It’s time to bring Ganpati Bappa Morya home! And with him home, how can anyone resist the traditional scrumptious modaks? With festival time, it also means time for delicious Indian desserts and each Indian festival comes with it’s own share of unique and amazing recipes. While in Sankranti you have the sesame chikkis and laddoos, in Diwali there’s everything from fried savoury to gluttonous sweets. Ganesh Chaturthi is equal to Modaks, Churma Laddoo and Pedha, Besan laddoo, Boondi laddoo, Panjiri. But the king of them all continues to be the modak (in Western and Southern India)! So what if you don’t have a Bappa idol at home? Try these super awesome modak recipes and complete your Ganesh Chaturthi!Also Read - Vinayak Chaturthi 2021: Know The date, Time For Ganesh Chaturthi Puja

1. The traditional stuffed modak (Recipe shared by Maharaj Jodharam Choudhary – Corporate Chef, Khandani Rajdhani) Also Read - Anant Chaturdashi 2020: Puja Timing, Muhurat, Vidhi For Ganpati Visarjan

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For the modak covering:

– 1 cup rice Atta

– 1.5 cups hot water

– ¼ tsp ghee

– salt to taste

For stuffing

– 1 cup fresh grated coconut

– 1cup grated jaggery,

– 3 to 4 Elaichi, powdered in a mortar-pestle, about ¼ tsp elaichi powder

– 1/2 tsp kaju powder

– ½ tsp poppy seeds (khas khas)

– ½ tsp ghee

– ½ tsp rice flour (optional)


Making the sweet filling:

1. Heat ghee in a pan. Sdd poppy seeds (khas khas), cardamom powder and kaju powder. Saute for a minute.

2 Then add grated fresh coconut and powdered/grated jaggery.

3. Mix well and cook this coconut-jaggery mixture on a low flame. The jaggery will melt first.

4. Stir at times and cook this mixture till the moisture from the jaggery begins to dry. switch off the flame. don’t overcook as the jaggery then hardens. Keep this coconut-jaggery filling aside. On cooling the mixture will thicken more.

5. You can also add a bit of rice flour to this mixture. This is an optional step. The rice flour helps to absorb moisture, if any from the filling.

6. Keep the filling aside to cool.

Making the outer cover of the modak:

In a pan add the water, oil and salt. now take all the dough in a plate/thali or in a bowl. Gather the dough together and begin to knead it. The dough will be hot when, you begin to knead. So apply some water on your palms and knead the dough. Knead the dough very well. Make small balls from the dough. Roll the balls till smooth in your palms. Take a ball and flatten it with your fingers to a round disc or a shallow bowl shape. You can apply ghee/oil in your palms, while flattening. Once the stuffed modaks are steamed, drizzle a few teaspoons of ghee on the modaks and serve.

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2.  Mawa Modak (Recipe shared by Maharaj Jodharam Choudhary – Corporate Chef, Khandani Rajdhani)


– Mawa – 160 gm

– Sugar powder – ¼ cup or less

– Elaichi – 3-4

– Kesar strands dissolved in milk – 2 tsp.

– Ghee (To mould)


In one kadhai add ghee, mawa and cook it until the mawa becomes like a dough. It should take around 2-3 minutes. After the mawa is cooked, transfer it to a flat surface. Add the crushed cardamon pods. When the mixture is warm, add saffron milk and powder sugar to the mawa mixture. Mix well. Grease the modak mold with some ghee. And, add the mixture into it and make modaks.


3. Chocolate Modaks (Recipe by Chef Sanjeev Kapoor)


For the covering:

– Rice flour 1 cup

– Oil 1 teaspoon

– Salt (a pinch)

For the stuffing:

– Chocolate syrup 1/4 cup

– Chocolate grated1/2 cup

– Desiccated coconut 3/4 cup


1. Boil one cup of water in a pan with salt and oil. Pour the rice flour in a steady stream, stirring continuously, to prevent lumps from forming. Seal the cooker with the lid and cook till steam begins to escape.

2. Open the cooker and sprinkle water, seal the cooker with the lid and cook till steam begins to escape again.

3. Mix well and remove the dough to a plate. Grease your palms with some oil and knead the dough till smooth. Divide the dough into eight equal portions.

4. For the stuffing, mix together the coconut, chocolate syrup and grated chocolate and divide into eight equal portions.

5. Grease your palms again, and spread one portion of the dough into a round disc, thinning the edges with your finger tips.

6. Place one portion of the coconut mixture in the centre, gather the dough together in tiny pleats and press lightly to form a cone at the top.

