Ganesh Chaturthi has always been one of my favorite festivals. Though I may not be able to recreate the same pomp and fervor as in India, I try to keep the spirit alive in every way I can. For me, the festival is never complete without offering The Divine modaks (steamed sweet dumplings), Lord Ganesha’s most beloved treat.
Across India, modaks take many forms - some are steamed with sweet fillings, some are fried, and a few even made savory. In my home, we make kudumulu, a simple sweet version without stuffing that tastes heavenly on its own. Growing up in Chennai, our neighbors often shared their kolukattai - they are soft, smooth, and just melt in our mouths.
Over the years, I’ve tried making these festive modaks myself, and trust me, it wasn’t always easy - cracked shells, tough dough, and the constant worry of shaping them without a mould. But with time and a few simple tricks, I’ve learned how to make soft, smooth, no-crack modaks completely by hand. The best part? You don’t need a mould at all!
This recipe is my tried-and-tested way of preparing modaks with love, devotion, and just the right texture for a beautiful festive offering.
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Ingredients:
- Rice Flour - 1 cup
- Water - 1.5 cups
- Salt - a pinch
- Oil - 2 tsp
- Chana dal (split chickpea) - 3/4 cup
- Coconut (Grated) - 1/4 cup
- Jaggery - 3/4 cup (adjust per taste)
- Cardamom powder - 1 tsp
- Ghee - 2 tbsp
- Wash and soak the chana dal for at least 3 hours
- Pressure cook the dal for 6 - 8 whistles until soft. Let the pressure release naturally
- Drain the water completely. Mash the dal thoroughly with a potato masher (or blend it) until smooth with no lumps
- In a thick-bottomed pan, heat 1 tbsp ghee. Add the mashed dal, grated coconut, jaggery and cardamom powder
- Cook on medium heat, stirring continuously, until the mixture thickens and comes together
- Transfer the filling to a plate, spread it out, and let it cool. Once cooled, roll into small lemon-sized balls
- In a bowl, mix rice flour with a pinch of salt and 2 tsps oil
- Boil 1.5 cups of water. Add the boiling water gradually to the rice flour, mixing with a spoon
- Cover the bowl with a lid and rest for 5 minutes
- Knead the dough while still warm until smooth and soft. Roll into small balls (same size as the stuffing)
- Grease a plastic sheet or roti maker with a little ghee
- Place a rice flour ball on it and flatten gently with your fingers into a small disc (not too thin or thick)
- Lift the disc, place a stuffing ball in the center, and fold the edges to form a cup shape
- Pinch the top together to close and shape it into a modak. (You can check my video below for shaping without a mould)
- Repeat with the remaining dough and stuffing
- Grease an idli plate or steamer plate with ghee. Arrange the modaks neatly without overcrowding
- Steam for about 10 minutes on medium heat until the outer layer looks glossy and slightly translucent
- Remove carefully and serve warm with a drizzle of ghee if desired
- You may use store bought rice flour and use it as is. No frying is required
- Many people mix ghee in the rice flour, but as the dough rests, ghee tends to harden, making it difficult to flatten and sometimes causing cracks or breaks in the modaks. Oil keeps the dough soft and pliable, so it’s the better choice.
- Use peanut oil or any oil that doesn't have a smell or thicken on resting
- Keep the dough bowl closed always to prevent it from drying
- Dal used in the stuffing should be completely mashed. Any lumps might leave a crack in the modak
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