Ganesh Chaturthi is not just a festival of worship and pomp, but also an opportunity to share love, joy and most of all Lord Ganesha’s favourite Modak with your loved ones.
Be it the traditional Ukadiche Modak or new twists like Chocolate Modak and refreshing Mango Modak, there is something special for every taste bud. If you like desi flavours or want to try new experiments, both types of Modaks can be easily made at home with simple ingredients.
This time, make your festival even more special and sweet with Zaikawale’s special easy and deliciouse recipes. these 10 specially handpicked Modak recipes. Each recipe has its own uniqueness-tasty and perfect for a memorable moment with family and friends.
So come, let’s explore the wonderful world of Modaks-where timeless classics and creative versions, both will win everyone’s heart this Ganesh Chaturthi.
Ukadiche Modak (Steamed Rice Flour Modak)
These steamed modaks, which are loaded with jaggery, coconut, and cardamom, are the most traditional and cherished gift during Ganpati Bappa. Soft and melt-in-your-mouth, and just amazing!
Ingredients:
- Rice flour – 1 cup
- Grated fresh coconut – 1 cup
- Jaggery – ¾ cup
- Ghee – 1 tsp
- Cardamom powder – ½ tsp
- Water – 1½ cup
- Salt – a pinch
Method:
- Add a pinch of salt and 1 teaspoon of ghee to boiling water.
2. Add the rice flour a little at a time, mix, and cover. Let it steam for five minutes.
3. Let it cool a little, then knead it until it is smooth.
4. Put ghee in a pan and heat it up. Then add the coconut, jaggery, and cardamom. Keep cooking till the jaggery melts and thickens.
5. Make little cups out of the dough, fill them with the coconut-jaggery mixture, and seal them as modaks.
6. Steam for 10 to 12 minutes.
Fried Modak
When we think of Ganesh Chaturthi, the first sweet that comes to mind is Modak, Lord Ganesha’s most loved offering. While the traditional Ukadiche Modak (steamed version) is soft, melt-in-the-mouth, and divine, there’s another variation that is equally popular for its unique crunch and taste – the Fried Modak.
If you’re someone who loves sweets with a crispy bite, this recipe is going to be your favorite. Unlike the steamed version, fried modak has a golden-brown, flaky outer layer with a rich filling of coconut and jaggery inside. The best part? It stays fresh for longer, making it perfect for gifting or storing during the festive season.
Ingredients:
For the Dough:
- All-purpose flour (maida) – 1 cup
- Ghee – 1 tbsp
- Salt – a pinch
- Water – as needed to knead
For the Filling:
- Grated coconut (fresh or desiccated) – 1 cup
- Jaggery (grated) – ¾ cup
- Cardamom powder – ½ tsp
- Chopped dry fruits – optional, for extra richness
For Frying:
- Oil – for deep frying
Method:
1. Prepare the Dough
- In a bowl, mix all-purpose flour, ghee, and a pinch of salt.
- Gradually add water and knead into a smooth, soft dough.
- Cover it with a damp cloth and set aside for 15–20 minutes.
2. Make the Filling
- Heat a pan and add grated coconut.
- Stir in the grated jaggery and cook on low flame until it melts and combines with the coconut.
- Add cardamom powder and mix well.
- Let the filling cool before using.
3. Shape the Modaks
- Divide the dough into small lemon-sized balls.
- Roll out each ball into a small disc.
- Place 1–2 tsp of filling in the center.
- Gather the edges and shape into a modak (or simply fold and seal like a dumpling).
4. Fry the Modaks
- Heat oil in a kadhai.
- Deep fry the modaks on medium flame until they turn golden brown and crisp.
- Drain on tissue paper to remove excess oil.
Expert Tips
- Always fry on medium flame to ensure the modaks cook evenly.
- If using fresh coconut, make sure there is no extra moisture, or the filling may turn soggy.
- Add a mix of almonds, cashews, or raisins to the filling for a richer flavor.
- You can use wheat flour instead of maida for a healthier version.
