5 Traditional Modak Recipes for Ganesh Chaturthi

The ukadiche modak (literally "steamed modak" in Marathi) is the original, most traditionally significant version, and the one most closely associated with Maharashtra's Ganeshotsav celebrations.

For the filling (saran):

• 1 cup fresh grated coconut
• 3/4 cup grated jaggery (gud)
• 1/4 tsp cardamom powder
• A pinch of nutmeg (optional)
• 1 tsp ghee

Cook the grated coconut and jaggery together on low heat until the jaggery melts and the mixture thickens slightly, about 8-10 minutes, stirring continuously to avoid sticking. Add cardamom powder, mix well, and let it cool completely before use.

For the outer covering (ukad):

• 1 cup rice flour (fine variety, specifically for modak)
• 1 cup water
• 1/2 tsp ghee
• A pinch of salt

Boil the water with ghee and salt. Once boiling, add the rice flour all at once, stir quickly, cover, and turn off the heat. Let it rest for 2-3 minutes, then knead into a smooth, pliable dough while still warm (use a little water on your hands to prevent sticking).

Shaping and steaming: 1. Take a small portion of dough and flatten it into a small disc using greased fingers. 2. Place a spoonful of the coconut-jaggery filling in the centre. 3. Gently pleat the edges upward and pinch them together at the top to form the traditional pointed shape. 4. Steam the shaped modaks on a greased plate or idli stand for 10-12 minutes until the covering turns slightly glossy and translucent.

Serving: Traditionally offered warm, with a spoonful of ghee drizzled on top, as the first bhog on Ganesh Chaturthi morning, before being shared as prasad with the family.

This version requires the most practice to shape well, but is widely considered the most authentic and spiritually significant of all modak types.

Talniche modak, the fried version, trades the delicate steaming technique for a crisp, golden shell that keeps considerably longer than its steamed cousin, making it a practical choice for larger batches meant to last through several days of Ganeshotsav.

For the outer covering:

• 1.5 cups all-purpose flour (maida)
• 2 tbsp ghee (for the dough, added as "moyan")
• Water, as needed
• A pinch of salt

Mix the flour, salt and ghee first, rubbing the ghee in until the mixture resembles breadcrumbs, then gradually add water to form a stiff, smooth dough, similar to a puri dough. Cover and rest for 20-30 minutes.

For the filling:

• 1 cup grated coconut
• 3/4 cup sugar or grated jaggery
• 1/4 cup chopped mixed nuts (cashews, almonds)
• A few raisins
• 1/4 tsp cardamom powder

Lightly roast the grated coconut with sugar or jaggery until it thickens slightly and turns a light golden colour, then mix in the nuts, raisins and cardamom. Cool completely before filling.

Shaping and frying: 1. Roll small portions of dough into thin discs, similar to a small puri. 2. Place filling in the centre, fold and pleat the edges, sealing firmly at the top, since a fried modak needs a tighter seal than a steamed one to prevent the filling from leaking out in hot oil. 3. Deep fry on medium heat until golden brown and crisp, turning occasionally for even colour. 4. Drain on paper towels and cool before storing.

Why this version keeps longer: The frying process removes moisture and the oil acts as a natural preservative, meaning fried modak can typically last 5-7 days at room temperature, considerably longer than steamed versions, which are best eaten within a day or two.

Chocolate modak is a distinctly modern addition to the modak family, popular particularly with children and in households looking for a quick, no-cook option that still honours the traditional shape.

Ingredients:

• 1.5 cups chocolate (dark, milk, or a mix), chopped or as chips
• 1/2 cup milk powder
• 2-3 tbsp milk or cream, as needed
• 1/4 cup chopped nuts (optional, for filling or garnish)
• Modak mould (silicone or metal, widely available online and in stores before Ganesh Chaturthi)

Method: 1. Melt the chocolate gently using a double boiler or short bursts in the microwave, stirring frequently to avoid burning. 2. Mix in the milk powder gradually, adding milk or cream a little at a time, until the mixture forms a smooth, moldable dough, similar in consistency to a soft fudge. 3. If adding a nut filling, take a small portion of the chocolate dough, flatten it, place a few chopped nuts in the centre, and reseal, or simply fold nuts directly into the entire mixture for a simpler version. 4. Grease the modak mould lightly, press the chocolate mixture in firmly to capture the ridged shape, and refrigerate for 20-30 minutes until firm. 5. Gently unmould and store in the refrigerator until ready to serve.

