The months of August – September each year witness the birth anniversary of Lord Ganesh. And like we’d pamper anyone on their birthday with their favorite things, it’s that time of the year where we ought to offer Lord Ganesh, who is also christened Modakapriya, his favorite Modaks! Known by so many different names like Sughiyan in Malayalam, Modhaka or Kadubu in Kananda, Modhaka or Kozhakkattai in Tamil and Kudumu in Telugu, Modaks as they are famously known in Maharashtra, are primarily sweet dumplings. The traditional filling is usually made of freshly grated coconut and jaggery while the shell that holds the filling can be prepared with rice or wheat or maida flour. But with the changing times, Modaks have gained a lot of modern twists and you’ll see modaks in varied flavors.
Here are some simple Modak recipes for you to try at home.
Serves – 5
Cooking Time – 30 minutes
For the Filling:
1 cup grated Coconut
1 cup grated Jaggery
A pinch of Nutmeg
A pinch of Saffron
For the Shell:
1 cup of water
2 tsp ghee
1 cup of rice flour
For the Filling:
Heat a pan, add the grated coconut and jaggery.
Stir for about five minutes. Add the nutmeg and saffron, mix well.
Cook for another five minutes and keep aside.
For the Modak:
In a deep dish, boil water with ghee. Add the salt and flour. Mix well.
Cover the dish and cook till its half done.
Spread some ghee on the base of a steel bowl and while the dough is still hot, knead it well.
Now take a little dough, roll it into a ball, flatten it well, and shape the edges into a flower pattern. Put a spoonful of the filling onto the dough and seal it.
Put the dumplings in a muslin cloth and steam them for 10- 15 minutes. Serve.
Serves – 3 to 4
Cooking Time – 45 minutes
2 cups semolina/suji/fine rava
2 cups grated coconut
1.5 cup powdered jaggery or add as required
2.5 cups water
4 or 5 cardamoms, crushed or powdered
2 tsp oil or ghee
salt as required
Mix the powdered jaggery with the coconut in a pan or kadai on a low flame and stir the mixture.
The jaggery would start melting at first and later it will continue to cook.
Cook this filling mixture till the jaggery starts thickening. It should appear dry.
Don’t overcook as then mixture would become dense and hard.
Keep aside for cooling the filling (as the filling cools it will thicken)
Take water in a sauce pan or any pan and sprinkle some oil and salt in it and bring it to a rolling boil.
Now add the semolina or rava to the hot water.
Stir with a wooden spatula or spoon till all the semolina has been incorporated in the water. Mix really well and keep this pan on low fire for 5-6 minutes.
Continuously stir so that the rava does not stick & burn.
After five minutes put the flame off.
Taste a pinch of the dough. (only if you are making this for your family) If the semolina feels undercooked, then cook for a few more minutes. Cover the pan for 5-6 minutes.
The dough would be still hot when the kneading has to be done (if you cannot manage the heat, then let it cool for a few minutes more.)
Knead well and make a smooth dough (when kneading apply some oil on your palms). There should be no lumps in the dough after kneading.
Now take a lemon sized ball from the dough, flatten it on the palm of your hands.
Place a few spoonfuls of the coconut-jaggery filling in the center.
Pinch the edges and bring the fluted edges in the center.
Join the center and pinch off the top and Taper the top.
If the outer semolina cover tastes a slight under cooked even after making the modaks, then just microwave the prepared modaks for a minute or so till they are cooked.
2 cups of fresh grated coconut
4 cups of grated red carrots
1 liter whole milk (full cream milk)
1 cup sugar
7-8 green cardamom
¼ cup chopped dry fruits (almonds / pistachios / cashew nuts )
1 tablespoon ghee (clarified butter)
In a big pan heat ghee and add grated carrot and coconut to it and roast it for 5 minutes.
Now add milk to this roasted coconut carrot and bring it to boil. Stir it occasionally.
Cook this mixture until it becomes dry and starts releasing ghee from it , now add sugar to it and stir it until it mix nicely in it.
Then add cardamom powder and remove the mixture from heat.
Now add chopped dry fruits to it.
Carrot coconut halwa mixture is ready for modak. Let it cool down.
Now take a modak mold and fill it with this coconut carrot halwa mixture & unmold your coconut carrot halwa. Modak is ready.
Make all modak from this carrot coconut halwa in this way.
Your coconut modak Prasad (Prasadam) is ready for Lord Ganesha.
1 cup water
1 cup rice flour (heaped)
1/4 tsp salt
1 tsp ghee
1/4 cup each of almonds, cashews, walnuts and pistachios
5 tbsp sugar
1/2 tsp ground cinnamon
1 tsp vanilla essence
1/4 tsp salt
Zest of 1 orange
1/2 cup water
1/4 cup sugar
2 tbsp Honey
Preheat the oven to 350F (180 C).
Spread the nuts on a cooking sheet and bake for seven minutes till fragrant and slightly toasted.
For the Baklava, after cooling, coarsely grind the nuts, sugar, orange zest, cinnamon powder, vanilla and salt in a blender.
For the syrup, in a small saucepan over medium heat add the water, 1/4 cup sugar and honey and bring to a boil.
Reduce heat to a simmer and cook until the mixture reduces and slightly thickens in about 10 minutes.
For the modak covering:
Bring 1 cup water to a boil. Add 1 tsp ghee and salt; add the rice flour and mix. Turn off the heat immediately.
Cover the pan and let it stand for 10-15 minutes.
Apply oil to your hands and knead the mixture into a smooth dough. Cover the dough with a moist cloth.
Keep a large vessel ready with some water to steam the modak and line a sieve/ strainer/ shallow vessel with a thin cloth
Make small round balls with the dough. Press each ball with your fingers to make flat rounds like puris. The flat rounds should be thin and without any cracks.
Place 2 tsp Baklava filling in the centre of the flat rounds.
Add a tsp of sugar-honey syrup. Mould the dough into modak shape.
Place these modak into the cloth-lined vessel and steam without any pressure for 15-20 minutes.
Garnish with orange zest and serve with Ghee.
Serves – 25
Cooking Time – 60 minutes
1.5cupcashew nut powder
1/2cupmawa or milk powder
Take approx. 500g of cashews and powder them in a mixer to yield 1.5 cups of cashew nut powder.
Begin a double broiler by placing a smaller vessel over a larger vessel filled with water. The bottom of the smaller vessel needs to be immersed in water. This will help to warm the mixer for modak using steam without burning it.
Once the vessel is warm add mawa or milk powder.
Next add the cashew nut powder and powdered sugar.
Add the cardamom powder and corn starch next. Keep stirring till all the ingredients are well mixed.
Add 1 tablespoon ghee and keep mixing for about 10 minutes till the whole mixture is warm.
Remove the mixture from the double broiler and transfer it to a mixing bowl.
Knead the mixture into dough using the milk. Add one spoon of milk at a time since the cashews leave their own oil that creates moisture for kneading. The dough should be hard and not very soft to make perfect modaks.
Take a small amount of dough and begin shaping it into a modak. Take care to make the modaks while the dough is still warm.
Let the modaks cool for about 15 minutes and then they are ready for serving or offering. This quantity of ingredients makes 25 modaks. Adjust measurements according to number of modaks desired. Eat within 3 days of making or store in refrigerator for a week.
Relish these mouth watering modaks when you make them for your family and celebrate the festival of Ganesh Chaturthi through your taste buds too. Not just recipes, we, at the Royale, have also listed some brilliant Ganpati decoration ideas you must definitely try this year. Happy Reading!!!