Modaks – The Sweet Delight Loved by Lord Ganesha
When it comes to Ganesh Chaturthi, no festive platter is ever complete without modaks. These dumpling-shaped sweets are considered the ultimate favorite of Lord Ganesha, making them the star of every offering (naivedya). Over time, families have developed their own unique versions—some soft and melt-in-the-mouth, others crunchy and long-lasting, and a few truly royal with rich flavors.
Here’s a closer look at four delicious varieties of modaks that bring sweetness to the festival.
1. The Classic Steamed Modak (Ukadiche Modak)
Steamed modaks are the most traditional form of this sweet, offered first to Bappa during prayers. They are delicate, aromatic, and healthier compared to fried ones.
The outer covering is made from soft rice flour dough, while the filling combines grated coconut, jaggery, roasted poppy seeds, and a hint of cardamom. Shaping them into tiny folds—ideally 21 petals—is considered auspicious, though even 7–8 folds make for a beautiful modak. Once shaped, they are gently steamed until glossy and served with a drizzle of ghee.
The steamed modak is the classic and most revered offering to Lord Ganesha.
Ingredients:
- 2 cups rice flour
- 2 cups jaggery
- 1 fresh coconut (grated)
- ¼ cup poppy seeds
- 2 tbsp ghee
- Cardamom powder
Method:
Cook grated coconut and jaggery together until it thickens. Add roasted poppy seeds and cardamom powder to make a rich filling. In a pot, boil water equal to the rice flour quantity, adding a pinch of salt and 2 tbsp ghee. Add rice flour, stir well, and steam it lightly. Knead the warm dough until smooth. Shape small lemon-sized balls, flatten into a bowl shape, and fill with the coconut-jaggery mixture. Pinch the edges to form petal-like folds (ideally 21, or at least 7–8) and bring them together at the top. Steam the modaks in a modak steamer or idli steamer for about 20 minutes. Serve hot with a drizzle of ghee.
2. The Crispy Fried Modak
If you prefer a crunchy bite, fried modaks are the perfect festive indulgence. They also stay fresh longer, making them a practical choice during the ten days of celebration.
These modaks have a dough made from flour and semolina, filled with the same coconut-jaggery mixture. Once shaped, they are deep-fried to a golden crisp. The result? A sweet that is as satisfying to bite into as it is delicious.
Ingredients:
- 1 cup all-purpose flour or wheat flour
- 1 cup fine semolina
- 4 tbsp ghee or oil
- For stuffing: 1 grated coconut, 2 cups jaggery, ¼ cup poppy seeds, cardamom powder
- Oil or ghee for frying
Method:
Mix flour and semolina with hot ghee/oil and water to knead a stiff dough. Cover with a damp cloth for an hour. For stuffing, cook grated coconut and jaggery, then add roasted poppy seeds and cardamom powder. Roll the dough into small puris, fill with stuffing, shape into modaks, and deep fry until golden brown. These crunchy delights are festive favorites and can be stored for days.
3. The Puran-Stuffed Fried Modak
This version takes inspiration from the classic puran poli and turns it into a delightful festive sweet.
Instead of coconut, the stuffing is made from cooked Bengal gram (chana dal) and jaggery, flavored with cardamom, nutmeg, and crunchy dry fruits. Enclosed in a semolina–flour dough and fried to perfection, these modaks are rich, hearty, and an instant hit with guests.
A richer version of fried modaks, stuffed with the traditional puran filling.
Ingredients:
- 1 cup all-purpose flour
- 1 cup semolina
- 4 tbsp ghee or oil
- Oil/ghee for frying
- For stuffing: 2 cups cooked Bengal gram dal (without water), 2 cups jaggery, ½ tsp cardamom powder, ½ tsp nutmeg powder, dry fruits (cashews, almonds, raisins)
Method:
Cook chana dal and jaggery together until thick, then mash into a smooth filling. Add cardamom, nutmeg, and dry fruits. Prepare dough with flour, semolina, and ghee/oil, cover for an hour, and knead well. Roll into small discs, add puran filling, shape into modaks, and fry until crisp. These puran-filled modaks are indulgent, nutty, and absolutely festive!
4. The Royal Shahi Modak
For those who love a touch of grandeur in their celebrations, the shahi modak is pure indulgence.
Here, the rice flour dough is infused with saffron milk, giving it a beautiful golden hue and a royal aroma. The filling is made from roasted khoya, powdered sugar, and a mix of dry fruits like cashews, almonds, and raisins. Once steamed, these modaks turn into a melt-in-the-mouth delicacy that feels as luxurious as it sounds.
A luxurious treat for special occasions – rich, aromatic, and melt-in-the-mouth.
Ingredients:
- 2 cups rice flour
- 2 tbsp ghee
- A few saffron strands soaked in milk
- For stuffing: 1 cup khoya (mawa), 1 cup powdered sugar, 1 cup mixed dry fruits (cashews, almonds, raisins), cardamom powder
Method:
Prepare rice flour dough just like for steamed modaks, adding saffron milk for a golden color and aroma. Roast khoya until aromatic, then mix in powdered sugar, dry fruits, and cardamom to form the stuffing. Shape dough into small bowls, fill with the khoya mixture, and form modaks. Steam for 20 minutes. The saffron-flavored dough and rich dry fruit stuffing make these modaks truly royal.
A Sweet Symbol of Devotion
Whether you choose to make the traditional steamed modak or experiment with rich and crispy versions, each variety carries the same essence—love, devotion, and celebration. Offering modaks to Lord Ganesha is more than just a ritual; it is a way of sharing joy with family and friends.
So this Ganesh Chaturthi, why not try making a mix of these modaks at home? After all, when it comes to pleasing Bappa, the more modaks, the merrier!
– Rashmi U. Mavlankar