Why this version has become so popular: No stove, no steaming, no frying, just melting and moulding, making it approachable even for children to help make under supervision, and finished chocolate modaks look strikingly festive with minimal skill required.

A practical note: Because this version uses a mould rather than hand-pleating, it produces the most visually uniform, sharply defined modak shape of all five recipes here, which is part of why it photographs so well for social sharing during the festival.

Dry-fruit modak is the version most often chosen by health-conscious households or those observing a fast that permits nuts and dry fruits but restricts regular sugar and grains, since it typically uses dates as a natural sweetener instead of sugar or jaggery.

Ingredients:

• 1 cup pitted dates, roughly chopped
• 1/2 cup almonds
• 1/2 cup cashews
• 1/4 cup pistachios
• 2 tbsp ghee
• 1/4 tsp cardamom powder
• A few strands of saffron (optional)

Method: 1. Lightly dry-roast the almonds, cashews and pistachios separately for a few minutes to enhance flavour, then let them cool. 2. Pulse the roasted nuts in a food processor until coarsely ground, not a fine powder, some texture is desirable. 3. Blend the pitted dates separately into a thick, sticky paste, adding a teaspoon of warm water if needed to help it along. 4. Warm the ghee in a pan, add the date paste, and cook on low heat for 3-4 minutes until it becomes glossy and slightly less sticky. 5. Mix in the ground nuts, cardamom powder and saffron, combining until the mixture holds together when pressed. 6. While still warm and pliable, shape small portions in a modak mould or by hand into the traditional pointed shape. 7. Allow to cool and firm up at room temperature or in the refrigerator for about 30 minutes before serving.

Why this version works well for many diets: Being naturally sweetened, free of refined sugar, and made purely from fasting-friendly ingredients (nuts, dates, ghee), this modak is often suitable even for households observing a vrat that restricts grains and processed sugar, making it one of the more versatile options on this list.

🪈 Find more festival-friendly, fasting-safe recipes inside the Vandnaa app.

Mawa modak (also called khoya modak) offers a richer, milk-based take on the steamed format, distinct from the rice-flour-based ukadiche modak, and has become a popular choice at sweet shops and among home cooks who want a steamed modak with a softer, fudgier bite.

Ingredients:

• 2 cups mawa/khoya (fresh, unsweetened)
• 3/4 cup powdered sugar
• 1/4 cup milk powder (helps firm up the mixture)
• 1/4 tsp cardamom powder
• A few chopped pistachios and saffron strands for garnish
• 1 tsp ghee for greasing

Method: 1. In a heavy-bottomed pan, cook the mawa on low heat, stirring continuously, until it softens and starts to release a little moisture, about 4-5 minutes. Avoid high heat, as mawa can scorch quickly. 2. Add powdered sugar and continue cooking on low heat for another 3-4 minutes, stirring constantly, until the mixture thickens and starts to leave the sides of the pan. 3. Remove from heat, mix in the milk powder and cardamom powder while the mixture is still warm, and knead briefly once cool enough to handle, until smooth. 4. Grease a modak mould with ghee, press small portions of the mixture into it firmly, and unmould gently. 5. Garnish each modak with a small piece of pistachio and a strand of saffron before the mixture fully sets. 6. Refrigerate for 15-20 minutes to firm up before serving.

How this differs from ukadiche modak: Unlike the rice-flour covering of ukadiche modak, mawa modak has no separate filling and covering; the entire modak is one rich, fudge-like mixture throughout, giving it a denser, milkier texture that many compare to a modak-shaped peda or barfi.

Mawa modak also keeps slightly longer than ukadiche modak when refrigerated, typically 3-4 days, making it convenient for households wanting to prepare a batch slightly ahead of the festival.