Variation: Add chopped dry fruits for extra richness.
Chocolate Modak
This is an absolutely perfect treat for chocolate lovers! This modern version of traditional Modak is a favourite of children and even adults cannot resist eating it. The flavour of rich chocolate and the crunchy twist of biscuits together make it so tempting that once it comes in the plate, it disappears instantly.
Ingredients:
- Dark/milk chocolate – 200 g
- Condensed milk – ½ cup
- Cocoa powder – 2 tbsp
- Crushed biscuits – ½ cup
Method:
- Use a double boiler or microwave to melt the chocolate.
- Stir in the condensed milk until the mixture is smooth.
• Add chocolate powder and smashed biscuites to make it thicker.
• Put the mixture into modak moulds and put them in the fridge for 2–3 hours.
Tip: Try using white chocolate along with dark/milk chocolate to create a beautiful two-tone effect.
Mawa Modak (Khoya Modak)
Mawa Modak is an iconic royal dessert that is made during Ganesh Chaturthi. This modak is soft, creamy, and delicious. It is made with rich khoya (mawa), sugar, and a dash of cardamom. This dessert is a fastival ffavourite for people who like traditional Indian sweets with a fancy twist.
Ingredients:
- Khoya (mawa) – 2 cups
- Sugar – ½ cup
- Cardamom powder – ½ tsp
- Nuts – chopped (almonds, cashews, pistachios)
Method:
- Roast the khoya in a heavy-bottomed pan over low heat until it is tender and smells good.
- Mix in the sugar and cardamom powder until the sugar melts and mixes with the khoya.
- Take it off the stove and let it cool a little once it thickens.
- Use moulds (or your hands if you choose) to shape the mixture into modaks.
Serving Idea: Add saffron strands or finely chopped nuts to the modaks to make them look more festive.
Why You’ll Love It: Mawa Modak is creamy, filling, and rich in flavour. It’s great for giving to Lord Ganesha and eating with family at celebrations.
Dry Fruit Modak (for about 12–15 modaks)
Dry Fruit Modak is one such sweet that takes care of health along with taste. This power-packed and guilt-free festive delight is the perfect choice for Ganesh Chaturthi. Loaded with the goodness of nuts and dates, this recipe is full of protein, fibre and natural sweetness – meaning it is healthy as well as indulgent.
The best thing is that it does not contain refined sugar at all, so even health-conscious people can enjoy it without any tension. If you want something nutritious and sweet along with festive vibes, then Dry Fruit Modak is the right option.
Ingredients:
- Almonds – ½ cup
- Cashews – ½ cup
- Pistachios – ½ cup
- Dates (seedless) – 1 cup
- Ghee – 2 tbsp
Method:
- Roast the nuts – In a pan, lightly roast almonds, cashews, and pistachios until they turn aromatic. Let them cool, then grind coarsely (not too fine—you should get a crunchy bite).
- Prepare the sweetness – Chop the dates finely or pulse them in a blender to form a sticky paste.
- Mix it all together – In a pan, heat ghee, add dates, and stir for 2–3 minutes. Now add the ground nuts and mix well until everything binds together.
- Shape the modaks – While warm, grease your hands or a modak mold with a little ghee. Fill the mixture and press to form beautiful modaks.
Health Angle: No added sugar needed—dates make it naturally sweet.
Rava Modak (Semolina Modak)
If you are looking for a modak recipe that is quick and easy with a little traditional touch, then Rava Modak is the best option. This is because it is made with very few ingredients that are easily available in every household.
It is made with roasted semolina (rava), milk, a little ghee and sugar. It is slightly sweet, soft and absolutely mouth-melting in taste.
The best part is that it is very simple to make. If you are short on time but still want to make something festive and special for Ganpati Bappa, then this modak recipe is a perfect choice.
