Peanut modak is a delicious modak variety made with roasted peanuts and jaggery stuffing. Modak or modakam is a traditional sweet dish made for Ganesh chaturthi to offer as Naivedyam or prasad. Usually it is made with coconut jaggery filling. However there are many fancy versions and this is one of those but tastes much delicious than any other fillings.
To make these peanut jaggery modakam, you can roast the peanuts, remove the skin and crush them the previous day. Just make the jaggery syrup on the festival day and add the crushed peanuts.
If you prefer to cut short the recipe then, you can just pulse the peanuts and jaggery together and use it for filling. I have written more details in the recipe card below. But the jaggery syrup method brings a good aroma to the filling.
I have shown how to make these peanut modak with and with out mould.
You can check more Ganesh Chaturthi Recipes here
Peanut modak | Peanut jaggery modakam | Ganesh chaturthi recipes
Ingredients (1 cup = 240ml )
For the stuffing
- 1 cup peanuts
- ¾ cup jaggery grated
- ½ tsp cardamom powder
- 3 to 4 tbsp water
- ¼ cup coconut (optional) (I used copra)
For the covering
- 1¼ cup rice flour fine flour (refer notes to make flour)
- 1¼ cup water
- 2 to 3 tbsp water for kneading if required
- 1 pinch salt
- 1 tsp ghee
- 1 tbsp ghee if needed for greasing
How to make the recipe
Filling for peanut modak
- Dry roast peanuts on a medium flame until they turn dark golden. Continue to roast until they begin to smell good. Cool them and remove the skin. The easiest way is to tie them in a cloth or bag and make a knot. Hit the nuts to the platform. The skin comes off the peanuts easily. Separate the skin and discard.
- Coarsely crush them in a mixer. Do not make a fine powder. Split peanuts here and there is just okay.
- Grate the jaggery and remove any debris. If you like to follow the short cut method then add jaggery & cardamom powder to the peanut powder. then blend just until mixed. Use this as filling for peanut modak.
Making jaggery syrup
- Add the grated jaggery to a pan along with 3 tbsp water. Melt the jaggery completely on a medium heat and filter it.
- Rinse the pot and add the syrup back to the pan. Bring it to a boil. When it begins to bubble add cardamom powder. Then add the crushed peanuts.
- Mix well. Very soon the mixture turns thick and begins to leave the pan. Add dried coconut and remove from the stove.
- When the mixture cools down it can be anywhere from moist to dry mixture. It is just fine. But must not be soggy or hard. You can use the mixture as it is or make small balls.
Making covering for peanut modak
- Heat water in a pan. Add 1 tsp ghee and a pinch of salt. Bring the water to a boil.
- Next add the rice flour and turn off the stove. Mix well to make a crumbly dough. Cover and set aside until the temperature comes down.
- When the mixture is warm begin to knead and make a smooth dough. You can dip your fingers in water and knead if it is crumbly. You can use up to 3 to 4 tbsps.
- Divide the dough to 11 parts. Roll to smooth balls. Keep them covered.
- Make a dent in the center of the ball with your thumb. Moisten your fingers and begin to spread the dough with your fingers to make a even thin puri. The edges may crack it is common, just dip your fingers in water and join the cracks.
- Place the peanut mixture in the center and bring the edges together making little pleats like we make for a paratha. They may break just stick them back.
- Join all the edges & seal. From the center pinch little dough slightly to give a modak shape. You can also pinch off a bit of the dough on the sides to give a nice look.
- Alternately you can grease a modak mould and press down the rice flour dough first and make space in the center. Put the peanut mixture. Seal the bottom with more dough.
- Keep the modaks covered with a moist cloth.
Steaming peanut modak
- Bring 2 cups water to a rolling boil in a cooker or steamer.
- Place all the modaks in a greased steamer bowl or plate. You can also line the plate with a moist cloth and place the modaks on it.
- Steam just for 8 to 10 mins on a high flame.
- Cool the peanut modak and offer to the Lord Ganesha.
If you do not have rice flour, then soak 1.5 cups raw rice in a large pot for 2 to 3 hours. Drain the water and spread the rice on a clean cloth.
When the rice is slightly moist, then add them to a blender jar and make a fine powder. Sieve the flour using a fine flour sieve plate and grind the coarse grains again. Repeat the sieve.
Fresh made flour will need less water as it is moist, you can use 1 cup water for the above recipe. Then if needed add more while kneading.
This flour will be slightly moist. If you wish to use it the next few days, then transfer to a large plate and allow to air dry for few hours. Then refrigerate.
Preparation for peanut modak
1. Dry roast peanuts until golden and aromatic. The peanuts must be slightly golden when you remove the skin.
2. Cool them completely and remove the skin. More details in recipe card.
3. Add them to a blender jar.
4. Make a coarse powder. Some split ones are okay. If you think your peanuts are not roasted well you can roast this crushed ones for few mins.
5. Add jaggery to a pan along with 3 to 4 tbsp water.
6. Just melt it completely. Do not boil now.
7. I filtered it to another pot since I used unrefined jaggery.
8. I rinsed the pan and poured it back to the pan. It will begin to bubble very soon, then add cardamom powder.
9. When it is bubbling well, then add the peanut powder. Mix well.
10. I added dried coconut as it tastes better than the fresh one. It is optional.
11. When the mixture turns thick and leaves the sides turn off.
12. When the temperature comes down, you can roll to small balls or use it as it is. We prefer the dry stuffing as it gets moist and not sticky after steaming.
Making modak dough
13. Bring water to a boil. Add ghee and a pinch of salt.
14. When the water begins to boil rapidly, I turned off the stove and added the rice flour.
15. Mixed it well.It looks crumbly just ignore and keep it covered.
16. When it comes down to warm temperature begin to knead with well to make a smooth dough. I used about 3 tbsps water to knead the dough. This may differ depending on the rice flour.
17. Divide it to 11 balls. Keep them covered.
Shaping peanut modak without mould
18. Dip your fingers in water or grease your fingers and make a dent in the center of the ball. With the help of thumb and forefingers begin to spread the dough to a thin puri. You can moisten your fingers as often as needed to avoid or join the cracks.
19. I made 5 inch puri. Placed the peanut ball.
20. Brought all the edges together like we do for paratha and stuck them.
21. I just shaped it like modak. Pinched off little dough on the sides to give a better look.
Peanut modak with mould
22. Grease you mould with ghee. Put a ball of dough inside keeping little aside to close the opening.
23. Press the dough against the sides and make space for the filling.
24. Put the filling inside.
25. Seal the opening. Remove from the mould and keep covered.
Steaming peanut modak
26. Place a moist cloth on a steamer bowl or plate. Alternately you can grease the bowl. Place the peanut modak on the cloth and steam them in a steamer or cooker for 8 to 10 mins on a high flame. More details on steaming in the recipe card above.
Offer peanut modak to Ganesha and enjoy them.