Halwai March 17, 2021


• 1/4 kg – Channa dal, soaked for 2-3 hours
• 2 – Kerala ripe Bananas (cut in small pieces)
• 1/4 kg – jaggery, crushed
• 1 cup – Coconut (grated and crushed in mixer)
• 750 gm – Rice powder
• 1/4 tsp – Cardamom powder
• 1/4 tsp – dry ginger/suntha (powdered)
• 1/4 tsp – roasted cumin
• 1/4 cup – Ghee


  1. For filling-Pressure cook soaked chana dal and bananas with a little water for 3-4 whistles. Light the gas on low flame and place a pan on it.
  2. Add ghee and chana dal banana mixture to it and stir well till the mixture is thickened.
  3. Then add crushed jaggery, dry ginger powder, cardamom powder, cumin powder and stir the whole mixture well on a low flame till it gets thickened.
  4. In another pan slightly fry grated coconut for 2 minutes and then add to the main mixture and stir well. Please take a note that the mixture should be thick enough to make a filling. For modak-
  5. Make a slightly loose batter of rice powder and water (see to it that no lumps are formed).
  6. Place a pan on low flame and add the batter.
  7. Stir well, till batter turns into a thick paste.
  8. Grease your hand, spread the rice paste on your palm put the filling and shape it into modak.
  9. Steam the modaks and you are ready to relish the exotic taste of modaks.

Recipe courtesy of sheena