Modak Buying Guide
Exactly what to buy, what to skip, and where to find it — moulds, steamers, rice flour, jaggery, and every tool that makes better modak.
Transparency note: ModakWorld may earn a small commission on purchases made through links on this page, at no extra cost to you. All recommendations are based entirely on quality and value — we only recommend things we would use ourselves. Prices are approximate and vary by retailer.
Modak Moulds — Which to Buy
A good mould makes the difference between consistent, beautiful modaks and a frustrating first experience. You do not need a mould — the traditional hand-shaping method needs nothing — but if you are making more than a dozen modaks or are a first-timer, a mould is worth every rupee.
The most widely available mould — two-piece hinged plastic with a release mechanism. Most Indian kitchen stores and Amazon.
Traditional brass two-piece mould, handcrafted. Produces the most authentic pleated shape. Heavier, but lasts a lifetime with care.
Flexible silicone — best for no-cook modak varieties like mawa, kaju, and chocolate. The flexibility makes unmoulding effortless.
Our recommendation: Buy both a plastic mould (for learning) and a brass mould (for best results once you are comfortable). Total cost under ₹1,000. The brass mould your grandmother may still own is the best version — ask if she still has it.
Steamers — What Works Best
Any steamer that can create consistent steam for 12 minutes will work for modak. What matters is the basket size — you need enough space to lay modaks flat without touching. Here is what we recommend at each price point.
A dedicated Indian steamer pot with stacking trays. The most efficient tool — holds 12–24 modaks per batch. Available at all Indian kitchenware stores.
Placed over a wok with simmering water. Works beautifully — the bamboo absorbs excess moisture, preventing condensation from dripping back onto the modaks.
A large pot with a metal colander or strainer placed inside, covered with a lid. Line the colander with banana leaf or muslin. Works perfectly.
Getting the Right Ingredients
The quality of your ingredients determines the quality of your modak more than any technique. Here is exactly what to look for — and what to avoid.
| Ingredient | What to buy | What to avoid | Outside India |
|---|---|---|---|
| Rice flour | Fine rice flour specifically for modak or chakli. Look for "modak rice flour" or "fine rice flour." | Idli rice flour (too coarse), regular ground rice, glutinous rice flour | Asian grocery stores. Look for fine Thai or Indian rice flour. Bob's Red Mill rice flour works. |
| Jaggery | Dark block jaggery (kolhapuri or Goa jaggery for best flavour). Should be dark brown, not golden. | Jaggery powder (often has additives), golden/light jaggery (less flavour), refined jaggery | Indian or South Asian grocery stores. Online: Amazon India ships internationally. Coconut sugar is an acceptable substitute. |
| Coconut | Fresh coconut grated on the day. If fresh unavailable: desiccated coconut (unsweetened, fine-grated). | Sweetened desiccated coconut, creamed coconut, coconut milk | Frozen grated coconut (South Asian stores) is the best substitute. Desiccated works — add 2–3 tbsp warm water to filling. |
| Cardamom | Green cardamom pods, freshly ground at home. The pre-ground powder loses fragrance quickly. | Old pre-ground cardamom powder, black cardamom | Available everywhere. Buy whole pods and grind fresh — the difference is significant. |
| Ghee | Pure cow's milk ghee. Used for greasing hands, finishing drizzle. Small quantity needed. | Vegetable ghee, margarine | Widely available globally. Any Indian brand (Amul, Nandini) is excellent. |
Nice to Have — Not Essential
For lining the steamer — the traditional way. Banana leaf gives a subtle fragrance to the modak that muslin cloth does not. Available at Indian vegetable vendors, especially in South India.
A kitchen scale makes scaling the recipe for different guest counts much easier. Essential if using the Modak Calculator — all quantities are in grams.
A traditional steel coconut scraper or a hand-held box grater. Freshly grated coconut is significantly better than pre-grated. The traditional kuruni (floor-mounted scraper) gives the best texture.