The Espresso Kitchen

Who said modaks can only be sweet? This Ravioli Modak brings Italian flavors into our Indian festival with a savory twist. Imagine bite-sized raviolis shaped like modaks, served with a tomato-basil sauce—fusion food at its finest.

Recipe Card

Ingredients:

• 1 cup Spinach leaves (finely chopped)
• 200 g Paneer, grated
• ½ tsp Cumin seeds
• 1 tbsp Oil / Ghee
• 1 cup Rice flour
• 1 ½ cups Water
• 1 tsp Oil
• Salt, pepper to taste
• pinch of Nutmeg Powder

Instructions:

• Prepare the stuffing
  • Heat oil in a pan, add cumin seeds.
  • Add chopped spinach and sauté for 2–3 minutes.
  • Mix in grated cottage cheese, salt, pepper and nutmeg powder.
  • Cook until moisture evaporates. Let it cool.

• Prepare the dough
  • Boil 1 ½ cups water with salt and 1 tbsp oil.
  • Add rice flour gradually and mix well to form a soft dough.
  • Cover and rest for 10 minutes, then knead until smooth.

• Shape the modaks
  • Grease the modak mould with little oil.
  • Demould carefully.
  • Fill with rice dough, stuff with spinach-paneer filling, and seal.

• Steam
  • Place prepared modaks in a steamer and steam for 10–12 minutes until glossy.

This Ravioli Modak is proof that food has no boundaries—Ganesh Chaturthi just got an Italian upgrade!