Tempting Modaks to Prepare for Lord Ganesha’s Offering

Ganesh Chaturthi is approaching. Commemorate this festival with nutritious homemade modak recipes handpicked by expert chefs.

Ganesh Chaturthi is linked with delectable, aromatic modaks, which happen to be Lord Ganesha’s favorite sweet. Devotees commemorate Ganesha’s birthday by crafting an array of modaks at home, with a special mention of the wholesome Ukadiche Modak, the traditional version known for its health benefits. Ganesh Utsav kicks off this year on September 18 and culminates on September 28 with Ganesh Visarjan. If you’re considering welcoming Ganpati Bappa into your home, here are some straightforward modak recipes to try.

Modaks are filled with a blend of freshly grated coconut and wholesome jaggery, encased in a soft outer shell made from either rice flour or wheat flour. They are prepared without artificial colors or processed ingredients. The inclusion of ghee aids in restoring the intestinal lining and detoxifying the body. The coconut used in Ukadiche Modak contains sterols, known to lower LDL cholesterol and boost HDL, offering health benefits. According to Chef Lalit Chunara, our modaks not only infuse your celebration with a positive essence but also have the potential to enhance your overall well-being, making your festival experience even more delightful!”

1. Mava and Biscoff Modak Delight from

It’s a steamed modak that can be served both cold and hot.

Ingredients:

For Coating:

• 1 cup Modak flour
• 1 cup Blue pea water
• 1 tbs Sesame oil
• Pinch of salt

Method:

1. Boil the blue pea water.
2. Add the flour, stir it, and turn off the heat.
3. Cover the mixture for 5 minutes.
4. Remove the dough and knead it for 5 minutes until it reaches a smooth and uniform consistency.
5. Then proceed to fill the mixture.

Mava Cup Ingredients:

• 1 cup Mava
• 1 cup Crushed Biscoff cookies

Instructions:

1. Combine Mava and crushed Biscoff cookies in a pan over low heat.
2. Stir them together and add cardamom powder and Biscoff spread.
3. Afterward, fill the mixture into the rice coating.
4. Place it in a steamer at low temperature for 8 to 10 minutes.
5. Finally, brush the modaks with desi ghee.
6. Coconut and Apricot Modak

Ingredients:

• 220 g water
• 1/2 tsp salt
• 1 tsp ghee
• 200 g nachni atta

Method:

1. Bring the water, salt, and ghee to a boil.
2. Once boiling, add the nachni atta and cook for 1 minute while stirring with a wooden spatula.
3. When the atta absorbs all the liquid, cover it with a lid and let it sit off the heat for 5 minutes to allow the atta to fully hydrate.
4. Now, knead it into a ball and continue kneading for 5 minutes until it becomes smooth. Add a little water sparingly if needed.

Stuffing:

• 250g freshly grated coconut
• 100g coconut sugar
• 1g cardamom powder
• 1g dried rose petals

Method:

1. De-seed 10 green cardamom pods and crush the seeds in a mortar and pestle.
2. Toast the dried rose petals and grind them into a powder.
3. For the stuffing, heat the coconut sugar until it melts. Once melted, add in the grated coconut and spices. Mix until thoroughly combined.
4. “The joy of making and sharing Modak is a cherished tradition that brings families together, and we enhance its healthiness by using ragi atta and other superfoods. In every Modak, there’s a piece of love and devotion, just as in every prayer.