Chef -
Serves - 5
Prep Time -
Cook Time -
Total Time -


  • For the filling:

    1 cup grated coconut

    1 cup grated jaggery

    A pinch of nutmeg

    A pinch of saffron

    For the shell:

    1 cup of water

    2 tsp ghee

    1 cup of rice flour


  • For the fillling:

    Heat a pan, add the grated coconut and jaggery.

    Stir for about five minutes. Add the nutmeg and saffron, mix well.

    Cook for another five minutes and keep aside.

    For the modak:

    In a deep dish, boil water with ghee. Add the salt and flour. Mix well.

    Cover the dish and cook till its half done.

    Spread some ghee on the base of a steel bowl and while the dough is still hot, knead it well.

    Now take a little dough, roll it into a ball, flatten it well, shape the edges into a flower pattern.

    Put a spoonful of the filling onto the dough and seal it.

    Put the dumplings in a muslin cloth and steam them for 10- 15 minutes. Serve.

Nutritional Information
Calories 354.4 Kcal
  • 56.3gCarbs
  • 12.7gFats
  • N/A Cholesterol
  • 3.4gProtein
  • N/AFiber
Calcium: 95.1 mgMagnesium: 28.4 mgPhosphorous: 98.2 mg
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