A traditional Indian dessert Modak is a sweet dumpling, very much popular in Maharashtra, Goa, and in the Konkan regions. Traditionally It is made with freshly grated coconut and jaggery while the outer softshell is made from rice flour or wheat flour.
Modak is considered as Lord Ganesha’s favorite and used for Ganesha during prayers. Modak can be fried or steamed. The steamed version is known as Ukdiche modak and as per religious traditions, on the Ganesh Chaturthi festivals, devotees offer 21 Ukdiche Modaks to Lord Ganesha and are eventually served to all the devotees.
Due to the immense love for Modaks, Lord Ganesha has the title of “Modakpriya”. It is believed that once the demi-Gods came to visit Lord Shiva and Goddess Parvati and presented them with a special modak. Goddess Parvati divided the modak among her sons but Ganesha and Karthik were not willing to share it. Hence mother presented a challenge to them where the one that encircles the entire world three times first would get the modak.
Lord Karthik immediately took off on his peacock to do so but Lord Ganesha instead went around his parents three times signifying that they meant the world to him. Impressed with his devotion and sincerity, Goddess Parvati offered Lord Ganesha the modak and since then it became his favorite sweet.
A popular dessert from Maharashtra which is consumed highly during the festival of Ganesh Chaturthi, modaks are now made in many parts of the country as well.
You can prepare the stuffing of modak as per your choices, from chocolate, nuts, khoya, paan, gulkand to dry fruits, add whatever suits your preference. You can also fry the modaks instead of steaming them.
Prep time: 10 mins
Cooking time: 30 mins
Serving: 10 pic
For the filling
- Coconut (grated) – 1 cup
- Jaggery – 1 cup
- Khoya – 1/2 cup
- Almond (chopped) – 1 tablespoon
- Raisins – 1 tablespoon
- Pista (chopped) – 1 teaspoon
For the outer shell
- Water – 1 cup
- Salt – a pinch
- Ghee – 2 teaspoon
- Rice flour – 1 cup
- Heat a pan, add khoya and bhuno properly. Add jaggery, stir till it melts properly. Add grated coconut and stir until it mixes well.
- Add chopped almond, pista, and raisins. Mix well.
- Stir well and keep aside.
- In a pan, boil water with ghee. Add the salt and rice flour. Stir until it mixes well.
- Cook well. Remove from heat, transfer in a bowl, knead well, and keep aside.
- Take a modak mold and grease well with ghee.
- Separate the dough into a little ball, flatten it well with the help of your finger.
- Set the flatten dough in the modak mold and put a spoonful modak mixture onto the dough and seal it properly.
- Open the modak mold and remove the modak carefully. Repeat the same process for the remaining dough.
- Steam the modak for 10-15 mins on moderate heat.
- Transfer in a serving plate and garnish with saffron threads.