7. Place the modaks on a perforated plate and steam in a pressure cooker, with the lid on but without the weight, for ten to twelve minutes.

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[Read More: View the magnificent Lalbaugcha Raja in pictures from 1934 to 2015!]

4. Dal Modak (Chef Gautam Mehrishi from Zee Khana Khazana Recipes)


For filling:

– 1 cup split black gram soaked in water

– ¼ cup milk

– 8 – 10 curry leaves

– 2 tsp mustard seeds

– Salt to taste

– Asafoetida a pinch

– 1 tsp crushed black pepper
For dough

– 1 ½ cup rice flour

– ¼ cup milk


1. Grind split black gram with water in a mixer.

2. Now, heat a pan, mix milk, curry leaves, mustard seeds, grinded split black gram, water, salt, asafoetida and red chilli powder in it to prepare a mixture.

3. After this, mix rice flour, hot water and milk in a bowl to knead a dough, rest it for 2 mins.

4. Next, flat the dough and fill it with the prepared mixture.

5. Now, shape the dough and cook it in the dimsum basket.

6. Garnish the prepared modak with betel leaves and rose flower leaves.


5. Dryfruit Modak (THE CHEF and HER KITCHEN)


– 1.5 cups of Seedless Dates

– 1/4 cup Almonds

– 1/4 cup Cashew nuts

– 1/4 cup Walnuts

– 1/4 cup Raisins

– 1/4 cup Dry coconut pieces

– 2 tbsp Poppy Seeds (Khus Khus)

– 1 tsp Ghee


1. Chop all the nuts – cashew nuts, almonds and walnuts finely. Also chop the seedless dates and dry coconut pieces to fine pieces.
Dry roast the chopped nuts one by one separately for 1-2 mins taking care that they would not get burnt, remove them and keep aside in a plate.

2. Dry roast coconut pieces until they turn slight brown in color and remove them aside too. In the same pan add poppy seeds and roast them slightly until they start popping, remove and keep aside.

3. Heat ghee in the same pan and add chopped dates and raisins and fry continuously until it comes together and becomes like a thick mass.This takes 4-5 mins roughly. Do not leave it unattended as the raisins might get burnt. Switch off and let it cool slightly.

4. Grind the roasted nuts with dry coconut pieces and poppy seeds to a coarse powder in pulse mode.  It is your wish to grind them how you want. Remove the mixture aside into a plate.

5. Now add the date-raisin mixture and pulse it in the mixer to get a coarse mixture. Again it is you wish here to grind it smoothly or keep it coarse like I did.

6. Take out the mixture into the same pan and add coarsely ground nuts and mix nicely and bring it back on the flame and stir continuously for 2-3 mins until the mixture becomes slightly sticky and hold the dry fruit mixture nicely.

7. Remove the mixture into a plate and let it cool slightly until you can handle with bare hands.

8. Press the mixture slightly hard to form a sticky mass.

9. Make gooseberry sized balls out of it and place them in a modak press and press it tightly by levelling the down and pressing it firmly to get modak shaped ladoos. If you do not have modak press you can make into ladoos.

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6. Paneer Modak (THE CHEF and HER KITCHEN)


– 1/2 cup Paneer freshly made

– 1/2 cup Milk powder

– 1/2 cup whole Milk

– 1/2 cup + 3 tbsp Sugar

– 1/2 tsp Cardamom powder

– a few strands of Saffron(for color)

– 2-3 tbsp Ghee


1. Crumble paneer nicely with out any lumps.If the paneer is very grainy you can pulse it in mixie for a couple of seconds.

2. In a thick kadai add crumbled paneer, milk powder, milk, saffron strands and give a nice until they mix properly. Add ghee to it and keep stirring until it forms a thick mixture. If the mixture sticks to the pan add another tbsp of ghee to it.

3. Keep stirring until the mixture is completely dry and forms like thick chapati dough. Switch off the flame and let it cool down a bit.
Meanwhile grind sugar with cardamom powder to a fine powder.

4. Add sugar (reserve 2 tbsp and add rest) to the slightly warm paneer mixture and mix well. Knead it so that the sugar will get distributed through out the sweet. Check the sweetness if you feel that it is less you can add the remaining sugar otherwise it is fine. If you add sugar while the mixture is hot it will melt and form like a fudge,so it is necessary to add sugar only when it is cooled down.

5. Make a big gooseberry sized ball and press it using the modak mold to give a nice shape to it. If you do not have it try making modak with hands or in the form of pedas.


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