dry fruits modak recipe with step by step photos. modaks are sweet dumplings made with rice flour and different types of filling. this dry fruit modak recipe has a mixture of dry fruits, mawa/khoya, poppy seeds & coconut as the stuffing.
this is again my mom’s recipe. during ganesh chaturthi, she makes a few variety of modaks for lord ganesha. with ganesh chaturthi just a month away, i am adding a few festival recipes now. since i won’t be getting time later during ganesh chaturthi to click and post the recipes.
- fried modak
- semolina modak (rava or sooji modak)
- chocolate modak
- mawa modak
- mango modak
- chana dal modak (sweet kozhukattai)
i quite nostalgic when it comes to modak as it was our favorite. me and my sis used to gobble up many modaks at a time. somethings don’t change in life. we still enjoy modaks. even our families love modaks, so i make them at times. apart from modaks, lord ganesha also loves ladoos. so during ganesh chaturthi rava ladoo and coconut ladoo are also made.
preparing modaks is little difficult, you got to make them to master the art. preferably use moulds for giving shape to the modaks. the modak moulds are easily available in india. you can even buy them online.
dry fruits modak recipe is similar to the traditional ukadiche modak but the stuffing is different. the filling consist of mawa/khoya, dry fuits and sugar. after shaping the modaks they are steamed in a steamer pan. alternatively you could steam modaks in pressure cooker for 8 to 10 mins on low flame without the whistle/vent weight.
i have steamed the modaks on turmeric leaves which has imparted a great flavor and aroma to the modaks. however using turmeric leaves are optional. i generally grow all kind of herbs and plants on our terrace garden. even turmeric leaves comes from there.
dry fruits modak recipe card below:
- 1 cup rice flour (chawal ka atta)
- 1.5 cups of water
- ¼ teaspoon salt
- 1 to 2 tablespoon ghee or oil
- 100 gram mawa (khoya)
- 1 teaspoon khus khus, (poppy seed) - optional
- ¼ cup almonds or about 16 medium sized almonds, chopped finely
- 2 tablespoons cashews, chopped finely (kaju)
- 1.5 tablespoons pistachios, chopped finely (pista)
- 1 tablespoon chironji (charoli)
- 4 to 5 seedless dates, chopped finely
- 1 tablespoon golden raisins (kishmish)
- ¼ cup of fresh grated coconut
- ¼ cup sugar
- 2.5 cups water for steaming modaks in a steamer pan
- 1 turmeric leaf (optional)
- some oil or ghee for greasing the steamer pan or idli moulds (optional)
- keep all the ingredients ready for the dry fruit modak. chop all the dry fruits and keep aside.
- in a pan or vessel add 1.5 cups of water. place it on a stove top on medium to high flame. sprinkle 1/4 teaspoon salt.
- allow the water to come to a rolling boil.
- reduce the flame and then add the rice flour gradually.
- quickly stir and mix the flour with water.
- mix very well and switch off the gas.
- cover the mixture with a lid and keep for 4 to 5 mins.
- then transfer the mixture to a thali or plate.
- allow the dough to slightly cool down. knead the dough while its still warm but take care not to burn your fingers.
- the dough should be soft and smooth.
- cover the dough with a damp muslin or cotton cloth. now allow the dough to rest for 10 to 12 mins.
- meanwhile prepare the stuffing for the modaks. heat a shallow frying pan and add 1 tablespoon of ghee.
- add all the chopped almonds, pistachios, cashews, dates, chironji and raisins.
- keep stirring on low flame.
- after 1 to 2 mins the dry fruits will be fragrant and partly roasted. remove them and place aside.
- in the same pan add 1 teaspoon ghee. add poppy seeds and saute them till they crackle.
- then remove the poppy seeds and place aside with the roasted dry fruits.
- then add grated or chopped mawa.
- when the mawa begins to melt, then add 1/4 cup sugar.
- mix very well. keep stirring the mixture.
- the mixture will start bubbling. then add 1/4 cup fresh grated coconut.
- stir again on low flame for a minute.
- add the roasted dry fruits and poppy seeds.
- keep stirring and mixing for a minute more on low heat.
- switch off the gas.
- transfer the mixture in another dish.
- if you are using turmeric leaves then slice them. place the leaves on individual moulds. otherwise just grease the moulds or steamer pan with oil or ghee.
- grease the modal moulds with little ghee or oil.
- make small balls from the dough. they should be smooth and have no cracks.
