Coconut Rose Modak/ Coconut Rose Kozhukattai

1 Hour (includes cooling time of dough)
Serves 15 units
Author: Rajni Ram
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Modak is a sweet or savory steamed/fried dumpling, offered to Lord Ganesha during the Ganesh Chaturthi festival. This also forms a part of the Prasadam made during the Varalakshmi Puja in south India. Modak can also be made of Mava(dehydrated milk).

A traditional Modak/Kozhukattai Recipe uses Raw rice flour. Raw rice is soaked for couple of hours, the water drained and then  the rice is spread over a cloth to air dry. When just dry, the rice is powdered and the flour is used to make Modak. While this is the traditional method of making, and is also the method I have followed here, there is alternate method of making the dough. The alternate method uses store bough rice flour. While the home pound rice flour makes super thin Modaks, the store bought one yields a little thicker ones. In my traditional Modak blog post I have given both methods in detail. Check it out here.

The Coconut filling is the most popular among Modak fillings and is also the traditional one. In this recipe I have used a filling made of coconut and rose syrup, which turned out to be so good. This recipe had dense coconut flavour with a subtle rose flavouring. The Roohafza is a popular summer drink concentrate in India, and I used it as flavouring. Any other Rose syrup can also be used.

While you are here check out the Ganesh Chaturthi Recipes collection, a one stop for all the Prasad to be prepared for Bappa.


For the Dough:

  1. Rice flour 1 cup (check here, for how to make rice flour at home)
  2. Salt 1/4 tsp
  3. Sesame Oil 1 tsp
  4. Water 1.5 cups +1/2 cup

For the Coconut Filling:

  1. Desiccated Coconut 1 cup
  2. Sugar 1/4 cup
  3. Roohafza syrup/Rose syrup 2-3 tbsp
  1. To make the dough: Take 1.5 cups of water in a heavy bottomed  Kadai, add the salt and oil, and roll boil. (Roll boiling is when the water starts bubbling the bubbles rise upfromthe bottom of the kadai and go down again). Keep another 1/2 cup water in a cup close by(to use if required). Now slowly adding the flour with one hand, stir continuously with the other.(see picture). Keep stirring until the whole flour is in the water. Using a spatula mix well,until it comes together, add oil, and transfer the dough to a bowl.


  2. Now let the dough cool for 5 minutes(don’t let it cool completely). It may appear dry, sprinkle some water over it from the 1/2cup water ,and knead the dough well. The dough should be smooth and crack free. Test the dough by pinching a small portion, and try to shape it. Ifthe dough is cracking up,or falling apart,the dough is dry. sprinkle more water and knead the dough again. Now form a ball of the dough, apply little oil, and keep it covered in a wet cloth until further use. The can rest while the stuffing is made.
  3.  For the Filling/stuffing- Take the desiccated coconut and sugar in a pan and turn on the flame, add the rose syrup/Roohafza and start stirring the mixture. Keep stirring until the mixture leaves the sides of the pan. Since we are using desiccated coconut the mixture comes together in 5 minutes. Transfer to a plate. Allow to cool a little and divide into equal sized balls.
  4. To Shape the Modak with hand: Grease palms, pinch Lemon sized balls from the dough,and keep covered. Take one one ball at a time(ensure the dough is crack free and smooth), start by first flattening the outer edges with your thumb and index finger, as shown in the picture. Now with your thumb finger press the bulgy centre part inwards, forming a well. Now widen then well and start giving the shape of a cup that is a little deep, so that the Purnam/filling fits comfortably. Now place the  coconut Purnam/filling in the center.
  5. Now to seal the Modak, bring the edges of the cup togehter as shown in the picture. The give it a pointed shape at the tip. Get the steamer/cooker ready. Steam for 10-12 minutes. Cool and then remove the modak from the steamer .


  1. The filling can be made with fresh grated coconut also. If using fresh coconut, dry roast the coconut for 3 to 4 minutes, until a little moisture is gone.
  2. The same recipe can be followed for store bought flour also.Instead of 1.5 cups of water,use 2 cups for boiling, and proceed as mentioned above.
  3. If you find the dough to be dry while kneading, sprinkle water as required.
  4. A smooth and crack free dough is the secret to a soft Modak.
  5. Basmati rice does not work well for the Modak flour.
  6. Remaining flour can be stored in the fridge. To store it outside the fridge, further dry the flour by spreading on a paper.

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