Ganesh Chaturthi is about devotion, celebrations, and, of course, some delectable food. Modak must stand high on that list, as among the many offerings to Lord Ganesha, this sweet treat is believed to reside in a special place in the deity’s heart. That’s one general requirement for the festival since it’s said to be a favourite of Ganesha. Although the traditional steamed Modak is well-loved, there certainly are other varieties to make a decent attempt to diversify your offerings this time around. Here are some popular and unique types of Modaks to prepare. Ukadiche Modak (Steamed Modak) This is the centuries-old, traditional practice by which Modaks are cooked. They are tender rice flour dumplings stuffed with a sweet pool of grated coconut and jaggery flavoured with cardamom. The dough is prepared by boiling water with a pinch of salt and a few drops of oil, into which rice flour is added and mixed until it forms a smooth dough. The filling has to be prepared by sautéing grated coconut with jaggery until it melts and blends with the coconut. The dough is placed in small cups, filled up with the coconut mixture, and then steamed. This Modak is spongy, soft, and just melts in your mouth; it is a classic preparation for the Ganesh Chaturthi festival. Fried Modak Fried Modak is a nice contrast to the steamed version of Modak. The outer covering is made from whole wheat flour or refined flour, and the inner preparation is like the above—coconut with jaggery, just like Ukadiche Modak. But rolled-out dough is filled and then deep-fried to a golden brown. This makes a crunchier, slightly crispy Modak with a longer shelf life so it can be eaten over a couple of days. Deep-frying lends a rich texture with a slightly altered taste, and therefore, it is a preferred choice for a little bite in the crunch. Chocolate Modak This has the richness of chocolate along with the Modak shape in the traditional sense. Biscuits crumbled can be mixed with cocoa powder, condensed milk, and butter to make the dough, and finally, it can be made into the Modak shape. The filling may consist of dry fruits, nuts, or even some chocolate chips. This recipe holds a special place for kids and sweet lovers. It’s the new thing for the festival, quite in the flavour of the original Modak. Mawa Modak This is also popularly known as Khoya Modak and is made with khoya or mawa, the milk solids. The khoya is lightly browned after it has been sautéed and mixed with sugar, cardamom, and dry fruit. After the mixture has cooled down, it is kneaded nicely and properly to shape into modaks. This is a rich, moist, and extremely textural Modak, a sumptuous presentation for a celebratory spread. The nuttiness of the roasted mawa has a lot of sugar-laced in it, with crunch thrown in by garnishing with dry fruits—it is a triumph. Coconut-Rose Modak Rose Modak is a tasty, delectable dish made by blending coconut, condensed milk, beet juice and rose syrup into a dough and steamed in modak moulds. Rose Modak is a must-try for Ganesh Chaturthi and special occasions; it is very healthy compared to the packed junk foods. Rose Modak is a delicious combination of coconut and rose flavour in the shape of modak. These dainty modaks are so simple to assemble; you are going to want to try variations of this recipe during this festive season. Paneer Modak Modak is known to be a favourite food of Lord Ganesh (Indian god), especially on his birthday (Ganesh Chaturthi). Millions of Indians across the world shower him not only with holy chantings and street parades but also his favourite food items. People make so many traditional and fusion varieties of modakams at home during the Ganesh Chaturthi festival and Malai Modak is one of the traditional modak dish. They can be stored for 4-5 days if you store them in the refrigerator. Sesame Seeds Modak Til modak are a nice variation to the traditional modak. It is easy to make with 4 ingredients. Believe it or not, it tastes just like chikki but the texture is soft. Use the dark-colored jaggery (desi gur), which is semi-melted and sticky. It becomes hard during the winter months. Powdered jaggery will not work in this recipe. Grease the modak mould using ghee and start shaping. Keep the mould close, start stuffing and press tightly from the bottom hole. Smooth out the bottom surface, open and unmold carefully. Paan Modak An inseparable part of Indian culinary culture and tradition, Betel leaf or paan, has a history spanning over 5000 years. Right from Indian mythology to Ayurveda, paan has not only ruled the Indian food culture but has also travelled across the globe to get aptly applauded. It is also seen as a sign of respect and a token of love. betel leaf is closely tied to the part and parcel of Indian culture. Delectable Precious Pan Modak is crafted with the masala of betel leaves, loaded with dry fruits, and a chisel of honey to furnish you with an experience like no other. Chocolava Modak Let me ask you: Do you like Chocolate? Do you like melted Chocolate ?? Do you like centre-filled, oozing chocolate? Well then here is something yummy and super easy. Coconut Modak A Naralachi Modak or Naralacha Modak, is one filled with fresh or desiccated coconut. This version is relatively easy to prepare and requires minimal ingredients. The mixture should be sautéed with jaggery until the mixture thickens and then shaped into Modaks. This Modak is chewy in texture and has an enriching flavour of coconut, making it refreshing and satiating. Dry Fruit Modak Dry Fruit Modak is a healthy and delectable option where plenty of fruits such as almonds, cashew nuts, pistachios, and raisins are all put together to make Modaks. The natural sweetness of the dates goes with the rich feel of dry fruits, making this
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