Modak – Sweet Rice Dumpling

Modak - Sweet Rice Dumpling

Modak - Sweet Rice Dumpling

Modak is a delicious sweet steamed rice dumpling filled with coconut and nuts. It is also vegan and gluten free. This is a very popular sweet for Ganesh Chaturthi festival which is a celebration in western and south India.
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Prep Time 15 minutes
Cook Time 30 minutes
Course vegan
Cuisine Indian
Servings 10 modak


For Dough

  • 1/2 cup rice flour
  • 1 cup water
  • Pinch of salt
  • 1 teaspoon oil

For Filling

  • 1/3 cup freshly shredded coconut; I am using frozen shredded coconut this works well, available in Indian grocery stores
  • 3 tablespoons almonds coarsely ground
  • 3 tablespoons jaggery finely chopped, gur (unrefined cane sugar) available in Indian grocery stores
  • 1/8 teaspoon cardamom powder
  • 1 tablespoon oil


  • Use a small frying pan, over low heat, and dry roast almonds for about one minute. Add oil, coconut and jaggery cook stirring continually until jaggery has melted and mixture becomes like soft dough, this should take about three to four minutes. Set aside.
  • Boil the water in a pan with salt and oil, after water comes to boil lower the heat to low and add the rice flour, mix it well. Remove from the heat and cover the pan. Let it sit for about fifteen minutes or until it is warm.
  • Take the rice flour mixture in a bowl, lightly oil your palm and knead the dough to make soft pliable dough. Dived the dough into 10 equal parts, and make them into smooth balls.
  • Take one part of the dough and with your fingers flatten the edges to about three-inch in diameter, leaving the center a little thicker than the edges.
  • Place one teaspoon of the filling in the center. Sealed the filling shaping it into dome shape. Proceed to make all modaks same way.
  • Steam the modaks in covered pan over medium heat about 10 minutes; finished modak will have a little shiney glazed.
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12 thoughts on “Modak – Sweet Rice Dumpling

  1. Hello Manjula,

    what kind of rice flour do you use? I tried with sticky-rice-flour but it doesn’t work it was to sticky an wet, even when i added more rice flour.

    Nice greetings from Munich 😉

  2. Am Malaysian n not so familiar with all those wonderfull north indian sweets n dishes. I do love cooking for Krishna n matajis recipes are so delicious n the type that my Laddu Krishna wd enjoy. Thank you for coming up with awesome recipes n above that willingness to share with the world. Thank you.

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