Celebrate Ganesh Chaturthi with a wholesome twist by making these Sugar Free Modaks—traditional rice flour dumplings filled with natural sweetness from dates, nuts, and a touch of khoya. This recipe avoids both refined sugar and jaggery, relying instead on the earthy sweetness of dried fruits and the richness of milk powder. The result is a deliciously moist, flavorful modak that is both festive and nourishing, perfect for those seeking healthier prasad options for Lord Ganesha, or for anyone with a mindful approach to sweets.
With each bite, you’ll enjoy the pleasant crunch of almonds and cashews, bursts of sweetness from raisins and dates, and the gentle aroma of cardamom and coconut. You can shape these modaks by hand for a classic, rustic appeal, or use a mould to achieve elegant, uniform shapes—ideal for serving to friends and family. Steamed to soft perfection, these modaks stay fresh for several days when stored properly and make a delightful addition to your Ganesha festival or as a guilt-free treat any time of the year.
Sugar Free Modak Recipe | No Sugar No Jaggery Modak
Print RecipeIngredients
- 2 tsp ghee / clarified butter
- 2 tbsp cashew / kaju, chopped
- 2 tbsp almonds / badam, chopped
- 2 tbsp raisins / kishmish
- 1 tsp poppy seeds / khus khus
- ½ cup dates / khajoor, finely chopped
- ¼ cup milk
- ½ cup milk powder, full cream
- ¼ cup coconut, grated
- ¼ tsp cardamom powder
- 1¼ cup water
- ¼ tsp salt
- ¼ tsp ghee / clarified butter
- 1 cup rice flour, fine
Instructions
Heat water, salt, and ghee in a large pan until it comes to a gentle boil.
Reduce the heat to low and gradually add fine rice flour, stirring continuously. The mixture will look dry, but this is expected.
Once fully combined, cover and let it rest off the heat for 3-5 minutes.
Transfer the mixture to a mixing bowl. While warm, knead it thoroughly with your hands until it forms a smooth, soft dough.
In a separate pan, heat ghee and lightly toast chopped cashews, almonds, raisins, and poppy seeds until aromatic.
Add the finely chopped dates, milk, and milk powder to the pan. Stir continuously until the mixture comes together.
Mix in the grated coconut and cardamom powder. Allow the filling to cool.
Take small portions of the rice dough, shape into cups, and fill each with the prepared dates-nut mixture.
Seal and shape your modaks, either by hand or using a mould as preferred.
Arrange them in a steamer with space between each modak, cover, and steam for about 10 minutes or until the surface turns glossy.
Notes
Tips:
For smooth dough, knead while the mixture is still warm., Use a thin layer of rice dough if using a mould to help prevent sticking., Adjust stuffing ingredients based on your preferred sweetness and nutty flavor., While these modaks do not use added sugar or jaggery, dates and khoya do contain natural sugars—consider your dietary needs accordingly., Store modaks in a dry container at room temperature for up to 3 days or refrigerate for up to 5 days. Reheat in a microwave for 20-30 seconds before serving.
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