7 Mouthwatering Modak Recipes To Try This Ganesh Chaturthi

Ganesh Chaturthi, as we know, is one of India’s most cherished festivals. This grand celebration worships Lord Ganesha as the bringer of new beginnings, and the remover of obstacles. A ten-day festival, Ganesh Chaturthi typically falls in late August or early September and is marked by elaborate rituals, colourful processions, and heartfelt devotion to the god. And most importantly, at the heart of these celebrations is the preparation and sharing of Modak – a sweet dumpling served as prasad.

Modaks are considered to be Lord Ganesha’s favourite treat, and that’s why they hold a special place in this festival’s traditions. It symbolizes the sweetness of life and the joy of achieving your goals. Making a Modak itself is a cherished tradition, passed down through generations, as families come together to make them for the festival. After being offered to Ganeshji daily as prasad during the prayers, the Modaks are then distributed to family, friends, and other devotees.

Read: Ganpati Visarjan 101

While different cultures make different types of Ganesh Chaturthi Modaks, this mithai is loved by all Indians across the country. Let’s look at a few different types of Modak recipes, including the Paan Modak and the classic Ukadiche Modak!

Treat Lord Ganesha With These 7 Delicious Homemade Modak Recipes

1. Ukadiche Modak

Preparation time: 30 minutes

Cooking time: 15 minutes

Ingredients:

• 1 cup rice flour
• 1 cup water
• 1/2 teaspoon salt
• 1 cup grated coconut
• 1 cup jaggery, grated
• 1/2 teaspoon cardamom powder
• Oil or ghee, for greasing

Instructions:

1. Bring the water to a boil in a saucepan.
2. Add the rice flour and salt, and stir until the mixture comes together into a dough.
3. Cover the dough and let it rest for 10 minutes.
4. Combine the coconut, jaggery, and cardamom powder in a pan.
5. Cook over low heat, stirring constantly, until the jaggery melts and the mixture comes together.
6. Divide the dough into small balls.
7. Place a ball of dough in the palm of your hand and flatten it into a disc.
8. Place a teaspoon of the filling in the centre of the disc.
9. Fold the disc over the filling and seal it tightly.
10. Shape the Modak into a crescent moon shape.
11. Grease a steamer basket with oil or ghee.
12. Place the Modaks in the steamer basket.
13. Steam the Modaks for 10-15 minutes, or until they are cooked through.

2. Fried Modak:

Preparation time: 30 minutes

Cooking time: 15 minutes

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup semolina
• 1/2 teaspoon salt
• 1/4 cup oil
• Water, as needed
• 1 cup grated coconut
• 1 cup jaggery, grated
• 1/2 teaspoon cardamom powder
• Oil, for frying

Instructions:

1. In a large bowl, combine the flour, semolina, and salt.
2. Add the oil and rub it into the flour mixture until it resembles breadcrumbs.
3. Add water, a little at a time, and knead to form a soft dough.
4. Cover the dough and let it rest for 10 minutes.
5. Combine the coconut, jaggery, and cardamom powder in a pan.
6. Cook over low heat, stirring constantly, until the jaggery melts and the mixture comes together.
7. Divide the dough into small balls.
8. Place a ball of dough in the palm of your hand and flatten it into a disc.
9. Place a teaspoon of the filling in the centre of the disc.
10. Fold the disc over the filling and seal it tightly.
11. Shape the Modak into a crescent moon shape.
12. Heat oil in a frying pan over medium heat.
13. Carefully place the Modaks in the hot oil.
14. Fry the Modaks for 2-3 minutes per side, or until golden brown.

3. Chocolate Modak

Preparation time: 30 minutes

Cooking time: 15 minutes

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup semolina
• 1/2 teaspoon salt
• 1/4 cup oil
• Water, as needed
• 1 cup grated chocolate
• 1/2 cup condensed milk
• 1/2 teaspoon cardamom powder
• Oil, for frying

Instructions:

1. In a large bowl, combine the flour, semolina, and salt.
2. Add the oil and rub it into the flour mixture until it resembles breadcrumbs.
3. Add water, a little at a time, and knead to form a soft dough.
4. Cover the dough and let it rest for 10 minutes.
5. Combine the chocolate, condensed milk, and cardamom powder in a pan.
6. Cook over low heat, stirring constantly, until the chocolate melts and the mixture comes together.
7. Divide the dough into small balls.
8. Place a ball of dough in the palm of your hand and flatten it into a disc.
9. Place a teaspoon of the filling in the centre of the disc.
10. Fold the disc over the filling and seal it tightly.
11. Shape the Modak into a crescent moon shape.
12. Heat oil in a frying pan over medium heat.
13. Carefully place the Modaks in the hot oil.
14. Fry the Modaks for 2-3 minutes per side, or until golden brown.
15. Drain the Modaks on paper towels.

