Sweet Coconut Filled Modakam The Festival Star
If you ask anyone about Vinayagar Chaturthi, this is the first sweet that comes to mind. Soft on the outside, sweet coconut-jaggery inside, shaped like a little mountain. Don’t worry if it looks tricky even if you’re making it for the first time, follow these steps and you’ll get it right.
You’ll Need (For 8 to 10 modakams)
1 cup rice flour
¾ cup water
1 tsp ghee
A pinch of salt
For filling : ½ cup grated coconut + ¼ cup jaggery + ½ tsp cardamom
Step-by-Step
Heat ¾ cup water with a pinch of salt and 1 tsp ghee.
Add rice flour slowly and stir until it forms a smooth dough. Cover and let it rest 5 minutes.
For filling : cook coconut + jaggery until it becomes slightly sticky. Add cardamom, cool it.
Take a small lemon-sized dough ball.
Flatten it into a cup shape with your fingers. (Tip: keep the center thin, edges a little thick.)
Place a spoon of filling inside.
Pinch the edges upwards one by one until it looks like a cone.
Steam for 10–12 minutes. They’ll turn shiny white and soft.
Beginner Tips
If cracks appear → Dip fingers in warm water and smooth.
If dough sticks → Apply a drop of oil on your fingers.
If modak bursts → Next time, keep the bottom thicker.
Failure Fix
Problem: Dough too hard to shape?
Fix: Sprinkle hot water, cover for 2 minutes, knead again.
When you open the steamer lid, the modaks will look like tiny snow peaks soft, glossy, and filled with sweet surprise inside.
My first modak leaked jaggery everywhere, but my grandmother laughed and said. Even if it bursts, it’s prasadam. Vinayagar sees your effort, not the shape.
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