Recipe for Sabudana Modak That You Can Try at Ganesh Chaturthi 2023

Sabudana modaks are prepared for serving. Enjoy this delicious dessert, especially during Ganesh Chaturthi festivities! And do try this recipe at home, as it is very easy to make and enjoy with your family and friends.

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Updated On: Sep, 12, 2023 | 06:05 PM
1. Rinse and soak Sabudana: So the first step is to wash the 1 cup of sabudana so that all the dirt can be removed, and then soak them in water for about 4-6 hours so that they become soft.

1. Rinse and soak Sabudana: So the first step is to wash the 1 cup of sabudana so that all the dirt can be removed, and then soak them in water for about 4-6 hours so that they become soft.

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2. Prepare the filling: So next up is filling. For the filling, roast the sabudana in a pan with ghee until it becomes translucent, for 10–12 minutes. Now add 1/2 cup of grated jaggery and mix it well until it melts down, then add 1/2 cup of desiccated coconut and 1/2 teaspoon cardamom powder, mix everything nicely, and cook it for 2-3 minutes. Ensure that the mixture is not too dry; if there is a need, add ghee.

2. Prepare the filling: So next up is filling. For the filling, roast the sabudana in a pan with ghee until it becomes translucent, for 10–12 minutes. Now add 1/2 cup of grated jaggery and mix it well until it melts down, then add 1/2 cup of desiccated coconut and 1/2 teaspoon cardamom powder, mix everything nicely, and cook it for 2-3 minutes. Ensure that the mixture is not too dry; if there is a need, add ghee.

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3. Let it cool: Once you have all of this down, let the filling down and switch off the gas so that this filling can be used for the next process.

3. Let it cool: Once you have all of this down, let the filling down and switch off the gas so that this filling can be used for the next process.

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4. Cook the rice flour: Now for the outer layer Bring water to a boil in a pan. Add a little bit of ghee and salt. To prevent lumps, turn down the heat and gradually stir in the rice flour. Cook the mixture on low heat while stirring constantly for 2 to 3 minutes, or until it forms a dough-like consistency.

4. Cook the rice flour: Now for the outer layer Bring water to a boil in a pan. Add a little bit of ghee and salt. To prevent lumps, turn down the heat and gradually stir in the rice flour. Cook the mixture on low heat while stirring constantly for 2 to 3 minutes, or until it forms a dough-like consistency.

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5. Knead the dough: Turn the gas off and let the mixture cool down so that you can handle the dough and then make it smooth.

5. Knead the dough: Turn the gas off and let the mixture cool down so that you can handle the dough and then make it smooth.

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6. Grease the Modak Mould: Now grease the modak mold with ghee so that it won't stick, and then shape the modaks by tucking small portions of rice flour or doug into the mold and trying to create a hollow space so that the filling can be done, then fill that space with sabudana filling.

6. Grease the Modak Mould: Now grease the modak mold with ghee so that it won't stick, and then shape the modaks by tucking small portions of rice flour or doug into the mold and trying to create a hollow space so that the filling can be done, then fill that space with sabudana filling.

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7. Seal and shape: To shape the modak, close the mold and apply gentle pressure. To see the modak, open the mold. Repeat this step for all the modaks.

7. Seal and shape: To shape the modak, close the mold and apply gentle pressure. To see the modak, open the mold. Repeat this step for all the modaks.

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8. Steam the Modak: Now place all the prepared modak into a strainer and strain it for like 10–12 minutes until they become soft and fully cooked.

8. Steam the Modak: Now place all the prepared modak into a strainer and strain it for like 10–12 minutes until they become soft and fully cooked.

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9. serve: Once they are fully done, let them cool down, then remove them from the molds and serve them.

9. serve: Once they are fully done, let them cool down, then remove them from the molds and serve them.

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