Black Rice Modak Recipe: A Modern Twist on an Odisha Classic
1 hour
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About Black Rice Modak Recipe: A Modern Twist on an Odisha Classic
Elevate your taste buds with this innovative Black Rice Modak recipe, a contemporary take on Odisha's beloved Sijha Manda (Sukla Manda). This healthy and delicious twist on the traditional steamed rice dumpling features nutrient-rich black rice, creating a uniquely chewy texture.The filling combines the sweetness of jaggery with the nutty richness of almond meal and coconut, resulting in a delightful and wholesome treat. Perfect for breakfast, a satisfying snack, or a special occasion, this recipe beautifully blends tradition with modern culinary creativity.Prepare to impress your family and friends with this easy-to-follow recipe that's sure to become a new favorite. Learn how to make this stunning and flavorful Black Rice Modak today!
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Recipe Time & More
Prep30 minutes
Cook30 minutes
Total1 hour
Ingredients
For the Black Rice Filling:
- 1 cup Rice black
- 1/4 cup Jaggery adjust to taste; you may need more or less depending on sweetness preference
- 2 tbsp Almond Meal powdered almonds
- 1/2 cup Coconut freshly grated is best, shredded
- 1 tbsp Ghee clarified butter; can substitute with coconut oil
- 1/4 tsp Cardamom Powder elaichi; freshly ground is recommended
- 1/4 tsp Salt or to taste
Instructions
Prepare the Black Rice
- Wash and soak 1 cup of black rice for at least 1 hour. Drain well and spread on a clean surface to dry completely. This can take 2-3 hours depending on the humidity. Once dry, grind the rice into a fine powder using a blender or food processor.
Cook the Filling
- Boil 2 cups of water in a pan. Add the jaggery, ghee, shredded coconut, and almond meal. Stir until the jaggery is completely dissolved.
Combine and Cook
- Gradually add the black rice powder to the boiling mixture, stirring continuously to prevent lumps from forming. Cook over low heat for about 10 minutes, stirring frequently.
Add Semolina and Form Dough
- Stir in the semolina and continue cooking for another 5 minutes, or until a cohesive, slightly sticky dough forms. Remove from heat and let cool completely.
Knead and Shape
- Once cool, grease your hands with ghee. Knead the dough for 5 minutes until smooth and pliable. Divide the dough into 10-12 equal portions. Shape each portion into a small, round dumpling (modak).
Steam the Modaks
- Steam the modaks for 10-15 minutes, or until cooked through and firm. You can grease the steamer basket lightly to prevent sticking.
Serve
- Serve the black rice modaks warm. They are best enjoyed fresh.
Recipe Notes
Expert Tips for Perfect Black Rice Modaks
- For a richer flavor, toast the almond meal lightly in a pan before adding it to the filling.
- If the dough is too dry, add a teaspoon of water at a time until it reaches the desired consistency. If it's too sticky, add a little more semolina.
- Use a good quality jaggery for the best flavor and color. Filter it before adding to ensure a smoother filling.
- Experiment with other fillings! Try adding raisins, chopped nuts, or spices like nutmeg or cinnamon to customize your modaks.
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Recipe Nutrition
Calories: 63kcalCarbohydrates: 12gProtein: 1gFat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gSodium: 456mg
Sweta Biswal
Articles: 91
5 Comments
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This looks so tasty! Thank you.
Absolutely fantastic! Thanks for the recipe.
Such an enticing dish! Thanks for the recipe.
Modhak are always my favorite 🙂
This looks so good! Appreciate the share.