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How to Make Steamed Mini Modaks (Steamed Sweet Dumplings)

Cooking is one of my passions. I like to make nutritious and tasty foods at home.

Mini modaks (steamed sweet dumplings).

Mini modaks (steamed sweet dumplings).

Mini Modaks Are a Yummy Finger Food!

Steamed mini modaks, or ammi kozukattai, are sweet rice and coconut dumplings that are traditionally prepared during Indian festivals. Considered to be a favorite of Lord Ganesha, this sweet treat is mandatory on the Ganesh Chaturthi festival.

Normally, sweet treats contain a lot of sugar and fat. However, steamed modaks are an exception. They do not contain any sugar, oil, or ghee. Instead, they are made from rice, jaggery, and coconut.

You can easily make steamed modaks at home, and this is a quick recipe, too. I made them for six people in about 45 minutes. Now, I am going to show you how to make this delectable treat.

Cook Time

Prep timeCook timeReady inYields

20 min

25 min

45 min

Serves six people

Ingredients

  • 1 1/4 cups white rice, washed and soaked in fresh water for about 1 1/2 hours, then drained
  • 1 1/2 cups grated coconut, 1/4 cup for the batter and the rest for making a jaggery mixture
  • 1 cup jaggery, powdered or crushed
  • 1/2 teaspoon cardamom powder
  • 1/3 teaspoon salt, or to taste
  • 1 teaspoon ghee (optional, for adding on the top of these dumplings)

Step-by-Step Instructions

  1. Grind the soaked and drained rice with 1/4 cup grated coconut to get a smooth batter. Add water while grinding. Add 1/4 teaspoon salt to the batter and mix well.
  2. Make the batter moderately thin by adding some water. Set aside for 5 minutes.
  3. Heat a thick-bottomed pan. Pour in the batter. Keep the heat low. Stir the mixture continuously until the mixture becomes thick and dough-like. Turn off the heat.
  4. Place a small portion (blueberry-sized) of the dough on your palm and shape it like a mini ball. Using the same method, make all of the dough into balls. Greasing your palm with oil or ghee makes the task easier.
  5. Steam-cook these balls for 10 to 12 minutes. Next, take them out of the steamer/cooker. Set aside.
  6. Heat a deep-bottomed pan. Add jaggery powder and 1/4 cup water. Stir the mix continuously for 5 to 6 minutes or until the mixture becomes a bit thick and sticky.
  7. Add the remaining grated coconut, cardamom powder, and 2 pinches of salt. Continue stirring the mix over low fire until it becomes semi-solid.
  8. Add steamed dumplings. Gently mix and leave the heat on for a minute. Next, turn off the fire.
  9. At this stage, add a teaspoon of ghee and mix. This step is optional. But adding ghee will certainly enhance the taste.
  10. Thees yummy mini modaks, or ammi kozukattai, are ready to serve. Eat them warm or cold. Enjoy the taste!

Photo Tutorial

Soaked rice.

Soaked rice.

Step one: Grind soaked rice and grated coconut, adding some water to get a smooth paste.

Step one: Grind soaked rice and grated coconut, adding some water to get a smooth paste.

The rice-coconut paste will look like this. Add salt as per instructions. Thin the batter by adding some water.

The rice-coconut paste will look like this. Add salt as per instructions. Thin the batter by adding some water.

Step two: Pour the mixture into a thick-bottomed or non-stick pan.

Step two: Pour the mixture into a thick-bottomed or non-stick pan.

Stir it continuously over low fire until the mixture becomes thick and gets cooked.

Stir it continuously over low fire until the mixture becomes thick and gets cooked.

Step three: Make small balls from the dough. It will be easier to make the balls if you apply a bit of cooking oil or ghee on your fingers.

Step three: Make small balls from the dough. It will be easier to make the balls if you apply a bit of cooking oil or ghee on your fingers.

Step four: Steam-cook the balls for 10 to 12 minutes. Next, turn off the heat and take the balls out.

Step four: Steam-cook the balls for 10 to 12 minutes. Next, turn off the heat and take the balls out.

The cooked rice-coconut balls.

The cooked rice-coconut balls.

Step five: Add powdered jaggery to a thick-bottomed pan. Add 1/4 cup of water. Turn on the heat. Stir the mix for 5 to 6 minutes or until it becomes a bit thick and sticky.

Step five: Add powdered jaggery to a thick-bottomed pan. Add 1/4 cup of water. Turn on the heat. Stir the mix for 5 to 6 minutes or until it becomes a bit thick and sticky.

Stirring the mixture.

Stirring the mixture.

The mixture will become a bit thick and sticky.

The mixture will become a bit thick and sticky.

Step six: Add remaining grated coconut, cardamom powder, and 2 pinches of salt. Stir the mixture until the mixture becomes thicker.

Step six: Add remaining grated coconut, cardamom powder, and 2 pinches of salt. Stir the mixture until the mixture becomes thicker.

Step seven: Add steam-cooked rice balls. Gently mix them with the jaggery-coconut mixture. Softly stir the mix until you get a semi-solid consistency. Turn off the heat.

Step seven: Add steam-cooked rice balls. Gently mix them with the jaggery-coconut mixture. Softly stir the mix until you get a semi-solid consistency. Turn off the heat.

At this stage, you can add a teaspoon of ghee and mix well. This step is optional, but it will certainly enhance the taste.

At this stage, you can add a teaspoon of ghee and mix well. This step is optional, but it will certainly enhance the taste.

Move the balls to a serving dish.

Move the balls to a serving dish.

The steamed mini modak (ammi kozukatta) are ready to eat!

The steamed mini modak (ammi kozukatta) are ready to eat!