5 Types of Modak Recipes for Ganesh Chaturthi

Modaks are not just sweets; they are a symbol of devotion, love, and the cultural richness of Ganesh Chaturthi. Whether you prefer the traditional Ukadiche Modak, the crispy Fried Modak, the indulgent Chocolate Modak, the nutritious Dry Fruit Modak, or the creamy Mawa Modak, each variety brings a unique flavor and significance to the celebration. As you prepare these delightful sweets, remember that they are offerings to Lord Ganesha, the remover of obstacles, and a way to seek his blessings for a prosperous and joyful life. Enjoy the festival by sharing these delicious Modaks with family and friends, and may Lord Ganesha shower his blessings upon you.

# Ukadiche Modak (Steamed Modak)

Ingredients of Ukadiche Modak (Steamed Modak)

1 cup rice flour
1 cup water
1 tsp ghee
A pinch of salt

For the Filling:

1 cup grated coconut (fresh)
1 cup jaggery (grated)
1/4 tsp cardamom powder
1 tsp poppy seeds (optional)

How to Make Ukadiche Modak (Steamed Modak)

Begin by preparing the dough: bring water to a boil with a pinch of salt and a teaspoon of ghee in a pan. Gradually add rice flour while stirring continuously to avoid lumps. Once combined, cover the pan and let it sit for a minute before removing it from the heat. Allow the dough to cool slightly, then knead it into a soft, smooth ball, covering it with a damp cloth to prevent drying out. For the filling, cook grated coconut and jaggery on medium heat until the jaggery melts and the mixture thickens. Add cardamom powder and poppy seeds (if using) before letting the filling cool completely. To shape the Modaks, take a small portion of the dough, flatten it into a disc, and place a spoonful of filling in the center. Gather the edges of the dough carefully and pinch them together to form a conical shape. Finally, steam the Modaks in a greased steamer for 10-12 minutes on medium heat. Let them cool slightly before serving with a drizzle of ghee.

# Fried Modak

Ingredients of Fried Modak

1 cup wheat flour
1 tbsp ghee
Water as needed
Oil for deep frying

For the Filling:

1 cup grated coconut (fresh)
1 cup jaggery (grated)
1/4 tsp cardamom powder
1 tbsp roasted poppy seeds (optional)

How to Make Fried Modak

To make Fried Modaks, start by preparing the dough: mix wheat flour with ghee in a bowl, adding water gradually to form a soft dough, then cover and set it aside. For the filling, cook grated coconut and jaggery in a pan on medium heat until the jaggery melts and the mixture thickens. Stir in cardamom powder and poppy seeds (optional) before letting the filling cool. Take a small portion of the dough, roll it out into a small disc, and place a spoonful of filling in the center. Fold the edges over the filling, pinching them together to seal the Modak. Heat oil in a deep pan and fry the Modaks until they are golden brown and crisp. Drain on paper towels and serve hot.

# Chocolate Modak

Ingredients of Chocolate Modak

1 cup milk powder or khoya
1/2 cup condensed milk
1/2 cup grated chocolate or cocoa powder
1/4 tsp cardamom powder
1 tbsp ghee

How to Make Chocolate Modak

To prepare Chocolate Modaks, start by heating ghee in a pan, then add grated chocolate or cocoa powder, stirring continuously until it melts. Add milk powder or khoya and condensed milk, cooking until the mixture thickens. Allow the mixture to cool slightly before greasing your hands with ghee and shaping it into Modaks using molds. You can add a filling of chopped nuts or dried fruits inside each Modak for extra flavor. Once shaped, refrigerate the Chocolate Modaks for an hour to allow them to set before serving.

# Dry Fruit Modak

Ingredients of Dry Fruit Modak

1/4 cup almonds
1/4 cup cashews
1/4 cup pistachios
1/4 cup walnuts
1/4 cup dates (pitted)
2 tbsp grated coconut (optional)
1 tbsp honey or jaggery
1/4 tsp cardamom powder

How to Make Dry Fruit Modak

Begin by finely chopping or grinding the dry fruits (almonds, cashews, pistachios, and walnuts) and dates in a food processor. Combine them with grated coconut (optional), honey or jaggery, and cardamom powder, mixing well to form a sticky dough. Grease your hands with ghee and shape the mixture into Modaks using molds. Refrigerate the Dry Fruit Modaks for about 30 minutes to set before serving. These Modaks are packed with nutrients and natural sweetness, making them a healthy treat.

# Mawa Modak (Khoya Modak)

Ingredients of Mawa Modak (Khoya Modak)

1 cup mawa (khoya)
1/2 cup powdered sugar
1/4 tsp cardamom powder
A few strands of saffron soaked in 1 tbsp warm milk
1 tbsp chopped nuts (almonds, pistachios)
1 tsp ghee

How to Make Mawa Modak (Khoya Modak)

Start by heating ghee in a pan and adding mawa, cooking on low heat while stirring continuously until the mawa turns light brown and releases a pleasant aroma. Next, add powdered sugar, cardamom powder, and saffron milk, and continue to cook until the mixture thickens. Allow the mixture to cool slightly, then grease your hands with ghee and shape it into Modaks using molds. Add chopped nuts to the center of each Modak for extra richness. Once shaped, let the Mawa Modaks cool completely before serving. For an extra festive touch, you can garnish them with edible silver leaf (varq).