Modak, being an Indian sweet, has the notoriety of initially coming from India but is prepared primarily to be consumed on the day of Ganesh Chaturthi. It is said that Lord Ganesha loves modak the most; thus, since the festival falls during September, the preparation and consumption of modak increase multifold in India at the beginning of September. These lip-smacking dumplings are made of rice flour and usually have a sweet filling of coconut and jaggery. The modak recipe is quite simple. To begin with, prepare the outer layer by steaming rice flour mixed with water and a pinch of salt to a smooth dough. Then, prepare the filling while the dough cools: Saut freshly grated coconut with jaggery, cardamom powder, and nutmeg sprinkles until it thickens. Once both pieces are ready, please take a small portion of the dough and shape it into small cups. Pour this sweet coconut filling into this cup and pinch its edges to form this gorgeous pleated shape. Modak recipe varies according to its fillings. Khoya, or dry fruit addition, tends to give that richness to the modaks. Finally, after shaping all the modaks, steam them in your traditional steamer or idli maker for 10-15 minutes until they become shiny and soft. Enjoy them with your festivities as they represent good fortune and prosperity. These sweet treats burst with great flavour while symbolising good fortune and prosperity, so enjoy them with your festivities!

• 1 cup rice flour
• 200 gms grated coconut
• 100 gms jaggery
• 200 gms cardamom powder
• 1 pinch salt

• Modaks are traditional Indian sweets and are typically associated with the time of Ganesh Chaturthi. It's a delight to make them, full of rich flavour and texture.
• Start by adding 200 gms of grated coconut and 100 gms of jaggery to a pan. Keep stirring over a low flame till the jaggery is melted and merges completely with the coconut.
• This not only gives the coconut a sweet taste but also caramelises jaggery a little and makes it taste more flavoured.
• When the mixture is getting cooked, it will begin to thicken and then be ready.
• The kitchen fills with the full aroma of melted jaggery and coconut, making it a warm and inviting place.
• Once the mixture achieves a sticky consistency, add 1/2 teaspoon of cardamom powder and mix well.
• Cardamom gives the dough a appetizing aromatic note that complements the sweetness of the jaggery so perfectly.
• After mixing, set the coconut-jaggery mixture aside to cool.
• This will be used to stuff the modaks. Meanwhile, prepare the outer layer of the modaks. Using the remaining ingredients, you shall mix 1 cup of rice flour with another bowl using some warm water and a pinch of salt. Knead into smooth, pliable dough.
• The warm water softens the rice flour, which will not crumble as it is made into dough.
• The dough should not be too wet or dry; it should be just right so that it moulds without cracking apart;
• Take small portions of your dough after it has been ready and roll them into balls. Then flatten each one and make a small bowl shape.
• The goal here is to form a thin layer that can hold the filling without breaking.
• Now you have to assemble the modaks.
• Place a spoonful of the cooled coconut-jaggery filling in the centre of every flattened dough bowl.
• Place the modak syrup.
• But do not overfill because this might make the modaks split while in the pressure cooker.
• Once you have the fillings inside, very carefully gather up the edges of the dough and pin them together, shaping it into a peak at the top.
• That's how the modak looks traditionally, and that also ensures the filling is securely locked inside.
• Then, repeat the entire procedure to shape the remaining modaks with uniform size so that they will be even while it is getting cooked.
• Now comes the steaming process of the modaks. Boil plenty of water in a deep-bottomed vessel to form a steamer.
• When the water is well heated and reaches a boil, place the greased modaks on a greased steamer plate. Keep some space in between the modaks so that it can expand adequately.
• Top this steamer and let the modaks steam for 10 to 15 minutes on medium flame. Meanwhile, the rice flour will soak in water and soften while becoming semi-transparent, and the filling will warm up and become aromatic.
• The steam helps meld all the flavours together with great results in that first bite.
• Remove the modaks from the steamer once the steaming time is over, let them cool a bit, and then serve.
• That sweet, warm aroma of coconut and jaggery filling will beckon anyone close to take one.
• Traditionally, Indian sweets offer great relish because they can be served at room temperature or as a warm dessert.
• With such homemade treats relished with friends and family, it is quite a great way of cherishing tradition and further enjoying the rich taste of Indian sweets.
• With delicate texture and delicious filling, these modaks will surely be a complete hit at any gathering, bringing joy and sweetness to the occasion.