- close or lock the mould gently. put a small ball in the mould. press the dough along the surface of the mould, so that a cavity or space is made.
- add the dry fruit mixture. then cover with small piece of dough on top. press to even it.
- now open or unlock the mould.
- gently remove the modak from the mould. alternatively you could flatten the ball. then place the modak filling in the center. make small pleats bring all the edges together and join.
- keep the modak over the turmeric leaves or on greased idli moulds or steamer pan.
- either you could use a steamer pan or you could steam the modaks in a pressure cooker for 8 to 10 mins on low flame without the whistle and vent. if using a steamer pan then add 2 and 1/2 cup of water to the steamer. let the water come to a boil.
- now place the moulds into the steamer pan. cover the pan with a lid and steam for 10 to 15 minutes on a low flame.
- once the modaks are steamed remove and keep aside.
- the dry fruits modaks are ready to be offered to lord ganesha.
1. you could use oil instead of ghee.
2. either you could shape modak with your hand or use moulds.
3. eat the modaks same day you make. they taste better when they are freshly made.
how to make dry fruits modak recipe:
1. keep all the ingredients ready for making modak. then chop all the dry fruits and keep aside.
3. add ¼ teaspoon salt.
4. allow the water to come to a rolling boil.
5. reduce the flame and add the rice flour gradually.
6. quickly stir and mix the flour with water.
7. mix well and switch off the flame.
8. cover the mixture with a lid for 4 to 5 mins.
9. then transfer the mixture to a thali or plate.
10. allow the dough to slightly cool down. knead the dough while its still warm but take care not to burn your fingers.
11. the dough should be soft and smooth.
12. cover the dough with a damp linen cloth. allow the dough to rest for 10 to 12 mins.
13. meanwhile lets start preparing our stuffing for the modaks. heat a pan and then add 1 tablespoon ghee. you can also use oil instead of ghee.
14. then add all the chopped dry fruits – almonds, pistachios, cashews, dates, chironji and raisins.
15. keep stirring on low flame.
16. after 1 to 2 mins, the dry fruits will be fragrant and slightly roasted. remove them and place aside.
17. in the same pan, saute poppy seeds for a minute on low heat with 1 teaspoon of ghee.
18. when the poppy seeds crackle, then remove them. place aside with the roasted dry fruits.
19. i have used a non stick pan for frying mawa as it might burn or stick in any metal vessel. heat a pan and keep the flame to a low. then add grated or chopped mawa in it.
20. keep stirring on low flame for a minute. the mawa will begin to melt.
21. now add ¼ cup sugar.
22. mix very well.
23. keep stirring the mixture. the sugar will melt and the mixture will get a thin consistency.
24. the mixture will start bubbling.
25. then add ¼ cup fresh grated coconut.
26. stir again on low flame for a minute.
27. add the roasted dry fruits and poppy seeds.
28. keep stirring and mixing for a minute more on low heat.
29. switch off the flame.
30. transfer the mixture to another dish and let it become warm or cool down completely.
31. if you are using turmeric leaves then slice them and place them on individual idli moulds . otherwise just grease the idli moulds or steaming plates with some oil or ghee.
32. make small balls from the dough. they should be smooth and have no cracks. some may get cracks, so just rub some water on your palm and shape them into balls again which will get rid of the cracks.
33. take the modak mould. grease it with a bit of ghee or oil. close or lock the mould. put a small ball in the mould.
34. press the rice dough on the walls of the mould creating a cavity or space in the center. if you do not have the moulds, then you could flatten the balls. place the modak filling in the center. make small pleats, bring all the edges together and join. check the method on this ukadiche modak recipe.
35. add the dry fruit mixture.
35. place a small piece of the dough covering the base and gently smoothen and even it.
35. open or unlock the mould gently.
37. gently remove the modak.
38. keep the modak over the turmeric leaves or on the greased idli moulds.
39. either you could use a steamer pan or you could steam the modaks in a pressure cooker for 8 to 10 mins on low flame without the whistle/vent weight. if using a steamer pan then add 2 and ½ cups of water to the steamer. let the water come to a boil.
40. then place the moulds in the steamer. cover the pan with a lid and steam for 10 to 15 minutes on a low flame.
41. below is a pic of the steamed modaks.
42. once the modaks are steamed remove the modaks and keep aside.
the dry fruits modaks are ready to be offered to lord ganesha. you can also drizzle some ghee on the modaks, before offering to lord ganesha.