Indian · Dessert · Easy
Coconut Jaggery Modak
- Total
- 40 min
- Prep
- 25 min
- Serves
- 8
- Calories
- 220
Soft coconut sweets take a molded cone shape, with dark jaggery, cardamom and small pockets of raisin. A brief stovetop cook helps them hold together.
The coconut mixture is the whole sweet in Coconut Jaggery Modak, rather than a filling enclosed in rice-flour dough. Melting the jaggery into the coconut binds the shreds so they can be pressed into a mold while warm.
Use fresh or thawed frozen grated coconut, not large dry flakes. Finely grate the jaggery and stop cooking once a spoonful holds together; overcooking makes the sweets hard as they cool.
Method
Warm jaggery and water in a nonstick saucepan over low heat for , stirring until melted. If it contains grit, strain the syrup and return it to the pan.
Add coconut and raisins and cook over medium-low heat for , stirring frequently, until the mixture gathers together and a small cooled spoonful holds its shape. Stir in ground cardamom.
Cool for until warm enough to handle. Grease a small modak mold with ghee, press in the mixture firmly and release; repeat to make 16 small sweets. Without a mold, shape compact cones by hand.
Let the sweets stand for until firm enough to lift cleanly. Serve two per portion.
Forkue tips
- If the cooled test portion crumbles, stir a teaspoon of water into the warm mixture; if it slumps, cook a little longer before molding.
Storing and reheating
Refrigerate in a covered container for up to 4 days because the coconut is fresh. Let portions soften briefly at room temperature before serving; no reheating is needed.
Kitchen gear
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Coconut Jaggery Modak: FAQ
Are these steamed rice-flour modak?
No. These are molded coconut-and-jaggery sweets without an outer dough. Steamed modak require a separate rice-flour shell.
Can I use dry shredded coconut?
Fresh coconut gives the intended soft texture. Dry coconut absorbs liquid differently and needs rehydrating, so it is not a direct cup-for-cup swap.
How do I store and reheat Coconut Jaggery Modak?
Refrigerate in a covered container for up to 4 days because the coconut is fresh. Let portions soften briefly at room temperature before serving; no reheating is needed.
How long does Coconut Jaggery Modak take?
About 40 min in total: 25 min prep and 15 min cooking.
What do I need to make Coconut Jaggery Modak?
The key ingredients are coconut, jaggery, raisins, ground cardamom and ghee, plus pantry basics.
Any tips for Coconut Jaggery Modak?
If the cooled test portion crumbles, stir a teaspoon of water into the warm mixture; if it slumps, cook a little longer before molding.
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