4. Mawa (Khoya) Modak

Preparation time: 30 minutes

Cooking time: 15 minutes

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup semolina
• 1/2 teaspoon salt
• 1/4 cup oil
• Water, as needed
• 2 cups grated mawa (khoya)
• 1/2 cup sugar
• 1/2 teaspoon cardamom powder
• Oil, for greasing

Instructions:

1. In a large bowl, combine the flour, semolina, and salt.
2. Add the oil and rub it into the flour mixture until it resembles breadcrumbs.
3. Add water, a little at a time, and knead to form a soft dough.
4. Cover the dough and let it rest for 10 minutes.
5. In a pan, combine the mawa, sugar, and cardamom powder.
6. Cook over low heat, stirring constantly, until the sugar melts and the mixture comes together.
7. Divide the dough into small balls.
8. Place a ball of dough in the palm of your hand and flatten it into a disc.
9. Place a teaspoon of the filling in the centre of the disc.
10. Fold the disc over the filling and seal it tightly.
11. Shape the Modak into a crescent moon shape.
12. Grease a steamer basket with oil.
13. Place the Modaks in the steamer basket.
14. Steam the Modaks for 10-15 minutes, or until they are cooked through.

5. Dry Fruit Modak

Preparation time: 30 minutes

Cooking time: 15 minutes

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup semolina
• 1/2 teaspoon salt
• 1/4 cup oil
• Water, as needed
• 1 cup grated coconut
• 1 cup chopped dry fruits (almonds, cashews, raisins, etc.)
• 1/2 cup sugar
• 1/2 teaspoon cardamom powder
• Oil, for greasing

Instructions:

1. In a large bowl, combine the flour, semolina, and salt.
2. Add the oil and rub it into the flour mixture until it resembles breadcrumbs.
3. Add water, a little at a time, and knead to form a soft dough.
4. Cover the dough and let it rest for 10 minutes.
5. In a pan, combine the coconut, dry fruits, sugar, and cardamom powder.
6. Cook over low heat, stirring constantly, until the sugar melts and the mixture comes together.
7. Divide the dough into small balls.
8. Place a ball of dough in the palm of your hand and flatten it into a disc.
9. Place a teaspoon of the filling in the centre of the disc.
10. Fold the disc over the filling and seal it tightly.
11. Shape the Modak into a crescent moon shape.
12. Grease a steamer basket with oil.
13. Place the Modaks in the steamer basket.
14. Steam the Modaks for 10-15 minutes, or until they are cooked through.

6. Paan Modak

Preparation time: 30 minutes

Cooking time: 15 minutes

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup semolina
• 1/2 teaspoon salt
• 1/4 cup oil
• Water, as needed
• 1 cup grated coconut
• 1/2 cup chopped gulkand
• 1/4 cup chopped paan leaves
• 1/2 teaspoon cardamom powder
• Oil, for greasing
• Betel leaves, for wrapping

Instructions:

1. In a large bowl, combine the flour, semolina, and salt.
2. Add the oil and rub it into the flour mixture until it resembles breadcrumbs.
3. Add water, a little at a time, and knead to form a soft dough.
4. Cover the dough and let it rest for 10 minutes.
5. In a pan, combine the coconut, gulkand, paan leaves, and cardamom powder.
6. Cook over low heat, stirring constantly, until the mixture comes together.
7. Divide the dough into small balls.
8. Place a ball of dough in the palm of your hand and flatten it into a disc.
9. Place a teaspoon of the filling in the centre of the disc.
10. Fold the disc over the filling and seal it tightly.
11. Shape the Modak into a crescent moon shape.
12. Wrap the Modak in a betel leaf.
13. Grease a steamer basket with oil.
14. Place the Modaks in the steamer basket.
15. Steam the Modaks for 10-15 minutes, or until they are cooked through.

7. Pista Modak

Preparation time: 30 minutes

Cooking time: 15 minutes

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup semolina
• 1/2 teaspoon salt
• 1/4 cup oil
• Water, as needed
• 1 cup grated pistachios
• 1/2 cup sugar
• 1/2 teaspoon cardamom powder
• Oil, for greasing

Instructions:

1. In a large bowl, combine the flour, semolina, and salt.
2. Add the oil and rub it into the flour mixture until it resembles breadcrumbs.
3. Add water, a little at a time, and knead to form a soft dough.
4. Cover the dough and let it rest for 10 minutes.
5. In a pan, combine the pistachios, sugar, and cardamom powder.
6. Cook over low heat, stirring constantly, until the sugar melts and the mixture comes together.
7. Divide the dough into small balls.
8. Place a ball of dough in the palm of your hand and flatten it into a disc.
9. Place a teaspoon of the filling in the centre of the disc.
10. Fold the disc over the filling and seal it tightly.
11. Shape the Modak into a crescent moon shape.
12. Grease a steamer basket with oil.
13. Place the Modaks in the steamer basket.
14. Steam the Modaks for 10-15 minutes, or until they are cooked through.

Modaks symbolise devotion, tradition, and the vibrant spirit of Ganesh Chaturthi. From the classic Ukadiche Modak and Mawa Modak to Coconut Modak and Chocolate Modak, each variety is a demonstration of India’s culinary diversity. Enjoy these wonderful Modak recipes with your family on the grand and festive occasion of Ganesh Chaturthi. Ganpati Bappa Moriya!

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