Bake Orange Modak Recipe: A delightful twist on the traditional Indian modak, this baked orange modak recipe infuses the zesty flavor of orange into a soft, sweet dumpling. Perfect for festivals like Ganesh Chaturthi or any time you crave a unique dessert, these modaks are easy to make and bursting with citrusy goodness.
Required Ingredients
- For the Dough:
- Rice flour
- Water
- Ghee (clarified butter)
- Salt
- Orange Zest
- For the Filling:
- Grated Coconut (fresh or desiccated)
- Jaggery (grated or powdered)
- Orange Juice (freshly squeezed)
- Orange Zest
- Cardamom Powder
- Nuts (cashews or almonds, optional)
- For Brushing:
- Ghee (melted)
Step by Step Direction
Step 1: Grab a non-stick pan and mix grated coconut with jaggery over medium heat. Stir for about 5 minutes, until you can’t see any chunks of jaggery and it’s all mixed in with the coconut. Toss in some orange juice, orange zest, and a pinch of cardamom powder. Cook for 2-3 more minutes until it thickens, then add chopped nuts if you like. Let it cool down.
Step 2: In a saucepan, heat water, ghee, a pinch of salt, and orange zest until it boils. Lower the heat, slowly add rice flour, and stir well to avoid lumps. Keep mixing until the dough forms a ball. Cover it and let it sit for 5 minutes.
Step 3: Move the warm dough to a clean and neat surface of Kitchen Top. Knead it gently (watch out for the heat!) until it’s smooth and easy to shape. If it feels too dry, sprinkle a few drops of water.
Step 4: Now Split the dough into 12 small balls. Flatten each ball into a 3-inch disc. Spoon 1-2 teaspoons of the coconut-orange filling in the center. Pinch the edges to make pleats, then bring them together to seal and shape into a cute conical modak.
Step 5: Preheat your oven to 180°C (350°F) and line a tray with parchment paper. Place the modaks on the tray, brush them with a little melted ghee, and bake for 15-20 minutes until they’re lightly golden. Let them cool for 10 minutes, then serve warm with a sprinkle of orange zest!
Nutrition Facts (Per Serving)
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 120 kcal | – |
| Total Fat | 5g | 6% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 5mg | 2% |
| Sodium | 10mg | 0% |
| Total Carbohydrate | 18g | 7% |
| Dietary Fiber | 1g | 4% |
| Total Sugars | 8g | – |
| Protein | 1g | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 0.5mg | 3% |
| Potassium | 50mg | 1% |
“Percent Daily Values are based on a 2,000 calorie diet. Nutrient information given above is an estimate and may different based on specific ingredients used.“
Final Thought
These Bake Orange Modaks are a fun, tropical twist on the traditional Indian sweet. They’re perfect for festive celebrations or as a wholesome treat to share with loved ones. Baking instead of steaming makes them lighter, and the citrusy flavor adds a modern twist that everyone will love.
Also Read: Sesame Seed Cake Recipe
FAQ’S ( Frequently Asked Question )
Can I use whole wheat flour instead of rice flour to make Modaks?
Rice flour gives the modaks their signature texture, but you can experiment with whole wheat flour. The dough may be denser, so adjust water as needed.
Can I make these modaks vegan?
Yes! You can Replace Ghee with Coconut Oil for a vegan-friendly Modaks version.
How do I store leftover modaks?
Store them in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat gently in the oven before serving.
Bake Orange Modak
Ingredients
Method
- In a non-stick pan, combine grated coconut and jaggery over medium heat. Keep stirring for about 5 minutes, until the jaggery has completely melted into the coconut. Then, mix in the orange juice, orange zest, and cardamom powder. Mix well and cook for another 2-3 minutes until the mixture thickens. Stir in chopped nuts if using. Set aside to cool.1 tsp orange zest, 1 cup grated coconut, ½ cup jaggery, 2 tbsp orange juice, ½ tsp cardamom powder, 1 tbsp chopped nuts
- Now Get the water, ghee, salt, and a bit of orange zest boiling in a saucepan. Once it's boiling, turn the heat to low and slowly mix in the rice flour, stirring constantly so no lumps form. Mix until the dough comes together. Cover and let it rest for 5 minutes.1 cup rice flour, 1 cup water, Pinch of salt, 1 tsp orange zest, 1 tsp ghee
- Transfer the dough to a clean surface. While it's still warm, use your hands to work it until it's smooth and stretchy. Be careful, it will be hot. If it feels dry, add a few drops of water.1 cup water
- Divide the dough into 12 equal balls. Flatten each ball into a small disc (about 3 inches in diameter). Place 1-2 tsp of the coconut-orange filling in the center. Gather the edges by pinching them to make pleats. Then, twist and press the top to seal it, making a cone shape like a modak.
- Preheat your oven to 180°C (350°F). Line a baking tray with parchment paper. Place the modaks on the tray and brush them lightly with melted ghee.1 tbsp ghee
- Bake for 15-20 minutes or until the modaks turn lightly golden. Remove from the oven and let them cool for 10 minutes.
- Serve the modaks warm or at room temperature, garnished with a sprinkle of orange zest for extra flair.
Notes
- Freshly squeezed orange juice enhances the flavor, but store-bought works in a pinch.
- If the dough cracks while shaping, dip your fingers in water to make it easier to work with.
- For a richer taste, toast the coconut lightly before mixing with jaggery.
My Name is Sanjeev Vekariya, I cover Articles related to Baking, Recipes, Desserts and Cake . I have more than 5 Years of Experience in Writing Food Article.