Chef Rajinder Sareen Shares 3 Unusual Modak Recipes
Image Credit: Wikimedia Commons

Modaks are traditionally made during Ganesh Chaturthi, a Hindu festival celebrating the birth of Lord Ganesha. These delicacies have special significance as they are believed to be Lord Ganesha’s favourite treat. While there are many varieties of modaks made for the festival, The two main ones include steamed modaks (Ukadiche Modak) and fried modaks.

Video Credit: Hebbars Kitchen

Steamed modaks are made with rice flour or wheat flour on the outside and a filling of jaggery, grated coconut, and cardamom inside. The dumplings are delicately shaped and then steamed, giving them a soft, melt-in-the-mouth texture. Fried modaks, on the other hand, are crispier and golden-brown, with a similar sweet filling inside. Apart from these there are chocolate modaks, mawa modaks and many other varieties that offer a twist on the classic recipe. Here are some delicious options to try at home.

Modak With Sesame Seeds And Jaggery

Using jaggery in a mithai is usually perceived to be a healthier option than using sugar. Modak with sesame seeds and jaggery is a delicious variation of the traditional sweet.

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup sesame seeds
  • 1/2 cup jaggery, grated
  • 2-3 tsp ghee
  • Oil for deep frying
  • Pinch of salt

Method

  • In a bowl, combine the flour and ghee. Mix well.
  • Add a pinch of salt and gradually add water to form a smooth dough.
  • Cover and let the dough rest for 15 minutes.
  • Place the sesame seeds in a mixer jar and grind them into a powder. Add the grated jaggery to the mixer and blend it with the sesame powder. Transfer the mixture to a bowl and set aside.
  • Divide the dough into small balls. Roll each ball into a small puri.
  • Place a portion of the sesame and jaggery stuffing in the centre of the puri. Fold the edges to seal and shape into a modak. You can also use a modak mould for this step. Repeat with the remaining dough and stuffing.
  • Heat oil in a kadhai. Fry the modaks in the hot oil until they turn golden brown.
  • Remove and drain on paper towels.

Also Read: Ganesh Chaturthi 2024: Date, Time And Significance Of The Ganpati Festival

Ragi and Pumpkin Modak

This is an unusual combination and is definitely worth trying especially if you are looking for a  break from traditional recipes. It has the earthy flavour of ragi, the sweetness of pumpkin and the nutritious benefits of both. 

Ingredients

  • 100 gms ragi flour
  • 50 gms desiccated coconut powder
  • 50 gms milk powder
  • 1 bunch tulsi (handful)
  • 1 tsp cardamom powder
  • 1 bunch tapioca pearls
  • Ghee for greasing and cooking
  • Grated pumpkin (quantity as needed)

Method

  • Heat ghee in a pan. Add 100 gm of ragi flour and roast it until it emits a nutty aroma. Set it aside.
  • In the same pan, add the grated pumpkin and cook until it becomes golden and is well-cooked.
  • Add the desiccated coconut powder, milk powder, tulsi, cardamom powder, and tapioca pearls to the cooked pumpkin.
  • Mix well and switch off the heat. Allow the mixture to cool.
  • Once cooled, knead the mixture thoroughly with ghee until the texture is smooth. Adjust with milk if needed. Let it cool further.
  • Grease a modak mould with ghee on both sides.
  • Fill the mould with the mixture and close it, removing any excess to ensure a perfect shape.

Dates and Dry Fruit Modak

Dates are naturally sweet and this variety of the modak benefits from that. Dry fruits have multiple health benefits and dates are energy boosters perfect for when you’ve been running around all day for the festive preparations and need a quick ‘pick me up.’

Ingredients

  • 1.5 cups 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

Method

  • Finely chop the almonds, cashew nuts, walnuts, dates, and dry coconut pieces.
  • Dry roast each type of nut separately for 1-2 minutes, ensuring they don’t burn. Remove and set aside.
  • Dry roast the coconut pieces until lightly browned, then set aside. Roast the poppy seeds until they start popping, then set aside.
  • Heat ghee in a pan. Add the chopped dates and raisins. Cook continuously until the mixture forms a thick mass, about 4-5 minutes. Let it cool slightly.
  • Grind the roasted nuts, dry coconut pieces, and poppy seeds into a coarse powder.
  • Add the date-raisin mixture to the grinder with the nut-coconut powder and pulse to combine.
  • Transfer the mixture back to the pan and cook for 2-3 minutes until slightly sticky.
  • Allow to cool until manageable, then form into gooseberry-sized balls. Press each ball into a modak mould and shape firmly.