Coconut jaggery & Gulkand modak | Glutenfreewhisk

 This is my first attempt in making modak or Ukadiche Modak and I am making them without the modak mould. I know my modak are a little off in shape, but the taste is woah. Everyone at home loved the coconut jaggery ones more because they are the OG's but the gulkand were also good and I wanted to add some variation. I am always scared of working with these gluten-free flour this way where you boil the water then add the flour, mix and cover and let it rest before kneading. I am always scared that the rotis will still break. So, I never follow this method to make my maize flour or jowar roti also. But for modak this is the only way and the correct way to handle rice flour to get soft modaks that are not stretchy or hard, and mine turned out to be perfect. Although, it felt like my batter could have been 10% thicker still but who cares my modaks were just scrumptious.

It's Ganesh Chaturthi and celebrating Bappa with his favorite food is a must. When I started my blog in 2019, I started it with the blessing of Bappa, and it is 2026 and my blog has turned into a website, and I have a YouTube channel as well. Modak or Modakam recipe this Ganesh Chaturthi because it is Ganesha's favorite and is given as prasad first and then enjoyed by everyone. I am making my modaks in the traditional way by using haldi leaves and trust the fragrance and the taste that these leaves give to the modak can't be explained in words. The aroma in itself is strong, with a note of raw haldi smell and it really makes a difference in taste. If you have fresh haldi leaves I will ask you use it because this experience in itself is a great one.

The coconut jaggery filling that I am making for my modak is a little extra sweet because there is no sweetness in the outer rice layer and I was worried that they will taste less sweet. So, I increased the sweetness in the filling. As traditional you only add cardamom powder, but I am also adding a little nutmeg powder. For the second flavor, I am using gulkand that is store bought and it is sweet enough for modak filling. You can make variations of modak by using any filling of choice. Have chocolate cube and grated fresh coconut. Because chocolate modaks are really a thing.

Some of my modaks while steaming cracked and the sweet liquid oozed out but still there is not a thing I will change in my recipe for coconut jaggery and gulkand modak. Maybe I will try using a modak mould the next time but this experience of using hands was also good. And for a first timer it was awesome. A mistake I realized later that I did was I added the saffron strand for garnish after steaming them, but I should have added it prior before steaming and the saffron strands would have released their color giving the modaks a nice yellow touch on top. But the ghee brushing later really helps. It is a tiny observation, and you can do it the right way.

Minimal ingredients but exceptionally delightful modaks. The process seems intimidating at first, but trust me it is not complicated at all. There is always a first time for everything and for me this first time of making modak without modak mould was successful. So Happy Ganesh Chaturthi to all those celebrating. May Bappa bless you with abundance. Try making modak at least once and you will know for yourself that it is actually easy. Don't worry about the perfect shape because I didn't. Bappa will see the emotion and not the shape of modak. As long as they taste delicious no one will ever complain. Now you know how to make ukadiche modaks with modak mould.

If you are looking for a modak mould then this set of two plastic modak mould is good. If you are looking for some aluminum modak mould then this modak and gujjia mould set is at a great price.

In the past I have made a few traditional sweet or mithai recipes and I always use to make coconut ladoos for every festival. You can also try making kalakand recipe or try making coconut burfi recipe from scratch.

INGREDIENTS - 

For coconut Jaggery filling

1 Cup freshly grated coconut

Jaggery water (around a cup)

2 pinches nutmeg powder

1.5 tsp green cardamom powder

A pinch of salt

2 tsp ghee

For gulkand filling

Store-bought Gulkand around 6 tbsp

For modak

2 Cup water

1 Cup rice flour

A pinch of salt

2 tbsp ghee

For garnish

Some ghee

A few strands of saffron

METHOD - 

1. To make the modak outer layer first, in a pan take water add a pinch of salt and ghee to it. Bring it to a boil. Add rice flour. Mix quickly and cover and let it rest for at least 15 minutes.

2. I am transferring it to a bowl with a lid and then covering it because I am using the same pan to make the coconut jaggery modak filling.

3. Now add ghee to the pan followed by freshly grated coconut and jaggery water and cook. Cook until the jaggery water is all evaporated and the coconut is soft. Add nutmeg powder, a pinch of salt and green cardamom powder when almost done. It will be a little sticky because I am keeping the filling extra sweet.

4. Allow the filling to cool. In the meantime, grease your hands with ghee if required and knead the rice flour dough and bring it all together.

5. Now spread a wet muslin cloth, make small round balls out of the rice dough and arrange them over the wet cloth so that they stay fresh and do not turn rigid.

6. Now if you have modak mould then start preparing modaks. But I am using my hands. Take some dry rice flour. Dust the small balls with the dry flour first. Then start flattening the rice ball starting from the sides using your finger and gradually flatten it with your palm. Place some coconut jaggery filling in it pinch the side making star like shape and then bring it all together gently on the top and making a nice modak shape.

7. For reference check the recipe on my YouTube channel. Repeat the process making modaks with coconut jaggery and gulkand and steam them on a haldi leave lined steamer for 15-18 minutes.

8. Apply ghee on each modak once out of the steamer and still hot and indulge. I later garnished them with saffron strands as well, but you can do it before steaming them so that the saffron will release its yellow color.

Note - Make sure the filling has cooled down completely before using it to fill the modaks. If your rice flour while kneading is sticky add dry rice flour and adjust the dough accordingly. Knead a soft dough to get soft modaks. Too hard dough will make chewy and stretchy modaks.

Check the full recipe on YouTube (Gluten_free_whisk) - Coconut Jaggery & Gulkand Modak recipe.

Coconut jaggery & Gulkand modak | Glutenfreewhisk