Ganesh Chaturthi is one of the grandest Hindu festivals celebrated across India, especially in Maharashtra, Karnataka, Gujarat, and Andhra Pradesh. It marks the birthday of Lord Ganesha, the beloved elephant-headed God of wisdom, prosperity, and new beginnings.
While devotees bring idols of Ganesha home and worship Him for 1.5, 5, 7, or even 11 days, one thing remains constant—Modak. This sweet dumpling is considered the favorite food of Lord Ganesha. In fact, many scriptures describe Him as Modakpriya (the one who loves modak).
In this blog, we’ll dive deep into:
By the end, you’ll not only know how to make delicious modaks but also understand why they’re such an integral part of this festival.
Why Modak is Special for Ganesh Chaturthi
According to Hindu mythology, once Lord Shiva and Goddess Parvati offered Ganesha a divine sweet filled with knowledge and wisdom—this was the modak. Since then, modaks became His favorite offering. During Ganesh Chaturthi, devotees prepare 21 modaks or more as naivedya (offering) and believe that Lord Ganesha blesses the household with wisdom, prosperity, and happiness.
For families, making modaks together is a tradition that strengthens bonds, passes down recipes from one generation to the next, and fills the home with joy and fragrance.
Ingredients You Will Need
For about 12–15 modaks, gather these ingredients. Fresh ingredients are the key to authentic taste:
For the Outer Cover (Ukad / Dough):
- Rice flour – 1 cup (preferably fine quality or homemade for best results)
- Water – 1 ¼ cup
- Ghee (clarified butter) – 1 tsp
- Salt – a pinch
For the Filling (Saran):
- Grated coconut (fresh is best, but frozen works too) – 1 cup
- Jaggery (grated) – ¾ cup
- Cardamom powder – ½ tsp
- Nutmeg powder – a pinch (optional, but enhances flavor)
- Poppy seeds or sesame seeds – 1 tbsp (optional, for crunch)
- Ghee – 1 tsp
Step-by-Step Guide to Making Traditional Modak
Step 1: Prepare the Coconut-Jaggery Filling
1. Heat 1 tsp ghee in a non-stick pan.
2. Add grated coconut and sauté for 2–3 minutes to release its aroma.
3. Add jaggery and stir. Soon, it will melt and combine with coconut.
4. Cook on low flame for 4–5 minutes until the mixture thickens slightly.
5. Mix in cardamom, nutmeg, and roasted poppy/sesame seeds.
6. Remove from heat and let it cool.
👉 Pro Tip: Do not overcook, as jaggery may harden. The filling should remain soft and moist.
Step 2: Prepare the Dough (Ukad)
1. In a pan, bring 1 ¼ cup water to a boil with 1 tsp ghee and a pinch of salt.
2. Once boiling, lower the flame and slowly add rice flour.
3. Stir continuously to avoid lumps.
4. Cover and let it steam for 2–3 minutes on low heat.
5. Transfer to a plate, cool slightly, and knead into a smooth dough.
👉 Pro Tip: Knead while still warm, dipping fingers in water if needed. A soft dough ensures crack-free modaks.
Step 3: Shape the Modaks by Hand or Mould
1. Grease your palms with ghee.
2. Take a lemon-sized portion of dough, roll into a ball, and flatten into a small cup shape.
3. Add 1 spoonful of filling in the center.
4. Gently pinch the edges into pleats and bring them together to seal at the top.
👉 Beginners can use a modak mould, which makes shaping easier and uniform.
Step 4: Steam the Modaks
1. Grease a steamer plate or line it with banana/turmeric leaves for added aroma.
2. Place modaks, leaving little space between them.
3. Steam for 10–12 minutes on medium flame.
4. Once cooked, they will turn slightly shiny and translucent.
5. Serve hot modaks drizzled with ghee as an offering to Lord Ganesha.
Extra Tips for Beginners
- Always cover the dough with a damp cloth while shaping to prevent it from drying.
- If cracks appear, apply a little water and smooth them out before steaming.
- Do not overstuff; it may cause modaks to burst.
- Use fresh jaggery (not too hard) for a melt-in-mouth filling.
Variations of Modak
While steamed modaks are the classic, you can try these modern twists:
- Fried Modak – deep-fried for a crunchy bite.
- Chocolate Modak – kids’ favorite, made with cocoa or melted chocolate.
- Dry Fruit Modak – rich filling with almonds, pistachios, cashews, and dates.
- Kesariya Modak – infused with saffron for royal flavor.
Health Benefits of Modak
Though considered festive sweets, modaks are surprisingly healthy:
- Coconut provides healthy fats, fiber, and energy.
- Jaggery aids digestion, boosts iron levels, and cleanses the body.
- Rice flour is gluten-free and light to digest.
- Steamed preparation makes them healthier than deep-fried sweets.
Thus, modaks are not just prasad but also a wholesome, guilt-free indulgence.
Significance Beyond Food
Modak is more than a sweet—it symbolizes knowledge, bliss, and spiritual wealth. Just as the filling is hidden inside, true wisdom lies within us, waiting to be discovered. Offering modaks is a reminder to seek inner joy and purity during Ganesh Chaturthi.
Conclusion
Making Ukadiche Modak at home is not just about preparing a sweet—it’s a way of celebrating tradition, togetherness, and devotion. This Ganesh Chaturthi, try making them yourself instead of buying from the market. The love and effort you put in will make the prasad even more special for Lord Ganesha and your family.
FAQs on Making Modak
1. Can I use wheat flour instead of rice flour for modak?
Traditionally, modaks are made using rice flour because it gives a soft, melt-in-mouth texture. If you replace it with wheat flour, the modaks will be denser and taste slightly different. You can mix a little wheat flour with rice flour, but for authentic flavor, rice flour is the best option.
2. How to prevent modaks from breaking while steaming?
The key to crack-free modaks lies in making a smooth, well-kneaded dough. Always knead the rice flour dough while it is still warm and cover it with a damp cloth to retain softness. Do not overstuff the filling, and make sure the edges are sealed tightly before steaming to avoid bursting.
3. Can I store modaks for later use?
Steamed modaks are best enjoyed fresh on the same day as they taste soft and aromatic. However, if you want to store them, keep them in an airtight container in the refrigerator for 1 day. Reheat by steaming again before serving. Fried modaks, on the other hand, can last for 2–3 days easily.
4. Is jaggery healthier than sugar in modaks?
Yes, jaggery is a healthier alternative to refined sugar. It is unprocessed, rich in iron, calcium, and minerals, and also helps improve digestion and immunity. Unlike sugar, it adds a caramel-like earthy sweetness that blends beautifully with coconut, making the filling of modaks tastier and more nutritious.
5. Can I make modaks without a mould?
Yes, absolutely! Modaks have been traditionally shaped by hand for centuries. It may take a little practice to get the pleats right, but handmade modaks carry a rustic charm. If you’re a beginner or short on time, moulds make the process faster and more uniform, but they’re not compulsory.