Ingredients:
- Rava (semolina/sooji) – 1 cup
- Milk – 1 cup
- Sugar – ¾ cup
- Ghee (clarified butter) – 2 tbsp
- Cardamom powder – ½ tsp
- (Optional) Fresh/dry coconut – 2 tbsp (for extra flavor)
Video Guide For Rava modak
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Method:
- Roast the semolina:
Heat ghee in a pan and add rava. Roast on low flame until it turns light golden and aromatic. Keep stirring to avoid burning. - Add milk and sugar:
Slowly pour in milk while stirring, ensuring no lumps form. Add sugar and mix well. The mixture will thicken into a soft dough-like consistency. - Flavor it up:
Add cardamom powder (and coconut if using). Mix everything well. - Shape into modaks:
While the mixture is still warm (not too hot), grease your palms or modak mould with ghee. Shape small portions into beautiful modaks.
Tip: Add a little coconut while cooking the rava mixture for a subtle nutty flavor that pairs perfectly with semolina.
Coconut Modak (Nariyal Modak)
If you like modaks and also like coconut, then this sweet is absolutely perfect for you! It is very easy to make, tastes delicious and has a traditional touch as well. It is the best option during Ganesh Chaturthi, but whenever you feel like making something sweet and simple, then also this sweet will instantly brighten your mood.
Ingredients:
- Desiccated coconut – 2 cups
- Condensed milk – 1 cup
- Cardamom powder – ½ tsp
Method:
- Cook the Base
Heat a pan and add desiccated coconut and condensed milk to it.
- Stir and Thicken
Cook on medium flame for 3-4 minutes while continuously stirring till the mixture becomes a little thick.
- Add Flavour
Now add cardamom powder to it and mix well. This makes Modak very festive and fragrant. That’s it, your mixture is ready! Now let it cool down a bit, apply ghee and make Modak shapes in a mould or by hand. Let it cool slightly, then grease your hands or a modak mould and shape the mixture into modaks.
Quick Fix: This recipe takes less than 15 minutes and is absolutely beginner-friendly!
Kesari Modak (Saffron Modak)
Every discussion of Ganesh Chaturthi is incomplete without bringing up Kesari Modak. This Modak looks like a royal treat and smells like saffron and has the creamy richness of Khoya. It makes the festival even more wonderful.
Not only is it a great choice for Prasad, but every meal is also a real myth and celebration. Kesari Modak is a fantastic treat that makes Ganpati Bappa’s bhog even more special and memorable.
Ingredients You’ll Need:
- Khoya (Mawa) – 1 cup (grated or crumbled)
- Powdered sugar – ½ cup (adjust as per sweetness)
- Saffron strands – 8 to 10 strands (soaked in 1 tbsp warm milk)
- Cardamom powder – ½ tsp
- Ghee – 1 tsp (for greasing)
- Edible silver foil (varak) – for garnish (optional but festive)
Step-by-Step Method:
Step 1: Get the Khoya Base Ready
Put the grated Khoya (mava) in a nonstick pan and heat it up. Cook it over low heat for 2 to 3 minutes, or until it gets soft and smells good. Check to see that it doesn’t burn.
Step 2: Add saffron and sweetness
Put the powdered sugar and the saffron milk that has been soaked into the khoya. To keep lumps from forming, keep mixing. Cook until the mixture gets thick and pulls away from the pan’s sides.
Step 3: Add Flavour in the cardamom powder carefully. The mixture should be soft, fragrant, and a little sticky at this point. This is the best time to shape it.
Step 4: Give the Modaks their shape
Lightly grease your hands and the modak form with ghee. Put the saffron mixture into the mould, push down hard, and then carefully take it out. Do the same thing with the rest of the mixture.
Step 5: Decorate and Serve
Put the modaks on a festive plate carefully, and then add some edible silver foil (varak) and a few strands of saffron on top.
Pro Tips:
- Always keep the flame low while cooking khoya to prevent it from sticking or burning.
- If the mixture feels too dry, add 1–2 tsp of warm milk to soften it.
- You can even add finely chopped nuts like pistachios or almonds inside for a crunchy surprise.
