Modak Recipe: Modak Recipe for Ganesh Chaturthi

The festival of Ganesh Chaturthi is incomplete without the delicious modak. It has a divine aroma, and with this recipe you can enjoy the authenticity, simplicity and tradition, all together. You are at the right place if you are looking forward to cooking modak in Maharashtrian style or simply looking for a simple recipe to make at home.

What Makes Modak so Special?

Modak is offered as a 'bhog' to Lord Ganesh, as it is believed to be his favourite sweet, and his devotees consume it as his blessings. Its unique closed-lotus shape often resembles the bag of bliss. And making it with dry fruits makes it more nutritional.

There are 21 types of modaks being offered to Lord Ganesh during the Ganesh Chaturthi festival as a ritual and tradition. And here is the guide to prepare modak at home in an easy and simpler way by keeping the tradition in mind.

Modak Recipe Ingredients

For fillings

• 1 cup of freshly grated coconut (for the base)
• Jaggery (as per the taste)
• 1 tsp of ghee
• Pinch of cardamom powder (for flavor)
• Dry fruits (like almonds and cashews for flavour)
• Khoya (optional)

For dough (outer shell)

• 1 cup fresh rice flour (for outer covering)
• 1 cup of water
• Pinch of salt
• 1 tsp of ghee or oil

Steps for an Easy Modak Recipe

Take a pan and heat 1 tsp of ghee in it and lightly fry a pinch of poppy seeds.
Add 1 cup of grated coconut (fresh) and mix it with 3/4 to 1 cup of jaggery powder; stir them at a medium flame till the jaggery is melted and blended with the coconut.
Sprinkle some cardamom and stir it for the aromatic smell. However, don't overcook, as the mixture should be moist and easy to blend.
Turn off the gas and let the stuffing cool properly.

In a pan, boil 1 cup of water, a pinch of salt and 1 tsp of ghee.
Lower the heat and stir in 1 cup of rice flour; mix well quickly till it forms a lumpy mixture.
Cover and turn off the stove, and let it steam in residual heat for a few minutes.
Once it's warm, knead it into a soft, smooth dough using ghee or warm water (as per the requirement).

With a mold: Grease your mold with ghee. Press the dough inside (with space at the centre) and add a spoon of coconut stuffing in it and seal the mold with the coconut fillings.
By hand (without mold): Roll small dough balls, flatten, place filling in the centre, then pleat edges to create the classic modak shape.
Giving shape by hand gives a personal touch, whereas molds are an easy option for the beginners.

Use a steamer or an instant pot over boiling water and place the modaks inside it. Steam for at least 10-15 minutes, till the outer shell looks soft and slightly translucent.
Serve it with ghee for the mouthwatering taste.

Tips for fixing issues

Issues	Fixes
Cracks in the dough while shaping	Add hot water or ghee and knead to soften.
Sticky dough	Sprinkle some rice flour and knead gently.
Wet filling	Cook for long so that the moisture evaporates, or add a little bit of rice flour.

Variations to try

Serve this delicious sweet as prasad (offering) to Ganpati, and you can enjoy it anyway as a sweet treat with friends and family.

Final Thoughts

These amazing recipes of modak for Ganesh Chaturthi are a great combination of authenticity and the traditional delight of coconut jaggery with ease for cooking at home. You can choose any method and any variation; what matters the most is the love and devotion you pour.

Besides, along with modaks, there are many food items that you can cook and offer as Ganesh Chaturthi Prasad; it will make your festival more rejoiceful.

Happy Ganesh Chaturthi. May Ganpati Bappa bless you.

FAQs

A1. The main ingredients for modak are grated coconut, jaggery, and cardamom powder for the fillings. Meanwhile, rice flour is used for making the outer cover. And using dry fruits is also a good option for nutritional benefits.

A2. Knead the rice flour dough well and keep it moist. While shaping, apply a little ghee or water to your fingers to avoid cracks.

A3. Yes, instead of sugar you can use jaggery and add cashews.

A4. Consume steamed modaks within a day; eat fried or baked modaks within 2-3 days.

A5. Yes, you can use wheat flour, rava (semolina), or even maida for the outer layer in some of the variations.