Delicious and a High Protein No Sugar Modak

There was a time we celebrated just our festivals with pomp and grandeur. As we move to a more cosmopolitan culture we have started to celebrate nearly all festivals including Halloween and Thanksgiving. Festivals shouldn't be an excuse to indulge and feel guilty. They are celebrations and with little tweaks let's make them healthier too. Tastier too.

I am adding the traditional recipe and my tweaks so even if you have never tried this before, you can try it now. Just halve the portions if you want.

I hope you enjoy this or if you use this or any of my recipes.

Just tag me on Instagram and use #nourishwithsim

Please make sure you read the recipe notes at the end.


1 cup fine rice flour
1 cup water
½ tsp ghee
¼ tsp salt

Heat the water, ghee and oil till it starts boiling
Add the rice flour and mix well
Cover and let rest for 5 mins
Transfer to a clean surface and knead till it turns soft (about 5 to 7 minutes)
Your dough is ready to be rolled, filled and steamed


Make half the recipe mentioned above
Grind 3/4the cup of crumbled paneer with 1 date in a mixer grinder. Add another date if you want it sweeter.
Add this to your ready rice dough and knead together to get an extremely soft dough.
Use this as an alternative to the regular dough

This needs a little prepping ahead but so worth it. Here are 2 fillings. you can make them individually or even combine them.

Crunchy Dry Fruit Filling


½ cup grated and roasted coconut
3 medium dates chopped small
6 almonds roasted and chopped small
10 cashews roasted and chopped small
1 tsp flax seeds
½ tsp ghee
Pinch of salt
Pinch of cardamom powder
1 tsp dried rose petals ( optional )
Chop the nuts small and dry roast them on low flame. Remove and keep aside
Dry roast the coconut on low flame
Add the nuts and remaining ingredients and roast for 2 to 3 minutes

The ghee adds a lovely aroma and the dates add the required sweetness. Since there is no added sweetener of any sort. This will give you a non sticky mixture.

To fill a modak you could roll out the dough like you would for an aloo paratha, add the filling and pinch the sides together. Alternatively, you could also add a little dough to a modak mould, push it down making a dent in the middle. Add some of the filling and cover it with more dough. The modak mould will seal the filling in.

Add a little oil to a plate or an idli maker
and steam for 15 minutes

If you don’t want to make all this effort just mix the filling into the dough itself. Shape into a modak and steam it. I prefer to do this with the next filling in the center.


Here’s another lovely filling. Do you like the chocolates with the soft gooey centers that ooze out when you bite into them. Well if you love those you are going to love these. This modak has a lovely soft gooey center that oozes out when you bite into it.


¼ cup cashews
¼ cup coconut milk
1 date
10 roasted chopped almonds

Add the cashews, coconut milk and date to a mixer grinder or food processor and blend till you get a smooth liquid consistency
Pour into a bowl and mix in the chopped and roasted almonds
cover and freeze for 3 hours or overnight till it is hard like ice cream
Prepare your modak dough and keep it ready
Grease a modak mould with ghee or oil
Stuff the dough into the mould walls
Use a tiny measuring spoon to scoop out the cold filling like you would ice cream
Place the small scooped mixture in the center
Close the mould tightly
If there is excess dough coming out the bottom of the dough try gently pushing in as much as possible
stuff the rice flour dough into the mould walls.
Scrape off the excess from the sides

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