Steamed Sweet Rice Dumplings with Coconut and Jaggery Filling

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A beloved festive sweet from Maharashtra traditionally offered during the Ganesh festival. Tender rice-flour shells encase a fragrant filling of fresh coconut and jaggery, steamed until silky and shaped into delicate little pleated domes. Best enjoyed warm with a drizzle of melted ghee.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 9 gFat
• 6 gSaturated Fat
• 49 gCarbs
• 3 gFiber
• 24 gSugar
• 3 gProtein
• 85 mgSodium
• 180 mgPotassium
• 35 mgCalcium
• 1.4 mgIron
• 1 mgVitamin C
• 5 mcgVitamin A

Ingredients

For the rice flour dough

• 1 cup fine rice flour
• 1 1/4 cups water
• 1/2 tsp salt
• 1 tbsp ghee

For the coconut-jaggery filling

• 1 1/2 cups freshly grated coconut
• 3/4 cup grated jaggery (packed)
• 1/2 tsp ground cardamom
• 1/4 tsp grated nutmeg
• 1 tbsp poppy seeds (optional)

Directions

1. Prepare the filling: in a heavy pan over medium heat, melt the jaggery with 2 tablespoons of water until smooth. Add the grated coconut, cardamom, nutmeg, and poppy seeds; cook 6 to 8 minutes until the mixture thickens into a sticky, moist lump. Transfer to a bowl and let cool completely.
2. Make the rice dough: bring the water and salt to a rolling boil in a saucepan. Reduce heat to low, add the rice flour all at once, and stir vigorously with a wooden spoon for 2 to 3 minutes until it forms a soft, steam-rising ball that leaves the sides of the pan. Cover, rest 2 minutes, then turn out onto a clean surface.
3. Knead the warm dough with the ghee for 3 to 4 minutes until smooth, pliable, and crack-free. Keep covered with a damp cloth so it doesn't dry out while you work.
4. Grease metal modak molds (or small bowl-shaped cups) with ghee. Pinch off a small lemon-sized ball of dough, press it thinly into the mold cavity, leaving a thin even shell and a thicker rim at the top edge.
5. Spoon about 1 teaspoon of the cooled coconut filling into each shell. Gather the rim inward and pinch to seal the top flat or pleat into a small knot; carefully unmold onto a greased steamer plate.
6. Steam the dumplings over rapidly boiling water for 10 to 12 minutes; the shells turn slightly translucent and glossy when done. Rest 1 minute, then brush with melted ghee and serve warm.

Cook’s Notes

• Cover the dough with a damp cloth at all times to prevent a dry, cracking skin while you shape each dumpling.
• Lightly grease your palms and the mold with ghee to release the dumplings cleanly and prevent tearing.
• If you don't have a metal modak mold, use small tartlet cups or shape free-form pleated dumplings with oiled hands.
• Jaggery can be substituted with dark brown sugar, though the deep caramel notes of jaggery are signature to the festival version.
• Serve within 30 minutes of steaming for the softest texture; leftovers can be quickly re-steamed for 3 to 4 minutes.

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