Yes, you can enjoy modak as a Jain, provided it is prepared with Jain-friendly ingredients.

What makes modak Jain-friendly

• Outer shell: made from rice flour or wheat flour (no eggs, no animal-derived ingredients).
• Filling: typically grated coconut and jaggery with cardamom. This is Jain-friendly if the ingredients are purely plant-based and free of ghee (dairy fat) or any animal-derived additions.
• Avoided ingredients: dairy products like milk, ghee, paneer, or any animal-derived flavorings; also avoid hidden non-Jain items (egg-related colors, etc.). Many Jains also avoid root vegetables in some traditions, but modak’s core ingredients (coconut, jaggery, rice/wheat) are compatible as long as no root vegetables are used in the filling.

Simple Jain-friendly modak recipe (vegan, no root veggies)

• Outer shell: mix rice flour with boiled, lightly salted water to form a smooth dough. Add a dash of vegetable oil if desired.
• Filling: finely grated fresh coconut + finely powdered jaggery + a pinch of cardamom powder. You can lightly toast the coconut in a dry pan to enhance flavor, but avoid using ghee or butter.
• Assembly: shape the dough into small cups or discs, place a spoonful of filling in the center, and seal to form a small dumpling.
• Steaming: steam the modaks for about 10–12 minutes until the shells are glossy and cooked through.
• Serving: serve warm or at room temperature. Avoid any dairy-based accompaniments.

Notes for Digambar vs. Shwetambar

• There is no firm, universal ban on modak itself in either tradition; the key is using purely plant-based ingredients and avoiding root vegetables if your practice observes that restriction strictly. If you follow a more lenient dairy stance, you can use dairy-free margarine or plant oil in the dough and filling.

If you’d like, I can tailor the recipe to be fully vegan or to match a specific Jain tradition you follow (Digambar or Shwetambar).