the filling.
- Cool It Down: Remove the filling from heat and let it cool to room temperature. This step is crucial to make shaping the modaks easier.
Pro Tip: Use dark, organic jaggery for a richer, more authentic flavor. Avoid overcooking the filling to prevent it from hardening.
Step 2: Make the Rice Flour Dough
- Boil the Water: In a saucepan, bring 1 cup of water to a rolling boil. Add a pinch of salt and 1 teaspoon of The Cow Story Gir Cow Ghee to enhance the dough’s flavor and texture.
- Add Rice Flour: Lower the heat and gradually add the rice flour, stirring vigorously to avoid lumps. The mixture will start to come together into a dough-like consistency.
- Steam the Dough: Cover the pan and cook on low heat for 2-3 minutes to steam the flour, ensuring a soft and pliable dough.
- Knead to Perfection: Transfer the warm mixture to a plate. Once it’s cool enough to handle (but still warm), knead it into a smooth, soft dough. Rub a few drops of ghee on your hands if it feels sticky. Cover the dough with a damp cloth to keep it moist.
Step 3: Shape the Modak
- Divide the Dough: Pinch off small portions of the dough and roll them into 10-12 equal-sized balls.
- Using a Modak Mould (Optional): Lightly grease the mould with The Cow Story Gir Cow Ghee. Place a dough ball inside, press it to create a cavity, and add 1-2 teaspoons of the cooled filling. Seal the top with a bit more dough and gently unmould to reveal a perfectly shaped modak.
- Shaping by Hand: For a traditional touch, flatten a dough ball into a thin, round disc (about 3-4 inches in diameter). Place 1-2 teaspoons of filling in the center. Pinch the edges to create pleats, then gather them at the top to seal, forming a cute, conical modak shape.
- Prepare for Steaming: Place the shaped modaks on a greased steamer plate or a banana leaf, ensuring they don’t touch each other.
Pro Tip: If the dough cracks while shaping, dip your fingers in water or ghee to smooth it out. Practice makes perfect with the pleating technique!
Step 4: Steam the Modaks
- Set Up the Steamer: Bring water to a boil in a steamer or pressure cooker (without the whistle). Lightly grease the steaming plate with ghee to prevent sticking.
- Steam to Perfection: Place the modaks in the steamer and cook for 10-12 minutes on medium heat. You’ll know they’re done when the rice flour covering turns shiny and slightly translucent.
Step 5: Serve with Love
- For an extra touch of indulgence, drizzle a little warm The Cow Story Gir Cow Ghee over the modaks before serving.
- Offer them to Lord Ganesha as prasad during Ganesh Chaturthi or enjoy them warm with family and friends.
