Coconut Modak

Great dessert for parties or pujas. Can serve it alone or with any other spicy item as a sweet. Note: you can also make the filling with the coconut powder available in market, but fresh coconut gives more taste.

Coconut Modak

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Preparation time
Cooking time
Waiting time 20m


For 4 Person(s)


  • 1 tablespoon(s) cardamom powder
  • 1 cup(s) ghee (for frying)
  • 1 cup(s) wheat flour for covering
  • 2 cup(s) milk
  • 2 cup(s) sugar
  • 1 coconut
  • 0.5 cup(s) resin, cashew, and almonds or as per choice.

Coconut Modak Directions

  1. Grate coconut into fine consistency.
  2. Heat 2-3 tbsp ghee in a pan and add the coconut to it.
  3. Keep roasting till coconut is done - light pink in colour.
  4. Add milk and let the coconut cook well.
  5. Once the milk starts boiling add sugar, elaichi and nuts to it.
  6. Close the gas once the mix reaches almost semi - solid state (it should not be loose). 
  8. Knead the dough and keep it aside for an hour or so.
  9. Make sure the dough is a bit tight and not loose like normal chapati dough.
  10. You can add a spoonful of oil while kneading to make it tight.
  11. Once the filling cools a bit, start making small balls of the dough.
  12. Roll it into 1n1/2 inch diameter round puri and 1/2 cm thickness.
  13. Now take the puri in hand and join it shortly at five places, to form a star shape hollow filling space to stuff or use a modak mould to press into desired shape.
  14. Now stuff it with the coconut filling.
  15. Add till it fills adequately.
  16. Join all the five ends together and narrow them into upward direction to give the shape of MODAK.
  17. See that the filling does not come out or the puri does not tear due to excessive filling.
  18. Once all the modaks are done, deep-fry them in ghee on medium flame.