Peas Modak Recipe

Delicious festive modaks are beneficial in many ways. Ghee and jaggery aids digestion, while peas and coconut are a source of protein, fiber, and phytonutrients.

Nutritional info

1/4 Cup(39.0 gm) Peas (Boiled)
1/4 Cup(45.0 gm) Rice Flour
1/4 Cup(20.0 gm) Fresh Coconut (Grated)
2 Tbsp(21.0 gm) Jaggery (Powder)
1/8 Tsp(0.24 gm) Green Elaichi (Powder)
1/4 Tsp(1.0 gm) Salt
1/4 Tsp(1.0 gm) Ghee
As Required(50.0 ml) Water
  • First, boil, cook and grind 1/4th cup of peas to form a paste, keep aside.

  • To make the modak filling, add 1/4th cup each of grated fresh coconut, and peas paste, 2 tbsp jaggery powder and 1/8th tsp powdered green elaichi, into a pan.

  • Heat and roast till the jaggery melts and mix all ingredients well.

  • For the dough, take a kadhai, boil water as required and add 1/4th tsp salt, 1/4th cup of rice flour, and mix well.

  • Switch off the heat and knead the mix to a soft dough.

  • Allow it to cool, take a small portion, roll it into a ball and press it from sides.

  • Create a dent to form a hollowed cup, and pleat the top rim with your fingertips.

  • Then add the prepared filling, fold the edge in to close, pinch the edges together and seal the top.

  • Prepare the rest of the modaks, grease a steamer with 1/4th tsp ghee and transfer modaks into the steamer.

  • Allow it to steam for 15 min.

  • Delicious peas modak is ready to serve.