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  • Raw rice - 100 grams or 1/2 cup
  • Salt - pinch
  • Cardamom powder - 1/4 tsp
  • Dates - 140 grams 20 nos
  • Almond powder - 70 grams or 3/4 cup quantity slightly varies depending on the dates, refer notes
  • Ghee - 1 tsp
  • Sesame oil /coconut oil - to grease
  • Water - 1 cup


  • Wash and soak rice for at least 2 hours
  • Take 1 cup of water and use very little water to grind the rice into a fine ground paste. Do not add excess water, as the rice will not be fine-ground with more water
  • After grinding the rice, add salt and remaining water to make it a watery batter (Dosa batter consistency)
  • Chop the dates roughly and microwave the pieces for around 30 seconds to turn them soft. Let the dates cool down
  • Grind the dates with little water and transfer into a plate
  • Add almond powder, cardamom powder and ghee to the dates paste; mix well and keep aside
  • Add sesame oil to a pan, and when oil is hot add the ground rice batter and salt; mix well
  • Continuously mix with a ladle till it comes together as non-sticky dough
  • Transfer the dough to a plate and cover with a damp cloth
  • When the dough is still warm, grease your hands with oil and knead the dough well
  • If required sprinkle some hot water to make a smooth dough
  • Make small spheres. Since rice flour is gluten-free they tend to be sticky, so greasing hand with coconut/sesame oil helps to make modak
  • Slowly press the sphere with your hand and make a circle big enough to keep the filling
  • Place a small portion of the dates paste into the circle
  • Fold the circle and bring the outer layer to the top, making a modak shape. Alternatively, mould can also be used.
  • Similarly, fill all the modak with stuffing
  • Grease the idli plate with little oil. Steam cook for 8- 10 minutes or until the modak looks shiny on the outside and does not stick.
  • Turn off the stove. Let the modak sit for 5 minutes before removing
  • Enjoy it warm


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  1. Instead of almond flour, 70 grams (3/4 cup of mixed nuts or any nuts of choice can be used. Avoid pecans
  2. Dry roast the nuts until golden, cool down, and transfer to a mixer jar. Grind it to a slightly coarse mixture
  3. The amount of almond flour may vary slightly depending on the ground dates. Add 1/2 cup then add little by little till you get a non-sticky stuffing 
  4. Dry fruit mixture should not be sticky
  5. If you are planning to consider stuffing as laddu and keep it for few days avoid adding water while grinding the dates. Make it like dry fruits laddu
  6. If you prepare the dough beforehand, make sure to keep it covered with a damp cloth/paper towel to avoid the dough from drying up
  7. Store-bought /homemade rice flour can be used instead of rice. Use 100 grams of flour. Boil water with salt and oil, after it comes to boil add rice flour and mix well till it turns into a non-sticky dough
  8. Coconut can be added for extra flavor
  9. Excess dry fruits mixture can be served by moulding them in a shape of modak or rolling them into a laddu
  10. If you feel the stuffing is not sweet enough add little sugar to the stuffing
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