Mini Modak Sweets: Delightful Flavors for Ganesh Chaturthi

If you are looking for a Ganesh Chaturthi modak recipe that is easy to make, we’ve got you! You can offer these mini modak sweets as Ganesh Chaturthi prasad alongside the staple Ukadiche modak to your guests and your local community too. Kids will love these mini Modaks, especially the colorful ones. It is believed that modak is Lord Ganesha’s favorite sweet. Therefore, everyone likes to offer homemade modaks as prasad and enjoy them as a sweet too. Try these Ganesh Chaturthi sweets in the form of a platter of homemade Modak, in different flavors and sizes.

1. Kesar Modak

(Makes 25 Modaks)

Ingredients:

• 340 gm mawa, crumbled
• 65 gm powdered sugar
• 25 gm pistachios, chopped
• 1/4 tsp cardamom powder
• A few saffron strands
• 1 tbsp warm milk

Instructions:

1. Take a small bowl, pour milk and saffron, and crush it to release the color; mix, and set aside.

2. Take a nonstick pan and cook the mawa on medium flame for around three minutes, stirring frequently.

3. Pour the saffron-infused milk and cook for an additional two minutes. The mawa will start to release from the sides of the pan when done.

4. Take a deep plate or baking tray and spread the hot mawa on it. Set aside for 10-15 minutes to cool.

5. Once cool enough, use your hands to crumble the mawa, then mix in the powdered sugar, cardamom powder, and chopped pistachios. Refrigerate for 10 minutes.

6. Grease a Modak mold with ghee, then put a bit of the Modak dough into one side. Shut the mold tight to get a good shape. Remove excess from the sides and unmold.

7. Repeat with the rest of the mawa to get a plate of Kesar mini Modaks.

2. Colorful Milk Powder Modak

(Makes 15 Modaks)

Ingredients:

• 90 gm milk powder
• 225 gm condensed milk
• 30 ml ghee
• 1/4 tsp cardamom powder
• 2 tbsp milk, warm
• Choice of food coloring, a few drops

Instructions:

1. Take a heavy-bottom saucepan, keep it on medium heat, and add the ghee to it. Once the ghee melts, add the milk powder, and roast well.

2. Keep roasting for 8-10 minutes, turning down the heat if needed. Towards the end, the milk powder will resemble a gritty, sand texture. Keep a close watch to make sure it does not burn.

3. Add the condensed milk and the warm milk into the pan. Stir constantly to evenly combine and get rid of any dry lumps.

4. Cook on low heat for 15-20 minutes, until it starts to thicken. If the dough coats the back of a spoon without sliding off, it is ready. Add the cardamom powder, mix, and take off the heat.

5. Pick your choice of food coloring and divide the Modak dough into different bowls. Then add a drop or two of the different colors to the bowls and mix. Let them cool.

6. Grease a Modak mold with ghee, put the dough on one side, press to form the modak, remove excess spilling out from the sides, and repeat with all of the dough.

3. Chocolate Modak

Ingredients:

• 200 gm Cadbury Bournville 70% Dark Chocolate, chopped
• 75 gm milk powder
• 35 gm dry coconut, grated
• 2 tbsp icing sugar, heaped
• 60 ml whole milk
• 4 tbsp ghee, melted

Instructions:

1. Dry roast the grated dry coconut in a nonstick pan until it’s light brown and crisp.

2. Take the pan off the heat, transfer to a bowl, mix it with 1 tablespoon of the icing sugar, and mix well to coat the coconut evenly. Keep aside to cool.

3. Mix the other 1 tablespoon of icing sugar with the milk powder. Set aside.

4. Take a heatproof bowl, add the chopped chocolate to it, and place it over a small saucepan or pot of simmering water. Stir the chocolate to melt it. Take it off the heat once melted.

5. Add milk powder to the melted chocolate and mix. Change bowls if it's too small to make the dough. Pour the milk next, bit by bit, and mix as you add until a soft dough starts to form. Make sure it’s doughy, not runny; otherwise the mold won’t hold shape.

6. Drizzle the Modak dough with ghee to prevent it from drying out.

7. Grease the mold with ghee, then add the chocolate Modak dough to one side, and close firmly to shape a Modak; remove the excess that spills out.

8. Poke a hole in the center of the Modak and put the coconut filling. Plug the hole and press it into the mold again to secure it.

9. Repeat with the rest of the dough and coconut filling and arrange on a serving dish.

Exploring More Modak Flavors

Mango Modak

You can add smooth mango pulp to your modak dough while preparing the mixture. Cook the mango pulp with milk powder, khoya, or condensed milk over low heat until it thickens. Mix in cardamom powder for a contrast in texture and for a natural aroma. Once the dough is soft enough to handle, shape it into modaks using a mold or your hands. Garnish and top them off with pistachios or saffron.

Rose Modak

If you want to add a floral twist instead, add a small amount of rose water to the modak mixture. Add it towards the end so its fragrance stays fresh and noticeable. You can also add finely chopped dried rose petals for extra flavor. Pair rose modaks with cardamom, coconut, or khoya for a balanced taste. Rose petals can also be used for garnishing the rose modaks.

Pistachio Modak

Try using finely ground pistachios in the modak mixture along with khoya or milk powder to add a nutty texture to the mix. Lightly roast the pistachios first to bring out their natural aroma and deepen the flavor for the pistachio modaks. You can add cardamom powder and a little saffron for extra warmth. Once cooled, press the mixture into modak molds and garnish with more chopped pistachios for a crunchy bite and flavor.

Tips for Perfect Modaks

Shaping Techniques

Lightly grease the modak mold with ghee before filling it to prevent the modaks from sticking to it. Press the modak mixture evenly into the mold, making sure that there are no gaps left. Don't overstuff the filling and seal the base gently. Press firmly but avoid squeezing too hard. Carefully open the mould and release the modak. If you are shaping the modak by hand, make sure to create even pleats and pinch the top firmly.

Flavor Enhancements

Saffron and cardamom can instantly make modaks more fragrant and aromatic. Soak the saffron strands in warm milk before adding them to the mixture for a better color and aroma. You can also mix in roasted coconut, chopped pistachios, almonds, etc. To make the modaks even richer with texture and flavor, add vanilla or melted Cadbury Dairy Milk.

Storage Tips

You can store freshly made modaks in a clean, airtight container to keep them soft and protect their flavor. Steamed modaks are best kept refrigerated. Let the refrigerated modaks come to room temperature before serving for a softer texture. Chocolate and dry modaks can usually be stored for a little longer. Always make sure that you use clean, dry hands when handling the modaks.