Serving Idea:
Offer these golden beauties to Lord Ganesha as prasad, and later enjoy them with family as a festive dessert. Their saffron richness makes them a royal treat for any celebration.
Mango Modak
If you want a refreshing and tropical twist to the traditional Modak, then Mango Modak is an absolute perfect choice! Made with the natural sweetness of ripe mangoes and the richness of khoya, this Modak is a fusion of tradition and Summer flavor. Because in India mango is the fruite that is loved by everyone.
If you want to add a little fruity magic to the Ganesh Chaturthi celebrations, the taste of Mango Modak gives a feeling of both freshness and celebration in every bite.
Ingredients
- Mango pulp – 1 cup (preferably Alphonso for the best taste)
- Khoya (mawa) – 1 cup
- Sugar – ½ cup (adjust as per sweetness of mangoes)
Method
1. Cook the Mango Pulp
In a non-stick pan add mango pulp and cook on medium flame. Keep stirring till it becomes a little thick and reduces in quantity.
2. Add Khoya
Now add khoya and mix well. Keep stirring continuously so that lumps do not form.
3. Sweeten the Mixture
At this stage add sugar and cook till the mixture starts leaving the sides of the pan and has a soft dough like texture.
4. Shape the Modaks
Let the mixture cool down a bit. Grease your hands or modak mould with ghee and take small portions and shape them into beautiful Mango Modak shapes.
Pro Tip
Always use Alphonso mango pulp to make the most aromatic and flavorful Mango Modaks. You can also add a pinch of cardamom powder or some saffron strands to richen the taste.
These Mango Modaks are not just festive treats for Ganesh Chaturthi but also a refreshing dessert option that will be loved by kids and adults alike.
Paneer Modak
If you are looking for a rich yet simple Modak recipe for Ganesh Chaturthi, Paneer Modak is a delicious option. Made with soft and fresh paneer, these Modaks feel completely different from the traditional mawa or rice flour-their melt-in-the-mouth texture is loved by all.
The slight aroma and taste of saffron and cardamom make them even more divine. These Modaks are perfect for Bappa’s Bhog-simple to make, but royal in taste!
Ingredients:
- Fresh paneer (cottage cheese) – 1 cup (crumbled)
- Condensed milk – ½ cup
- Ghee – 1 tbsp
- Cardamom powder – ½ tsp
- Saffron strands – 6–7 (soaked in 1 tbsp warm milk)
- Chopped pistachios/almonds – 2 tbsp (optional, for garnish)
Method:
- Prepare the Paneer Base
Take fresh paneer and crumble it nicely with your hands. If you want a smoother texture, you can blend it in a mixer for 10–15 seconds.
- Cook the Mixture
Now heat some ghee in a non-stick pan. Add paneer to it and sauté it on low flame for 2–3 minutes. Then add condensed milk and keep stirring continuously till the mixture becomes a little thick and starts leaving the sides of the pan.
- Add the Flavours
Now add cardamom powder and saffron-infused milk to the mixture. This gives a festive aroma and rich taste to the Modak.
- Shape the Modaks
Let the mixture cool down a bit. Grease your hands or the modak mould with ghee. Now take small portions and make them in the modak shape.
- Final Touch
Garnish each modak with finely chopped pistachios or almonds. And there you go, your Paneer Modaks are ready for Ganpati Bappa’s bhog!
Serving Idea: Sprinkle rose petals before serving.
Conclusion
Ganesh Chaturthi is not just a time for prayers but also a perfect opportunity to celebrate with traditions, special food and family. Modaks enhance the sweetness and joy of every home. Whether you make the classic Ukadiche Modak or surprise the family with Chocolate, Dry Fruit or Mango Modaks every bite is a loving tribute to this favourite sweet of Bappa. At Zaikawale we always try to make every recipe in very easy way. I you love our recipes pls do follow uuusss on Our social media Handles where you will find mouth watering dishes in videos and photos.
Pro Tip: Do not limit yourself to just one variety—prepare 2-3 different Modak recipes together.
