Celebrate Ganesh Chaturthi with Indulgent Modak Recipes

If you’re looking for a low-calorie version of modaks, you may want to stay away from store-bought versions, as they are loaded with sugar and made with less or artificial ghee. We do have a slightly healthier version, though, for which we cut out heavy sugar, but it still has substantial calories owing to the natural sugars from its ingredients and from ghee. We encourage you to try these and offer them as Ganesh Chaturthi prasad. Gather your modak recipe ingredients and get cooking, kneading, and steaming a batch of ghee-rich Ukadiche Modak.

Ukadiche Modak Recipe

(Makes 10 Modaks)

Ingredients:

• 60 gm all-purpose flour
• 1 tbsp ghee
• A pinch of salt

For the filling:

• 45 gm fresh coconut (grated) or desiccated coconut
• 50 gm jaggery, grated
• 1 tbsp spice powder (cardamom, saffron, and pistachio)

Instructions:

1. In a pot, pour ½ cups of water, sprinkle a pinch of salt and 1 tsp of ghee, and on medium heat, bring to a boil.

2. Once the water boils, turn off the heat and add the flour to the pot and mix well. You will end up with a lumpy and sticky mixture. Cover it and set aside for it to cool.

3. Make the filling next. Take a nonstick pan and heat the ghee until it melts. Then add grated fresh coconut and jaggery. Mix with a spatula and cook for several minutes to have a well-combined mixture. Add the spice mix next and mix again to evenly distribute into the filling.

4. Remove from heat and let it cool while you knead the dough for the Modak shell and stuff it with the coconut and jaggery filling.

5. Transfer the flour to a plate and knead it well by adding water and ghee as needed to form a smooth, elastic dough.

6. Before you prepare the modak, get the steamer filled with water and put it on the stove to heat on high, and ready for the Modak bunch.

7. Grease another plate, and divide the dough into 10 pieces, shaping each into balls. Then for each dough ball, create a well in the center, and roll it into a cup shape around 3-4 inches in size.

8. Add the filling in the center, draw the edges to the center, and twist the top to seal each Modak.

9. Neatly arrange the Modaks on the steamer plate; grease the plate so the Modaks don't stick to it. Let them steam for approximately 15 minutes. To check, carefully open the lid, letting the steam escape first, then poke with a finger to check if they are sticky. They are done once the stickiness disappears.

10. Serve as an offering to Lord Ganesh and distribute among your loved ones.

Ukadiche Modak Recipe (Healthy)

(Makes 10 Modaks)

For the dough:

• 320 ml water
• ¼ tsp salt
• ¼ tsp ghee
• 175 gm rice flour, sifted

For the filling:

• 2 tsp ghee, heaped
• 60 gm chopped nuts and raisins (cashew+almonds)
• ¼ tsp poppy seeds
• 85 gm dates, finely chopped
• 65 ml milk
• 65 gm milk powder, full cream
• 25 gm fresh coconut, grated
• ¼ tsp cardamom powder

Instructions:

1. Heat water, salt and ghee in a thick-bottom pot, bringing it to a boil. Once the water boils, add the rice flour and use a long spoon or stirrer to mix, so you have a lump-free mixture. It’s okay if your dough is a little dry.

2. Turn off the heat, cover the pot, and let it rest for 4-5 minutes. Then move it to a mixing bowl and, while it’s still hot, carefully knead to form a smooth and elastic dough. Let it rest.

3. To make the filling, heat 1 teaspoon of ghee in a nonstick pan and, as it melts, fry the chopped nuts with the milk powder and poppy seeds first. Shift to the side, then add the rest of the ghee, let it melt, and then add the rest of the ingredients, saving the milk and cardamom powder.

4. Cook all the ingredients, pour in the milk, and mix until you have a lump-free mixture. Add the cardamom powder once the whole mixture comes together and mix. Take off the heat.

5. Prepare the Modaks by greasing a mold, adding a little dough to it, followed by a bit of the filling in the center and more dough to cover the filling. Press the mold to form a Modak. Repeat until the filling and the dough are used up.

6. Prepare the steamer, pour water into it, and keep it on high heat.

7. Once the steamer is hot, place the Modaks on the plate inside and steam for 10 minutes. They will be done once they develop a shiny sheen.

8. Offer these Modaks to Lord Ganesh and later distribute as prasad.

Cadbury Chocolate Modak Recipe

Key Ingredients & Flavor Combinations

Cadbury Dairy Milk:

This chocolate adds a smooth, creamy flavor and pairs well with the rich and milky taste of modaks.

Khoya:

It gives the modak its classic soft, rich texture and traditional sweetness.

Milk powder:

This helps add creaminess and create a smooth, fudgy mixture with the modaks.

Desiccated coconut:

Coconut brings with it a mild nuttiness and a chewy texture that balances out with the chocolate.

Cardamom powder:

Cardamom adds a warm, aromatic texture that complements the sweetness of Cadbury Dairy Milk.

Almonds and pistachios:

They provide a pleasant crunch and enhance the modak’s taste and texture.

Ghee:

It adds richness and helps bring all the flavors together.

The creamy sweetness of the classic Cadbury Dairy Milk blends naturally with all of the above ingredients. The final result is a chocolaty twist on the traditional Indian modak, while keeping its original taste and texture profile.

How to Make

1. Prepare the filling: Melt a Cadbury Dairy Milk chocolate bar gently using a saucepan and stir until smooth. Mix in nuts like pistachios and almonds for an extra crunch. Let the filling cool and thicken slightly.

2. Make the modak dough: Warm up milk and add a little ghee in a saucepan. Add milk powder and stir continuously over low heat. Cook until the mixture becomes thick. Add a little bit of cardamom powder for a traditional aroma and to enhance the flavor profile.

3. Cool the mixture: Transfer the mixture to a plate and let it cool. Knead it gently until it becomes soft and smooth.

4. Shape the modaks: Take a small portion of the mixture, flatten it, and place a teaspoon of the chocolate filling in the center. Carefully seal the edges together and make sure to seal the filling inside as well.

5. Finish and serve: Place each modak in a greased mold, and press gently to create the shape. Finally, remove and garnish with nuts or chocolate shavings.

Tips for Perfect Modaks

• If the dough of the modak feels dry or cracks while shaping, knead in a few drops of warm milk or ghee. If it feels too sticky, let it cool slightly before handling.

• Cooking modaks for too long can make them either very hard or chewy. Stop cooking once they become thick enough to leave the sides of the pan.

• Grease your hands and the modak mould lightly with ghee. Flatten the dough evenly, add the chocolate filling, and seal it carefully. Avoid overfilling the modaks, as it can cause them to split.

• Allow freshly steamed modaks to rest for a few minutes before serving. Make sure that the excess water does not drip onto the modaks during the steaming process.